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Guatemalan Icebox Cookies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.199
Energy (kCal)2938.9782
Carbohydrates (g)477.7711
Total fats (g)103.4571
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix egg, vanilla and sugar on medium speed until mixture is white and creamy. | 2. Using cold butter, cut into small pieces and add to mixture stirring well. | 3. Mix together the dry ingredients in a separate bowl and slowly add to egg/sugar/butter mixture being careful to not over mix. | 4. Make half of mixture into 8 inch log on wax paper and roll paper around it. repeat with other half of mixture. place in freezer for at least 4 hours, ideally 8 hours. | 5. Remove from freezer, preheat oven to 350°F. | 6. Slice into 1/4 inch thick rounds. | 7. Place on greased cookie sheet 1 inch apart. | 8. Bake at 350°F for 8-12 minutes or until small cracks appear on tops. Should have between 2-3 dozen cookies, depending on thickness. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 1/2 cups 867.42 189.9081 14.1015 3.3654
    cocoa powder 3/4 cup 147.06 37.3455 12.642000000000001 8.8365
    cinnamon 3/4 teaspoon - - - -
    cayenne 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    salt 1/4 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    vanilla 1 1/2 1/2 18.144000000000002 0.797 0.0038 0.0038
    egg 1 71.5 0.36 6.28 4.755
    butter 12 tablespoons unsalted 1026.0 47.141999999999996 32.058 86.4
    wax paper - - - -

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



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