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Source: America's Favorite Food Associations

Fried Egg Cookies
Make a creative and delicious dessert or snack!
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Serves: varies
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
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6 tablespoons butter
6 tablespoons CRISCO® All Vegetable Shortening
1/2 cup granulated sugar
1/2 cup confectioners' sugar
1 egg
1 tablespoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon lemon extract
yellow food coloring
1 egg white




Cream together butter and shortening. Gradually add both sugars, beating well. Blend in egg and vanilla extract. In a separate bowl, stir together flour, baking powder and salt; gradually add to creamed mixture, mix well.
Separate out three-fourths of dough, shape into a ball and refrigerate for at least 3 hours. Blend in lemon extract and add yellow food coloring to remaining dough until it is the color of egg yolks. Chill for at least 3 hours.
When ready to bake cookies, preheat oven to 375 F. Line several baking sheets with aluminum foil. Remove large ball of dough and divide into 2 parts. Place one part between two pieces of wax paper and roll out 1/8-inch thick. Remove top piece of wax paper and, using a 3" round drinking glass or cookie cutter, cut out as many cookies as you can. Using a spatula, place the cookies on prepared baking, leaving about 1 inch between cookies. Gather up scraps and refrigerate for re-rolling. Repeat with second part of dough; re-roll and cut out scraps.
with the yellow dough, form 1-inch balls between hands, then flatten in palm of hand and press into center of round cookie to look like a fried egg. Continure this until all cookies have an "egg yolk" in the center. Brush beaten egg white on top of each cookie. Bake until firm with lightly browned edges, 15 to 20 minutes. Cool on the baking sheets for a few minutes before removing to cooling racks.





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