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Buttery Baby Ruth Cookies

 

Buttery Baby Ruth Cookies recipe
49

Yield

24

servings

Prep

40

min

Cook

15

min

Ready

115

min

Trans-fat Free, Low Sodium
 

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.

 

* not incl. in nutrient facts

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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?

 

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