Untitled document

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

* Exported from MasterCook *

Almond Bars

Recipe By

Serving Size

Categories

:

: 32 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

1/2

Measure

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

package

cup

2

Ingredient -- Preparation Method

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

Betty Crocker® SuperMoist white cake mix

butter or margarine -- softened

eggs

Almond Topping -- (recipe follows)

2/3cup

1/2cup

1tablespoon

ALMOND TOPPING

sliced almonds

butter or margarine

trial

plus 1 teaspoon all-purpose flour

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 trial. 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

constantly, until sugar

2-quart saucepan

is dissolved and

over low heat, stirring

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"

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

fat); 1g

2 Fat; 1

Per serving: 162 Calories (kcal); 10g Total Fat; (54% calories from

Protein; 17g Carbohydrate; 12mg Cholesterol; 194mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;

Other Carbohydrates

Serving Trial : 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. Trial. : 0 4098 0 2130706543 0 0 0 4098 0 14 0

* Exported from MasterCook *

Almond Bonbons

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1 1/2

1/2

1/3

2

1/2

MeasureIngredient -- Preparation Method

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

cups all-purpose flour

cup butter or margarine -- softened

cup powdered sugar

tablespoons milk

teaspoon vanilla

(7 ounce) package almond paste (7- or 8-ounce size)

Almond Glaze -- (recipe follows)

Sliced almonds -- toasted, if desired (see Notes)

1cup

1/2teaspoon

4teaspoons

ALMOND GLAZE

powdered sugar

almond extract

milk (4 to 5 teaspoons)

Heat oven to 375º. Beat flour, butter, powdered sugar,

large bowl with electric mixer on medium speed, or mix

almond paste into 1/2-inch slices; cut each slice into

milk and vanilla in

with spoon. Cut

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

Trial. Garnish with sliced almonds.

ALMOND GLAZE:

Mix all ingredients trial 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 Trial 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"

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

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 72 Calories (kcal); 3g Total Fat; (41% calories

Protein; 10g Carbohydrate; trace Cholesterol; 31mg Sodium

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

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 trial 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. Trial. : 0 4098 0 0 0 5022 2130706543 2130706543 0 0 0 0 4038

* Exported from MasterCook *

Almond Macaroons

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1

1/4

1 1/4

1/4

2

3

MeasureIngredient -- Preparation Method

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

(7 ounce) package almond paste (7 or 8 ounces)

cup all-purpose flour

cups powdered sugar

teaspoon almond extract

egg whites

dozen blanched whole almonds

Grease cookie sheet. Break almond paste into small pieces in large bowl.

Stir in trial, 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.

about 12 minutes or until edges

cookie sheet to wire rack. Cool

are trial brown.

completely. Store

Heat oven to 325º. Bake

Immediately remove from

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;

Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg

(42% calories from fat); 1g

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

Trial : 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

trial.

and 3 drops each red and

Macaroons.

Make It Your Way

Add 2 teaspoons finely grated orange peel

yellow food color to create Orange-Almond

Nutr. Assoc. : 5022 0 0 0 3231 5897

* Exported from MasterCook *

Almond-Filled Crescents

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

1

2

3 3/4

1

1/2

1

3/4

MeasureIngredient -- Preparation Method

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

cup powdered trial

cup whipping (heavy) cream

eggs

cups all-purpose flour

teaspoon baking powder

teaspoon salt

(7 trial) package almond paste (7 or 8 ounces)

cup butter or margarine -- softened

Easy Glaze -- (recipe follows)

1cup

6teaspoons

EASY GLAZE

powdered sugar

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

add butter. Beat with electric mixer on low speed until

high speed until fluffy (tiny bits of almond paste will

in medium bowl;

blended. Beat on

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

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Trial, 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 trial 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

Categories

:

: 18 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1/2

Measure

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

cup

teaspoon

1

2

1

1/2

cups

teaspoon

Ingredient -- Preparation Method

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

granulated trial

packed brown sugar

butter or margarine -- softened

vanilla

egg

all-purpose trial

baking powder

salt

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 trial 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 Trial 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

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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Trial:

"18 Cookies"

T(Chill):

"2:00"

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

Per serving: 145 Calories (kcal); 5g Total Fat; (33% calories from fat); 2g

Protein; 22g Carbohydrate; 10mg Cholesterol; 151mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

Some animal forms you make may have very thin parts (like legs,

arms or tails) and thick parts. To prevent the thinner parts from

over-browning, bake on two cookie sheets that have been stacked

together to form one sheet. Or use insulated sheets.

Make It Your Way

Have fun spelling your children’s names with Letter and Number

Cookies. Prepare dough as directed. Shape level tablespoonfuls

dough into ropes, about 8 inches long and about 1/4 inch thick.

Shape into letters and numbers as desired on ungreased cookie

sheet and bake 8 to 10 minutes. Cool 3 minutes and remove from

cookie sheet. About 3 dozen cookies.

Nutr. Assoc. : 0 0 4098 0 0 0 0 0 0

* Exported from MasterCook *

Anise Biscotti

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1

1/2

Measure

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

cup

teaspoons

2

3 1/2

1

1/2

cups

teaspoon

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

anise seed -- ground

grated lemon peel

eggs

all-purpose flour

baking powder

salt

Heat oven to 350º. Beat sugar, butter, anise seed, lemon peel and eggs in

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

remaining ingredients. Divide dough in half. Shape each half into

rectangle, 10 × 3 inches, on ungreased cookie sheet.

Bake about 20 minutes or until toothpick inserted in center comes out

clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch

slices. Turn slices cut sides down on cookie sheet.

Bake about 15

sheet to wire

minutes or until crisp and light brown. Remove from cookie

rack.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Page 6

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

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.

been baked twice-first

are thoroughly dry and

as a loaf, then

crisp."

Description:

"Biscotti are cookies that have

a second time sliced—until they

Copyright:

"© General Mills, Inc. 1998."

Yield:

"42 Cookies"

T(Bake):

"0:35"

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

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 79 Calories (kcal); 3g Total Fat; (28% calories

Protein; 13g Carbohydrate; 15mg Cholesterol; 62mg Sodium

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

1/2 Other Carbohydrates

the anise seed and

peel.

NOTES : Make It Your Way

To make delicious Orange Biscotti, replace

lemon peel with 1 tablespoon grated orange

Nutr. Assoc. : 0 0 0 0 3218 0 0 0

* Exported from MasterCook *

Applesauce-Granola Cookies

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

1/2

Measure

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

cup

teaspoon

1

1/2

2

1/2

cup

cups

teaspoon

Ingredient -- Preparation Method

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

packed brown sugar

shortening

vanilla

egg

applesauce

all-purpose flour

granola

baking soda

salt

vanilla and

with spoon.

egg in large

Stir in

Heat oven to 375º. Beat brown sugar, shortening,

bowl with electric mixer on medium speed, or mix

applesauce. Stir in remaining ingredients.

apart onto ungreased

no indentation remains

from cookie sheet to

Drop dough by rounded tablespoonfuls about 2 inches

cookie trial. Bake 11 to 13 minutes or until almost

when touched in center. Cool 1 to 2 minutes; remove

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

Page 7

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:

"42 Cookies"

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

from fat); 1g

0 Fruit; 1 Fat; 1/2

Per serving: 95 Calories (kcal); 4g Trial Fat; (38% calories

Protein; 13g Carbohydrate; 4mg Cholesterol; 45mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

Use either sweetened

Sweetened applesauce

Nutr. Assoc. : 0 0 0 0 0 0 0

or unsweetened applesauce in trial cookies.

will give you a sweeter cookie.

0 0

* Exported from MasterCook *

Apricot-Cherry Bars

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

1/4

Measure

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

package

cup

2

1

1/2

cup

Ingredient -- Preparation Method

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

Betty Crocker® SuperMoist yellow cake mix

water

butter or margarine -- softened

packed brown sugar

eggs

cut-up dried apricots

drained chopped maraschino cherries

Powdered sugar

Heat oven to 375º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 × 1

inch. Beat half of the cake mix (dry), the water, butter, brown sugar and

eggs in large bowl with electric mixer on medium speed until smooth, or

mix with spoon. Stir in remaining cake mix, the apricots and cherries.

Spread evenly in pan.

Bake 20 to 25 minutes or until toothpick inserted in center comes out

clean. Cool completely. Sprinkle with powdered sugar. Cut into 6 rows by 5

rows.

____________________

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:

"30 Bars"

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

Page 8

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

Per serving: 108 Calories (kcal); 3g Total Fat; (24% calories from fat); 1g

Protein; 20g Carbohydrate; 12mg Cholesterol; 133mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

Use a kitchen scissors to quickly cut up dried apricots.

Make It Your Way

If you’d like, drizzle these bars with Cherry Glaze instead of

sprinkling them with powdered sugar. To make the glaze, use this

easy recipe: Mix together 1 cup powdered sugar and 6 tablespoons

maraschino juice until smooth. Drizzle over cooled bars.

Nutr. Assoc. : 5719 0 4098 0 3218 26024 4097 0

* Exported from MasterCook *

Banana-Cornmeal Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1

1/2

Measure

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

cup

1

2 1/2

1

1/2

1

1/4

1/2

cups

cup

teaspoon

cup

teaspoon

Ingredient -- Preparation Method

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

packed brown sugar

granulated sugar

butter or margarine -- softened

mashed very ripe banana (1 medium)

egg

all-purpose flour

yellow cornmeal

baking powder

salt

ground cinnamon

granulated sugar

ground cinnamon

Heat oven to 375º. Grease cookie sheet. Beat brown sugar, 1/2 cup

granulated trial, the butter, banana and egg in large bowl with electric

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

powder, salt and 1 teaspoon cinnamon. (If dough is too soft to shape,

cover and refrigerate about 2 hours or until firm.)

Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Shape dough into 1

1/4-inch balls. Place about 3 inches apart on cookie sheet. Flatten

slightly in crisscross pattern with fork dipped into cinnamon-trial

mixture. Bake 10 to 12 minutes or trial light brown. Immediately 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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Trial:

"48 Cookies"

Page 9

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

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

from fat); 1g

0 Trial; 1/2 Fat;

Per serving: 84 Calories (kcal); 2g Total Fat; (22% calories

Protein; 15g Carbohydrate; 4mg Cholesterol; 58mg Sodium

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

1/2 Other Carbohydrates

NOTES : Cookie Tips

Add an extra crunch to these cookies by rolling the dough balls in

cornmeal before placing on the cookie trial.

Make It Your Way

Create a great lunch box treat! Make Banana-Cornmeal Sandwich

Cookies by putting cookies together in trial with about 1

tablespoon marshmallow cream each.

Nutr. Assoc. : 0 0 4098 4111 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Banana-Ginger Jumbles

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

1/2

1

Measure

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

cup

tablespoon

teaspoon

1

2

1

1/4

3

1

3/4

cup

cups

teaspoon

Ingredient -- Preparation Method

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

packed brown sugar

butter or margarine -- softened

shortening

grated gingerroot

OR

ground ginger*

eggs

mashed very ripe bananas (2 medium)

milk

all-purpose flour

baking powder

salt

Powdered sugar, if desired

Heat oven to 375º. Beat brown sugar, butter, shortening, gingerroot and

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

Stir in bananas and milk. Stir in flour, baking powder and salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains

when touched in center. Remove from cookie sheet to wire rack. Sprinkle

with powdered sugar while warm.

____________________

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:

"42 Cookies"

Page 10

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

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

Per serving: 102 Calories (kcal); 5g Total Fat; (43% calories from fat); 1g

Protein; 13g Carbohydrate; 9mg Cholesterol; 81mg Sodium

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

Other Carbohydrates

NOTES : *If using ground ginger, stir in with the flour.

Make It Your Way

Wholesome goodness is just an ingredient away with Whole

Trial-Banana-Ginger Cookies. Substitute 2 3/4 cups whole wheat

flour for the all-purpose flour.

Check out the new, supermoist and plump baking raisins. You’ll

find them in the baking trial in the supermarket. Give them a try

in Banana-Raisin Cookies. Omit gingerroot and stir in 1 cup golden

raisins with flour.

Nutr. Assoc. : 0 4098 0 0 0 2130706543 3218 4111 0 0 0 0 0

* Exported from MasterCook *

Banana-Nut Bars

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

1

1/3

Measure

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

cup

2

1

1/2

1/4

1/2

cup

teaspoon

cup

Ingredient -- Preparation Method

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

sugar

mashed very ripe bananas (2 medium)

vegetable oil

eggs

all-purpose flour

baking powder

baking soda

ground cinnamon

salt

chopped nuts

Cream Cheese Frosting -- (recipe follows)

Trial CHEESE FROSTING

1(3 ounce) package cream cheese -- softened

1/3cup butter or margarine -- softened

1teaspoon vanilla

2cups powdered sugar

Heat oven to 350º. Grease rectangular pan, 13 ×

bananas, oil and eggs in large bowl with spoon.

powder, baking soda, cinnamon and salt. Stir in

9 × 2 inches. Mix sugar,

Stir in flour, baking

nuts.

Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted in

center comes out clean. Cool completely. Frost with Cream Cheese Frosting.

Cut into 6 row by 4 rows. Store covered in refrigerator.

