Peek a Boo Cry Baby Cookies – a delicious recipe with butter, sugar, vanilla, flour, whole wheat flour, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In a large bowl, cream butter with sugar, add egg and vanilla till blendd.", "gradually fold in flour, working by hand till blended.", "chill in refrigerator -- 1-2 hours.", "preheat oven to 350* -- grease and flour a cookie sheet --", "on floured surface -- roll dough out to 1/4"" thickness.cut into 2"" squares and transfer half to cookie sheet.brush lightly with beaten egg white -- and place a small spoonful of mixed peel which has been combined with 1/2 cup granulated sugar, in center of each square.", "cut a 1/2"" opening in remaining squares.", "place on top of squares with filling.", "pressing edges together to seal.", "bake 12-15 minutes or till golden.", "transfer cookies to rack to cool -- ."]
840
kcal
Calories
38
g
Fat
120
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ¾ cup butter, softened, 1 cup sugar, ½ teaspoon vanilla extract, 1 cup flour, and more.
Yes, Peek a Boo Cry Baby Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
