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Almond Snowcap Cookies

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Recipe

 
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¾ cup margarine
softened
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¾ cup powdered sugar
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1 ½ cups all-purpose flour
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¾ cup raspberry jam
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3 each egg whites
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¾ cup sugar
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1 cup almonds
sliced
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½ cup coconut
shredded
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Ingredients

Amount Measure Ingredient Features
177 ml margarine
softened
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177 ml powdered sugar
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355 ml all-purpose flour
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177 ml raspberry jam
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3 each egg whites
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177 ml sugar
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237 ml almonds
sliced
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118 ml coconut
shredded
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Directions

In bowl, cream margarine and powdered sugar until light.

Blend in flour.

Press evenly over bottom of a 9 x 13 inch pan.

Bake at 350℉ (180℃) for 12 -16 minutes, until set.

Spread jam over hot baked crust.

In bowl, beat egg whites until foamy.

Continue to beat, adding granulated sugar, 1 Tablespoon at a time until egg whites form soft peaks and are glossy.

Fold in ½ cup nuts.

Spread over jam layer. Sprinkle with remaining nuts and coconut.

Bake at 350℉ (180℃). Cool and cut into bars.

Makes 24 bars -----



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 86351% from fat
 % Daily Value *
Total Fat 49g 75%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 462mg 19%
Total Carbohydrate 34g 34%
Dietary Fiber 5g 18%
Sugars g
Protein 21g
Vitamin A 30% Vitamin C 0%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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