CREAM CHEESE FROSTING:

Mix trial cheese, butter and vanilla in medium bowl. Gradually beat in

powdered sugar with spoon until smooth and spreadable.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Page 11

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

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:

"24 Bars"

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

Per serving: 185 Calories (kcal); 9g Total Fat; (42% calories from fat); 2g

Protein; 25g Carbohydrate; 26mg Cholesterol; 111mg Sodium

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

1 Other Carbohydrates

NOTES : Cookie Tips

When baking bar cookies, be sure to use the correct size pan to

prevent under- or overbaking them. The three most common pan sizes

are 8 × 8 × 2 inches, 9 × 9 × 2 inches or 13 × 9 × 2 inches.

Make It Your Way

For those who really love the flavor of bananas, create Double

Banana-Nut Dessert. Don’t frost the bars. Instead, cut the bars

into 12 to 16 pieces and top with banana-nut ice cream. Drizzle

with chocolate syrup.

Nutr. Trial. : 0 4111 0 3218 0 0 0 0 0 0 2130706543 0 0 0 0 0 0

* Exported from MasterCook *

Black-Eyed Susans

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

3/4

1/2

1

12

1

2

3

MeasureIngredient -- Preparation Method

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

cup butter or margarine -- softened

cup sugar

teaspoon vanilla

drops yellow food color

egg

(3 ounce) package cream cheese -- softened

cups all-purpose flour

dozen (about) large semisweet chocolate chips

Beat butter, sugar, vanilla, food color, egg and cream cheese in large

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

flour. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º. Shape dough into 1 1/4-inch balls. Place about 2 inches

apart on ungreased cookie sheet. Make 3 cuts with scissors in top of

each

ball about three-fourths of the way through to make 6 wedges. Spread

wedges apart slightly to form flower petals (cookies will flatten as they

bake).

Immediately

cookie trial

Bake 10 to 12 minutes or until set and edges begin to brown.

press 1 chocolate chip in center of each cookie. Remove from

to wire rack.

____________________

Page 12

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

Cut balls from top into 6 wedges about 3/4 way through dough.

____________________

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.

and color of these cookies make them a real

tray."

1998."

Description:

"The interesting shape

plus on a mixed cookie

Copyright:

"© General Mills, Inc.

Yield:

"36 Cookies"

T(Chill):

"2:00"

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

from fat); 1g

0 Fruit; 1 Fat; 1/2

Per serving: 94 Calories (kcal); 6g Total Fat; (53% calories

Protein; 10g Carbohydrate; 8mg Cholesterol; 53mg Sodium

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

Trial Carbohydrates

NOTES : Make It Your Way

Change Black-Eyed Susans into Spring Blossoms in a snap of the

fingers! Leave the dough plain or tint dough with food coloring as

desired. Additionally, try rolling the balls in colored sugar. Use

chocolate-covered candies, mints or décor sprinkles for the

centers.

Nutr. Assoc. : 4098 0 0 5641 0 0 0 1379

* Exported from MasterCook *

Brandied Fruit Drops

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

3/4

1/2

1/3

Measure

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

cup

2

1

1/2

1

1/2

cups

teaspoons

teaspoon

cup

Ingredient -- Preparation Method

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

packed brown sugar

butter or margarine -- softened

brandy

eggs

all-purpose flour

baking powder

ground cardamom

ground cinnamon

ground nutmeg

chopped pecans

dried apricots -- chopped

currants

golden raisins

Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter, brandy

and eggs in large bowl with electric mixer on medium speed, or mix with

spoon. Stir in flour, baking powder, cardamom, cinnamon and nutmeg. Stir

in remaining ingredients.

Page 13

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

apart onto cookie sheet.

from cookie sheet to

Drop dough by rounded teaspoonfuls about 2 inches

Bake 9 to 11 minutes or until light brown. Remove

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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Trial:

"60 Cookies"

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

from fat); 1g

Fruit; 1/2 Fat; 0

Per serving: 71 Calories (kcal); 3g Total Fat; (39% calories

Protein; 10g Carbohydrate; 6mg Cholesterol; 38mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

Trial : Currants

Currants

raisins.

are seedless, dried

Raisins can be used

zante grapes and look like miniature

instead of currants.

with 1/3 cup

water can be

"I Don’t Have That"

1 teaspoon brandy extract mixed

substituted for the brandy.

Nutr. Assoc. : 4335 4098 0 3218 0 0 0 0

0 20148 3090

3024 0

* Exported from MasterCook *

Brandy Snap Cups

Recipe By

Serving Size

Categories

:

: 15 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1/4

2

1

6

1/4

4

2/3

Measure

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

cup

tablespoons

teaspoon

tablespoons

teaspoon

cups

cup

Ingredient -- Preparation Method

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

butter or margarine

dark corn syrup

plus 2 teaspoons brown sugar

brandy

all-purpose flour

ground ginger

mixed fresh strawberries and raspberries

raspberry jam -- melted

Heat oven to 350º. Heat butter, corn syrup and brown sugar to boiling in 1

1/2-quart saucepan, stirring frequently; remove from heat. Stir in brandy.

Mix flour and ginger; gradually stir into syrup mixture. Drop dough by

heaping teaspoonfuls at least 5 inches apart onto lightly greased cookie

sheets or line sheets with baking parchment paper. Bake until cookies have

spread into 4- or 5-inch rounds and are golden brown, 3 to 4 minutes

(watch carefully as these cookies brown quickly).

Cool cookies 1 to 3

quickly, shape over

minutes before removing

inverted drinking glass

from cookie sheets. Working

about 2 to 2 1/2 inches in

Page 14

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

diameter. Allow cookies to harden; remove gently and place on wire racks.

Cool completely. If cookies become too crisp to shape, return to oven to

soften about 1 minute. Fill each cookie cup with 1/4 cup berries. Drizzle

with jam.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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.

Description:

"These crispy, thin cookies have a delicate, crisp texture and a

subtle flavor that complements fruit."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"15 Cookies"

T(Bake):

"0:04"

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

Per serving: 108 Calories (kcal); 3g Total Fat; (25% calories from fat); 1g

Protein; 20g Carbohydrate; 8mg Cholesterol; 47mg Sodium

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

Other Carbohydrates

NOTES : Make It Your Way

Delight and dazzle your guests with an extra fancy dessert,

Chocolate Berry Cups. First, drizzle chocolate syrup on the

dessert trial in any pattern you desire. Next, fill the cookie cup

with ice cream and top with fresh berries. Pass the chocolate

syrup for those wanting just a little more to top their dessert!

Nutr. Assoc. : 222 0 4335 0 0 0 3411 0

* Exported from MasterCook *

Brown Sugar Drops

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

2

1/2

Measure

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

cups

cup

2

3 1/2

1

1/2

cups

teaspoon

Ingredient -- Preparation Method

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

packed brown sugar

butter or margarine -- softened

shortening

milk

eggs

all-purpose flour

baking soda

salt

Light Brown Glaze -- (recipe follows)

4cups

1/2cup

2teaspoons

2tablespoons

LIGHT BROWN GLAZE

powdered sugar

butter or margarine -- melted

vanilla

milk (2 to 4 tablespoons)

Page 15

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

Heat oven to 400º. Beat brown sugar, butter, shortening, milk and eggs in

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

flour, baking soda and salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains

when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to

wire rack. Cool completely. Spread with Light Brown Glaze.

LIGHT BROWN 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."

Trial:

"60 Cookies"

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

Per serving: 132 Calories (kcal); 5g Total Fat; (34% calories from fat); 1g

Protein; 21g Carbohydrate; 7mg Cholesterol; 80mg Sodium

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

Other Carbohydrates

NOTES : Make It Your Way

We’ve got trial more ways we think you’ll enjoy to make this

cookie. How about Applesauce-Brown Sugar Drops? Simply substitute

1 cup applesauce for the 1/2 cup milk. Then stir in 1 1/2

teaspoons ground cinnamon, 1/4 teaspoon ground cloves and 1 cup

raisins.

Or try Cherry-Brown Sugar Drops. Stir in 1 cup chopped,

well-drained maraschino cherries. Press an additional cherry half

in each cookie before baking, if desired. Omit the glaze. This

version makes about 6 dozen cookies.

Finally, there’s Whole Wheat-Brown Sugar Drops. Substitute 2 cups

whole wheat flour for 2 cups of the all-purpose flour. Stir in 1

cup chopped pecans. Press a pecan half in each cookie before

baking, if desired. Omit the glaze.

Nutr. Assoc. : 0 4098 0 0 3218 0 0 0 2130706543 0 0 0 4098 0 4138

* Exported from MasterCook *

Brownie Crinkles

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 8Special Cookies/Special Diets

Amount

--------

1

Measure

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

package

Ingredient -- Preparation Method

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

Betty Crocker® Sweet Rewards® low-fat

Page 16

Cooking -

1/4

1

1/2

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

fudge brownie mix

cup water

cup fat-free, cholesterol-free egg product

OR

egg

cup powdered sugar

Heat oven to 350º. Grease cookie trial.

egg product with spoon about 50 strokes

Mix brownie mix (dry), water and

or until well blended.

Shape dough by rounded teaspoonfuls into balls. Roll in powdered

sugar.

Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until

almost no indentation remains when touched lightly in center. Immediately

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

are expected.

to believe how rich, fudgy and chewy these cookies

Inc. 1998."

Description:

"You’re not going

really are."

Copyright:

"© General Mills,

Yield:

"42 Cookies"

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

from fat); 1g

Fruit; 0 Fat; 1

Per serving: 62 Calories (kcal); 1g Trial Fat; (14% calories

Protein; 13g Carbohydrate; 0mg Cholesterol; 101mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

Serving Ideas :

chocolate fudge

Serve these cookies with fat-free vanilla yogurt and fat-free

ice-cream topping.

Nutr. Assoc. : 5722 0 3220 0 2130706543 0

* Exported from MasterCook *

Brownie Drop Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

1/4

1

1/2

MeasureIngredient -- Preparation Method

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

(15 ounce) package Betty Crocker® fudge brownie mix

cup water

egg

cup chopped nuts

Heat oven to

egg in large

375º. Lightly grease cookie sheet. Mix brownie mix, water and

bowl with spoon. Stir in nuts (dough will be stiff).

Drop trial by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8 minutes

Page 17

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

or until set. Cool slightly; 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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Cookies"

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

from fat); 1g

Fruit; 0 Fat; 1/2

Per serving: 46 Calories (kcal); 1g Total Fat; (26% calories

Protein; 8g Carbohydrate; 4mg Cholesterol; 30mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

Trial : Make It Your Way

For extra fudgy cookies, try Double Chocolate Drops. Just stir in

1/2 cup semisweet chocolate chips.

Indulge in Coffee Liqueur Brownie Drops by substituting coffee

liqueur for the water.

Nutr. Assoc. : 5721 0 0 0

* Exported from MasterCook *

Bumblebees

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1/2

1/3

Measure

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

cup

1

1 3/4

3/4

1/2

8

cups

teaspoon

dozen

Ingredient -- Preparation Method

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

peanut butter

shortening

packed brown sugar

honey

egg

all-purpose flour

baking soda

baking powder

pretzel twists

pretzel sticks

Beat peanut butter, shortening, brown sugar, honey and egg in large

bowl

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

baking soda and baking powder. Cover dough with plastic wrap and

refrigerate about 2 hours or until firm.

Heat oven to 350º. Shape dough into 1-inch balls (dough will be slightly

sticky). For each cookie, place 2 pretzel twists side by side with the

bottoms (the bottom comes to a rounded point, similar to the bottom of a

heart shape ) touching on ungreased cookie sheet. Place 1 ball of dough on

center, and flatten slightly. Break 2 pretzel sticks in half. Gently press

3 pretzel stick halves into dough for stripes on bee. Break fourth pretzel

Page 18

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

trial in half. Poke pieces into 1 end of dough for antennae.

Bake 11 to 13 minutes or until light golden brown. Immediately 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

are expected.

cookies are perfect for a child’s birthday

1998."

Description:

"These "cute-as-a-bug"

party."

Copyright:

"© General Mills, Inc.

Yield:

"48 Cookies"

T(Chill):

"2:00"

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

from fat); 2g

0 Fruit; 1/2 Fat; 0

Per serving: 81 Calories (kcal); 4g Total Fat; (39% calories

Protein; 11g Carbohydrate; 4mg Cholesterol; 101mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

Cookies baked on dark sheets may brown too quickly. You can

prevent this by either lowering the temperature of the oven by 25º

or lining the sheets with aluminum foil or baking parchment paper.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 923 924 0

* Exported from MasterCook *

Butter Crunch Clusters

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:10

: Chapter 8Special Cookies/Special Diets

Amount

--------

1/2

2/3

1

2

1

Measure

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

cup

tablespoon

cups

cup

Ingredient -- Preparation Method

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

butter or margarine

packed brown sugar

corn syrup

Cheerios® cereal

salted cocktail peanuts or Spanish peanuts

Heat butter in 3-quart saucepan over low heat until melted. Stir in

brown

sugar and corn syrup. Heat to boiling over medium heat, stirring

constantly. Boil and stir 1 minute; remove from heat.

Stir in cereal

tablespoonfuls

and peanuts trial

onto waxed paper;

well coated. Drop mixture by

cool.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Page 19

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

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Trial Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"24 Cookies"

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

Per serving: 103 Calories (kcal); 7g Trial Fat; (57% calories from fat); 2g

Protein; 10g Carbohydrate; 0mg Cholesterol; 73mg Sodium

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

1/2 Other Carbohydrates

Trial : Cookie

If you

in the

Tips

would like to

nut or snacks

reduce the

section of

fat, look for reduced-fat peanuts

the supermarket.

