Cherry Surprise Cookies For St. Val Or St. Pat

1. Preheat oven to 350 degrees.

2. Cream butter and sugar together; add egg yolks and blend well.

3. Add flour, salt, and allmond extract, mixing well.

4. Flatten pieces of dough in your cupped hand with your fingertips. Insert a well-drained cherry (no stem) and mold dough around it being sure to completely cover the cherry. Place on baking sheet.

5. Bake in preheated oven for 25 minutes. Cool and frost tops with Pink Cherry Frosting.

6. To make frosting: Mix powdered sugar and butter with enough of the reserved cherry juice to make a spreading consistency. . Sprinkle each cookie with chopped wallnuts.

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Nutrient	Quantity
Total fats	24.3108 g
Protein	28.2016 g
Carbohydrates	320.1861 g
Energy	1627.69 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3284 g
Water	56.1708 g
Aspartic acid	2.6337 g
Calcium, Ca	170.56 mg
Lutein + zeaxanthin	371.96 g
Fiber, total dietary	9.6765 g
Fatty acids, total saturated 22:0	0.0129 g
Carotene, beta	29.92 g
Niacin	9.5257 mg
Vitamin A, RAE	130.215 g
Arginine	2.5985 g
Riboflavin	0.3721 mg
Tocopherol, beta	0.017 mg
Fatty acids, total polyunsaturated 15:0	0.0044 g
Fatty acids, total saturated 20:1	0.0443 g
Glutamic acid	5.03 g
Sodium, Na	34.17 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3603 g
Total lipid (fat)	24.3108 g
Manganese, Mn	4.1409 mg
Fructose	0.0238 g
Proline	1.281 g
Fatty acids, total saturated 16:0	4.3883 g
Fatty acids, total saturated 8:0	0.0031 g
Sucrose	0.0238 g
Choline, total	297.196 mg
Sugars, total	59.2556 g
Serine	1.6489 g
Fatty acids, total saturated 10:0	0.0031 g
Fatty acids, total saturated 18:0	1.3583 g
Fatty acids, total saturated 20:4 undifferentiated	0.1489 g
Vitamin B-6	1.5303 mg
Selenium, Se	67.116 g
Ash	3.64 g
Vitamin D	74.12 IU
Fatty acids, total saturated 18:1 undifferentiated	9.0429 g
Pantothenic acid	3.7608 mg
Phenylalanine	1.4456 g
Copper, Cu	0.8052 mg
Betaine	0.306 mg
Thiamin	0.7846 mg
Retinol	126.14 g
Methionine	0.7158 g
Iron, Fe	2.635 mg
Carbohydrate, by difference	320.1861 g
Phosphorus, P	611.48 mg
Folate, total	84.33 g
Dihydrophylloquinone	0.034 g
Tocopherol, gamma	0.4522 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0037 g
Fatty acids, total saturated 22:1 undifferentiated	0.0031 g
Alanine	1.5428 g
Cholesterol	368.9 mg
Valine	1.6463 g
Fatty acids, total saturated 18:2 undifferentiated	6.8392 g
Glycine	1.2841 g
Carotene, alpha	12.92 g
Glucose (dextrose)	0.0612 g
Fatty acids, total saturated 14:0	0.0877 g
Zinc, Zn	4.36 mg
Isoleucine	1.2378 g
Maltose	0.0238 g
Tocopherol, delta	0.0204 mg
Fatty acids, total saturated 12:0	0.0031 g
Fatty acids, total polyunsaturated	7.3608 g
Fatty acids, total saturated 14:1	0.0082 g
Leucine	2.3247 g
Tocotrienol, alpha	0.0102 mg
Vitamin A, IU	505.355 IU
Folate, DFE	84.33 g
Tryptophan	0.3755 g
Galactose	0.0238 g
Fatty acids, total saturated 20:0	0.0109 g
Starch	0.756 g
Lactose	0.0238 g
Tyrosine	1.3905 g
Vitamin B-12	0.663 g
Vitamin K (phylloquinone)	0.238 g
Fatty acids, total saturated	5.9795 g
Histidine	0.7301 g
Fatty acids, total monounsaturated	9.4662 g
Threonine	1.0635 g
Folate, food	84.33 g
Fatty acids, total polyunsaturated 17:0	0.0173 g
Vitamin D (D2 + D3)	1.836 g
Fatty acids, total polyunsaturated 24:0	0.0031 g
Cryptoxanthin, beta	11.22 g
Vitamin D3 (cholecalciferol)	1.836 g
Vitamin E (alpha-tocopherol)	1.2248 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0388 g
Magnesium, Mg	133.9 mg
Lysine	1.1964 g
Potassium, K	371.57 mg
Cystine	0.5089 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	233.4	59.862	0
Salt	0 teaspoon	0	0	0
Butter	1 cup	128.25	5.8927	10.8
Egg yolk	2	109.48	1.2206	9.0236
flour	2 cups	1156.56	253.2108	4.4872
walnut	0	0	0	0
maraschino cherry	1 jar	0	0	0
almond extract	2.5 teaspoons	0	0	0
cherry juice	0	0	0	0