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Rating: 4.8/5 (4 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 47
% Daily Value**
Total Fat 2g
3%
Saturated Fat 1g
2%
Unsaturated Fat 0g
Cholesterol 27mg
9%
Sodium 16mg
1%
Total Carbohydrate 7g
2%
Dietary Fiber 0g
0%
Sugars 4g
Protein 1g
Vitamin A  2%Vitamin C  0%
Calcium  2%Iron  1%
Potassium  1%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.

Calla Lilies

Date Added: March 30, 2014

Ingredients:

1 Teaspoon Baking Powder
1/4 Teaspoon Vanilla ----topping-----
1/2 Cup Heavy Whipping Cream half and half, or light cream (whipping preferred)
1 Pinch Salt optional
2 Eggs cracked
1/2 Cup Sugar granulated
1/2 Cup Flour all purpose
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Directions:

1. BATTER: Beat eggs until foamy; gradually beat in sugar until well blended.

2. In separate bowl, combine flour, baking powder and salt.

3. Add flour mixture to egg mixture; mix thoroughly.

4. Batter will be runny. Drop batter, 2 tsp at a time, about 2 inches apart, onto greased baking sheet.

5. Bake only 6 cookies at a time. Bake in 400F oven for 5 to 8 minutes or until golden and top springs back when lightly touched.

6. Using metal spatula, remove cookies, one at a time, from baking sheet.

7. Pinch and hold bottom half of each circle together, turning sides inward, to form calla lily shape.

8. Let cool on wire rack. (Cookies can be made ahead to this point, and stored in airtight containers).

9. Filling: Whip cream; stir in sugar and vanilla.

10. Spoon a 'tongue' or thin line of grape jelly down center of each lily, running into pinch end.

11. Pipe or spoon whipped cream into pinched center.

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Dietary Notes:
This recipe is low-sodium with 15.54mg per serving, low-fat with 1.96g per serving

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