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Image © Publications International, Ltd.
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| Ingredients: |
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| 1 |
cup (2 sticks) butter, softened |
| 1 |
cup sugar |
| 1 |
egg |
| 1 |
teaspoon vanilla |
| 2 |
cups all-purpose flour |
| 2 |
teaspoons baking powder |
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Dash nutmeg |
| 1/4 |
cup milk |
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Colored sprinkles (optional) |
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Melted semisweet chocolate chips* (optional) |
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| NOTE: |
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| *To dip 24 cookies, melt 1 cup chocolate chips in small saucepan over very low heat until smooth. |
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| Directions: |
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Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Add egg and vanilla; beat until well blended. |
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Combine flour, baking powder and nutmeg in medium bowl. Add flour mixture and milk alternately to butter mixture, beating at low speed after each addition until well blended. |
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Shape dough into 2 logs, each about 2 inches in diameter and 6 inches long. Roll logs in colored sprinkles, if desired, coating evenly (about 1/4 cup sprinkles per roll). Or, leave logs plain and decorate cookies w |
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Preheat oven to 350�F. Grease cookie sheets. Cut logs into 1/4-inch-thick slices; place 1 inch apart on prepared cookie sheets. (Keep unbaked logs and sliced cookies chilled until ready to bake.) |
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Bake 8 to 10 minutes or until edges are golden brown. Transfer to wire racks to cool. |
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Dip plain cookies in melted chocolate, or drizzle chocolate over cookies with fork or spoon, if desired. Place cookies on wire racks until chocolate is set. Store in airtight container. |
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| Nutritional Information: |
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| Nutrients per Serving |
| (1 cookie) |
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| Calories: |
71 |
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| Calories from Fat: |
51 % |
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| Total Fat: |
4 g |
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| Cholesterol: |
15 mg |
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| Carbohydrate: |
8 g |
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| Fiber: |
<1 g |
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| Protein: |
1 g |
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| Sodium: |
54 mg |
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| Dietary exchanges |
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| Starch: |
0.5 |
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| Fat: |
1 |
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Recipe Institute
© Publications International, Ltd.
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