| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 12 | T | VEGETABLE SHORTENING, 3/4 |
| CUP | ||
| 2 | c | SUGAR |
| 2 | EGGS | |
| 4 | c | SIFTED ALL PURPOSE FLOUR |
| 1 | c | UNSWEETENED COCOA POWDER |
| 1/2 | t | SALT |
| 1 | c | BUTTERMILK |
| 2 | t | VANILLA |
| 2 | t | BAKING SODA DISSOLVED IN 1 |
| CUP HOT WATER | ||
| 1 | c | BUTTER, OR 1/2 CUP BUTTER |
| AND 1/2 VEGETABLE | ||
| SHORTENING | ||
| 5 | c | #10x CONFECTIONARY SUGAR |
| SIFFTED | ||
| 2 | EGG WHITES | |
| 2 | t | VANILLA |
INSTRUCTIONS
1998 as per Betty Martz Cookie: Cream: shortening until light add: sugar gradually and cream Beat; in eggs add: buttermilk & vanilla drop: by teaspoon on well greased cookie sheet Bake 400 degrees 8 to 10 minutes CREAM FILLING: BEAT BUTTER AND SHORTENING WITH 1 CUP CONFECTIONARY SUGAR UNTIL FLUFFY. BEAT IN EGG WHITES BEAT IN REMAINING SUGAR TO MAKE FROSTING SPREADABLE. SPREAD ON ONE COOKIE AND PUT ANOTHER COOKIE ON TOP. Posted to EAT-L Digest by Ruth Rivera <riverar@JUNO.COM> on Feb 9,
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7022
Calories From Fat: 3370
Total Fat: 380.2g
Cholesterol: 955.9mg
Sodium: 1731.9mg
Potassium: 2550.3mg
Carbohydrates: 846.5g
Fiber: 42.1g
Sugar: 416.9g
Protein: 98.4g