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Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
Recipe By
:
Serving Size : 20
Preparation Time :0:00
Categories
: Chapter 6
Rolling in Dough
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
1
cup sugar
1
1
1
/2
/2
/2
cup butter or margarine -- softened
cup shortening
cup plain yogurt
1
3
1
egg
cups all-purpose flour
teaspoon baking powder
teaspoon baking soda
teaspoon salt
1
1
/2
/4
Yogurt Frosting -- (recipe follows)
cup fruit preserves (any flavor)
1
/3
YOGURT FROSTING
cup powdered sugar
tablespoons plain yogurt
tablespoon butter or margarine -- softened
teaspoon vanilla
1
2
1
1
/4
Beat sugar, butter and shortening in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour,
baking powder, baking soda and salt. 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 surface. Cut into 2-inch rounds. Place 2 inches apart on ungreased
cookie sheet. Bake 6 to 8 minutes or until light brown. Remove from cookie
sheet to wire rack. Cool completely.
Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting. Top
with second cookie; spread with 1/2 teaspoon preserves. Top with third
cookie. Repeat with remaining cookies, frosting and preserves. Store
tightly covered in refrigerator.
YOGURT FROSTING:
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.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"
20 Cookies"
T(Chill):
"
2:00"
-
- - - - - - - - - - - - - - - - - -
Per serving: 242 Calories (kcal); 11g Total Fat; (40% calories from fat); 3g
Protein; 34g Carbohydrate; 10mg Cholesterol; 151mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2
Other Carbohydrates
Page 241
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