Butterball Cookies
Recipe: #27072
July 31, 2017
Categories: Desserts, Cookies, Shaped, Baby Shower Christmas, Oven Bake, Vegetarian, Kosher Dairy, more
"These tasty little cookies are a breeze to make. Very good with caramel sauce instead of jam."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (21.4 g)
- Calories 91.6
- Total Fat - 6.3 g
- Saturated Fat - 4.2 g
- Cholesterol - 22.6 mg
- Sodium - 20.7 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 0.5 g
- Sugars - 2.8 g
- Protein - 1.2 g
- Calcium - 4.5 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Line a baking sheet with parchment paper. Set aside.
Step 3
With a hand mixer, cream the butter and sugar until light and fluffy.
Step 4
Add the egg yolk and vanilla extract and beat until combined.
Step 5
In a separate bowl, whisk together the flour and salt.
Step 6
Add the flour mixture to the batter and beat just until combined.
Step 7
If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
Step 8
In a small bowl, whisk the egg white until frothy
Step 9
Place the coconut on a plate.
Step 10
Roll the dough into 1 inch balls.
Step 11
Taking one ball of dough at a time, dip first into the egg white and then lightly roll into the coconut.
Step 12
Place on the prepared baking sheet spacing about 1 inch apart.
Step 13
Using your thumb, make an indentation into the center of each cookie and fill with about 1/4 teaspoon of jam.
Step 14
Bake for about 13-15 minutes, or until cookies are set and the coconut has nicely browned. Remove from oven and place on wire rack to cool.
Tips
No special items needed.
0 Reviews
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