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Thumbprint Buttercreams

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Submitted by millcrk

YIELD

1 dozen servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

1 237
½ 118
CUP ML BROWN SUGAR *
2 2
EACH EACH EGG YOLKS *
1 5
TEASPOON ML VANILLA EXTRACT
2 473
CUPS ML ALL-PURPOSE FLOUR
sifted
½ 2.5
TEASPOON ML SALT

Directions

Mix ingredients well, then roll into small balls.

Dip each ball into beaten egg white that has been beaten stiff, then into nuts.

Bake for 5 minutes at 350.

Take out and press thumb in middle. Bake 8 minutes longer.

When cool, fill with buttercream icing.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 230 2% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 296mg 12%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
 

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