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Add a photoServings: 12
Ingredients
- 6 Tbsp. Butter flavored Crisco, softened
- 1/4 c. Sugar
- 1 x Egg yolk
- 1/2 c. Canned chestnuts, liquid removed and pureed
- 1/4 tsp Vanilla
- 1 c. All-purpose flour
- 1/4 tsp Salt
- 1/4 tsp Cinnamon
- 1 x Egg white, slightly beaten Sugar
- 1/2 c. Semisweet chocolate chips
Directions
- Preheat oven to 350F. Cream butter and 1/4 c. sugar; add in egg yolk. Beat until light and fluffy. Beat in puree and vanilla. Stir together flour, salt, and cinnamon; stir into creamed mix. Using scant Tbsp. dough for each cookie, roll into 2 1/2 inch fingers. Dip one side of each finger in egg white , then in sugar. Place sugar side up an greased cookie sheet and bake till slightly browned, about 20 min. Remove from pan; cold on rack. Heat chocolate chips in double boiler over low heat. Dip one end of each cookie in chocolate; place on waxed paper till set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 12 servings | |
| Calories 162 | |
| Calories from Fat 71 | 44% |
| Total Fat 8.06g | 10% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 95mg | 4% |
| Potassium 87mg | 2% |
| Total Carbs 20.69g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 7.81g | 5% |
| Protein 1.83g | 3% |
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