Leigh

Chicken strips

Posted on by Leigh

Chicken strips

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 457kcal

Ingredients

  • 500 g chicken breast boneless and skinless
  • 200 g all-purpose
  • 2 eggs
  • 100 g breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • vegetable oil for frying

Instructions

  • Cut the chicken breast into strips, about 1-2 centimeters wide.
  • In a shallow bowl, mix together the flour, salt, black pepper, paprika, and garlic powder.
  • In another bowl, beat the eggs.
  • Place the breadcrumbs in a third bowl.
  • Take each chicken strip and dip it first in the flour mixture, coating it evenly. Shake off any excess flour.
  • Next, dip the floured chicken strip into the beaten eggs, making sure it's well coated.
  • Finally, coat the chicken strip with breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they adhere well.
  • Heat vegetable oil in a deep frying pan or pot to 180°C (356°F).
  • Carefully place the coated chicken strips into the hot oil, a few at a time, depending on the size of your pan. Do not overcrowd the pan.
  • Fry the chicken strips for about 3-4 minutes on each side or until they are golden brown and crispy. The internal temperature of the chicken should reach 75°C (167°F) to ensure they are fully cooked.
  • Remove the chicken strips from the oil and place them on paper towels to drain any excess oil.
  • Serve your homemade chicken strips with your favorite dipping sauce, such as barbecue sauce, ranch dressing, or honey mustard.
    Enjoy your delicious homemade chicken strips!
Nutrition Facts
Chicken strips
Serving Size
 
1 Serving
Amount per Serving
Calories
457
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
162
mg
54
%
Sodium
 
950
mg
41
%
Potassium
 
609
mg
17
%
Carbohydrates
 
57
g
19
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
38
g
76
%
Vitamin A
 
283
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
74
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken nuggets

Posted on by Leigh

Chicken nuggets

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Refrigerate: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 368kcal

Ingredients

  • 500 g chicken breasts boneless and skinless
  • 1 cup buttermilk
  • 200 g all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (adjust to taste)
  • cooking oil for frying

Instructions

  • Cut the chicken breasts into bite-sized pieces or nugget shapes.
  • In a bowl, combine the buttermilk and chicken pieces. Make sure all the chicken pieces are coated with the buttermilk. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to marinate.
  • In a separate bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  • Heat about 2-3 centimeters (1 inch) of cooking oil in a deep skillet or frying pan over medium-high heat until it reaches 175°C (350°F).
  • Take each piece of marinated chicken from the buttermilk, allowing any excess to drip off, and then coat it thoroughly in the flour mixture, pressing the flour onto the chicken to adhere.
  • Carefully place the coated chicken nuggets into the hot oil using tongs. Make sure not to overcrowd the pan; fry in batches if necessary.
  • Fry the chicken nuggets for about 3-4 minutes per side or until they are golden brown and cooked through. The internal temperature of the chicken should reach 75°C (165°F).
  • Use a slotted spoon or tongs to remove the cooked chicken nuggets from the oil and place them on a plate lined with paper towels to drain any excess oil.
  • Serve the chicken nuggets hot with your favorite dipping sauces.
    Enjoy your homemade chicken nuggets!
Nutrition Facts
Chicken nuggets
Serving Size
 
1 Serving
Amount per Serving
Calories
368
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
87
mg
29
%
Sodium
 
803
mg
35
%
Potassium
 
620
mg
18
%
Carbohydrates
 
42
g
14
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
34
g
68
%
Vitamin A
 
321
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
90
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Dairy-free brownies

Posted on by Leigh

Dairy-free brownies

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 25 minutes
Cool: 15 minutes
Total Time: 50 minutes
Servings: 10 brownies
Calories: 434kcal

Ingredients

  • 200 g dairy-free dark chocolate chopped
  • 150 g coconut oil
  • 200 g granulated sugar
  • 3 flax eggs (3 tablespoons ground flaxseeds mixed with 9 tablespoons water)
  • 1 tsp vanilla extract
  • 150 g all-purpose flour
  • 40 g unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 100 g dairy-free chocolate chips or chunks (optional)

