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Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
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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.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
"
54 Cookies"
T(Chill):
"
3:00"
-
- - - - - - - - - - - - - - - - - -
Per serving: 130 Calories (kcal); 5g Total Fat; (36% calories from fat); 1g
Protein; 20g Carbohydrate; 4mg Cholesterol; 82mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
NOTES : Cookie Tips
When using cookie cutters with one wide end and one narrow end,
alternate the direction of the cookie cutter as you are cutting
out the cookies. In other words, cut out the first cookie with the
wide end toward you, then cut out the next cookie with the narrow
end toward you. That way, you can cut more cookies out of the
dough.
To save space on your wire cooling racks, do the same thing,
alternate the direction of each cookie. The first cookie you put
down has the wide end toward you; then put the next cookie down
with the narrow end toward you.
Nutr. Assoc. : 0 0 0 4098 0 0 0 0 0 0 2130706543 2130706543 0 0 0 4098 0
*
Exported from MasterCook *
Giant Colorful Candy Cookies
Recipe By
Serving Size : 18
:
Preparation Time :0:00
Categories
: Chapter 3
Kid Cookies
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
cup packed brown sugar
cup granulated sugar
3
/4
1
1
2
2
cup butter or margarine -- softened
teaspoon vanilla
eggs
cups all-purpose flour
teaspoon salt
teaspoon baking soda
1/2
3
3
/4
/4
2
cups candy-coated chocolate candies
Heat oven to 375º. Beat sugars, butter, vanilla and eggs in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour,
salt and baking soda. Stir in candies.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2
inches apart onto ungreased cookie sheet. Flatten dough slightly with
fork. Bake 11 to 14 minutes or until edges are light brown. Cool 3 to 4
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