24 Serves
106 Mins
In a large bowl, cream together the butter and sugar until light and fluffy, then beat in the eggs and vanilla.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
75 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
48 mg / 1,250 mgPotassium
84 mg / 4,700 mgSodium
103 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Gradually incorporate the flour and salt to form a smooth dough, then wrap and chill in the refrigerator for at least one hour.
Preheat your oven and roll out the chilled dough on a floured surface, cutting into circles using a round cutter.
Place a small spoonful of filling in the center of each circle and fold the edges to form a triangle, pinching the corners tightly.
Arrange the cookies on a baking sheet and bake until golden brown, then transfer to a wire rack to cool.
25
g95
g20
g
Yemeni
