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

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Yield:

36 Cookies"

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

Per serving: 138 Calories (kcal); 6g Total Fat; (37% calories from fat); 1g

Protein; 21g Carbohydrate; 10mg Cholesterol; 109mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

For soft cookies, let the filled cookies stand overnight; for

crisp cookies, fill just before serving.

Honey

Honey is the sweet, thick fluid produced by bees from the nectar

collected from flowers. Did you know that the flavor of honey

varies according to the location and type of flowers the bees feed

on?

Nutr. Assoc. : 0 4098 0 0 3218 0 0 20223 0 0 3487

Exported from MasterCook *

Hungarian Poppy Seed Cookies

Preparation Time :0:00

Rolling in Dough

Recipe By

Serving Size : 36

Categories

: Chapter 6

Amount Measure

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

Ingredient -- Preparation Method

cup butter or margarine

cup granulated sugar

teaspoon grated lemon peel

egg

1/4

cups all-purpose flour

teaspoon baking soda

teaspoon ground cloves

cup poppy seed filling (from 12 1/2-ounce can)

Powdered sugar

Beat butter and granulated sugar in large bowl with electric mixer on

medium speed until light and fluffy, or mix with spoon. Beat in lemon peel

and egg. Stir in flour, baking soda and cloves. Roll dough between pieces

of waxed paper into 1/4-inch-thick rectangle, 12 × 10 inches. Refrigerate

about 30 minutes or until firm.

Heat oven to 350º. Grease cookie sheet. Remove waxed paper from one side

of dough. Spread poppy seed filling over dough to within 1/4 inch of

edges. Roll up tightly, beginning at 12-inch side, peeling off waxed paper

as dough is rolled. Pinch edge of dough to seal.

Cut roll into 1/2-inch slices. Place about 1 inch apart on cookie sheet.

Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2 minutes;

remove from cookie sheet to wire rack. Sprinkle with powdered sugar.

___________________

Please note, if you should change this recipe it will no longer be an

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Betty Crocker - Cookie Book Recipes