| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Sticks, 1 cup margarine | |
| 2 | c | Sugar |
| 3 | Eggs | |
| 3 | t | Vanilla |
| 3 | c | All-purpose flour |
| 1 | t | Baking powder |
| 10 | T | Unsweetened cocoa powder |
INSTRUCTIONS
Source: The Little Fox Factory Handcrafted Cookie Cutters 931 Marion Rd., Bucyrus OH 44820 Yield: Varies with size of cutter Cream margarine and sugar until light and fluffy; add eggs, one at a time, beating well. Combine flour, cocoa powder and backing powder; add and mix well. Wrap dough in waxed paper and chill for 2 hours. Divide dough in half. Roll out each half 1/2-inch thick. Cut with cookie cutters; place on lightly greased cookie sheets and bake at 350 degrees F for 10-12 minutes. Posted to JEWISH-FOOD digest V97 #335 by tosher@bellatlantic.net on Dec 28, 1997
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”
Nutrition (calculated from recipe ingredients)
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Calories: 3289
Calories From Fat: 221
Total Fat: 25.3g
Cholesterol: 558mg
Sodium: 724.6mg
Potassium: 1458.8mg
Carbohydrates: 721.3g
Fiber: 28.1g
Sugar: 403.3g
Protein: 68.2g