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betty crocker best of baking recipes.txt
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- - - - - - - - - - - - - - - - - -
Per serving: 85 Calories (kcal); 5g Total Fat; (50% calories from fat); 2g
Protein; 9g Carbohydrate; 5mg Cholesterol; 43mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : *If using self-rising flour, omit baking soda and salt.
Nutr. Assoc. : 0 4098 0 0 0 14 4405 0 0
*
Exported from MasterCook *
Santa Claus Cookies
Recipe By :
Serving Size : 18
Preparation Time :0:00
Categories
: Cookies & Brownies
Holiday
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
1
cup granulated sugar
cup shortening
tablespoons milk
teaspoon grated lemon peel
egg
cups all-purpose flour
teaspoon baking powder
teaspoon baking soda
teaspoon salt
1
/2
2
1
1
2
1
1
1
/2
/2
Creamy Frosting -- (recipe follows)
OR
cups Chocolate Frosting -- (see recipe)
Miniature marshmallows
Red sugar
1
1/2
Currants or semisweet chocolate chips
Red cinnamon candies
Shredded coconut
CREAMY FROSTING
cups powdered sugar
tablespoons water (2 to 3 tablespoons)
1
2
1/2
1
/2
teaspoon vanilla
Heat oven to 400º. Mix granulated sugar, shortening, milk, lemon peel and
egg. Stir in flour, baking powder, baking soda and salt. Shape dough into
1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet.
1
Flatten to about 2 1/2-inches in diameter with greased bottom of glass
dipped in sugar.
Bake until edges are light brown, 8 to 10 minutes. Cool on wire rack.
Spread 1 cookie with small amount of Creamy Frosting. (Frost and decorate
cookies one at a time.) Sprinkle top third of cookie with red sugar. Press
on miniature marshmallow for tassel of cap. Press 2 currants for the eyes
and 1 red cinnamon candy for nose into center third of cookie. Sprinkle
coconut over bottom third for beard.
CREAMY FROSTING:
Mix all ingredients until of desired consistency.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
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