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

Per serving: 172 Calories (kcal); 11g Total Fat; (56% calories from fat); 2g

Protein; 18g Carbohydrate; 26mg Cholesterol; 88mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

Did you know that there are different types of coconut at the

grocery store? Look closely and notice there is flaked and

shredded coconut. The flaked coconut is cut into small pieces and

is much drier than shredded coconut. In fact, you could squeeze a

handful of shredded coconut and it would stick together a bit, but

flaked coconut is dry, like uncooked rice kernels. Either works,

but shredded coconut will give you more moistness and chewiness.

I Don't Have That"

Out of nuts? Don't fret! Just use 1 2/3 cups of coconut in the

frosting instead of nuts and coconut.

Nutr. Assoc. : 2132 4098 0 0 0 0 0 3218 2130706543 0 0 0 4098 0 0 0 2737

0148

Exported from MasterCook *

Ghost Cookies

Recipe By

Serving Size : 54

Preparation Time :0:00

Categories

: Chapter 3

Kid Cookies

Amount Measure

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

Ingredient -- Preparation Method

cup granulated sugar

cup packed brown sugar

cup peanut butter

cup butter or margarine -- softened

cup shortening

egg

cups all-purpose flour

teaspoon baking soda

teaspoon baking powder

teaspoon salt

1/4

Creamy White Frosting -- (recipe follows)

Chocolate chips or small black gumdrops

CREAMY WHITE FROSTING

cups powdered sugar

cup butter or margarine -- softened

cup milk

Beat sugars, peanut butter, butter, shortening and egg in large bowl with

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

soda, baking powder and salt. Cover and refrigerate about 3 hours or until

firm.

Heat oven to 375º. Divide dough in half. Roll each half 1/8 inch thick on

lightly floured surface. Cut into 3 × 2-inch ghost shapes. Place 1 inch

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

Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely.

Generously frost with Creamy Frosting. Use chocolate chips or slices of

gumdrops for eyes.

CREAMY WHITE FROSTING:

Beat powdered sugar and butter in large bowl with electric mixer on medium

speed, or mix with spoon. Stir in milk until smooth and spreadable.

Page 98

Betty Crocker - Cookie Book Recipes