Ingredients for Christmas Cookie Cookies Puffs
- Crisco Shortening
- 1 1/4 cups granulated sugar
- 2 large hard-boiled eggs
- 2 sieved hard-boiled egg yolks
- 1 teaspoon orange zest
- 1 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Ground Nutmeg
- 1/2 cup slivered almonds
- 2 egg whites
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How to Make Christmas Cookie Cookies Puffs
- Boil 2 large eggs for 8-10 minutes. Cool completely, then peel.
- Separate egg yolks from whites. Press yolks through a fine-mesh sieve.
- (Optional) Enjoy the cooked egg whites as a snack!
- In a large bowl, cream together 1 cup softened butter and 1/2 cup granulated sugar until light and fluffy.
- Beat in the 2 sieved egg yolks until well combined.
- Add the orange zest and mix well.
- In a separate bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and the remaining 1/2 cup granulated sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the 1/2 cup slivered almonds.
- Roll the dough into walnut-sized balls.
- Beat the remaining egg whites lightly until frothy.
- Dip each ball into the frothy egg whites, then roll in 1/4 cup granulated sugar.
- Place the cookie puffs onto ungreased baking sheets.
- Bake in a preheated oven at 350°F (175°C) for 16-18 minutes, or until golden brown on the bottoms.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
33g
Fat
5g
Carbs
5g