Instructions

  • Preheat your oven to 180°C (350°F) and line a square baking pan (about 20cm or 8 inches) with parchment paper.
  • In a microwave-safe bowl or using a double boiler, melt the dairy-free dark chocolate and margarine (or coconut oil) together until smooth. Stir occasionally to combine. Let it cool slightly.
  • In a small bowl, prepare the flax eggs by mixing the ground flaxseeds with water. Allow it to sit for a few minutes until it thickens.
  • In a large mixing bowl, whisk together the granulated sugar and the flax eggs until well combined. Add the vanilla extract and the melted chocolate mixture. Stir until everything is smooth and well incorporated.
  • In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
  • If you're using dairy-free chocolate chips or chunks, fold them into the brownie batter.
  • Pour the brownie batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The exact baking time may vary, so keep an eye on it.
  • Once done, remove the brownies from the oven and allow them to cool in the pan for about 10-15 minutes. Then, transfer them to a wire rack to cool completely.
  • Once the brownies have cooled, you can cut them into squares and enjoy your delicious dairy-free brownies!
    Feel free to customize this recipe by adding nuts, dairy-free white chocolate chips, or any other ingredients you like. Enjoy!
Nutrition Facts
Dairy-free brownies
Serving Size
 
1 Serving
Amount per Serving
Calories
434
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
19
g
119
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
142
mg
6
%
Potassium
 
102
mg
3
%
Carbohydrates
 
53
g
18
%
Fiber
 
5
g
21
%
Sugar
 
34
g
38
%
Protein
 
5
g
10
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
66
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Double chocolate banana bread

Posted on by Leigh

Double chocolate banana bread

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 50 minutes
Cool: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories: 210kcal

Ingredients

  • 3 ripe bananas
  • 3 large eggs
  • 80 g almond butter
  • 60 g coconut flour
  • 40 g cocoa powder (unsweetened)
  • 60 g honey or maple syrup (adjust to taste)
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 100 g dark chocolate chips (at least 70% cocoa)

Instructions

  • Preheat your oven to 180°C (350°F) and grease a loaf pan or line it with parchment paper.
  • In a mixing bowl, mash the ripe bananas until they are smooth.
  • Add the eggs, almond butter, honey or maple syrup, and vanilla extract to the mashed bananas. Mix everything together until well combined.
  • In a separate bowl, combine the coconut flour, cocoa powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter.
  • Stir in the dark chocolate chips into the batter.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid overbaking).
  • Once done, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes.
  • After 10 minutes, transfer the bread to a wire rack to cool completely.
  • Once the Double Chocolate Banana Bread has cooled, slice and enjoy!
    This recipe yields a delicious and moist paleo-friendly Double Chocolate Banana Bread with rich chocolate flavor and natural sweetness from ripe bananas. Adjust the sweetness level to your liking by adding more or less honey or maple syrup. Enjoy!
Nutrition Facts
Double chocolate banana bread
Serving Size
 
1 Serving
Amount per Serving
Calories
210
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
56
mg
19
%
Sodium
 
217
mg
9
%
Potassium
 
335
mg
10
%
Carbohydrates
 
26
g
9
%
Fiber
 
6
g
25
%
Sugar
 
14
g
16
%
Protein
 
6
g
12
%
Vitamin A
 
105
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
74
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Baked potato wedges

Posted on by Leigh

Baked potato wedges

Print Pin Rate
Course: Side Dish
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 384kcal

Ingredients

  • 4 large potatoes
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: Fresh herbs like rosemary or thyme for garnish

Instructions

  • Preheat your oven to 220°C (425°F).
  • Wash and scrub the potatoes thoroughly to remove any dirt.
  • Cut each potato into wedges. You can do this by first cutting the potato in half lengthwise, then cutting each half into several wedges.
  • In a large bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
  • Add the potato wedges to the bowl and toss them until they are evenly coated with the seasoned oil mixture.
  • Line a baking sheet with parchment paper or lightly grease it with some additional olive oil.
  • Arrange the seasoned potato wedges in a single layer on the baking sheet, ensuring they are not overcrowded. This allows them to bake evenly and become crispy.
  • Place the baking sheet in the preheated oven and bake for about 35 minutes or until the potato wedges are golden brown and crispy on the outside, and tender on the inside. You can flip them halfway through the baking time for even cooking.
  • Once the potato wedges are done, remove them from the oven and let them cool for a minute or two.
  • If desired, sprinkle some fresh herbs like rosemary or thyme over the wedges for added flavor.
  • Serve the baked potato wedges hot with your favorite dipping sauce, such as ketchup, mayonnaise, or a garlic aioli.
    Enjoy your delicious homemade baked potato wedges!
Nutrition Facts
Baked potato wedges
Serving Size
 
