Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

analysis programs and different nutrient databases, variations in results

are expected.

Yield:

48 Cookies"

- - - - - - - - - - - - - - - - - -

Per serving: 68 Calories (kcal); 3g Total Fat; (43% calories from fat); 1g

Protein; 9g Carbohydrate; 9mg Cholesterol; 44mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

/2 Other Carbohydrates

Serving Ideas : These bright yellow cookies have a crunchy texture from the

cornmeal and are delicious served with fresh fruit.

NOTES : Cookie Tip

Did you know that the Dutch get credit for giving us the word

cookie? It comes from the Dutch word koekje and means "little

cake."

Nutr. Assoc. : 0 4098 0 0 3232 0 0 0 0

Exported from MasterCook *

Swedish Half-Moon Cookies

Recipe By

Serving Size : 36

Categories

Preparation Time :0:00

: Celebrate with Cookies

Chapter 7

Amount Measure

------- ------------ --------------------------------

Ingredient -- Preparation Method

3/4

1/2

cups all-purpose flour

cup potato flour

cup cornstarch

cup powdered sugar

cup butter or margarine -- well chilled and cut into cubes

teaspoon almond extract

egg

cup cherry preserves

egg white -- beaten

cup white coarse sugar crystals (decorating

sugar)

cup finely chopped blanched almonds

Mix flours and powdered sugar in large bowl. Cut in butter, using pastry

blender or crisscrossing 2 knives, until mixture resembles fine crumbs.

Stir in almond extract and egg until dough leaves side of bowl. Cover and

refrigerate 1 hour.

Heat oven to 350º. Cover cookie sheet with baking parchment paper.

Roll one-fourth of dough at a time between pieces of waxed paper until 1/8

inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut

with fluted 3-inch round biscuit cutter. Spoon 1/2 teaspoon cherry

preserves onto half of each cookie. Fold dough over preserves to form

half-moon shape. Pinch edges to seal. Place on cookie sheet.

Brush dough with egg white. Sprinkle with sugar crystals and almonds. Bake

10 to 12 minutes or until edges are light brown. Remove from cookie sheet

to wire rack.

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Betty Crocker - Cookie Book Recipes