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

Heat oven to 375º. Beat sugar, butter, sour cream, egg and pineapple in

large bowl with electric mixer on medium speed, or mix with spoon. Stir in

flour, baking soda, vanilla and salt. Stir in almonds.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains

when touched in center. Immediately remove from cookie sheet to wire rack.

Cool completely. Spread with Vanilla Glaze.

VANILLA GLAZE:

Mix all ingredients until smooth and spreadable.

___________________

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:

78 Cookies"

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

Per serving: 55 Calories (kcal); 2g Total Fat; (34% calories from fat); 1g

Protein; 8g Carbohydrate; 6mg Cholesterol; 44mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

White glazes and frosting that call for milk will look whiter and

less translucent if you use whole milk, half-and-half or cream.

Make It Your Way

To make Coconut Pineapple Puffs, substitute 1/2 cup coconut for

the almonds in the cookie dough. To add to the tropical flavor,

substitute rum extract for the vanilla in both the cookie and

glaze.

Nutr. Assoc. : 2130706543 222 0 0 2130706543 0 0 0 0 0 0 20020 2130706543

0 0 0 4039

Exported from MasterCook *

Pistachio-Chocolate Checkers

Recipe By

Serving Size : 36

Betty Crocker - Cookie Book Recipes