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Rating: 5/5 (1 vote cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 113
% Daily Value**
Total Fat 6g
Saturated Fat 4g
Unsaturated Fat 0g
Cholesterol 27mg
Sodium 93mg
Total Carbohydrate 14g
Dietary Fiber 1g
Sugars 7g
Protein 2g
Vitamin A  3%Vitamin C  0%
Calcium  1%Iron  3%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: July 17, 2009


1/3 Cup Sugar
1 Egg yolk
1 1/2 Teaspoons Vanilla
1 Cup All-Purpose Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Shortening
3 Ounces Semisweet Chocolate
1/3 Cup Butter no substitutes
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1. Beat butter in a medium bowl with an electric mixer on medium to high speed for 30 seconds.

2. Add sugar and baking soda; beat till combined.

3. Beat in egg yolk and vanilla. Beat in as much of the flour as you can with the mixer.

4. Stir in any remaining flour with a wooden spoon.

5. To shape, press a small amount of dough firmly and evenly into a teaspoon (not a measuring teaspoon).

6. Gently tap the side of the spoon onto a greased cookie sheet to remove the shaped cookie.

7. If necessary, use your finger to help remove dough from spoon.

8. Reshape dough slightly on cookie sheet, if necessary.

9. Makes 32 ovals. Bake in 350 degree oven for 8 to 10 minutes or till lightly browned.

10. Cool on cookie sheet. Combine chocolate and shortening in a small saucepan.

11. Cook and stir over low heat till chocolate is melted; cool.

12. Place about 1 teaspoon strawberry jam or hazelnut butter on the flat side of a cookie; top with another cookie, flat side down.

13. Repeat with remaining cookies. Dip wide end of each cookie sandwich into melted chocolate.

14. Place on wire rack over waxed paper. Sprinkle with chopped nuts.

15. Insert a pretzel piece at top of cookie for stem, if desired.

16. To store, place cookies in a single layer in a shallow container; refrigerate up to a week.

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Dietary Notes:
This recipe is very low-sodium with 92.56mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners allergies.
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