Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with 1/2 cup of the confectioners' sugar until light and fluffy. Stir in the flour, salt and nuts; mix well.
- Form the stiff dough into egg shapes about 1-1/2 inches long. Bake at 350 degrees F (175 degrees C) for about 15 minutes. Cool on rack.
- Spread half of cookie with confectioners' sugar glaze or melted chocolate. If desired, sprinkle with coconut, chopped nuts, colored sugar or decors. Let sit until glaze is dry.
- To Make Confectioners' Sugar Glaze: Combine 1 cup unsifted confectioners' with the water. Stir until smooth.
- To Make Chocolate Glaze: Melt the chocolate chips in a double-boiler or in microwave (stir every 15 second) until melted. Pour slightly cooled glaze in a quart size freezer ziploc, snip tip of bag and drizzle over cookies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1410.38 Kcal (5905 kJ) | ||
| Calories from fat | 784.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.19g | 134% | |
|---|---|---|---|
| Cholesterol | 97.61mg | 33% | |
| Sodium | 68.26mg | 3% | |
| Potassium | 327.33mg | 7% | |
| Total Carbs | 159.57g | 53% | |
| Sugars | 106.12g | 424% | |
| Dietary Fiber | 8.4g | 34% | |
| Protein | 17.45g | 35% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 6.1mg | 34% | |
| Calcium | 49.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 487.99 Kcal (2043 kJ) | ||
| Calories from fat | 271.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.17g | 134% | |
|---|---|---|---|
| Cholesterol | 33.77mg | 33% | |
| Sodium | 23.62mg | 3% | |
| Potassium | 113.26mg | 7% | |
| Total Carbs | 55.21g | 53% | |
| Sugars | 36.72g | 424% | |
| Dietary Fiber | 2.91g | 34% | |
| Protein | 6.04g | 35% | |
| Vitamin C | 0.3mg | 2% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 2.1mg | 34% | |
| Calcium | 17.1mg | 5% | |
* 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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