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Jelly Top Cookies

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Submitted by cook 42

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 237
CUP ML SUGAR
1 237
CUP ML MOLASSES
1 237
CUP ML LARD
2 2
EACH EACH EGG YOLKS *
1 15
TABLESPOON ML VINEGAR
½ 2.5
TEASPOON ML GINGER
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML CLOVES
1 5
TEASPOON ML BAKING SODA
2 3E+1
TABLESPOONS ML WATER
hot
2 2
EACH EACH EGG WHITES *
1 1
X X JELLY
firm, for centers *

Directions

Use 1 level t. soda dissolved in 2 tablespoon hot water. Flour to make a very stiff dough.

Roll, cut and dip in egg white, then in granulated sugar.

Put firm jelly in center or each cookie.

Watch closely as they will burn easily.

Note: Combine all ingredients except egg whites.

Use additional granulated sugar for dipping.

No temperature given, but probably 375℉ (190℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 901 51% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 169mg 7%
Total Carbohydrate 38g 38%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 18% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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