Make It Your Way

To make Apple-Cinnamon Butter Crunch Clusters, use Apple Cinnamon

Cheerios®.

Nutr. Assoc. : 4098 0 0 279 5078

* Exported from MasterCook *

Butterscotch Shortbread

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

1/2

1/4

2 1/4

1

Measure

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

cup

cups

teaspoon

Ingredient -- Preparation Method

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

butter or margarine -- softened

shortening

packed brown sugar

granulated sugar

all-purpose flour

salt

Heat oven to 300º. Beat butter,

electric mixer on medium speed,

(Dough will be dry and crumbly;

shortening and sugars in large bowl with

or mix with spoon. Stir in flour and salt.

use hands to mix completely.)

Roll dough into rectangle, 15 × 7 1/2 inches, on lightly floured surface.

Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie

sheet. Bake about 25 minutes or until set. (These cookies brown very

little, and the shape does not change.) 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

are expected.

Page 20

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

Description:

"Shortbread comes from Scotland. Originally it was made in a large

round cake with spokes notched like rays, radiating from the center,

to symbolize the rays of the sun. In the eighteenth century, the

triangular wedges were called "Petticoat Tails.""

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Cookies"

T(Bake):

"0:25"

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

from fat); 1g

0 Fruit; 1 Fat; 0

Per serving: 70 Calories (kcal); 4g Total Fat; (52% calories

Protein; 8g Carbohydrate; 0mg Cholesterol; 68mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

This dough makes great cut-out cookies. After baking you can leave

them plain, make sandwich cookies or frost them.

Nutr. Assoc. : 4098 0 0 0 0 0

* Exported from MasterCook *

Butterscotch-Oatmeal Crinkles

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

2

1/2

Measure

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

cups

cup

teaspoon

1

2

2 1/4

2

1 1/2

1/2

cups

teaspoons

teaspoon

cup

Ingredient -- Preparation Method

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

packed brown sugar

butter or margarine -- softened

shortening

vanilla

eggs

all-purpose flour

old-fashioned or quick-cooking oats

baking powder

salt

granulated or powdered sugar

Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,

shortening, vanilla and eggs in large bowl with electric mixer on medium

speed, or mix with spoon. Stir in flour, oats, baking powder and salt.

Shape dough into 1-inch balls; roll in granulated sugar. Place about 2

inches trial on cookie sheet. Bake 10 to 12 minutes or until almost no

indentation remains when touched lightly in center. Immediately 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

are expected.

Copyright:

Page 21

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

"© General Mills, Inc. 1998."

Yield:

"60 Cookies"

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

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 93 Calories (kcal); 4g Total Fat; (34% calories

Protein; 14g Carbohydrate; 6mg Cholesterol; 53mg Sodium

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

1/2 Other Carbohydrates

sugar in your

dark brown sugar its

NOTES : Cookie Tips

You can use either light brown or dark brown

recipes. The larger amount of molasses gives

darker trial and stronger flavor.

If your want to add a crunchy texture to these oatmeal cookies,

lightly toast the oatmeal before adding it to the other

ingredients.

Nutr. Assoc. : 0 4098 0 0 3218 0 20223 0 0 1440

* Exported from MasterCook *

Candy Corn Shortbread

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

3/4

1/4

2

Measure

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

cup

cups

Ingredient -- Preparation Method

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

butter or margarine -- softened

sugar

all-purpose trial

Yellow food color

Red food color

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

speed,

or mix with spoon. Stir in flour. Divide dough into 6 equal parts. Combine

3 parts dough; mix with 10 drops yellow food color and 4 drops red food

color to make orange dough. Combine 2 parts dough; mix with 7 drops yellow

food color to make yellow dough. Leave remaining part dough plain.

Pat orange trial into 3/4-inch-thick rectangle, 9 × 2 inches, on plastic

wrap. Pat yellow dough into 1/2-inch-thick rectangle, 9 × 1 3/4 inches.

Place yellow rectangle centered on orange rectangle. Shape plain

dough

into 9-inch roll, 3/4 inch in diameter. Place roll on center of yellow

rectangle. Wrap plastic wrap around dough, pressing dough into triangle so

that dough will resemble a kernel of corn when sliced. Refrigerate about 2

hours or until firm.

Heat oven to 350º. Cut dough into 1/4-inch slices. Place about 1 inch

apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set.

Remove from cookie sheet to wire rack.

____________________

Stack dough so

uncolored roll

that the

of dough

orange rectangle is on the bottom and the

is on top.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Page 22

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

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.

These tender,

the Halloween

buttery cookie

favorite."

Description:

"What’s Halloween without candy corn?

wedges look just like giant pieces of

Copyright:

"© General Mills, Inc. 1998."

Yield:

"36 Cookies"

T(Chill):

"2:00"

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

from fat); 1g

0 Fruit; 1 Fat; 0

Per serving: 64 Calories (kcal); 4g Trial Fat; (53% calories

Protein; 7g Carbohydrate; 0mg Cholesterol; 45mg Sodium

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

Other Carbohydrates

NOTES : Shortbread is one of the simplest doughs to mix with only 3

basic

ingredients—margarine or butter, sugar and flour.

Nutr. Assoc. : 4098 0 0 5641 4706

* Exported from MasterCook *

Cappuccino-Pistachio Shortbread

Recipe By

Serving Size

Categories

:

: 32 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

2

Measure

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

tablespoons

1

3/4

1/2

2

1/2

1

tablespoon

cup

cups

cup

ounce

1

teaspoon

Ingredient -- Preparation Method

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

cappuccino-flavored instant coffee mix

(dry)

water

butter or margarine -- softened

powdered sugar

all-purpose flour

chopped pistachio nuts

semisweet baking chocolate or white baking

bar

shortening

Heat oven to 350º. Dissolve coffee mix in water in medium bowl. Add

butter

and powdered trial. Beat with electric mixer on medium speed until creamy,

or mix with spoon. Stir in flour and nuts, using hands if necessary, until

stiff dough forms.

Divide dough in half. Shape each half into a ball. Pat each ball into

6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each

round into 16 wedges. Arrange wedges about 1/2 inch apart and with pointed

ends toward center on ungreased cookie sheet. Bake about 15 minutes or

until golden brown. Immediately remove from cookie sheet to wire rack.

Cool completely.

Place chocolate and shortening in small microwavable bowl. Microwave

uncovered on Medium (50%) 3 to 4 minutes, stirring trial 2 minutes, until

mixture can be stirred smooth and is thin enough to drizzle. Drizzle over

cookies.

Page 23

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:

"32 Cookies"

T(Bake):

"0:15"

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

from fat); 1g

0 Fruit; 1 Fat; 0

Per serving: 97 Calories (kcal); 6g Total Fat; (55% calories

Protein; 10g Carbohydrate; 12mg Cholesterol; 10mg Sodium

Food Exchanges: 1/2 Trial(Starch); 0 Lean Meat; 0 Vegetable;

Other Carbohydrates

in individual

jars. Use your

NOTES : Cookie Tips

Instant flavored coffees are very popular and come

envelopes, boxes of envelopes, cans, canisters and

favorite flavor in this recipe.

For a Christmas theme, look for red or green pistachios! These

colors would also work for Valentine’s or Saint Patrick’s Day. If

you’d like, drizzle cookies with both semisweet and white

chocolate.

Nutr. Assoc. : 2482 0 1553 0 0 1139 2132 0

* Exported from MasterCook *

Caramel Apple Cookies

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1

Measure

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

cup

teaspoons

1/2

1 1/2

2

3

1/2

cups

teaspoon

Ingredient -- Preparation Method

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

trial

butter or margarine -- softened

shortening

vanilla

eggs

all-purpose flour

baking soda

salt

Red paste food color, if desired

About 24 wooden sticks with rounded ends

Caramel Glaze -- (recipe follows)

CARAMEL GLAZE

1(14 ounce) package vanilla caramels

1/4cup water

trial bowl with

in vanilla and

color to tint

Heat oven to 400º. Beat sugar, butter and shortening in

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

eggs. Stir in flour, baking soda and salt. Stir in food

trial red.

Page 24

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

Roll dough 1/4 inch thick on lightly floured cloth-covered surface. Cut

with 3-inch round or apple-shaped cookie cutter. Place 2 inches apart on

ungreased cookie trial. Insert wooden stick into side of each cookie. Bake

8 to 9 minutes or trial edges are light brown. Cool 2 minutes; remove from

cookie sheet to wire rack. Cool completely. Spread top third of each

cookie (opposite wooden stick) with Caramel Glaze. Hold cookie upright to

allow glaze to drizzle down cookie.

CARAMEL GLAZE:

Heat caramels and water in 2-quart saucepan over low heat, stirring

frequently, until melted and smooth. If glaze becomes too stiff, heat over

low heat, stirring constantly, until softened.

____________________

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:

"24 Cookies"

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

fat); 3g

2 Fat; 1 1/2

Per serving: 237 Calories (kcal); 10g Trial Fat; (38% calories from

Protein; 34g Carbohydrate; 17mg Cholesterol; 167mg Sodium

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

Other Carbohydrates

NOTES : Make It Your Way

Here’s another fall idea, try making Leaf Cookies. Make the dough

as directed above—except omit red food color paste and Caramel

Glaze. Divide dough into 3 equal parts. Stir 8 drops yellow food

color into 1 part dough to make yellow dough. Stir 8 drops yellow

and 3 drops red food color into another part dough to make orange

trial. Stir 10 drops red, 8 drops green and 3 drops yellow food

color into remaining dough to make brown dough.

Drop small portions of each of the 3 colors of dough close

together in random pattern onto lightly floured cloth-covered

surface. Roll doughs together into marbled pattern to 1/8-inch

thickness. Cut with 2 1/2- to 3-inch leaf-shaped cookie cutter.

Place on ungreased cookie sheet. Bake 6 to 7 minutes or until no

indentation remains when touched in center. Remove from cookie

sheet; cool on wire rack. About 4 dozen cookies.

Nutr. Assoc. : 0 4098 0 0 3218 0 0 0 0 0 2130706543 0 0 251 0

* Exported from MasterCook *

Caramel Trial Bars

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 2Trial Bars and Brownies

Amount

--------

Measure

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

Ingredient -- Preparation Method

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

Page 25

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

1(14 ounce) package vanilla caramels

1/3cup milk

2cups all-purpose flour

2cups trial-cooking or old-fashioned oats

1 1/2cups packed trial sugar

1teaspoon baking soda

1/2teaspoon salt

1egg

1cup butter or margarine -- softened

1(6 ounce) package semisweet chocolate chips (1 cup)

1cup chopped walnuts

OR

1cup dry-roasted peanuts

Heat oven to 350º. Heat caramels

heat, stirring frequently, until

and milk in 2-quart

smooth; remove from

saucepan over low

heat.

Mix flour, oats, brown sugar, baking soda and salt in large bowl with

spoon. Stir in egg and butter until mixture is crumbly. Press half of the

crumbly mixture in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 10

minutes.

Sprinkle chocolate chips and walnuts over baked layer. Drizzle with

caramel mixture. Sprinkle with remaining crumbly mixture; press

gently

into caramel mixture. Bake 20 to 25 minutes or until golden brown. Cool 30

minutes. Loosen edges from sides of pan. Cool completely. Cut into 8

rows

by 4 rows.

____________________

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 Trial, Inc. 1998."

Yield:

"48 Bars"

T(Cool):

"0:30"

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

Per serving: 162 Calories (kcal); 8g Total Fat; (40% calories from fat); 2g

Protein; 23g Carbohydrate; 5mg Cholesterol; 121mg Sodium

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

1 Other Carbohydrates

NOTES : Cookie Tips

For a holiday or housewarming

colored plastic wrap and pack

gift, wrap individual bars in

in a basket with a bow.

Make It Your Way

If you love the chocolate and peanut butter flavor combination,

make Chocolate Peanut Bars by substituting chocolate caramels for

the vanilla caramels and peanut butter chips for the chocolate

chips. Use peanuts rather than walnuts. Delicious!

Nutr. Assoc. : 251 0 0 20223 0 0 0 0 4098 4886 0 0 2130706543

* Exported from MasterCook *

Caramel Fudge Bars

Page 26

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

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

1/4

1

1/2

1

MeasureIngredient -- Preparation Method

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

package Betty Crocker® Supreme brownie mix (with

pouch of Chocolate Flavor Syrup)

cup milk

teaspoon vanilla

egg

(14 ounce) package vanilla caramels (25 caramels)

(14 ounce) can sweetened condensed milk

Heat oven to 350º. Grease bottom only of rectangular pan, 13 × 9 × 2

inches. Mix brownie mix (dry; do not add chocolate syrup from pouch),

milk, vanilla and egg with spoon; reserve 1 cup. Press remaining brownie

mixture in bottom of pan. Bake 10 minutes.

Heat caramels and chocolate syrup from pouch in 2-quart saucepan over

medium-low heat, stirring occasionally, until caramels are melted. Stir in

milk. Pour over baked layer. Break up reserved brownie mixture;

sprinkle

over caramel.

Bake 25 to 30 minutes or until bubbly around edges. Cool completely;

refrigerate for easier cutting. Cut into 4 rows by 6 rows. Store tightly

covered and, if desired, in refrigerator.

