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Порций: 8
Ингредиенты
- Poppyseed Marzipan Kuchen on Rosemary and Rita’s site Get Cooking Simply (by Rosemary’s daughter living in Germany)
- Apple Slice by Wendy at Sunchowder’s Emporia (much more than just an apple slice!)
- Tahini Cookies by Hannah at Blue Kale Road
- Chiffon Cake with Roasted Strawberries and Rhubarb by Suzanne at A Pug in the Kitchen (and Suzanne has an amazing chocolate semifreddo on Food 52)
- Olive Oil and Thyme Mini Bundt Cakes by Alice at the Hip Foodie Mom site
- by Susan Pridmore
- Makes 36 small cookies
- Prep Time: 40 minutes (20 minutes if you don’t pipe)
- Cook Time: 8 minutes
- 6 ounces unsalted butter, room temp
- 3 ounces peanut butter
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 2.8 ounces confectioners sugar, sifted, plus some for sifting over the baked cookies at the end
- 4 1/2 teaspoons coconut sugar
- 1.5 ounces unsweetened cacao (chocolate) powder
- 1 egg
- 5 ounces all-purpose flour
View Full Recipe at The Wimpy Vegetarian
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 8 servings | |
| Calories 337 | |
| Calories from Fat 202 | 60% |
| Total Fat 23.27g | 29% |
| Saturated Fat 12.14g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 98mg | 4% |
| Potassium 117mg | 3% |
| Total Carbs 28.91g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 12.87g | 9% |
| Protein 5.09g | 8% |
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