Trefoils Recipe


Nutrition

Cal/Serving: 401
Daily Value: 20%
Servings: 12

Low-Sodium
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat23g36%
Saturated15g73%
Trans1g0%
Carbs45g15%
Fiber1g4%
Sugars17g0%
Protein4g8%
Cholesterol61mg20%
Sodium52mg2%
Calcium13mg1%
Magnesium9mg2%
Potassium47mg1%
Iron2mg9%
Zinc0mg2%
Vitamin A709IU14%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg11%
Niacin (B3)2mg11%
Vitamin B60mg1%
Folic Acid (B9)68µg17%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K2µg3%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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INGREDIENTS

  • 3/4 pound unsalted butter, room temperature
  • 1 cup sugar, plus extra for sprinkling
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt

DIRECTIONS

In a medium bowl, use an electric mixer to cream the butter and 1 cup of sugar, then add the vanilla. In a separate medium bowl, whisk together the flour and salt, then add to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Transfer onto a surface dusted with flour and shape into a flat disk. Wrap in plastic to place in refrigerator for 30 minutes.

Preheat the oven to 350 degrees.

Roll the dough 1/2-inch thick and cut with a 2-inch round cookie cutter. Place the cookies on a baking sheet, and sprinkle with sugar. Optional: press with a cookie stamp of your choice.

Bake for 20 to 25 minutes, until they to brown.

Recipe Details

Servings: 12
Cuisine: Dessert

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