Recipe courtesy of David Sutherland
Desert Rose
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- Level: Intermediate
- Total: 1 hr
- Prep: 20 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 100
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 15 mg
- Level: Intermediate
- Total: 1 hr
- Prep: 20 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 100
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 15 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, mix all the ingredients together except for the powdered sugar. Roll the dough into 1-inch balls and place on a cookie sheet. Press down with a knife to make slits like a triangle in the cookie. Using the end of the knife, press the center of the cookie downward. Bake for 8 to 10 minutes. Let cool and then dust with powdered sugar.
