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8 servings
suggest servings
| 1/2 | cup | sugar | |
| 3/4 | cup | butter | softened |
| 1 | each | egg yolk | |
| 1 | teaspoon | almond extract | |
| 1 1/2 | cups | flour, all-purpose | |
| 1/4 | cup | cocoa powder | unsweetened |
Heat oven to 375 degrees.
In large bowl combine all ingredients except flour and cocoa.
Beat at medium speed until light and fluffy (2-3 min.).
Gradually add flour and cocoa until well mixed (2-3 min.).
Shape rounded teaspoonfuls as desired (1 inch balls, etc.) or use cookie press.
Place 1 inch aparton cookie sheets.
Bake for 7-9 minutes or until set.
Cool. Decorate with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc.
| % Daily Value* | |
| Total Fat 18.0g | 27% |
| Saturated Fat 11.0g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 124mg | 5% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 2.0g | 6% |
| Sugars 13.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 11% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The holidays are here again and that means cocktail parties and formal dinners. Either way that means appetizers. Welcome to the second edition of ...
Five stars at least, I baked this vegetable tart for my family last weekend, all of them loved it, the cheddar cheese in the crust gives the crust incredible tasty flavor, and the fresh roasted vegetables were just perfect, I will make this tart again very soon.
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