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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

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  North American >> US >> US

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| 1. Cut the margarine into the flour by stirring with a fork or a pastry blender. Mix together the 2 egg yolks and the sour cream, stir into the flour mixture. Form a ball and refrigerate overnight. | 2. Preheat oven to 350 degrees F (175 degrees C). Grease clothespins lightly or cover with foil. | 3. Separate the dough into 2 pieces, leave one in the refrigerator until ready to use. On a lightly floured surface, roll out the dough into a large rectangle 1/4 inch thick. Cut into strips 6x3/4 inches. Wrap loosely onto prepared clothespins. Bake for 15 minutes in the preheated oven. Remove from the clothespins while still warm. Cool before filling. | 4. In a medium bowl, cream the shortening, with the margarine and sugar. Add egg whites and vanilla, beat until smooth. Add the hot milk 1 teaspoon at a time , beat until creamy. Fill the cooled cookies using a pastry bag or a plastic bag with one corner cut off. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	cups		2736.0	125.712	85.488	230.4
purpose flour	4	cups		-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
shortening	1	cup		1812.2	0.0	0.0	205.0
butter	1	cup		2736.0	125.712	85.488	230.4
white sugar	2	cups		1548.0	399.92	0.0	0.0
egg white	2			34.32	0.4818	7.194	0.1122
vanilla extract	4	teaspoons		48.38399999999999	2.1252	0.0101	0.0101
milk	1	cup		148.84	11.6632	7.686	7.9788

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.