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| 1 lb | | butter | | | 1 1/2 cups | | sugar | | | 1 | | egg yolk | | | 4 1/2 cups | | flour | | | |
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| 1 | Preheat the oven to 300* | | 2 | Cream the butter and sugar with an electric mixer until creamy. Add the yolk and mix well. | | 3 | Add the flour, a little at a time, beating until the mixture cleans the bowl (like a pie crust consistency). | | 4 | On a floured work surface, roll out the dough into 1/2" thick square. Cut into 2" cookies, and prick each top with a fork. Place 1/4" apart on an ungreased baking sheet. | | 5 | Bake for one hour. Cool on wire racks. | |
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| Servings: 24 |
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| Nutrition Facts |
| Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | | | | | | | | Amount Per Serving | | | | | Calories | | 271.48 | | | Calories From Fat (51%) | | 138.68 | | | | | % Daily Value | | Total Fat 15.75g | | 24% | | | Saturated Fat 9.81g | | 49% | | | Cholesterol 49.38mg | | 16% | | | Sodium 2.89mg | | 0% | | | Potassium 30.64mg | | 1% | | | Carbohydrates 30.42g | | 10% | | | Dietary Fiber 0.63g | | 3% | | | Sugar 12.57g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 29.79g | | | | | Protein 2.69g | | 5% | | | |
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| Cooking Tips |
| It's best not to put the cookies right up to the edge of your baking sheet, as they will get too brown on the edges. |
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| Recipe formatted and exported by Living Cookbook |