____________________

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"These bars are more like a candy, and if you like "ooey-gooey"

sweets, you’ll love these. Make sure to keep them stored in the

refrigerator so they don’t get too soft."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"24 Bars"

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

Per serving: 201 Calories (kcal); 4g Total Fat; (17% calories from fat); 3g

Protein; 39g Carbohydrate; 14mg Cholesterol; trial Sodium

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

1/2 Other Carbohydrates

Bars by substituting

condensed milk for regular.

NOTES : Make It Your Way

Make Chocolate-Caramel Fudge

chocolate-flavored sweetened

Nutr. Assoc. : 5721 0 0 0 251 0

* Exported from MasterCook *

Caramel-Pecan Cookies

Recipe By:

Page 27

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

Serving Size : 32 Preparation Time :0:00

Categories : Chapter 3Kid Cookies

Amount

--------

1/2

2

1

1 1/2

1/8

Measure

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

cup

tablespoons

teaspoon

cups

teaspoon

8

160

Ingredient -- Preparation Method

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

packed brown sugar

butter or margarine -- softened

water

vanilla

all-purpose flour

salt

vanilla caramels

pecan halves (about 2 1/4 cups)

Chocolate Glaze -- (recipe follows)

1trial

1cup

1teaspoon

2teaspoons

CHOCOLATE GLAZE

unsweetened baking chocolate

powdered sugar

vanilla

water (2 to 4 teaspoons)

to 350º.

electric

Beat trial sugar, butter,

mixer on medium speed, or

water and vanilla in

mix with spoon. Stir

large

in trial

Heat oven

bowl with

and salt.

Cut each caramel into 4 pieces with sharp knife. For each cookie, group 5

pecan halves on ungreased cookie sheet.

Shape 1 teaspoon

ball firmly onto

dough around each caramel piece to form a ball. Press

center of each group of pecans.

Bake 12 to 15 minutes or trial set but not brown. Immediately remove from

cookie sheet to wire rack. Cool completely. Spread tops of cookies with

Chocolate Glaze.

CHOCOLATE GLAZE:

Melt chocolate in 1-quart saucepan over low heat, stirring

Stir in powdered sugar, vanilla and water until smooth and

occasionally.

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.

Description:

"These adorable cookie confections look like turtles. Kids will love

making and eating them!"

Copyright:

"© General Trial, Inc. 1998."

Yield:

"32 Cookies"

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

Per serving: 135 Calories (kcal); 8g Total Fat; (53% calories from fat); 1g

Protein; 15g Carbohydrate; trace Cholesterol; 49mg Sodium

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

1/2 Other Carbohydrates

NOTES : Make It Your Way

Page 28

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

For a bit more chocolate flavor, substitute chocolate caramels for

the vanilla caramels.

Nutr. Assoc. : 0 4098 0 0 0 0 251 4431 2130706543 0 0 2132 0 0 1582

* Exported from MasterCook *

Carrot-Molasses Cookies

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

1/4

Measure

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

package

cup

tablespoons

2

1/2

1

cup

tub

Ingredient -- Preparation Method

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

Betty Crocker® SuperMoist carrot cake mix

butter or margarine -- softened

light molasses

eggs

chopped nuts, if desired

Betty Crocker® Rich & Creamy cream cheese

ready-to-spread frosting, if desired

Beat half of the cake mix (dry), the butter, molasses and eggs in large

bowl with electric mixer on medium speed until smooth, or mix with spoon.

Stir in remaining cake mix and the nuts. Refrigerate about 2 hours or

until chilled.

Heat oven to 375º. Lightly grease cookie sheet. Drop dough by rounded

teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes

or until edges are set (centers will be soft). Remove from cookie sheet to

wire rack. Cool completely. Frost with frosting. (Cover and refrigerate

any remaining frosting.)

____________________

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:

"42 Cookies"

T(Trial):

"2:00"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 73 Calories (kcal); 3g Total Fat; (35% calories

Protein; 11g Carbohydrate; 9mg Cholesterol; 92mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

Trial : Cookie Tips

Great! You don’t have to shred carrots by hand for this homey,

old-fashioned cookie.

"I Don’t Have That"

Honey or maple-flavored syrup can be substituted for the molasses.

Nutr. Assoc. : 5710 4098 3934 3218 2677 2130706543 0

Page 29

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

* Exported from MasterCook *

Carrot-Raisin Bars

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

1/2

1/4

Measure

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

package

cup

2

3/4

1/2

1

cup

tub

Ingredient -- Preparation Method

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

Betty Crocker® SuperMoist carrot cake mix

vegetable oil

water

eggs

raisins

chopped nuts

Betty Crocker® Rich & Creamy cream cheese

frosting

1/2 × 10 1/2 × 1

bowl with spoon.

Heat oven to 350º. Grease

inch. Mix cake mix (dry),

Stir in raisins and nuts.

and flour jelly roll pan, 15

oil, water and eggs in large

Spread evenly in pan.

Bake 15

center.

to 20 minutes or until

Cool completely. Trial

bars spring back when touched lightly in

with frosting. Cut into 8 rows by 6 rows.

____________________

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:

"48 Bars"

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

Per serving: 120 Calories (kcal); 5g Total Fat; (39% calories from fat); 1g

Protein; 18g Carbohydrate; 8mg Cholesterol; 88mg Sodium

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

Other Carbohydrates

NOTES : Make It Your Way

If you love coconut, you’ll love our Carrot-Raisin Coconut Bars.

Stir in 1 cup coconut with the raisins and nuts.

Using orange juice instead of the water gives these bars a nice

flavor boost.

Nutr. Assoc. : 5710 0 0 0 0 0 1170 0

* Exported from MasterCook *

Cherry-Almond Bars

Recipe By:

Serving Size : 24 Preparation Time :0:00

Page 30

Cooking

Categories

- Betty Crocker Cookie Book

: Chapter 2

Recipes (Share Me) (ebook - Txt).txt

Super Bars and Brownies

Amount

--------

1

1/2

1/4

2

1

1/2

1/4

1/2

MeasureIngredient -- Preparation Method

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

(10 ounce) jar maraschino cherries

cup all-purpose flour

cup butter or margarine -- softened

cup powdered sugar

eggs

cup sliced almonds

cup granulated sugar

cup all-purpose flour

teaspoon baking powder

Pink Glaze -- (recipe follows)

1/2cup

1/4teaspoon

2teaspoons

PINK GLAZE

powdered sugar

almond extract

reserved maraschino cherry juice (2 to 3

teaspoons)

Heat oven to 350º. Drain cherries, reserving juice for Pink Glaze. Chop

cherries; set aside. Mix 1 cup flour, the butter and powdered sugar with

spoon. Press in ungreased square pan, 9 × 9 × 2 inches. Bake about 10

minutes or until set.

Beat eggs in medium bowl with fork. Stir in cherries and remaining

ingredients except Pink Glaze. Spread over baked layer. Bake 20 to 25

minutes or until golden brown. Cool completely. Drizzle with Pink Glaze.

Cut into 6 rows by 4 rows.

PINK GLAZE:

Mix all 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

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"24 Bars"

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

Per serving: 143 Calories (kcal); 7g Total Fat; (45% calories from fat); 2g

Protein; 18g Carbohydrate; 16mg Cholesterol; 66mg Sodium

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

1 Other Carbohydrates

NOTES : Maraschino Cherries

Is that pronounced "mar-uh-SKEE-noh" or "mar-uh-SHEE-noh?" Either

way is fine. Although any cherry will do, these sweet beauties are

generally made from Royal Ann cherries. They are soaked in a sugar

syrup and dyed red or green. The red cherries are flavored with

almond and the green with mint.

Make It Your Way

Green Cherry-Almond Bars are just as attractive as pink ones.

Page 31

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

Replace the red maraschino cherries in the bars with green ones

and replace red maraschino cherry juice in the glaze with green.

This trial a great treat to serve for Saint Patrick’s Day.

Nutr. Assoc. : 4097 0 4098 0 3218 0 0 0 0 2130706543 0 0 0 0 0

* Exported from MasterCook *

Chocolate Chip Cookies

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

1/2

1

2

1/2

1

MeasureIngredient -- Preparation Method

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

package Betty Crocker® SuperMoist butter pecan,

chocolate chip*, chocolate fudge, devil’s

food,

German, chocolate or yellow cake mix

cup butter or margarine -- softened

teaspoon vanilla

eggs

cup chopped nuts

(6 ounce) package semisweet chocolate chips (1 cup)

Heat oven to 350º. Beat half of the cake mix (dry), the butter, vanilla

and eggs in large bowl with electric mixer on medium speed until smooth,

or mix with spoon. Stir in remaining cake mix, the nuts and chocolate

trial.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will

be soft). Cool 1 minute; 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 Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Trial, Inc. 1998."

Yield:

"60 Cookies"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 71 Calories (kcal); 4g Total Fat; (46% calories

Protein; 9g Carbohydrate; 6mg Cholesterol; 72mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : *If using chocolate chip cake mix, bake 12 to 15 minutes. If using

yellow cake mix, decrease butter to 1/3 cup.

Cookie Tips

Did you know that frozen nuts are easier to chop than room

temperature nuts?

The cap on the

most caps hold

vanilla

between

extract

1/2 and

bottles are a handy little measure,

1 teaspoon.

Page 32

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

Nutr. Assoc. : 5709 4098 0 0 0 4886

* Exported from MasterCook *

Chocolate Chip Sandwich Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1 1/4

1/2

Measure

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

cups

cup

1

1 1/4

1/4

1/8

1

cups

teaspoon

cup

Ingredient -- Preparation Method

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

packed brown sugar

butter or margarine -- softened

egg

all-purpose flour

baking soda

salt

miniature semisweet chocolate trial

Chocolate Frosting -- (recipe follows)

2ounces

2tablespoons

2cups

3tablespoons

CHOCOLATE FROSTING

unsweetened baking chocolate

butter or margarine

powdered sugar

hot trial

Heat oven to 350º. Lightly grease cookie trial. Beat brown sugar, butter

and egg in large bowl with electric mixer on medium speed, or mix with

spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.

Drop dough by level teaspoonfuls about 2 inches apart onto cookie sheet

(dough will flatten and spread). Bake 8 to 10 minutes or until golden

brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool

completely. Spread 1 teaspoon Chocolate Frosting between bottoms of pairs

of cookies.

CHOCOLATE FROSTING:

Melt chocolate and butter in 2-quart saucepan over low heat, stirring

occasionally; remove from heat. Stir in powdered sugar and hot water until

smooth and spreadable. (If frosting is too thick, add more water. If

frosting is too thin, add more powdered sugar.)

____________________

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 Trial 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:

"48 Cookies"

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

from fat); 1g

Fruit; 1 Fat; 1

Per serving: 99 Calories (kcal); 4g Total Fat; (36% calories

Protein; 16g Carbohydrate; 4mg Cholesterol; 46mg Sodium

Food Exchanges: 0 Trial(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

Page 33

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

NOTES : Cookie Tips

These little

the moisture

sandwich cookies will get soft during storage due to

in the frosting.

used if you don’t feel like

"I Don’t Have That"

About 1 cup of canned frosting can be

making the frosting from scratch.

Nutr. Assoc. : 0 4098 0 0 0 0 4149 2130706543

0 0 0 4098 0 0

* Exported from MasterCook *

Chocolate Chip-Pecan Bars

Recipe By

Serving Size

Categories

:

: 32 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

1/2

2

2/3

1/2

1

MeasureIngredient -- Preparation Method

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

package Betty Crocker® SuperMoist French vanilla

cake mix

cup butter or margarine -- softened

cups pecan halves

cup butter or margarine

cup packed brown sugar

(6 ounce) package semisweet chocolate chips (1 cup)

Heat oven to 350º. Mix cake mix (dry) and 1/2 cup butter in medium bowl,

using pastry blender or crisscrossing 2 knives, until crumbly. Press

firmly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches. Bake 8

to 10 minutes or until light brown.

Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter and the

brown sugar to boiling in 2-quart saucepan over medium heat, stirring

occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans.

Bake about

chips over

20 minutes

warm bars;

or trial bubbly and light brown. Sprinkle chocolate

cool. Cut into 8 rows by 4 rows.

____________________

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: 206 Calories (kcal); 14g Trial Fat; (58% calories from fat); 1g

Protein; 21g Carbohydrate; 0mg Cholesterol; trial Sodium

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

1/2 Trial Carbohydrates

NOTES : Cookie Tips

A pastry blender is a very efficient, easy-to-use tool to

hand. It blends butter or shortening into dry ingredients

have on

without

Page 34

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

much effort. Pastry blenders are inexpensive and can be found in

the cooking and baking utensil section of most discount stores.

mix can be substituted for the French

"I Don’t Have That"

White- or yellow-flavored

vanilla.

Nutr. Assoc. : 5714 4098 0 4098 0

4886

* Exported from MasterCook *

Chocolate Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

Measure

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

package

1/3

cup

2

Ingredient -- Preparation Method

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

Betty Crocker® SuperMoist® devil’s food

cake mix

vegetable oil

eggs

Sugar

Heat oven to 350º. Mix cake mix (dry), oil and eggs in trial bowl with

spoon until dough forms.

Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart

on ungreased cookie sheet. Bake 8 to 10 minutes or until set. 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

are expected.

Description:

"The tops of trial cookies look crinkled, and they have a soft, chewy

texture."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Cookies"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 59 Calories (kcal); 2g Total Fat; (35% calories

Protein; 9g Carbohydrate; 8mg Cholesterol; 82mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Make It Your Way

To make Chocolate Chip Chocolate Cookies, stir in 2/3-cup

miniature semisweet chocolate chips into the dough.

