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Yeast Cookie Butterfingers Recipe
|Butter||2 Cup (32 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Eggs||2 , separated|
|All purpose flour||4 Cup (64 tbs)|
|Finely chopped nuts||1⁄2 Cup (8 tbs)|
|Chocolate shot/Toasted flaked coconut||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 6812 Calories from Fat 3715
% Daily Value*
Total Fat 420 g646.4%
Saturated Fat 242.3 g1211.5%
Trans Fat 0 g
Cholesterol 1390.6 mg
Sodium 529.1 mg22%
Total Carbohydrates 696 g231.9%
Dietary Fiber 26.9 g107.5%
Sugars 290.7 g
Protein 89 g179%
Vitamin A 234.7% Vitamin C 0.04%
Calcium 34.6% Iron 146.2%
*Based on a 2000 Calorie diet
Dissolve yeast in water and add with egg yolks, to creamed mixture.
Gradually beat in flour, mixing thoroughly.
Chill dough for easier handling.
To form cookies, roll about 1 tablespoon dough into a finger shape.
Dip in egg whites, then roll in nuts and chocolate or coconut.
Place on greased cookie sheets and bake at 375° for 10 to 12 minutes.
Cool and store in covered container.
Keep these cookies well.
They may be frozen, or the dough may be frozen.