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Ice Cream Wafers

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Submitted by Tenia

YIELD

2 1/2 dozen

PREP

20 min

COOK

8 min

READY

30 min

Ingredients

¼ 59
CUP ML BUTTER
softened
¼ 59
½ 118
CUP ML SUGAR
¾ 177
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML LEMON EXTRACT *
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 1
X X PECAN HALVES *

Directions

Cream butter and shortening.

Gradually add sugar, beating well.

Combine flour and salt, stir into creamed mixture.

Add flavorings; stir well.

Drop batter by rounded teaspoonfuls 2 inches apart on lightly greased baking sheets.

Gently press a pecan half into the center of each cookie.

Bake at 350℉ (180℃) for 8 minutes or until lightly browned.

Cool 1 minute. Carefully remove to wire racks to cool completely.

Store in airtight container up to 1 week.

Freezes well for months. Yields about 2½ dozen cookies.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 285 37% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 377mg 16%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 7% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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