White Chocolate Doodles

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  • Makes: about 48 cookies
  • Prep: 35 mins
  • Chill: 1 hr
  • Bake: 10 mins 375°F per batch

White Chocolate Doodles

Directions

The day before:

  1. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add 1 1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in white baking pieces. Cover and chill dough about 1 hour or until easy to handle.
  2. Preheat oven to 375 degrees F. In a small bowl combine 1/4 cup sugar and pumpkin pie spice. Shape dough into 1 1/4-inch balls. Roll balls in sugar mixture to coat. Place 2 inches apart on an ungreased cookie sheet.
  3. Bake for 10 to 12 minutes or until bottoms are lightly browned. Transfer to a wire rack; cool.
  4. Place cookies in a storage container. Cover tightly and let stand at room temperature overnight.*

Tailgate day:

  1. Tote cookies in container at room temperature.

From the Test Kitchen

*Tip:

For longer storage, store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (White Chocolate Doodles)

  • Per serving:
  • 136 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 14 mg chol. ,
  • 65 mg sodium ,
  • 18 g carb. ,
  • 0 g fiber ,
  • 12 g sugar ,
  • 1 g pro.
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