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Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to
wire rack.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
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.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
60 Cookies"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 71 Calories (kcal); 3g Total Fat; (39% calories from fat); 1g
Protein; 10g Carbohydrate; 6mg Cholesterol; 38mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : Currants
Currants are seedless, dried zante grapes and look like miniature
raisins. Raisins can be used instead of currants.
"
I Don't Have That"
teaspoon brandy extract mixed with 1/3 cup water can be
substituted for the brandy.
Nutr. Assoc. : 4335 4098 0 3218 0 0 0 0 0 20148 3090 3024 0
1
*
Exported from MasterCook *
Brandy Snap Cups
Recipe By
Serving Size : 15
:
Preparation Time :0:00
Categories
: Celebrate with Cookies
Chapter 7
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
1
/4
/4
cup butter or margarine
cup dark corn syrup
tablespoons plus 2 teaspoons brown sugar
teaspoon brandy
tablespoons all-purpose flour
teaspoon ground ginger
cups mixed fresh strawberries and raspberries
2
1
6
1
2
/4
/3
4
cup raspberry jam -- melted
Heat oven to 350º. Heat butter, corn syrup and brown sugar to boiling in 1
/2-quart saucepan, stirring frequently; remove from heat. Stir in brandy.
1
Mix flour and ginger; gradually stir into syrup mixture. Drop dough by
heaping teaspoonfuls at least 5 inches apart onto lightly greased cookie
sheets or line sheets with baking parchment paper. Bake until cookies have
spread into 4- or 5-inch rounds and are golden brown, 3 to 4 minutes
(
watch carefully as these cookies brown quickly).
Cool cookies 1 to 3 minutes before removing from cookie sheets. Working
quickly, shape over inverted drinking glass about 2 to 2 1/2 inches in
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