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Peach Prints Recipe
|Butter||3⁄4 Cup (12 tbs), softened|
|Honey||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Brown rice flour||1 1⁄2 Cup (24 tbs) (Whole Wheat Pastry Flour May Be Substituted)|
|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Peach preserves||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3170 Calories from Fat 1343
% Daily Value*
Total Fat 153 g235%
Saturated Fat 90.8 g454%
Trans Fat 0 g
Cholesterol 733 mg
Sodium 57.9 mg2.4%
Total Carbohydrates 426 g142.1%
Dietary Fiber 23.7 g95%
Sugars 175.4 g
Protein 33 g65.5%
Vitamin A 93% Vitamin C 1.2%
Calcium 18% Iron 51.2%
*Based on a 2000 Calorie diet
Beat in egg yolks and vanilla.
Mix in rice flour and whole wheat pastry flour.
Roll dough into a ball, wrap with plastic wrap, and chill until firm, about 2 hours.
Preheat oven to 325 °F.
Divide dough into 24 pieces, and roll each piece into a ball between palms of your hands.
Press balls flat with heel of hand onto ungreased baking sheets.
Make an indentation in the middle of each cookie with a finger.
Fill indentations with Peach Preserves.
Bake in 2 batches on middle shelf of oven for 15 to 18 minutes.
Allow to cool on baking sheets.