Zutaten für Elves Belly Buttons
- 1 cup Crisco shortening
- 1 ½ cups granulated sugar
- Lime Gelatin
- 2 large eggs
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- Red Maraschino Cherry
- Red Hot Candies
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Zubereitung von Elves Belly Buttons
- Cream together 1 cup Crisco shortening, 1 ½ cups granulated sugar, and 1 package (1 ounce) unflavored gelatin until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon almond extract.
- Mix until thoroughly combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator overnight.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll chilled dough into 1-inch balls.
- Roll each ball in granulated sugar.
- Place the sugar-coated balls onto the prepared baking sheets.
- Use your thumb to make an indentation in the center of each cookie. Place a small piece of red cinnamon candy or a quartered maraschino cherry into the indentation.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
200g
Fat
71g
Carbs
39g
