Photo: Molly Mears
Estimated Nutrition (whole recipe, rough)
790
Calories
22g
Protein
21g
Fat
126g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ corn or canola oil
- 1 large egg
- 2 tbsp sugar
- 1 tsp pure vanilla extract
Directions
1
Preheat oven to 350°F.
2
Prepare a cookie sheet with non-stick pan spray.
3
Combine all the ingredients and ¼ cup water in a large bowl to form a soft dough.
4
Refrigerate the dough 1 hour to chill.
5
Roll or pat out ¼ inch thick on a floured board.
6
Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet.
7
Bake for 15 to 20 minutes, until the edges are a light golden brown.
8
Cool and store in an airtight container.
Recipe sourced from
fandom