This bright and delicious roasted red pepper bruschetta is a quick and simple treat. You’ll receive praise. This is quickly devoured by my sons!
| Servings: | 12 |
| Yield: | 2 1/2 dozen |
Ingredients
- 2 cups sifted all-purpose flour
- 1 cup butter
- 4 tablespoons confectioners’ sugar
- 1 cup chopped walnuts
- 2 tablespoons water
- 2 teaspoons vanilla extract
- ⅓ cup confectioners’ sugar for decoration
- 30 whole cloves
Instructions
- Cream butter, add sugar gradually cream until smooth. Blend in flour. Stir in nuts, water, and vanilla. Mix well.
- Shape into small 1 inch balls, press down while pressing in 1 whole clove on ungreased baking sheet.
- Bake at 350 degrees F (175 degrees C) for 20 minutes. While still warm roll into confectioners’ sugar. If desired roll again when cooled.
Nutrition Facts
| Calories | 308 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 116 mg |
| Sugars | 6 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been seeing this kind of cookie recipe for a while, and decided to try this (it’s a good way to use up some whole cloves I have on hand). I didn’t think I made the cookies very big, and my yield was still only 23 cookies, not 30. I used all the right ingredients (my flour was unbleached, though). I baked the first dozen for 20 minutes and they didn’t look too done, so the next batch baked for 23 and was better. I’ll probably make this again soon, and try for 25 minutes. But then again, I live at 6200 feet so maybe that’s why. These cookies are pretty mild and light. Maybe a little too floury though. Pretty easy and basic, and I’m sure with some expert tweaking they could be very good, in my opinion.