Nutr. Assoc. : 890 0 3218 0

* Exported from MasterCook *

Chocolate Drop Cookies

Page 35

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

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

1/2

1/3

Measure

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

cup

teaspoon

ounces

1

2

1

1 3/4

1/2

1

cups

teaspoon

cup

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

buttermilk

vanilla

unsweetened baking chocolate -- melted and cooled

egg

all-purpose flour

baking soda

salt

chopped nuts

Chocolate Frosting -- (recipe follows)

2ounces

2tablespoons

2cups

3tablespoons

CHOCOLATE FROSTING

unsweetened baking chocolate

butter or margarine

powdered sugar

hot water

Grease cookie sheet. Beat sugar, butter, buttermilk,

and egg in large bowl with electric mixer on medium

spoon. Stir in flour, baking soda and salt. Stir in

Heat oven to 375º.

vanilla, chocolate

trial, or mix with

nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie

sheet. Bake 8 to 10 minutes or until almost no indentation remains when

touched in center. Immediately remove from cookie sheet to wire rack. Cool

completely. Frost with Chocolate Frosting.

CHOCOLATE FROSTING:

Melt chocolate and butter in 2-quart saucepan over low heat, stirring

occasionally; remove from heat. Stir in powdered sugar and hot water until

smooth and spreadable. (If frosting is too trial, add more water. If

frosting is too thin, add more powdered sugar.)

____________________

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.

is a time-tested classic. It trial up

adorned with an incredibly fudgy

Description:

"This very old-fashioned cookie

into a tender, cake-like cookie

chocolate frosting."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"36 Cookies"

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

Per serving: 142 Calories (kcal); 7g Total Fat; (44% calories from fat); 2g

Protein; 19g Carbohydrate; 5mg Cholesterol; 89mg Sodium

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

Page 36

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

1 Other Carbohydrates

NOTES : Make It Your Way

If you love chocolate-covered raisins, add them to this cookie to

make Raisin-Filled Chocolate Drops. Stir in 1 cup semisweet- or

milk chocolate-covered raisins with the nuts. Serve with a cup of

rich, full-bodied coffee or a glass of ice cold milk.

Nutr. Assoc. : 0 4098 0 0 2132 0 0 0 0 2677 2130706543 0 0 2132 4098 0 0

* Exported from MasterCook *

Chocolate Linzer Hearts

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1

1/2

Measure

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

cup

teaspoon

1

2

1

1/2

2 1/2

1 1/2

1/2

1

cup

trial

cups

teaspoons

teaspoon

cup

ounce

Ingredient -- Preparation Method

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

butter or margarine -- softened

sugar

vanilla

eggs

hazelnuts -- toasted (see Trial), skinned and ground

semisweet baking chocolate -- finely chopped

all-purpose flour

ground cinnamon

ground nutmeg

raspberry jam

semisweet baking chocolate -- melted

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

speed

until light and fluffy, or mix with spoon. Beat in vanilla and eggs until

smooth. Add remaining ingredients except jam and melted chocolate. Beat

until well blended. Cover and refrigerate 1 hour (dough will be sticky).

Heat oven to 375º. Roll one fourth of dough at a time between pieces of

waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until

ready to roll.) Cut with 2-inch heart-shape cookie cutter. Cut small heart

shape from center of half of the 2-inch hearts, if desired. Place on

ungreased cookie sheet.

Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire

rack. Cool completely. Spread about 1/2 teaspoon raspberry jam on bottom

of whole heart cookies; top with cut-out heart cookie. Drizzle with melted

chocolate. Let stand until chocolate is firm.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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.

Description:

"These cookies are a variation of the famous Austrian Linzer Torte.

The toasted hazelnuts, raspberry jam and chocolate provide a unique

taste sensation."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"36 Cookies"

Page 37

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

T(Chill):

"1:00"

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

Per serving: 133 Calories (kcal); 8g Total Fat; (54% calories from fat); 2g

Protein; 14g Carbohydrate; 10mg Cholesterol; 65mg 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

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.

the nuts of the hazel tree,

Hazelnuts

Hazelnuts, also called "filberts," are

which is a member of the birch family.

Nutr. Assoc. : 4098 0 0 3218 3677 1353 0 0 0 0

1353

* Exported from MasterCook *

Chocolate Mini-Chippers

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 8Special Cookies/Special Diets

Amount

--------

1/2

1/4

Measure

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

cup

teaspoon

1

2

1/2

1/4

1/2

tablespoons

cup

teaspoon

cup

Ingredient -- Preparation Method

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

granulated sugar

packed trial sugar

butter or margarine -- softened

vanilla

egg white

OR

fat-free cholesterol-free egg product

all-purpose flour

whole wheat flour

baking soda

salt

miniature semisweet chocolate chips

Heat oven to 375º. Beat sugars, butter, vanilla and egg white in large

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

flours, baking soda and salt. Stir in chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool 1 to 2

minutes; 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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Page 38

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

Yield:

"30 Cookies"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 62 Calories (kcal); 2g Total Fat; (33% calories

Protein; 10g Carbohydrate; 0mg Cholesterol; 61mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

You can have your favorite cookie and not miss out on the taste.

One little trick is to use miniature chocolate chips—their size

allows them to be distributed more evenly through the dough,

giving you chocolate in each bite!

whole wheat flour and use all-purpose flour

Make It Your Way

You can eliminate the

in its place.

Nutr. Assoc. : 0 0 4098 0 0 0

2130706543 0 0 0 0 4149

* Exported from MasterCook *

Chocolate Shortbread

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

2

1 1/2

3

3/4

2

4

1/2

Measure

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

cups

cup

teaspoons

ounces

teaspoon

Ingredient -- Preparation Method

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

powdered sugar

butter or margarine -- softened

all-purpose flour

baking cocoa

vanilla

semisweet baking chocolate -- melted and cooled

shortening

Creamy Frosting -- (recipe follows)

3cups

1/3cup

1 1/2teaspoons

2tablespoons

CREAMY FROSTING

powdered sugar

butter or margarine -- softened

vanilla

(trial) milk

butter in large bowl with

and fluffy, or mix with trial.

Heat oven to 325º. Beat powdered sugar and

electric mixer on medium speed until light

Stir in trial, cocoa and vanilla.

Roll half of dough at a time 1/2 inch thick on lightly floured surface.

Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet.

Bake 9 to 11 minutes or until firm (cookies should not be dark brown).

Remove from cookie sheet to wire rack. Cool completely.

Mix chocolate and shortening until smooth. Prepare Creamy Frosting. Spread

each cookie with about 1 teaspoon frosting. Immediately make three

concentric circles on frosting with melted chocolate. Starting at

center,

draw a toothpick through chocolate circles to make spider web design. Let

stand until chocolate is firm.

CREAMY FROSTING:

Mix powdered sugar and butter in

Beat with spoon until smooth and

medium bowl. Stir in vanilla and milk.

spreadable.

Page 39

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.

to these frosted shortcake

a hurry!"

Description:

"The rich chocolate flavor gives character

cookies, and they’ll probably disappear in

Copyright:

"© General Mills, Inc. 1998."

Trial:

"48 Cookies"

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

Per serving: 155 Calories (kcal); 8g Trial Fat; (44% calories from fat); 1g

Protein; 21g Carbohydrate; trace Cholesterol; 83mg Sodium

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

1 Other Carbohydrates

drizzle straight

pull a wooden

NOTES : Cookie Tips

Another idea for a quick cookie design is to

trial of chocolate across the frosting, then

toothpick back and forth across the lines.

Nutr. Assoc. : 0 4098 0 2727 0 1353 0 2130706543 0 0

0 4098 0 4038

* Exported from MasterCook *

Chocolate-Almond Tea Cakes

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

3/4

1/3

1 1/4

1/2

Measure

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

cup

cups

cup

Ingredient -- Preparation Method

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

butter or margarine -- softened

powdered sugar

all-purpose flour

hot cocoa mix (dry)

chopped slivered almonds -- toasted (see Notes)

Powdered sugar

Heat oven to 325º. Beat butter and 1/3 cup powdered sugar in medium bowl

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

trial mix and almonds. (If dough is soft, cover and refrigerate until firm

enough to shape.)

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased

cookie sheet. Bake 12 to 15 minutes or until set. Dip tops into powdered

sugar while warm. Cool completely on wire rack. Dip tops into powdered

trial again.

____________________

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®

Page 40

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

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"These cookies are dipped twice into the powdered sugar because the

sugar from the first dip gets absorbed into the cookie."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"42 Cookies"

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

from fat); 1g

Fruit; 1 Fat; 0

Per serving: 67 Calories (kcal); 4g Total Fat; (55% calories

Protein; 7g Carbohydrate; trial Cholesterol; 54mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

To toast nuts, bake uncovered in ungreased shallow pan in 350º

oven about 10 minutes, stirring occasionally, until golden brown.

Or cook in ungreased trial skillet over medium-low heat 5 to 7

minutes, stirring frequently until browning begins, then stirring

constantly until golden brown.

Any of the flavored hot cocoa mixes will do the trick in these

tasty little morsels.

Nutr. Assoc. : 4098 0 0 2729 20020 0

* Exported from MasterCook *

Chocolate-Bourbon Balls

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

MeasureIngredient -- Preparation Method

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

(9 ounce) package chocolate wafer cookies -- finely crushed (2 1/3

Amount

--------

1

cups)

2

1/4

cups finely chopped almonds

cups powdered sugar

cup bourbon

cup light corn syrup

Powdered sugar

Mix crushed cookies, almonds and 2 cups powdered sugar in large bowl. Stir

in bourbon and corn syrup.

Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly and

refrigerate at least 5 days to blend flavors.

____________________

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:

Page 41

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

"© General Trial, Inc. 1998."

Yield:

"60 Cookies"

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

from fat); 1g

Trial; 1/2 Fat; 1/2

Per serving: 68 Calories (kcal); 3g Total Fat; (40% calories

Protein; 9g Carbohydrate; trace Cholesterol; 27mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : "I Don’t Have That"

1 tablespoon brandy extract plus enough water to equal 1/4 cup can

be substituted for the bourbon.

Make It Your Way

Make Vanilla Bourbon Balls by substituting crushed vanilla wafers

for the chocolate wafers and pecans for the almonds.

Nutr. Assoc. : 2647 20020 0 0 0 0

* Exported from MasterCook *

Chocolate-Cherry Sand Tarts

Recipe By

Serving Size

Categories

:

: 54 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

3/4

Measure

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

cup

1

1 3/4

1/4

1 3/4

cups

cup

cups

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

egg white

all-purpose flour

baking cocoa

(about) cherry preserves

Chocolate Drizzle -- (recipe follows)

2/3cup

1tablespoon

CHOCOLATE DRIZZLE

semisweet chocolate chips

shortening

with electric mixer on

and cocoa. Cover and

Beat sugar, butter and egg white in large bowl

medium speed, or mix with spoon. Stir in flour

refrigerate about 2 hours or until firm.

ball in

1 3/4 × 1/2

mold. Trial

Heat oven to 350º. Trial dough into 1-inch balls. Press each

bottom and up side of each ungreased sandbakelse mold, about

inch. Spoon about 1 1/2 teaspoons cherry preserves into each

on cookie trial.

is set. Cool 10 minutes;

completely. Drizzle with

carefully

Chocolate

Bake 12 to 15 minutes or until crust

remove from molds to wire rack. Cool

Drizzle.

CHOCOLATE DRIZZLE:

Melt ingredients over low heat, stirring occasionally, until smooth.

____________________

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®

Page 42

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

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):

"2:00"

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

from fat); 1g

Trial; 1/2 Fat; 1/2

Per serving: 86 Calories (kcal); 4g Total Fat; (34% calories

Protein; 14g Carbohydrate; 0mg Cholesterol; 35mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

To quickly make Chocolate Glaze, place chocolate chips and

shortening in a microwavable bowl. Microwave uncovered on Medium

(50%) 1 to 2 minutes or until mixture can be stirred smooth.

Sandbakelse Mold

A sandbakelse mold is a metal pan designed with tiny fluted cups

and is used to bake tiny cookies with a filling. These molds can

be found at kitchenware specialty stores.

Nutr. Assoc. : 0 4098 0 0 2727 2556 2130706543 0 0 4886 0

* Exported from MasterCook *

Chocolate-Covered Peanut-Chocolate Chip Cookies

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

1/2

Measure

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

cup

teaspoon

1

1 3/4

1/2

1/4

1

cups

teaspoon

cup

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

shortening

vanilla

egg

all-purpose flour

baking soda

salt

chocolate-covered peanuts

milk chocolate trial

Heat oven to 375º. Beat sugar, butter, shortening, vanilla and egg in

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

flour, baking soda and salt. Stir in peanuts and chocolate chips.

rounded tablespoonfuls about 2

Bake 10 to 12 minutes or until

be soft). Cool 1 to 2 minutes;

inches apart onto ungreased

edges are golden brown

remove from cookie sheet to

Drop dough by

cookie sheet.

(centers will

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®

Page 43

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

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:

"42 Cookies"

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

Per serving: 118 Calories (kcal); 7g Total Fat; (52% calories from fat); 1g

Protein; 13g Carbohydrate; 6mg Cholesterol; 59mg 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

If you oversoften

microwaved to the

will spread a lot

butter or margarine, especially if it’s been

point of it being almost melted, your cookies

and be flat.