1 Serving
Amount per Serving
Calories
384
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Sodium
 
318
mg
14
%
Potassium
 
1581
mg
45
%
Carbohydrates
 
66
g
22
%
Fiber
 
8
g
33
%
Sugar
 
3
g
3
%
Protein
 
8
g
16
%
Vitamin A
 
258
IU
5
%
Vitamin C
 
73
mg
88
%
Calcium
 
49
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Shortbread cookies

Posted on by Leigh

Shortbread cookies

Print Pin Rate
Course: Snack
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 cookies
Calories: 251kcal

Ingredients

  • 250 g all-purpose flour
  • 125 g granulated sugar
  • 225 g unsalted butter cold and cubed
  • 1/4 tsp salt
  • 1-2 tsp vanilla extract

Instructions

  • Preheat the Oven: Preheat your oven to 160°C (320°F) for a fan-assisted oven or 180°C (356°F) for a conventional oven.
  • Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it.
  • Combine Dry Ingredients: In a mixing bowl, combine the all-purpose flour and granulated sugar. You can add a pinch of salt for flavor if you like.
  • Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to cut the butter into the flour and sugar mixture. Continue to work the mixture until it resembles coarse crumbs.
  • Add Vanilla (Optional): If you'd like, you can add vanilla extract to the mixture for extra flavor. Start with 1-2 teaspoons and adjust to your taste.
  • Knead the Dough: Turn the crumbly mixture onto a clean surface and gently knead it until it comes together into a smooth dough. Be careful not to over-knead; just work it until it's well combined.
  • Shape the Cookies: Roll out the dough to your desired thickness (typically about 1/2 inch or 1.27 cm) and use cookie cutters to cut out your preferred shapes. Alternatively, you can simply shape the dough into rounds or rectangles.
  • Place on Baking Sheet: Place the shortbread cookies on the prepared baking sheet, leaving a little space between them.
  • Prick with a Fork: Use a fork to prick each cookie a few times. This helps prevent the cookies from puffing up too much while baking.
  • Bake: Bake in the preheated oven for 15 minutes, or until the edges of the cookies start to turn golden brown.
  • Cool: Allow the shortbread cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy: Once the cookies have cooled, they are ready to enjoy!
    Remember that baking times can vary slightly depending on your oven, so keep an eye on the cookies as they bake to ensure they don't overcook. Shortbread cookies should have a delicate, crumbly texture when done.
Nutrition Facts
Shortbread cookies
Amount per Serving
Calories
251
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
40
mg
13
%
Sodium
 
52
mg
2
%
Potassium
 
28
mg
1
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
Vitamin A
 
469
IU
9
%
Calcium
 
8
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Oat cookies

Posted on by Leigh

Oat cookies

Print Pin Rate
Course: Snack
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 12 cookies
Calories: 284kcal

Ingredients

  • 200 g rolled oats
  • 150 g all-purpose flour
  • 150 g unsalted butter softened
  • 150 g brown sugar
  • 100 g granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a medium-sized mixing bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. Mix well and set aside.
  • In a separate large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This can take about 2-3 minutes.
  • Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined.
  • Gradually add the dry ingredient mixture (oats, flour, baking soda, and salt) to the wet ingredients. Mix until everything is well combined. If you're using raisins or chocolate chips, fold them into the dough at this point.
  • Use a spoon or your hands to scoop out portions of cookie dough and form them into balls about the size of a walnut. Place these dough balls onto the prepared baking sheet, leaving enough space between each one.
  • Flatten each cookie slightly with the back of a spoon or your fingers.
  • Bake in the preheated oven for about 12 minutes, or until the edges of the cookies turn golden brown but the centers are still slightly soft.
  • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
  • Enjoy your delicious homemade oat cookies!
    Feel free to customize your oat cookies by adding nuts, seeds, or other ingredients you like. Enjoy!
Nutrition Facts
Oat cookies
Amount per Serving
Calories
284
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
41
mg
14
%
Sodium
 
