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Monogram Cookies

 
One serving costs about $0.18

$0.18 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

48 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:12%

Spoonacular Score: 12%

 

Monogram Cookies is a lacto ovo vegetarian recipe with 48 servings. One portion of this dish contains around 1g of protein, 5g of fat, and a total of 88 calories. For 18 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It works well as a dessert. A mixture of vanillan extract, egg, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is improvable. If you like this recipe, take a look at these similar recipes: Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies, Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies, and Elvis Cookies: “Peanut Butter” Banana Bacon Chocolate Chip Cookies.

Dessert can be paired with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 tsps
0.5 tsps baking powder
baking powder
1 large
1 large egg
egg
2 cups
2 cups flour
flour
1 cup
1 cup granulated sugar
granulated sugar
3 Tbsps
3 Tbsps meringue powder
meringue powder
1.25 tsps
1.25 tsps salt
salt
0.5 cup
0.5 cup sanding sugar
sanding sugar
1.25 cups
1.25 cups unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
0.5 tsps baking powder
0.5 tsps
baking powder
1 large egg
1 large
egg
2 cups flour
2 cups
flour
1 cup granulated sugar
1 cup
granulated sugar
3 Tbsps meringue powder
3 Tbsps
meringue powder
1.25 tsps salt
1.25 tsps
salt
0.5 cup sanding sugar
0.5 cup
sanding sugar
1.25 cups unsalted butter
1.25 cups
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

hand mixer
hand mixer
baking sheet
baking sheet
cookie cutter
cookie cutter
wire rack
wire rack
toothpicks
toothpicks
oven
oven
bowl
bowl
frying pan
frying pan
hand mixer
hand mixer
baking sheet
baking sheet
cookie cutter
cookie cutter
wire rack
wire rack
toothpicks
toothpicks
oven
oven
bowl
bowl
frying pan
frying pan


Instructions

  1. In a large bowl, sift together flour, salt, and baking powder. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy. Add the egg; beat until combined. Gradually add sifted ingredients, and mix on low speed until combined. Add vanilla. Shape dough into a disk, wrap in plastic, and chill until firm, about 30 minutes.
  3. Heat oven to 325 degrees. On a lightly floured surface, roll dough to a 1/4-inch thickness. Using a 1 1/2-inch round cookie cutter, cut out approximately 52 circles. Using a clean rubber stamp, imprint an initial into the center of each cookie. Transfer to ungreased baking sheets, and refrigerate until firm, about 15 minutes.
  4. Bake until edges start to brown, about 8 to 10 minutes. Transfer cookies to a rack to cool.
  5. In a small bowl, combine 3 tablespoons meringue powder with 2 tablespoons water until smooth. Decorate one cookie at a time: Using a small paintbrush, lightly brush each imprinted initial with meringue. Sprinkle sanding sugar in the initial, and tap out excess over a small bowl. Using a toothpick or a small dry paintbrush, gently remove the excess sugar in and around the letter. Brush the edge of each cookie with meringue. Roll the edge of each cookie in sanding sugar to coat.
  6. Transfer cookies to a cooling rack set over a sheet pan to dry completely, 1 to 2 hours. Cookies can be stored at room temperature in an airtight container up to 4 days.
  7. This recipe yields about 4 dozen cookies.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.18
Ingredient
½ teaspoons baking powder
1 large egg
2 cups flour
1 cup granulated sugar
3 tablespoons meringue powder
½ cups sanding sugar
1.25 cups unsalted butter
1 teaspoon vanilla extract
Price
$0.01
$0.27
$0.33
$0.28
$5.07
$0.14
$2.43
$0.30
$8.83

Nutritional Information

Quickview
87 Calories
0.72g Protein
4g Total Fat
10g Carbs
0% Health Score
Limit These
Calories
87k
4%

Fat
4g
8%

  Saturated Fat
3g
19%

Carbohydrates
10g
3%

  Sugar
6g
7%

Cholesterol
16mg
6%

Sodium
146mg
6%

Get Enough Of These
Protein
0.72g
1%

Calcium
49mg
5%

Selenium
2µg
3%

Vitamin A
153IU
3%

Vitamin B1
0.04mg
3%

Phosphorus
26mg
3%

Folate
10µg
3%

Vitamin B2
0.03mg
2%

Iron
0.35mg
2%

Manganese
0.04mg
2%

Vitamin B3
0.31mg
2%

Vitamin E
0.15mg
1%

covered percent of daily need

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