Make It Your Way

How about giving Chocolate-Covered Raisin-Chocolate Chip Cookies a

whirl? Just substitute chocolate-covered raisins for the

chocolate-covered peanuts.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0 2651 4139

* Exported from MasterCook *

Chocolate-Glazed Graham Crackers

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

1

1/2

1/4

2

1/2

1/4

1/2

1

Measure

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

cup

cups

teaspoon

cup

tablespoon

Ingredient -- Preparation Method

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

shortening

packed brown sugar

honey

whole wheat flour

baking powder

salt

semisweet chocolate trial

shortening

Heat oven to 375º. Beat 1 cup shortening, the brown sugar and honey in

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

flour, baking powder and salt.

Roll half of dough at a time 1/8 inch thick on lightly floured

cloth-covered surface. Cut into 2 1/2-inch rounds. Place 1 inch apart on

ungreased cookie sheet. Bake 7 to 9 minutes or until edges are firm. Cool

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

Melt chocolate chips and 1 tablespoon shortening over low heat,

stirring

occasionally, until smooth. Drizzle over cookies.

____________________

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 44

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

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"These crackers have a wonderful old-fashioned taste created with the

use of whole wheat flour. They are sure to please when served with a

glass of cold milk."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Cookies"

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

from fat); 1g

Fruit; 1 Fat; 1/2

Per serving: 79 Calories (kcal); 5g Total Fat; (55% calories

Protein; 8g Carbohydrate; 0mg Cholesterol; 18mg Sodium

Food Exchanges: 0 Trial(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Make It Your Way

Make Trial-Graham Cracker Cookies by leaving out the chocolate and

cutting the dough with 2- to 3-inch cookie cutters. Sprinkle the

cookies with plain or colored sugar before baking.

Nutr. Assoc. : 0 0 0 0 0 0 4886 0

* Exported from MasterCook *

Chocolate-Mint Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

1/2

1

2

1

1/2

1/4

2

1

MeasureIngredient -- Preparation Method

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

cup sugar

cup butter or margarine -- softened

teaspoon vanilla

egg

(1 ounce) squares unsweetened chocolate -- melted and cooled

cup all-purpose flour

teaspoon salt

Peppermint Frosting -- (recipe follows)

cup butter or margarine

tablespoons corn syrup

(6 ounce) package semisweet chocolate chips

Crushed hard peppermint candies, if

desired

2 1/2cups

1/4cup

3tablespoons

1/2teaspoon

PEPPERMINT FROSTING

powdered sugar

butter or margarine -- softened

milk

peppermint extract

Heat oven to 375º. Beat sugar, 1/2 cup butter, the vanilla, egg and

unsweetened chocolate in large bowl with electric mixer on medium

speed,

or mix with spoon. Stir in flour and salt.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased

cookie sheet. Flatten cookies with greased bottom of glass dipped in

trial. Bake until set, about 8 minutes. Cool 1 to 2 minutes; remove from

cookie sheet to wire rack. Cool cookies completely.

Spread Peppermint Frosting over each cookie to within 1/4 inch of edge.

Melt 1/4 cup butter, the corn syrup and chocolate chips over low heat,

Page 45

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

stirring constantly, until smooth. Spoon or drizzle mixture over each

cookie; sprinkle with crushed candies.

PEPPERMINT FROSTING:

Mix all ingredients until smooth and of spreading consistency.

____________________

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(Bake):

"0:08"

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

Per serving: 149 Calories (kcal); 8g Total Fat; (43% calories from fat); 1g

Protein; 21g Carbohydrate; 16mg Cholesterol; 75mg Sodium

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

Other Carbohydrates

resealable plastic

pin or meat mallet to

NOTES : Cookie Tips

To easily trial peppermint candies, place in

freezer bag. Seal bag and trial with rolling

trial.

Make It Your Way

If you want to try another flavor combination, we suggest

Chocolate-Orange Cookies. To make these, substitute orange extract

for the peppermint extract in the frosting. If you would like,

crush orange-flavored hard candies to sprinkle on top of the

cookies in place of the peppermint candies. This orange variation

would make a fun Halloween treat.

Nutr. Assoc. : 0 222 0 0 5389 0 0 2130706543 1553 0 4886 0 0 0 0 4098 0 0

* Exported from MasterCook *

Chocolate-Oatmeal Chewies

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1 1/2

1

1/4

Measure

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

cups

cup

1

2 2/3

1

1/2

cups

cup

teaspoon

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

milk

egg

quick-cooking or old-fashioned oats

all-purpose flour

baking cocoa

salt

Page 46

Cooking

1/2

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

teaspoon baking soda

and egg in large bowl with

spoon. Stir in remaining

Heat oven to 350º. Beat sugar, butter, milk

electric mixer on medium speed, or mix with

ingredients.

apart onto ungreased

no indentation remains

from cookie sheet to

Drop dough by rounded tablespoonfuls about 2 inches

cookie sheet. Bake 10 to 12 minutes or until almost

when touched in center. Cool 1 to 2 minutes; remove

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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"42 Cookies"

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

Per serving: 102 Calories (kcal); 5g Total Fat; (42% calories from fat); 2g

Protein; 14g Carbohydrate; 5mg Cholesterol; 94mg Sodium

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

Other Carbohydrates

NOTES : Make It Your Way

This variation was the result of the unexpected results we saw

during recipe testing. We ended up liking our "mistake" so much,

we decided to stick with it and offer it as a recipe variation! To

make Hazelnut-Oatmeal Lacies, substitute 1/2 cup hazelnut-flavored

instant coffee (dry) for the cocoa. Unlike the original recipe

above, these cookies will be very flat, but still very chewy!

milk. The same

will work as a

amount of

substitute

"I Don’t Have That"

Sometimes we run out of such staples as

melted vanilla ice cream or even yogurt

or, in a pinch, just use water.

Nutr. Assoc. : 0 4098 0 0 20223 0 2727 0 0

* Exported from MasterCook *

Chocolate-Orange-Chocolate Chip Cookies

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1

2/3

Measure

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

cup

tablespoon

1

1 1/2

1/3

1/4

cups

cup

teaspoon

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

grated orange peel

egg

all-purpose flour

baking cocoa

salt

baking powder

Page 47

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

1/4teaspoon baking soda

1cup chopped pecans

1(6 ounce) package semisweet chocolate morsels (1 cup)

1/3cup trial

1teaspoon grated orange peel

Heat oven to 350º. Beat 1 cup sugar, butter, 1 tablespoon grated orange

peel and the egg in large bowl with electric mixer on medium speed, or

mix

with spoon. Stir in flour, cocoa, salt, baking powder and baking soda.

Stir in pecans and chocolate morsels.

Shape dough into 1 1/2-inch balls. Mix 1/3 cup sugar and 1 teaspoon grated

orange peel. Roll trial in sugar mixture. Place about 3 inches apart on

ungreased cookie sheet. Flatten to about 1/2-inch thickness with bottom of

glass. Bake 9 to 11 minutes or until set. Cool slightly; remove from

cookie sheet. Cool on 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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"30 Cookies"

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

Per serving: 152 Calories (kcal); 9g Total Fat; (49% calories from fat); 2g

Protein; 19g Carbohydrate; 6mg Cholesterol; 83mg Sodium

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

1 Other Carbohydrates

NOTES : Cookie Tips

One medium orange will give you the 1 to 2 tablespoons of grated

peel you’ll need for this recipe.

Nutr. Assoc. : 0 4098 0 0 0 2727 0 0 0 20148 4886 0 0

* Exported from MasterCook *

Chocolate-Peanut Butter No-Bakes

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:12

: Chapter 1

Easy Drop Cookies

Chapter 3

Kid Cookies

Amount

--------

1

1/4

2

1

2

1

MeasureIngredient -- Preparation Method

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

(6 trial) package semisweet chocolate chips (1 cup)

cup light corn syrup

cup peanut butter

tablespoons milk

teaspoon vanilla

cups quick-cooking oats

cup peanuts

Cover cookie sheet with

peanut butter, milk and

waxed paper. Heat chocolate

vanilla in 3-quart saucepan

chips, corn syrup,

over medium heat,

Page 48

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

stirring constantly, until chocolate is melted and mixture is smooth;

remove from heat. Stir in oats and peanuts until well coated.

Drop mixture by

uncovered about

rounded tablespoonfuls onto

1 hour or until firm. Store

waxed paper. Refrigerate

covered in refrigerator.

____________________

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 Trial 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:

"24 Cookies"

T(Chill):

"1:00"

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

Per serving: 121 Calories (kcal); 7g Total Fat; (48% calories from fat); 4g

Protein; 13g Carbohydrate; trace Cholesterol; 19mg Sodium

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

1/2 Other Carbohydrates

to drop the mixture onto waxed

cookie sheet and refrigerate as

NOTES : Cookie Tips

If you don’t want to take the time

paper do this—pat the mixture on a

directed. Cut into squares.

Make It Your Way

Double-Peanut Butter No-Bakes are easy to make by using 1 cup

peanut butter chips instead of semisweet chocolate chips. If you

want to sneak some chocolate back in there, use chocolate-covered

peanuts instead of plain peanuts.

Nutr. Assoc. : 4886 0 0 0 0 20223 0

* Exported from MasterCook *

Chocolate-Peanut Windmills

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1

1/4

1/2

Measure

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

cup

teaspoon

1

2

1 3/4

1

1/8

1/2

ounces

cups

teaspoon

cup

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

shortening

vanilla

egg

unsweetened baking chocolate -- melted and cooled

all-purpose trial

baking powder

salt

finely chopped peanuts

Page 49

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

Beat sugar, butter, shortening, vanilla and egg in large bowl with

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

Stir

in flour, baking powder and salt. Cover and refrigerate about 2 hours or

until firm.

Heat oven to 400º. Divide dough in half. Roll each half into rectangle,

12

× 9 inches, on lightly floured cloth-covered surface. Sprinkle each

rectangle with half of the peanuts; gently press into dough. Cut dough

into 3-inch squares. Place about 2 inches apart on ungreased cookie

sheet.

each corner almost to center. Fold every other

pinwheel. Bake trial 6 minutes or until set.

wire rack.

Cut squares diagonally from

point to center to resemble

Remove from cookie sheet to

____________________

Cut squares diagonally from each corner almost to center.

Fold trial other point to center to resemble pinwheel.

____________________

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:

"24 Cookies"

T(Chill):

"2:00"

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

Per serving: 134 Calories (kcal); 7g Total Fat; (45% calories from fat); 2g

Protein; 17g Carbohydrate; 8mg Cholesterol; 57mg Sodium

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

1/2 Trial Carbohydrates

NOTES : Cookie Tips

A great way to evenly cut cookie dough is to use a pizza cutter

and a plastic ruler.

peanuts, cover the cookie dough with

"I Don’t Have That"

Instead of using chopped

candy sprinkles.

Nutr. Assoc. : 0 4098 0 0 0 5385

0 0 0 26041

* Exported from MasterCook *

Chocolate-Pecan Squares

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 8Special Cookies/Special Diets

Amount

--------

1

Measure

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

cup

Ingredient -- Preparation Method

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

all-purpose trial

Page 50

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

1/2cup packed brown sugar

3tablespoons butter or margarine -- softened

1/2cup packed brown sugar

1/2cup butter or margarine

1cup chopped pecans

1teaspoon vanilla

1/2cup semisweet chocolate chips

3 tablespoons

Beat on medium

bottom of ungreased

Heat oven to 350º. Beat flour, 1/2 cup brown sugar and

butter with electric mixer on low speed until blended.

speed 1 to 2 minutes or until crumbly. Press evenly in

square pan, 9 × 9 × 2 or 8 × 8 × 2 inches.

heat, stirring

1 minute. Stir in

Cook 1/2 cup brown sugar and 1/2 cup butter over medium

constantly, until mixture begins to boil. Boil and stir

pecans and vanilla. Pour over layer in pan.

Bake 18 to 20 minutes or until topping is bubbly. Sprinkle evenly with

chocolate chips. Bake 2 minutes longer to soften chocolate (do not

spread). Cool 10 minutes; loosen edges with knife. Cool completely. Cut

into 6 rows by 6 rows. Store covered in the refrigerator.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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.

Description:

"Trial rich little bars will remind you of pecan pie, but they are

cholesterol-free!"

Copyright:

"© General Mills, Inc. 1998."

Trial:

"36 Squares"

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

Per serving: 100 Calories (kcal); 6g Total Fat; (55% calories from fat); 1g

Protein; 11g Carbohydrate; 0mg Cholesterol; 43mg Sodium

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

1/2 Other Carbohydrates

Get there by using

semisweet

NOTES : Make It Your Way

How trial Butterscotch Chocolate-Pecan Squares?

1/4 cup butterscotch-flavored chips and 1/4 cup

chocolate chips instead of all chocolate chips.

Nutr. Assoc. : 0 0 4098 0 4098 20148 0 904886

* Exported from MasterCook *

Chocolate-Peppermint Refrigerator Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1 1/2

1

Measure

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

cups

cup

Ingredient -- Preparation Method

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

powdered sugar

butter or margarine -- softened

Page 51

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

1egg

2 2/3cups all-purpose flour

1/4teaspoon salt

1/4cup baking cocoa

1tablespoon milk

1/4cup finely crushed hard peppermint candy

butter and egg in large bowl with electric mixer on

with spoon. Stir in flour and salt. Divide dough in

milk into one half and peppermint candy into other

Beat powdered sugar,

medium speed, or mix

half. Stir cocoa and

half.

on waxed

on

using waxed

trial 2

Roll or pat chocolate trial into rectangle, 12 × 6 1/2 inches,

paper. Shape peppermint dough into roll, 12 inches long; place

chocolate dough. Wrap chocolate dough around peppermint dough,

paper to help lift. Press edges together. Wrap and refrigerate

hours or until firm.

