Betty Crocker - Cookie Book Recipes


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Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt  
___________________  
_
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  
Page 99  


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