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

Toffee Meringue Sticks

Recipe By

Serving Size : 48

Preparation Time :0:00

Categories

: Chapter 6

Rolling in Dough

Amount Measure

Ingredient -- Preparation Method

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

cup packed brown sugar

cup butter or margarine -- softened

teaspoon vanilla

egg yolk

1/2

cup whipping (heavy) cream

cups all-purpose flour

teaspoon salt

egg whites

cup granulated sugar

(6 ounce) package almond brickle chips (1 cup)

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

mixer on medium speed, or mix with spoon. Stir in whipping cream. Stir in

flour and salt. Cover and refrigerate about 1 hour or until firm.

Heat oven to 375º. Roll one fourth of dough at a time into strip, 12 × 3

inches, on lightly floured surface. Place 2 strips about 2 inches apart on

ungreased cookie sheet.

Beat egg whites in medium bowl on high speed until foamy. Beat in

granulated sugar, 1 tablespoon at a time, continue beating until stiff and

glossy. Fold in brickle chips. Spread one-fourth of the meringue over each

strip of dough. Bake 12 to 14 minutes or until edges are light brown. Cool

10 minutes. Cut each strip crosswise into 1-inch sticks. 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:

48 Cookies"

T(Chill):

1:00"

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

Per serving: 87 Calories (kcal); 3g Total Fat; (34% calories from fat); 1g

Protein; 14g Carbohydrate; 11mg Cholesterol; 52mg Sodium

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

/2 Other Carbohydrates

NOTES : Cookie Tips

Shape the dough strips easily this way: Roll one fourth of the

dough about 10 inches long, then roll and flatten it into a 12 ×

-inch rectangle.

Make It Your Way

To make Hazelnut Meringue Sticks, substitute granulated sugar for

Page 230

Betty Crocker - Cookie Book Recipes