RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1968
| View Recipe |
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| Recipe Name: |
Tulip Cookies |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
15 |
| Inactive Prep Time: |
30.00
Minutes |
Original Num Servings: |
15 |
| Cooking Time: |
8.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.06
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 15
Each
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Cookie sheets and Silpat pads |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Mix sugar, whites, and vanilla until well incorporated. Sift in flour with cornstarch and continue whisking.
Set aside in refrigerator to rest for 30 minutes.
Spread onto sheet pans with rubber mats using a template.
Cook at 350 degrees for 6 to 8 minutes. Turn 1/2 way through baking. Remove from oven when edges are brown and immediately turn onto coffee mugs. |
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| Nutrition per Serving: |
| Calories: |
319 |
Total Carbs: |
23.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
21.5 |
Protein: |
5.17 |
| Fiber: |
1.10 |
Sodium: |
34.27 |
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