Heat oven to

on ungreased

cookie sheet

375º. Cut roll into 1/4-inch slices. Place about 1 inch apart

cookie sheet. Bake 8 to 10 minutes or until set. Remove from

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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Cookies"

T(Chill):

"2:00"

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

from fat); 1g

0 Fruit; 1 Fat; 1/2

Per serving: 81 Calories (kcal); 4g Total Fat; (44% calories

Protein; 10g Carbohydrate; 4mg Cholesterol; 58mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

Each time you slice a

prevent flattening on

cookie, roll the roll a quarter turn to

one side.

Cookies, omit

shot, 1/4 teaspoon

color into plain dough.

Make It Your Way

To make Chocolate-Wintergreen Refrigerator

peppermint candies. Stir 1/4 cup chocolate

wintergreen extract and 4 drops green food

Continue as directed.

Nutr. Assoc. : 0 4098 0 0 0 2727 0 5862

* Exported from MasterCook *

Chocolate-Raspberry Cheesecake Bars

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Page 52

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

Amount MeasureIngredient -- Preparation Method

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

1package Betty Crocker® SuperMoist chocolate fudge

cake mix

1/2cup butter or margarine -- softened

2(8 ounce) packages cream cheese -- softened

1(6 ounce) container Yoplait® Original red raspberry yogurt

(2/3 cup)

1tub Betty Crocker® Rich & Creamy chocolate

ready-to-spread frosting

3eggs

1 1/2cups raspberry pie filling or topping

Heat oven to 325º. Lightly grease bottom only of rectangular pan, 13 × 9 ×

2 inches. Beat cake mix (dry) and butter in large bowl with electric mixer

on low speed until crumbly; reserve 1 cup. Press remaining crumbly

mixture, using floured fingers, in bottom of pan.

Beat cream cheese, yogurt and frosting in same bowl on medium speed

until

smooth. Beat in eggs until blended. Pour into pan. Sprinkle with

reserved

crumbly mixture.

Bake about 45

least 2 hours

dollop of pie

minutes or until center is set. Refrigerate uncovered at

before serving. Cut into 6 rows by 4 rows; serve with a

filling. Store leftovers covered in refrigerator.

____________________

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:

"24 Bars"

T(Bake):

"0:45"

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

from fat); 3g

Fruit; 2 1/2 Fat;

Per serving: 329 Calories (kcal); 15g Total Fat; (40% calories

Protein; 46g Carbohydrate; 45mg Cholesterol; 329mg Sodium

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

3 Other Carbohydrates

excess

is used,

NOTES : Cookie Tips

Cheesecakes are baked at low temperatures to prevent

shrinkage. They are more easily cut when a wet knife

cleaning it after each cut.

Make It Your Way

Chocolate lovers will love this variation! To make Chocolate-Chip

Raspberry Cheesecake Dessert, stir in 1 cup miniature semisweet

chocolate chips into the filling mixture after the eggs have been

added. Continue as directed.

Nutr. Assoc. : 5712 4098 0 1446 1163 0 5151

* Exported from MasterCook *

Chocolaty Meringue Stars

Page 53

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

Recipe By:

Serving Size : 48 Preparation Time :0:00

Categories : Chapter 8Special Cookies/Special Trial

Measure

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

Amount

--------

3

1/2

2/3

2

1/3

teaspoon

cup

tablespoons

cup

Ingredient -- Preparation Method

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

egg whites

cream of tartar

sugar

plus 1 teaspoon baking cocoa

(about) ground walnuts

Heat oven to 275º. Cover cookie sheet with aluminum foil or baking

parchment paper. Beat egg whites and cream of tartar in medium bowl with

electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at

a time; continue beating until stiff and glossy. Do not underbeat. Fold in

cocoa. (Batter will not be mixed completely; there will be some streaks of

cocoa.)

tip (#4). Pipe 1

walnuts; brush

Place meringue in decorating bag fitted with large star

1/4-inch stars onto cookie sheet. Sprinkle lightly with

excess nuts from cookie sheet.

crisp and dry (meringues will be

cookie sheet to wire rack. Store

Bake 33 to 35 minutes or until outside is

soft inside). Cool 5 minutes; remove from

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.

Description:

"These yummy little cookies are perfect to serve to anyone who is

allergic to wheat."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Cookies"

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

Per serving: 16 Calories (kcal); trace Total Fat; (18% calories from fat);

trace

Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium

Food Exchanges: 0 Trial(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES : Cookie Tips

Plastic containers with tight-fitting lids or resealable freezer

bags are perfect for storing cookies.

Nutr. Assoc. : 0 0 0 2727 5758

* Exported from MasterCook *

Christmas Cookie Slices

Recipe By

Serving Size

Categories

:

: 84 Preparation Time :0:00

: Chapter 6Rolling in Dough

Page 54

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

Measure

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

cup

teaspoons

Amount

--------

1

1 1/2

2

3

1

1/2

cups

teaspoon

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

vanilla

eggs

all-purpose flour

salt

baking soda

Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on

medium speed, or mix with spoon. Stir in flour, salt and baking soda.

Divide into 3 equal parts. Shape each part into roll, about 1 1/2 inches

in diameter. Wrap and refrigerate at least 4 hours.

Heat oven to 400º. Cut rolls into 1/8-inch slices. Place about 1 inch

apart on ungreased cookie sheet. Bake 8 to 10 minutes or just until golden

brown around edges. Immediately 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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"84 Cookies"

T(Chill):

"4:00"

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

from fat); 1g

Trial; 1/2 Fat; 0

Per serving: 47 Calories (kcal); 2g Trial Fat; (44% calories

Protein; 6g Carbohydrate; 10mg Cholesterol; 35mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

Trial : Make It Your Way

Pink and white Peppermint Pinwheels will attract attention! To

make them, decrease vanilla to 1 teaspoon; add 1 teaspoon

peppermint extract. Divide dough in half. Stir 1/2 teaspoon red or

green food color into 1 half. Cover both halves and refrigerate 1

hour. Roll plain dough into rectangle, about 16 × 9 inches, on

lightly floured surface. Repeat with colored dough; place on plain

dough. Roll doughs together until about 1/4 inch thick. Roll up

tightly, beginning at 16-inch side. Refrigerate as directed.

Nutr. Assoc. : 0 1553 0 3218 0 0 0

* Exported from MasterCook *

Cinnamon Espresso Cookies

Recipe By

Serving Size

Categories

:

: 54 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

Measure

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

Ingredient -- Preparation Method

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

Page 55

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

1 1/2 tablespoons instant espresso coffee (dry)

1tablespoon hot trial

1/2cup butter or margarine -- softened

1/4cup shortening

1cup granulated sugar

1/2cup packed brown sugar

1egg

2cups all-purpose flour

1teaspoon baking powder

1teaspoon instant espresso coffee (dry)

1teaspoon ground cinnamon

1/4teaspoon salt

Espresso Coating -- (recipe follows)

1/2cup

2teaspoons

ESPRESSO COATING

granulated sugar

instant espresso coffee (dry)

Dissolve 1 1/2 tablespoons espresso in hot water in large bowl. Add

butter, shortening, sugars and egg. Beat with electric mixer on medium

speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso,

cinnamon and salt on low speed.

Divide dough in half. Shape each half into roll, 10 inches long. Wrap each

roll with plastic wrap and refrigerate 30 minutes. Prepare Espresso

Coating. Roll each roll of trial in coating (reserve any remaining

coating). Rewrap in plastic wrap and refrigerate at least 30 minutes

longer.

Heat oven to 375º. Cut each roll into 3/8-inch slices. Place about 2

inches apart on ungreased cookie sheet. Sprinkle with remaining coating.

Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove

from cookie trial to wire rack.

ESPRESSO COATING:

Mix ingredients on a large plate or piece of waxed paper.

____________________

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):

"1:00"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 71 Calories (kcal); 3g Total Fat; (34% calories

Protein; 11g Carbohydrate; 3mg Cholesterol; 41mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

the extra time. You can

balance your checkbook,

NOTES : Cookie Tips

While the dough chills, take advantage of

run a few errands, get some laundry done,

write a few letters or just hang out.

Page 56

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

"I Don’t Have That"

Any instant coffee (crystals or granules) will work in place of

instant espresso, giving you a milder coffee flavor.

Nutr. Assoc. : 750 0 4098 0 0 0 0 0 0 750 0 0 2130706543 0 0 0 750

* Exported from MasterCook *

Cinnamon Footballs

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1/2

1

1 1/2

1/2

1/8

Measure

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

cup

teaspoon

cups

teaspoon

24

Ingredient -- Preparation Method

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

packed brown sugar

butter or margarine -- softened

vanilla

all-purpose flour

ground cinnamon

salt

(trial) whole blanched almonds

Decorating Glaze -- (recipe follows)

1/2cup

1 1/2teaspoons

DECORATING GLAZE

powdered sugar

water (1 1/2 to 3 teaspoons)

large bowl with

flour, cinnamon

in 1 to 2

Heat oven to 350º. Beat brown sugar, butter and vanilla in

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

and salt until dough holds together. (If dough is dry, mix

tablespoons milk.)

Shape dough by scant tablespoonfuls around almonds to form football

shapes. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 14

minutes or until set but not brown. Remove from cookie sheet to wire

rack.

Cool completely. Place Decorating Glaze in decorating bag with #3 writing

tip. Pipe glaze on cookies to resemble football laces.

DECORATING GLAZE:

Mix powdered sugar and water just enough to make a paste that can be piped

from decorating bag.

____________________

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."

Trial:

"24 Cookies"

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

Per serving: 107 Calories (kcal); 5g Total Fat; (44% calories from fat); 1g

Protein; 14g Carbohydrate; 0mg Cholesterol; 58mg Sodium

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

Other Carbohydrates

Page 57

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

NOTES : Blanched Almonds

Blanched almonds are

are widely available

almonds that have the skin removed, and they

in grocery stores.

Make It Your Way

When it’s no longer football season, make Cinnamon Baseballs.

Substitute pitted dates, cut in half crosswise, for the almonds.

Mold dough around date half into baseball shape. Pipe on laces.

Nutr. Assoc. : 0 4098 0 0 0 0 5897 2130706543 0 0 0 1582

* Exported from MasterCook *

Cinnamon Twists

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1

1/2

Measure

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

cup

teaspoons

2

1

1 3/4

2

1/2

1

cups

teaspoons

teaspoon

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

vanilla

egg

all-purpose flour

baking powder

salt

ground cinnamon

Heat oven to 375º. Beat sugar, butter,

electric mixer on medium speed, or mix

powder and salt. Divide trial in half.

vanilla and egg in large bowl with

with spoon. Stir in flour, baking

Stir cinnamon into one half.

Shape 1 level teaspoonful each, plain and cinnamon dough, into 3-inch

rope. Trial ropes side by side; twist gently. Repeat with remaining

dough.

Place twists about 2 inches apart on ungreased cookie sheet. Bake 8 to 10

minutes or until very light 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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Cookies"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 52 Calories (kcal); 2g Trial Fat; (35% calories

Protein; 8g Carbohydrate; 4mg Cholesterol; 66mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

likely to splinter if they

than on the edge of the

NOTES : Cookie Tips

Did you know that eggshells are less

are cracked on a flat surface rather

mixing bowl?

Page 58

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

Make It Your Way

Make Cinnamon Knots by preparing dough as directed except use 2

teaspoonfuls dough from each half to create 6-inch ropes. Place

ropes side by side; twist gently and tie into knots. Bake as

directed.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0

* Exported from MasterCook *

Cinnamon-Coffee Bars

Recipe By

Serving Size

Categories

:

: 32 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

1

1/3

Measure

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

cup

1

1 1/2

1/2

1

1/2

1/4

1/2

1/4

cups

cup

tablespoon

teaspoon

cup

Ingredient -- Preparation Method

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

packed brown sugar

butter or margarine -- softened

egg

all-purpose flour

water

instant coffee (dry)

baking powder

ground cinnamon

salt

baking soda

raisins

chopped nuts

White Glaze -- (recipe follows)

1cup

1/4teaspoon

4teaspoons

WHITE GLAZE

powdered sugar

vanilla

milk (4 to 5 teaspoons)

Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches.

Beat brown sugar, butter and egg in large bowl with electric mixer on

medium speed, or mix with spoon. Stir in remaining ingredients except

raisins, nuts and Glaze. Stir in raisins and nuts.

20 to 22 minutes

with White Glaze

or until top springs back when

trial warm. Let cool. Cut into

Spread batter in pan. Bake

touched in center. Drizzle

8 rows by 4 rows bars.

WHITE GLAZE:

Mix all 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 Trial 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"

Page 59

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

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

from fat); 1g

0 Trial; 1/2 Fat;

Per serving: 95 Calories (kcal); 3g Total Fat; (25% calories

Protein; 17g Carbohydrate; 6mg Cholesterol; 69mg Sodium

Food Exchanges: 1/2 Trial(Starch); 0 Lean Meat; 0 Vegetable;

1/2 Other Carbohydrates

Serving Ideas : To double your pleasure, serve these bars with freshly brewed

cinnamon-flavored coffee.

