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

Amount Measure Ingredient -- Preparation Method

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

1/2

cups packed brown sugar

cup butter or margarine -- softened

cup shortening

eggs

1/2

cups all-purpose flour

teaspoons baking powder

teaspoon ground ginger

teaspoon ground cinnamon

teaspoon ground cloves

teaspoon ground nutmeg

teaspoon salt

Caramel Frosting -- (recipe follows)

CARAMEL FROSTING

cup butter or margarine

cup packed brown sugar

cup milk

cups powdered sugar

Heat oven to 375º. Beat brown sugar, butter, shortening and eggs in large

bowl with electric mixer on medium speed, or mix with spoon. Stir in

remaining ingredients except Caramel Frosting.

Roll one fourth of dough at a time 1/4 inch thick on lightly floured

surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on

ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Remove

from cookie sheet to wire rack. Cool completely. Frost with Caramel

Frosting.

CARAMEL FROSTING:

Melt butter in 2-quart saucepan over medium heat. Stir in brown sugar.

Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2

minutes. Stir in milk. Heat to boiling; remove from heat. Place saucepan

in bowl of ice or cold water; cool to lukewarm, stirring occasionally.

Gradually stir in powdered sugar. Beat until smooth and spreadable. If

frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.

___________________

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"

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

Per serving: 193 Calories (kcal); 8g Total Fat; (37% calories from fat); 1g

Protein; 29g Carbohydrate; 8mg Cholesterol; 119mg Sodium

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

1/2 Other Carbohydrates

NOTES : Cookie Tips

Spices should be stored tightly sealed in a cool place. They have

a shelf life of about a year and should be replaced when they lose

their pungent aroma.

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Betty Crocker - Cookie Book Recipes