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

1/2

teaspoons ground cinnamon

teaspoon baking soda

teaspoon salt

cup chopped nuts

Beat brown sugar, butter, vanilla and egg in large bowl with electric

mixer on medium speed, or mix with spoon. Stir in flour, cinnamon, baking

soda and salt. Stir in nuts. Shape dough into rectangle, 10 × 3 inches.

Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut rectangle into 1/8-inch slices. Place 2 inches

apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown.

Cool slightly; 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.

Yield:

72 Cookies"

T(Chill):

2:00"

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

Per serving: 58 Calories (kcal); 3g Total Fat; (46% calories from fat); 1g

Protein; 7g Carbohydrate; 3mg Cholesterol; 55mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

If you like thin, crisp cookies, the refrigerator technique is for

you. The thinner you slice the dough, the crisper the cookies will

be. Watch the cookies carefully while they are in the oven to

prevent overbaking.

To intensify the nut flavor in these cookies, toast the nuts

before adding to the dough. To toast nuts, bake uncovered in

ungreased shallow pan in 350º oven about 10 minutes, stirring

occasionally, until golden brown.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0

Exported from MasterCook *

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Betty Crocker - Cookie Book Recipes