Rudolph's Cookies

Vegetarian
Rudolph's Cookies
45 min.
42
156kcal

Suggestions


Get ready to spread some holiday cheer with Rudolph's Cookies, a delightful treat that will bring joy to your festive gatherings! These charming cookies are not only vegetarian but also a perfect blend of flavors and textures that will leave your guests asking for more. With a buttery base, a hint of almond extract, and the warm spice of cinnamon, each bite is a celebration of the season.

What makes these cookies truly special is their unique presentation. Shaped into delightful little balls and rolled in finely chopped pecans, they are not just a feast for the taste buds but also a visual delight. The signature thumbprint in each cookie creates a perfect little well, ready to be filled with luscious red currant jelly, adding a burst of fruity sweetness that complements the rich, nutty flavor of the cookie.

Ready in just 45 minutes and yielding 42 servings, Rudolph's Cookies are ideal for holiday parties, cookie exchanges, or simply to enjoy with a warm cup of cocoa. The combination of textures—from the crunchy pecans to the soft, chewy cookie and the gooey jelly—will make these treats a standout on any dessert table. So gather your ingredients, roll up your sleeves, and let the holiday baking begin!

Ingredients

  • teaspoon almond extract 
  • cup butter softened
  • large eggs separated
  • cups flour all-purpose
  • 1.3 teaspoons ground cinnamon 
  • 1.3 cups pecans finely chopped
  • 42 servings currant jelly red
  • 0.3 teaspoon salt 
  • 0.8 cup sugar 

Equipment

  • baking sheet
  • oven
  • hand mixer

Directions

  1. Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating well.
  2. Add egg yolks and almond extract, beating until blended.
  3. Combine flour, salt, and cinnamon.
  4. Add flour mixture to butter mixture, blending at low speed. Cover and chill dough 1 hour.
  5. Shape dough into 1" balls. Lightly beat egg whites. Dip each ball in egg white; roll in pecans.
  6. Place 2" apart on ungreased cookie sheets. Press thumb in each cookie to make an indentation.
  7. Bake at 350 for 15 minutes. Cool 1 minute on cookie sheets; remove to wire racks to cool completely. Press centers again with thumb while cookies are still warm; fill center of each cookie with jelly.

Nutrition Facts

Calories156kcal
Protein3.37%
Fat39.98%
Carbs56.65%

Properties

Glycemic Index
6.31
Glycemic Load
13.25
Inflammation Score
-1
Nutrition Score
2.4526087227075%

Flavonoids

Cyanidin
0.35mg
Delphinidin
0.24mg
Catechin
0.23mg
Epigallocatechin
0.18mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.07mg

Nutrients percent of daily need

Calories:156.01kcal
7.8%
Fat:7.03g
10.82%
Saturated Fat:3.06g
19.15%
Carbohydrates:22.41g
7.47%
Net Carbohydrates:21.69g
7.89%
Sugar:13.43g
14.93%
Cholesterol:20.48mg
6.83%
Sodium:58.54mg
2.55%
Alcohol:0.03g
100%
Alcohol %:0.1%
100%
Protein:1.33g
2.67%
Manganese:0.21mg
10.3%
Vitamin B1:0.07mg
4.84%
Selenium:3.35µg
4.78%
Folate:15.09µg
3.77%
Vitamin B2:0.06mg
3.67%
Copper:0.07mg
3.49%
Vitamin A:149.91IU
3%
Fiber:0.72g
2.89%
Iron:0.51mg
2.81%
Phosphorus:25.27mg
2.53%
Vitamin C:1.8mg
2.18%
Vitamin B3:0.4mg
2.01%
Magnesium:6.48mg
1.62%
Zinc:0.24mg
1.59%
Vitamin E:0.22mg
1.5%
Potassium:40.12mg
1.15%
Calcium:10.45mg
1.04%
Vitamin B5:0.1mg
1.01%
Source:My Recipes
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