Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | butter | 1 cup | 1721 kcal2g protein · 0g carbs · 195g fat | Buy |
| 2 | confectioners' sugar | 0.67 cup | 622 kcal0g protein · 161g carbs · 0g fat | Buy |
| 3 | egg | 1 piece | 288 kcal24g protein · 1g carbs · 20g fat · 0g fibre | Buy |
| 4 | egg yolk | 1 piece | 161 kcal8g protein · 2g carbs · 13g fat | Buy |
| 5 | almond | 1 tsp | 31 kcal1g protein · 1g carbs · 3g fat · 1g fibre | Buy |
| 6 | unbleached unsifted flour | 2.25 cup | 1933 kcal48g protein · 417g carbs · 9g fat · 0g fibre | Buy |
| 7 | salt | 0.25 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | baking powder | 0.5 tsp | 1 kcal0g protein · 1g carbs · 0g fat | Buy |
Total, all ingredients4757 kcal · 83g protein · 582g carbs · 239g fat · 1g fiber
Per servingno servings count given
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Directions
Beat butter and sugar until light.
Beat in egg, egg yolk and extract.
Sift flour, salt, and baking powder together; gradually add flour mixture to eggs.
Chill dough for ½ hour.
Press ¼ of the dough into a cookie press.
Keep remaining dough chilled.
Shape cookies onto a greased baking sheet.
Bake in oven at {{#invoke:Temperature|f|400}} for 7–10 minutes or until done.
Cool on wire racks and store in airtight tins.
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