Pink Sugar Cookies
|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|
Beat together the butter and sugar until light and fluffy, about 5 minutes.
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.
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 mg156.5%
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