Betty Crocker - Cookie Book Recipes.pdf

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Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt - Notepad
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
* Exported from MasterCook *
Almond Bars
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Chapter 4 Fix 'Em with a Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Betty Crocker® SuperMoist white cake mix
1/2 cup butter or margarine -- softened
2 eggs
Almond Topping -- (recipe follows)
ALMOND TOPPING
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk
Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric
mixer on low speed until dough forms or mix with a spoon. Press in bottom
of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25
minutes or until golden brown and crust begins to pull away from sides of
pan or until toothpick inserted in center comes out clean.
Immediately spread Topping over crust. Set oven control to broil. Place
pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is
golden brown and bubbly (watch carefully—Topping burns easily). Cool
completely. Cut into 8 rows by 4 rows.
ALMOND TOPPING:
Cook all ingredients in 2-quart saucepan over low heat, stirring
constantly, until sugar is dissolved and mixture thickens slightly.
____________________
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:
"32 Bars"
- - - - - - - - - - - - - - - - - - -
Per serving: 162 Calories (kcal); 10g Total Fat; (54% calories from fat); 1g
Protein; 17g Carbohydrate; 12mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates
Serving Ideas : Serve these rich bars all alone or with chocolate or coffee ice
cream.
NOTES : Almonds
Almonds are the kernel of the fruit of the almond tree. Almonds
Page 1
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
come primarily from California, the Mediterranean, Australia and
South Africa.
Nutr. Assoc. : 0 4098 0 2130706543 0 0 0 4098 0 14 0
* Exported from MasterCook *
Almond Bonbons
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Chapter 5 Hand-Shaped & Pressed Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 cup butter or margarine -- softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 (7 ounce) package almond paste (7- or 8-ounce size)
Almond Glaze -- (recipe follows)
Sliced almonds -- toasted, if desired (see Notes)
ALMOND GLAZE
1 cup powdered sugar
1/2 teaspoon almond extract
4 teaspoons milk (4 to 5 teaspoons)
Heat oven to 375º. Beat flour, butter, powdered sugar, milk and vanilla in
large bowl with electric mixer on medium speed, or mix with spoon. Cut
almond paste into 1/2-inch slices; cut each slice into fourths.
Shape 1-inch ball of dough around each piece of almond paste. Gently roll
to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10
to 12 minutes or until set and bottom is golden brown. Remove from cookie
sheet to wire rack. Cool completely. Dip tops of cookies into Almond
Glaze. Garnish with sliced almonds.
ALMOND GLAZE:
Mix all ingredients until smooth and spreadable.
____________________
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:
"36 Cookies"
- - - - - - - - - - - - - - - - - - -
Per serving: 72 Calories (kcal); 3g Total Fat; (41% calories from fat); 1g
Protein; 10g Carbohydrate; trace Cholesterol; 31mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
NOTES : Cookie Tips
Page 2
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
Try wrapping the dough around candied cherries, dried apricots or
malted milk balls instead of the almond paste. Tint the glaze for
a more festive look and decorate as desired.
To toast nuts, bake uncovered in ungreased shallow pan in 350º
oven about 10 minutes, stirring occasionally, until golden brown.
Or cook in ungreased heavy skillet over medium-low heat 5 to 7
minutes, stirring frequently until browning begins, then stirring
constantly until golden brown.
To make a really attractive serving tray or for gifts, pack small
cookies in mini paper cupcake liners or fluted bonbon cups.
Nutr. Assoc. : 0 4098 0 0 0 5022 2130706543 2130706543 0 0 0 0 4038
* Exported from MasterCook *
Almond Macaroons
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Celebrate with Cookies Chapter 7
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (7 ounce) package almond paste (7 or 8 ounces)
1/4 cup all-purpose flour
1 1/4 cups powdered sugar
1/4 teaspoon almond extract
2 egg whites
3 dozen blanched whole almonds
Grease cookie sheet. Break almond paste into small pieces in large bowl.
Stir in flour, powdered sugar and almond extract. Add egg whites. Beat
with electric mixer on medium speed about 2 minutes, scraping bowl
occasionally, until smooth.
Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-inch
cookies about 2 inches apart onto cookie sheet. Top each with almond.
Refrigerate 30 minutes.
Heat oven to 325º. Bake about 12 minutes or until edges are light brown.
Immediately remove from cookie sheet to wire rack. Cool completely. Store
in airtight container.
____________________
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:
"36 Cookies"
T(Chill):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 3g Total Fat; (42% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Page 3
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
NOTES : Cookie Tips
Don't waste those egg yolks! Place them in a small container,
adding enough water to cover yolks completely (to prevent drying).
Cover tightly and refrigerate up to 24 hours. Drain water before
using.
Make It Your Way
Add 2 teaspoons finely grated orange peel and 3 drops each red and
yellow food color to create Orange-Almond Macaroons.
Nutr. Assoc. : 5022 0 0 0 3231 5897
* Exported from MasterCook *
Almond-Filled Crescents
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Chapter 6 Rolling in Dough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup powdered sugar
1 cup whipping (heavy) cream
2 eggs
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (7 ounce) package almond paste (7 or 8 ounces)
3/4 cup butter or margarine -- softened
Easy Glaze -- (recipe follows)
EASY GLAZE
1 cup powdered sugar
6 teaspoons milk (6 to 7 teaspoons)
Mix powdered sugar, whipping cream and eggs in large bowl with spoon. Stir
in flour, baking powder and salt (dough will be stiff). Cover and
refrigerate about 1 hour or until firm.
Heat oven to 375º. Break almond paste into small pieces in medium bowl;
add butter. Beat with electric mixer on low speed until blended. Beat on
high speed until fluffy (tiny bits of almond paste will remain).
Roll one fourth of dough at a time into 10-inch circle on lightly floured
surface. Spread one fourth of almond paste mixture (about 1/2 cup) over
circle. Cut into 12 wedges. Roll up wedges, beginning at rounded edge.
Place on ungreased cookie sheet with points underneath. Repeat with
remaining dough and almond paste mixture. Bake 14 to 16 minutes or until
golden brown. Remove from cookie sheet to wire rack. Cool completely.
Drizzle with Glaze.
EASY GLAZE:
Mix ingredients until smooth and thin enough to drizzle.
____________________
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
Page 4
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"48 Cookies"
T(Chill):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 119 Calories (kcal); 6g Total Fat; (45% calories from fat); 2g
Protein; 15g Carbohydrate; 15mg Cholesterol; 71mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : Cookie Tips
Use a metal pie server to pull the cut wedges of dough away from
the circle.
Make It Your Way
An 8-ounce can of poppy seed filling can be used instead of almond
paste to make Poppy Seed-Filled Crescents.
Nutr. Assoc. : 0 1616 3218 0 0 0 5022 4098 2130706543 0 0 0 4038
* Exported from MasterCook *
Animal Cookies
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Chapter 3 Kid Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Heat oven to 350º. Beat sugars, butter, vanilla and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients. (If dough is too soft to shape, cover and refrigerate about 2
hours or until firm.)
Shape dough by 2 tablespoonfuls into slightly flattened balls and ropes.
Arrange on ungreased cookie sheet to form animals as desired. Use small
pieces of dough for facial features if desired. Bake about 10 to 12
minutes or until edges are golden brown. Remove from cookie sheet to wire
rack.
____________________
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
Page 5

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