156
mg
7
%
Potassium
 
99
mg
3
%
Carbohydrates
 
41
g
14
%
Fiber
 
2
g
8
%
Sugar
 
21
g
23
%
Protein
 
4
g
8
%
Vitamin A
 
332
IU
7
%
Calcium
 
26
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Coconut cookies

Posted on by Leigh

Coconut cookies

Print Pin Rate
Course: Snack
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 cookies
Calories: 304kcal

Ingredients

  • 200 g unsalted butter softened
  • 150 g granulated sugar
  • 1 egg
  • 250 g all-purpose flour
  • 100 g desiccated coconut
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, desiccated coconut, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Make sure not to overmix; just combine until the ingredients are well incorporated.
  • Take small portions of the dough and roll them into balls, then place them on the prepared baking sheet. Leave some space between each cookie as they will spread while baking.
  • Use a fork to gently flatten each cookie and create a crisscross pattern on top.
  • Bake in the preheated oven for about 15 minutes or until the edges of the cookies turn golden brown.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Once the cookies have cooled, they are ready to be enjoyed! Store any leftovers in an airtight container to keep them fresh.
    Enjoy your delicious homemade coconut cookies!
Nutrition Facts
Coconut cookies
Amount per Serving
Calories
304
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
49
mg
16
%
Sodium
 
78
mg
3
%
Potassium
 
77
mg
2
%
Carbohydrates
 
30
g
10
%
Fiber
 
2
g
8
%
Sugar
 
13
g
14
%
Protein
 
3
g
6
%
Vitamin A
 
436
IU
9
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate fudge cookies

Posted on by Leigh

Chocolate fudge cookies

Print Pin Rate
Course: Snack
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 12 cookies
Calories: 282kcal

Ingredients

  • 200 g dark chocolate (70% cocoa)
  • 50 g unsalted butter
  • 150 g all-purpose flour
  • 30 g cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs large
  • 150 g granulated sugar
  • 1 tsp vanilla extract
  • 100 g chocolate chips (optional)

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a heatproof bowl, melt the dark chocolate and butter together. You can do this by placing the bowl over a pot of simmering water (double boiler) or by using the microwave in 20-30 second increments, stirring in between, until the chocolate and butter are smooth and fully melted. Allow it to cool slightly.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
  • In another bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture is smooth and slightly pale in color.
  • Gently fold the melted chocolate mixture into the egg mixture until well combined.
  • Gradually add the dry mixture to the wet mixture, stirring until a soft, sticky dough forms. If desired, fold in the chocolate chips and chopped nuts.
  • Using a spoon or a cookie scoop, drop rounds of dough onto the prepared baking sheet, leaving some space between each cookie.
  • Bake in the preheated oven for about 12 minutes. The cookies should be set around the edges but still slightly soft in the center. Remember that they will continue to cook a bit as they cool.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    Enjoy your delicious homemade chocolate fudge cookies!
Nutrition Facts
Chocolate fudge cookies
Amount per Serving
Calories
282
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
37
mg
12
%
Sodium
 
82
mg
4
%
Potassium
 
206
mg
6
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
13
%
Sugar
 
21
g
23
%
Protein
 
4
g
8
%
Vitamin A
 
150
IU
3
%
Calcium
 
38
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Amish sugar cookies

Posted on by Leigh

Amish sugar cookies

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 36 cookies
Calories: 193kcal

Ingredients

  • 1 cup butter softened
  • 1 cup canola oil
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar

Instructions

  • Preheat oven to 190°C(375°). In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.
  • Drop by small teaspoonfuls onto ungreased baking sheets. Bake until lightly browned, 10 minutes. Remove to wire racks to cool.
Nutrition Facts
Amish sugar cookies
Amount per Serving
Calories
193
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
23
mg
8
%
Sodium
 
78
mg
3
%
Potassium
 
37
mg
1
%
Carbohydrates
 
22
g
7
%
Fiber
 
0.4
g
2
%
Sugar
 
6
g
7
%
Protein
 
2
g
4
%
Vitamin A
 
180
IU
4
%
Calcium
 
6
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.