Rum Crisps Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 All purpose flour2 1⁄4 Cup (36 tbs)
 Baking soda1 Teaspoon
 Salt1 Teaspoon
 Butter/Margarine1⁄2 Cup (8 tbs)
 Vegetable shortening1⁄2 Cup (8 tbs)
 Firmly packed brown sugar1 Cup (16 tbs)
 Granulated sugar1⁄2 Cup (8 tbs)
 Eggs2
 Rum extract1 Tablespoon
 Semisweet chocolate pieces12 Ounce (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 5849 Calories from Fat 2660

% Daily Value*

Total Fat 302 g465.3%

Saturated Fat 146.9 g734.7%

Trans Fat 13.5 g

Cholesterol 664.9 mg

Sodium 3532.7 mg147.2%

Total Carbohydrates 755 g251.7%

Dietary Fiber 7.6 g30.4%

Sugars 514.7 g

Protein 43 g85.7%

Vitamin A 66% Vitamin C

Calcium 31.5% Iron 92.4%

*Based on a 2000 Calorie diet

Directions

1. Measure flour, soda and salt into a sifter.
2. Beat butter or margarine and shortening with brown and granulated sugars until fluffy in large bowl with an electric mixer at high speed beat in eggs and rum extract.
3. Sift in flour mixture, a third ait a time, blending well to make a soft dough. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on cookie sheets. 4. Bake in moderate oven (350°) 10 minutes, or until lightly golden. Remove from cookie sheets with spatula; cool completely on wire racks. Store in metal tin with tight-fitting lid.
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