Buttery Baby Ruth Cookies
Buttery Baby Ruth Cookies recipe 49
49
Ingredients
| 1 | cup |
butter
|
|
| 1 | cup |
powdered sugar
sifted |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 5 | each |
chocolate bars
baby ruth, cut into sixths |
Directions
Cream butter until soft.
Add sugar and beat until light and fluffy.
Beat in egg and vanilla.
Stir in flour. Wrap dough in waxed paper and chill at least 1 hour.
Roll dough out on a lightly floured board to about ¼ inch thickness.
Using a 1 ¾ inch and 2 inch round cookie cutters cut thirty rounds of each size.
Place smaller rounds on greased baking sheets, about 1 inch apart.
Top with a slice of candy bar and a larger round of dough.
Press edges of dough together.
Bake in moderate oven (375) 12 minutes or until done.
Nutrition Facts
Serving Size 37g (1.3 oz)Amount per Serving
Calories 18053% of calories from fat
% Daily Value *
Total Fat 11g
16%
Saturated Fat 7g
33%
Trans Fat
0g
Cholesterol 30mg
10%
Sodium 66mg
3%
Total Carbohydrate
6g
6%
Dietary Fiber 1g
2%
Sugars g
Protein
5g
Vitamin A 5%
•
Vitamin C 0%
Calcium 3%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
