Melting Biscuits

1. Preheat oven to 375 degrees F. Grease cookie sheets.

2. Cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract.

3. Sift together the flour, baking powder, cornstarch, and salt; stir into the butter mixture.

4. Shape dough into 20 to 24 small balls, about 1/2 inch in diameter. Roll each ball in the oats and place about 2 inches apart on cookie sheets.

5. Bake 15 to 20 minutes until golden brown. Let cool on wire rack. Store in an airtight tin.

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Nutrient	Quantity
Total fats	63.7743 g
Protein	28.1778 g
Carbohydrates	139.6308 g
Energy	1163.513 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4815 g
Water	17.9315 g
Aspartic acid	2.6207 g
Calcium, Ca	946.536 mg
Lutein + zeaxanthin	228.28 g
Fiber, total dietary	14.9368 g
Fatty acids, total saturated 22:0	0.0065 g
Carotene, beta	14.96 g
Niacin	7.3514 mg
Vitamin A, RAE	68.37 g
Arginine	3.6585 g
Riboflavin	0.7717 mg
Tocopherol, beta	0.0273 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total saturated 20:1	0.095 g
Glutamic acid	5.9906 g
Sodium, Na	831.868 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3322 g
Total lipid (fat)	63.7743 g
Manganese, Mn	3.1028 mg
Fructose	0.0119 g
Proline	1.32 g
Fatty acids, total saturated 16:0	6.5833 g
Fatty acids, total saturated 8:0	0.0015 g
Sucrose	74.8619 g
Choline, total	147.065 mg
Sugars, total	75.8172 g
Serine	1.6017 g
Fatty acids, total saturated 10:0	0.0015 g
Fatty acids, total saturated 18:0	2.8506 g
Fatty acids, total saturated 20:4 undifferentiated	0.0745 g
Vitamin B-6	0.2782 mg
Selenium, Se	21.0538 g
Ash	11.6464 g
Vitamin D	37.06 IU
Fatty acids, total saturated 18:1 undifferentiated	23.8536 g
Pantothenic acid	1.6937 mg
Phenylalanine	1.4641 g
Copper, Cu	2.0663 mg
Betaine	4.759 mg
Thiamin	1.8449 mg
Retinol	63.07 g
Methionine	0.8496 g
Iron, Fe	5.6256 mg
Carbohydrate, by difference	139.6308 g
Phosphorus, P	1294.701 mg
Folate, total	154.64 g
Dihydrophylloquinone	0.017 g
Tocopherol, gamma	0.2261 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0019 g
Fatty acids, total saturated 22:1 undifferentiated	0.0015 g
Alanine	1.4672 g
Cholesterol	184.45 mg
Valine	1.584 g
Fatty acids, total saturated 18:2 undifferentiated	26.012 g
Glycine	1.7709 g
Carotene, alpha	6.46 g
Glucose (dextrose)	0.0306 g
Fatty acids, total saturated 14:0	0.1655 g
Zinc, Zn	6.7122 mg
Isoleucine	1.225 g
Maltose	0.0119 g
Tocopherol, delta	0.0337 mg
Fatty acids, total saturated 12:0	0.0076 g
Fatty acids, total polyunsaturated	26.6157 g
Fatty acids, total saturated 14:1	0.0041 g
Leucine	2.2033 g
Tocotrienol, alpha	0.5245 mg
Vitamin A, IU	325.54 IU
Folate, DFE	154.64 g
Tryptophan	0.577 g
Galactose	0.0119 g
Fatty acids, total saturated 20:0	0.0054 g
Tocotrienol, beta	0.0188 mg
Lactose	0.0119 g
Tyrosine	1.1691 g
Vitamin B-12	0.3315 g
Vitamin K (phylloquinone)	0.871 g
Fatty acids, total saturated	10.004 g
Alcohol, ethyl	1.4448 g
Histidine	0.7971 g
Fatty acids, total monounsaturated	24.3093 g
Threonine	1.123 g
Folate, food	154.64 g
Fatty acids, total polyunsaturated 17:0	0.0087 g
Vitamin D (D2 + D3)	0.918 g
Fatty acids, total polyunsaturated 24:0	0.0015 g
Cryptoxanthin, beta	5.61 g
Vitamin D3 (cholecalciferol)	0.918 g
Vitamin E (alpha-tocopherol)	0.676 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0194 g
Magnesium, Mg	174.122 mg
Lysine	1.0717 g
Potassium, K	657.916 mg
Cystine	0.6133 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.75 teaspoon	0	0	0
Baking powder	1.5 1/2	3.657	1.9113	0
Butter	0.5 cup	684	31.428	57.6
Egg yolk	1	54.74	0.6103	4.5118
Cornstarch	2 tablespoons	60.96	14.6032	0.008
vanilla extract	1 teaspoon	12.096	0.5313	0.0025
white sugar	0 cup	290.25	74.985	0
purpose flour	1 cup	0	0	0
oat	0.25 cup	57.81	15.5617	1.652