Rolled Butter Cookies Recipe
Ingredients
| Butter | 3⁄4 Cup (12 tbs), softened (salted) | |
| Sugar | 1 1⁄4 Cup (20 tbs) | |
| Egg yolks | 3 | |
| Almond extract | 1 Teaspoon | |
| Flour | 2 1⁄2 Cup (40 tbs), sifted |
Nutrition Facts
Serving size: Complete recipe
Calories 3470 Calories from Fat 1336
% Daily Value*
Total Fat 152 g233.7%
Saturated Fat 91.5 g457.3%
Trans Fat 0 g
Cholesterol 918.1 mg306%
Sodium 46.8 mg2%
Total Carbohydrates 491 g163.5%
Dietary Fiber 8.4 g33.8%
Sugars 251.5 g
Protein 41 g81.7%
Vitamin A 97.3% Vitamin C
Calcium 14.8% Iron 87.7%
*Based on a 2000 Calorie diet
Directions
Butter a cookie sheet.
Set aside.
In a large mixer bowl, cream butter and 3/4 cup (180 mL) sugar.
Fold in egg yolks and almond extract.
Mix in flour.
Cover.
Refrigerate 40 minutes.
Remove dough from refrigerator.
Shape into two 1 1/2 inch (3.75 cm) wide rolls.
Dredge with remaining sugar.
Seal in plastic wrap.
Refrigerate 20 more minutes.
Cut rolls into 1/4 inch (0.5 cm) thick slices.
Place on a cookie sheet.
Bake in oven 10 minutes or so.
Let cool.
Chef
