Directions:
- Cut hard-cooked eggs in half lengthwise. Remove yolks; discard whites or save for another use. Press yolks through a potato ricer or strainer into a small bowl.
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the uncooked egg yolks, hard-cooked egg yolks and extract. Combine flour and salt; add to the creamed mixture alternately with cream, beating well after each addition. Refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out dough to 1/8-in. thickness; cut with a floured 2-1/2-in. doughnut cutter. Reroll scraps if desired.
- Place 1 in. apart on ungreased baking sheets; brush with egg white. Sprinkle as desired with colored sugar. Bake at 350° for 6 minutes; carefully decorate as desired with candies. Bake 4-8 minutes longer or until edges are lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.85 Kcal (870 kJ) | ||
| Calories from fat | 54.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 9% | |
|---|---|---|---|
| Cholesterol | 30.11mg | 10% | |
| Sodium | 24.71mg | 1% | |
| Potassium | 14.76mg | 0% | |
| Total Carbs | 32.66g | 11% | |
| Sugars | 2.5g | 10% | |
| Protein | 3.67g | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 280.58 Kcal (1175 kJ) | ||
| Calories from fat | 73.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 9% | |
|---|---|---|---|
| Cholesterol | 40.65mg | 10% | |
| Sodium | 33.36mg | 1% | |
| Potassium | 19.92mg | 0% | |
| Total Carbs | 44.09g | 11% | |
| Sugars | 3.37g | 10% | |
| Protein | 4.95g | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 9.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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