Twice Baked Kreme Cookies
Yield
servingsPrep
30 minCook
15 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| shells | |||
| ½ | cup |
margarine
|
|
| ½ | cup |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 | cups |
all-purpose flour
sifted |
|
| filling | |||
| ½ | cup |
margarine
|
|
| ⅓ | cup |
corn syrup, white (karo)
|
*
|
| 1 | cup |
powdered sugar
sifted |
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| shells | |||
| 118 | ml |
margarine
|
|
| 118 | ml |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 5 | ml |
almond extract
|
*
|
| 473 | ml |
all-purpose flour
sifted |
|
| filling | |||
| 118 | ml |
margarine
|
|
| 79 | ml |
corn syrup, white (karo)
|
*
|
| 237 | ml |
powdered sugar
sifted |
|
| 237 | ml |
nuts
chopped |
|
Directions
SHELLS: Cream margarine and sugar together.
Stir in egg yolks, almond extract and flour, stirring until mixture is smooth and cleans sides of bowl.
Pinch off 1 inch balls of dough.
Press evenly in side and bottom of ungreased muffin cup, forming a shell.
Bake at 400℉ (200℃) for 8 to 10 minutes.
FILLING: Bring margarine, corn syrup and sugar just to boil, stirring occasionally.
Remove from heat. Stir in nuts.
Cool slightly.
Fill baked shells with mixture.
Set oven to 350℉ (180℃) F and bake cookies 5 min.
Cool.
