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

Chapter 7

Categories

: Celebrate with Cookies

Amount Measure

Ingredient -- Preparation Method

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

egg -- separated

cup granulated sugar

cup all-purpose flour

cup milk

tablespoons vegetable oil

tablespoon orange-flavored liqueur

teaspoons baking powder

teaspoons grated orange peel

teaspoon salt

1/2

Powdered sugar

Heat oven to 375º. Grease and flour twenty-four 3-inch* madeleine mold

pan. Beat egg white in small bowl with electric mixer on medium speed

until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a

time; continue beating until very stiff and glossy. Set aside.

Beat remaining 1/4 cup granulated sugar, the egg yolk and remaining

ingredients except powdered sugar in medium bowl on high speed 2 minutes,

scraping bowl occasionally. Fold in egg white mixture.

Fill molds two-thirds full. Tap pan firmly on counter to remove air

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

minutes; remove from molds to wire rack. Cool completely. Sprinkle with

powdered sugar just before serving.

___________________

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.

Description:

Sponge cakes in miniature, French madeleines are baked in shell-shape

molds."

Yield:

24 Cookies"

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

Per serving: 53 Calories (kcal); 2g Total Fat; (26% calories from fat); 1g

Protein; 9g Carbohydrate; 8mg Cholesterol; 58mg Sodium

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

/2 Other Carbohydrates

NOTES : *One 12-mold pan can be used. Bake half of batter; wash, grease

and flour pan. Bake remaining batter. Twenty-four-mold pans are

also available.

Cookie Tips

If you must bake the recipe in 2 batches, don't let the batter sit

any longer than it has to, or the second batch will not be a

tender as the first.

Make It Your Way

Attractive pink-colored Cherry Madeleines or Berry Madeleines are

made by using maraschino cherry juice or raspberry-flavored

Page 167

Betty Crocker - Cookie Book Recipes