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

Break almond paste into small pieces in large bowl. Beat in butter on

medium speed until smooth. Stir in brown sugar, vanilla and egg yolks.

Stir in flour.

Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased

cookie sheet. Press bottom of glass into dough to grease, then dip into

granulated sugar; press on shaped dough to flatten slightly. Spread about

rounded teaspoonful meringue on each cookie, and top with almond. Bake

3 to 15 minutes or until meringue is golden brown. Remove from cookie

sheet to wire rack.

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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.

Yield:

36 Cookies"

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

Per serving: 122 Calories (kcal); 6g Total Fat; (42% calories from fat); 2g

Protein; 16g Carbohydrate; 12mg Cholesterol; 36mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

Separating eggs is much easier to do while the eggs are cold.

Bring the whites and yolks to room temperature before using in the

recipe.

Almond Paste

Almond paste is a commercially prepared mixture of almonds, sugar

and water that is packed in 6- to 8-ounce packages and cans. It is

used in cookies. Do not substitute marzipan for almond paste.

Nutr. Assoc. : 3231 0 0 5022 4098 0 0 3232 0 0 905897

Exported from MasterCook *

Milk Chocolate-Malt Brownies

Recipe By

Serving Size : 48

Preparation Time :0:00

Betty Crocker - Cookie Book Recipes