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

Nutr. Assoc. : 0 0 0 0 2130706543 0

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Mary's Sugar Cookies

Recipe By

Serving Size : 60

Preparation Time :0:00

Categories

: Chapter 6

Rolling in Dough

Amount Measure

Ingredient -- Preparation Method

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

1/2

cups powdered sugar

cup butter or margarine -- softened

teaspoon vanilla

teaspoon almond extract

egg

1/2

cups all-purpose flour

teaspoon baking soda

teaspoon cream of tartar

Granulated sugar

Beat powdered sugar and butter in large bowl with electric mixer on medium

speed, or mix with spoon. Stir in vanilla, almond extract and egg. Stir in

flour, baking soda and cream of tartar. Cover and refrigerate about 2

hours or until firm.

Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly

floured cloth-covered surface. Cut into desired shapes. Place about 2

inches apart on ungreased cookie sheet. Sprinkle with granulated sugar.

Bake 7 to 8 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.

Description:

Sweet, crisp sugar cookies have made the grade throughout the years.

Whether sprinkled with colored sugar, frosted or elaborately

decorated, they're as popular as ever."

T(Chill):

2:00"

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

Per serving: 59 Calories (kcal); 3g Total Fat; (47% calories from fat); 1g

Protein; 7g Carbohydrate; 3mg Cholesterol; 58mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

One of the nice things about rolled cookies is that they will wait

until you are ready to bake them. Because the dough can always be

refrigerated (and can be frozen, too), they're very convenient. We

love them because they present lots of opportunity for creativity.

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Betty Crocker - Cookie Book Recipes