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Pink Sugar Cookies Recipe
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Egg||1 , beaten|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Raspberry jelly||2 Tablespoon|
|Red food coloring||1 Teaspoon|
|Sugar cubes||1⁄3 Cup (5.33 tbs), crushed|
Serving size: Complete recipe
Calories 2142 Calories from Fat 908
% Daily Value*
Total Fat 103 g158.8%
Saturated Fat 63.3 g316.7%
Trans Fat 0 g
Cholesterol 469.5 mg
Sodium 193.2 mg8%
Total Carbohydrates 294 g98%
Dietary Fiber 2.8 g11.3%
Sugars 216.5 g
Protein 17 g34.1%
Vitamin A 64.9% Vitamin C 0.45%
Calcium 16.6% Iron 30.6%
*Based on a 2000 Calorie diet
Beat in the vanilla extract and egg.
Sift the flour and baking powder into the bowl and mix in lightly and evenly.
Gently stir in the raspberry jelly, then a few drops of food coloring to give a pink tint.
Fill a pastry bag fitted with a large star tube with the mixture.
Pipe small rosettes of the mixture, spaced a little apart, onto greased baking sheets.
Sprinkle a little crushed sugar over the top of each.
Bake in a preheated 375° oven for 8-10 minutes.
Cool on a wire rack.