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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 18 - Change
Nutritional Facts
Servings Per Recipe: 18

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

BACHELOR BUTTONS

Date Added: September 12, 2009

Ingredients:

1/4 Cup Butter cold
1 1/3 Cups Flour all-purpose
1 Unit Egg Yolks slightly beaten
5 Ounces Sugar Brown
1 Pinch Salt (non iodized)
1 Pinch Nutmeg Freshly Grated
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Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, Rub the butter into the flour.

3. In a small bowl, beat the egg with half of the sugar, add the egg mixture and the remaining sugar to the butter and flour mixture.

4. Add the salt and nutmeg and mix well. Roll the dough between the palms of your hands to form 18 pieces the size of a walnut; moisten your hands or flour them for rolling the dough.

5. Sprinkle dough pieces lightly with sugar and place 2-3 inches apart on a cookie sheet lined with buttered craft paper.

6. Bake until very lightly browned around the edges and on the bottoms, about 8 minutes.

7. (The tops should be done but not browned). Remove from oven; transfer to wire rack.

8. Cool completely, then store in airtight container.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 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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