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

Roll dough 1/4 inch thick on lightly floured cloth-covered surface. Cut

with 3-inch round or apple-shaped cookie cutter. Place 2 inches apart on

ungreased cookie sheet. Insert wooden stick into side of each cookie. Bake

to 9 minutes or until edges are light brown. Cool 2 minutes; remove from

cookie sheet to wire rack. Cool completely. Spread top third of each

cookie (opposite wooden stick) with Caramel Glaze. Hold cookie upright to

allow glaze to drizzle down cookie.

CARAMEL GLAZE:

Heat caramels and water in 2-quart saucepan over low heat, stirring

frequently, until melted and smooth. If glaze becomes too stiff, heat over

low heat, stirring constantly, until softened.

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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:

24 Cookies"

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

Per serving: 237 Calories (kcal); 10g Total Fat; (38% calories from fat); 3g

Protein; 34g Carbohydrate; 17mg Cholesterol; 167mg Sodium

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

Other Carbohydrates

NOTES : Make It Your Way

Here's another fall idea, try making Leaf Cookies. Make the dough

as directed above—except omit red food color paste and Caramel

Glaze. Divide dough into 3 equal parts. Stir 8 drops yellow food

color into 1 part dough to make yellow dough. Stir 8 drops yellow

and 3 drops red food color into another part dough to make orange

dough. Stir 10 drops red, 8 drops green and 3 drops yellow food

color into remaining dough to make brown dough.

Drop small portions of each of the 3 colors of dough close

together in random pattern onto lightly floured cloth-covered

surface. Roll doughs together into marbled pattern to 1/8-inch

thickness. Cut with 2 1/2- to 3-inch leaf-shaped cookie cutter.

Place on ungreased cookie sheet. Bake 6 to 7 minutes or until no

indentation remains when touched in center. Remove from cookie

sheet; cool on wire rack. About 4 dozen cookies.

Nutr. Assoc. : 0 4098 0 0 3218 0 0 0 0 0 2130706543 0 0 251 0

Exported from MasterCook *

Caramel Candy Bars

Recipe By

Serving Size : 48

Preparation Time :0:00

Betty Crocker - Cookie Book Recipes