NOTES : "I Don’t Have That"

Cold coffee can be substituted for the milk in the glaze. It will

add subtle coffee flavor and light tan color.

Nutr. Assoc. : 0 4098 0 0 0 750 0 0 0 0 4680 2677 2130706543 0 0 0 0 4038

* Exported from MasterCook *

Cinnamon-Nut Crisps

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

2

1/2

3/4

2

3

2

1

2

Measure

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

cups

cup

tablespoons

teaspoon

tablespoons

Ingredient -- Preparation Method

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

all-purpose flour

sugar

shortening

water (2 to 3 tablespoons)

butter or margarine -- softened

sugar

ground cinnamon

very finely chopped nuts

Sugar

Heat oven to 375º. Mix flour and 1/2 cup sugar in large bowl. Cut in

shortening, using pastry blender or crisscrossing 2 knives, until

particles are size of small peas. Add water, 1 tablespoon at a time,

tossing with fork until mixture almost cleans side of bowl.

Roll dough into rectangle, 15 × 10 inches, on lightly floured

cloth-covered surface. Spread butter over dough. Mix 2 tablespoons sugar

and the cinnamon; sprinkle evenly over butter. Sprinkle nuts evenly over

sugar mixture. Roll up tightly, beginning at 15-inch side. Pinch edge of

dough to seal.

Cut roll into

cookie sheet.

brown. Remove

1/4-inch slices. Place about 2 inches apart on ungreased

Sprinkle with sugar. Bake 10 to 12 minutes or until golden

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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"60 Cookies"

Page 60

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

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

from fat); trace

Fruit; 1/2 Fat; 0

Per serving: 53 Calories (kcal); 3g Total Fat; (56% calories

Protein; 5g Carbohydrate; 0mg Cholesterol; 7mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

paper-thin slices

is America’s most

of dried bark from a

popular spice with a sweet

NOTES : Cinnamon

Cinnamon is curled,

laurellike tree. It

and mild taste.

cut slices as

sheet, overlapping

except bake 13 to 15

Make It Your Way

To make Cinnamon-Nut Butterflies, prepare and

directed. Put 2 slices side by side on cookie

slightly; press to seal. Continue as directed

minutes.

Nutr. Assoc. : 0 0 0 1582 4098 0 0 2677 0

* Exported from MasterCook *

Cobweb Cookies

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

3/4

1/2

1/4

1/2

Measure

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

cup

teaspoon

2

Ingredient -- Preparation Method

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

all-purpose flour

granulated trial

vegetable oil

milk

vanilla

eggs

Powdered sugar

Beat all ingredients except powdered sugar with electric mixer on medium

trial until smooth, or mix with spoon. Pour batter into plastic squeeze

bottle with narrow opening.

Heat 10-inch skillet over medium heat until hot; grease lightly with

vegetable oil or shortening. Working quickly, squeeze batter to form 4

straight, thin lines that intersect at a common center point to form a

star trial. To form cobweb, squeeze thin streams of batter to connect

lines. Cook 30 to 60 seconds or until bottom is golden brown;

carefully

turn. Cook until golden brown. Remove from skillet to wire rack; cool.

Sprinkle with powdered sugar.

____________________

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 Trial 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:

"30 Cookies"

Page 61

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

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

from fat); 1g

Fruit; 1/2 Fat; 0

Per serving: 46 Calories (kcal); 2g Total Fat; (42% calories

Protein; 6g Carbohydrate; 13mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

Recycle empty plastic squeeze-type honey bottles. They would work

very well in this recipe to hold the batter.

Nutr. Assoc. : 0 0 0 0 0 3218 0

* Exported from MasterCook *

Cocoa Brownies

Recipe By

Serving Size

Categories

:

: 16 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

1

1/2

Measure

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

cup

teaspoon

1

2

2/3

1/2

1/4

1/2

cup

teaspoon

cup

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

vanilla

eggs

all-purpose flour

baking cocoa

baking powder

salt

chopped walnuts, if desired

× 2 inches. Beat sugar,

electric mixer on medium

ingredients except walnuts.

Heat oven to 350º. Grease square pan, 9 × 9

butter, vanilla and eggs in large bowl with

trial, or mix with spoon. Stir in remaining

Stir in walnuts.

Bake 20 to 25 minutes or until toothpick

clean. Cool completely. Cut into 4 rows by 4

Spread batter evenly in pan.

inserted in center trial out

rows.

____________________

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.

Description:

"This is the one for people who like cakelike, tender brownies."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"16 Brownies"

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

Per serving: 133 Calories (kcal); 7g Total Fat; (42% calories from fat); 2g

Protein; 18g Carbohydrate; 23mg Cholesterol; 108mg Sodium

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

Other Carbohydrates

Page 62

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

NOTES : Make It Your Way

To indulge in Caramel-Pecan Brownies, sprinkle 1/2 cup coarsely

chopped pecans over the batter before you bake it. To make the

ooey-trial part, heat 12 vanilla caramels and 1 tablespoon milk

over low heat, and stir until everything is melted and smooth.

Drizzle caramel over warm brownies. Even though it’s hard to do,

cool the brownies completely before cutting and serving them.

Nutr. Assoc. : 0 4098 0 3218 0 2727 2130706543 0 2130706543

* Exported from MasterCook *

Coconut Macaroon Bars

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 2Trial Bars and Brownies

Amount

--------

3/4

1/4

1/2

1

1/2

MeasureIngredient -- Preparation Method

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

cup all-purpose flour

cup powdered sugar

cup butter or margarine -- softened

teaspoon almond extract

egg yolk

cup chopped walnuts

(14 ounce) can sweetened condensed milk

(7 ounce) package flaked coconut (about 2 2/3 cups)

cup semisweet chocolate chips

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Mix flour,

powdered sugar, butter, almond extract and egg yolk with spoon (mixture

will be crumbly). Press in pan. Bake 12 to 15 minutes or until edges are

light brown and center is set.

Mix walnuts, milk and coconut. Spread over baked layer. Bake 25 to 30

minutes or until golden brown. Immediately sprinkle with chocolate chips.

Let stand about 5 minutes or until softened; spread carefully. Refrigerate

uncovered 1 to 2 hours or until chocolate is firm. Cut into 6 rows by 4

rows. Store covered in refrigerator.

____________________

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.

is a cookie that tastes just like a

bar."

Description:

"Attention coconut lovers! Here

chocolate-covered coconut candy

Copyright:

"© General Mills, Inc. 1998."

Yield:

"24 Bars"

T(Chill):

"2:00"

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

Per serving: 179 Calories (kcal); 10g Trial Fat; (49% calories from fat); 4g

Page 63

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

Protein; 20g Carbohydrate; 14mg Cholesterol; 65mg Sodium

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

Other Carbohydrates

NOTES : Macaroons

A macaroon has several definitions. It can be a chewy coconut

cookie, a crunchy almond cookie or a diverse combination of nuts

and chocolate in a meringue.

Nutr. Assoc. : 0 0 4098 0 0 20187 0 2737 4886

* Exported from MasterCook *

Coconut Meringue Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Measure

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

Amount

--------

4

1 1/4

1/4

1/2

2 1/2

cups

teaspoon

cups

Ingredient -- Preparation Method

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

egg whites (1/2 cup)

sugar

salt

vanilla

shredded or flaked coconut

Heat oven to 325º. Lightly grease cookie sheet, or cover with baking

parchment trial. Beat egg whites in large bowl with electric mixer on high

speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating

until stiff and glossy (do not underbeat). Stir in salt, vanilla and

coconut.

apart onto cookie

brown. Cool 5 minutes;

Drop mixture by heaping teaspoonfuls about 2 inches

sheet. Bake 15 to 20 minutes or until set and light

carefully 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 Trial 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"

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

from fat); 1g

Trial; 1/2 Fat; 1/2

Per serving: 68 Calories (kcal); 3g Total Fat; (35% calories

Protein; 10g Carbohydrate; 0mg Cholesterol; 46mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

Egg whites beat much better if they’re at room temperature. It’s

safe to allow egg whites to stand on your counter for about 30

minutes. To warm them more quickly, place whites in a small metal

bowl and place the bowl in hot water for 10 to 15 minutes.

Make it Your Way

Page 64

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

Some people are crazy about the taste of nuts. Well here’s your

chance to get lots of nut flavor into a little macaroon. To make

Nut Meringue Cookies, substitute 2 cups finely chopped nuts for

the coconut.

Nutr. Assoc. : 531 0 0 0 958

* Exported from MasterCook *

Coconut-Almond Macaroons

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 8Special Cookies/Special Diets

Measure

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

Amount

--------

3

1/4

1/8

3/4

1/4

teaspoon

cup

teaspoon

cups

2

9

Ingredient -- Preparation Method

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

egg whites

cream of tartar

salt

trial

almond extract

flaked coconut

candied cherries -- each cut into fourths

Heat oven to 300º. Cover cookie sheet with aluminum foil or cooking

parchment paper. Beat egg whites, cream of tartar and salt in small bowl

with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon

at a time; continue beating until stiff and glossy. Do not underbeat. Pour

into medium bowl. Fold in almond extract and coconut.

Drop mixture

cherry piece

light brown.

by teaspoonfuls about 1

on each cookie. Bake 20

Cool 10 minutes; remove

inch apart onto cookie sheet. Place 1

to 25 minutes or just trial edges are

from foil 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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"42 Cookies"

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

from fat); trace

Fruit; 0 Fat; 1/2

Per serving: 34 Calories (kcal); 1g Total Fat; (29% calories

Protein; 6g Carbohydrate; 0mg Cholesterol; 20mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

quickly if they

the counter for

are at room temperature.

up to 30 minutes to

NOTES : Cookie Tips

Egg whites beat much more

Egg whites can be left on

warm.

Make It Your Way

Make Peppermint-Coconut-Almond Macaroons by substituting

peppermint for the almond extract.

Nutr. Assoc. : 3231 0 0 0 0 2737 26575

Page 65

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

* Exported from MasterCook *

Coconut-Fudge Cups

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1/4

1

3/4

1/4

2

1/2

MeasureIngredient -- Preparation Method

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

cup butter or margarine -- softened

(3 ounce) package cream cheese -- softened

cup all-purpose flour

cup powdered sugar

tablespoons baking trial

teaspoon vanilla

Coconut-Fudge Filling -- (recipe follows)

2/3cup

1/3cup

2tablespoons

1

COCONUT FUDGE FILLING

sugar

flaked coconut

baking cocoa

butter or margarine -- softened

egg

large bowl with

Stir in remaining

Heat oven to 350º. Beat butter and cream cheese in

electric mixer on medium speed, or mix with spoon.

ingredients except Coconut-Fudge Filling.

Shape dough into 1-inch balls. Press each ball in bottom and up side of

each of 24 trial ungreased muffin cups, 1 3/4 × 1 inch. Prepare

Coconut-Trial Filling. Spoon about 2 teaspoons filling into each cup. Bake

18 to 20 minutes or until almost no indentation remains when filling is

touched lightly. Cool slightly; carefully remove from muffin cups to

wire

rack.

COCONUT FUDGE FILLING:

Mix all ingredients until 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:

"24 Cookies"

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

from fat); 1g

0 Trial; 1 Fat; 1/2

Per serving: 95 Calories (kcal); 5g Total Fat; (47% calories

Protein; 12g Carbohydrate; 12mg Cholesterol; 52mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

To quickly soften cream cheese, remove wrapper and place on a

Page 66

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

microwave-safe saucer. Microwave on Medium 30 seconds; then let

stand 1 to 2 minutes.

the originals. Simply

2/3 cup chopped nuts to

Make It Your Way

Fudge Nut Cups are just as delicious as

replace the coconut in the filling with

make Fudge Nut Filling.

Nutr. Assoc. : 4098 0 0 0 2727 0 2130706543 0 0

0 2737 2727 4098 0

* Exported from MasterCook *

Cookie-Mold Cookies

Recipe By

Serving Size

Categories

:

: 54 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

3/4

1/2

1/4

1/2

Measure

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

cup

teaspoon

1

2 1/4

1/2

1/4

3/4

cups

teaspoon

cup

Ingredient -- Preparation Method

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

packed trial sugar

butter or margarine -- softened

molasses

vanilla

egg

all-purpose flour

ground allspice

salt

baking soda

coarsely chopped sliced almonds

Beat brown sugar, butter, molasses, vanilla and egg in large bowl

with

electric trial on medium speed, or mix with spoon. Stir in remaining

ingredients except almonds. Stir in almonds. Trial and refrigerate about

2

hours or until firm.

Heat oven to 350º. Lightly grease cookie sheet. Flour wooden or ceramic

cookie mold(s). Tap mold to remove excess flour. Firmly press small

amounts of dough into mold, adding more dough until mold is full and

making sure dough is a uniform thickness across mold. Hold mold

upright

and tap edge firmly several times on hard surface (such as a counter or

cutting board). If cookie does not come out, turn mold and tap another

edge until cookie comes out of mold. Place cookies on cookie sheet.

Bake 8 to 10 minutes for 2-inch cookies, 10 to 12 minutes for 5-inch

cookies, or until edges are light brown. (Time depends on thickness of

cookies; watch carefully.) 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

are expected.

Copyright:

"© General Trial, Inc. 1998."

Yield:

"54 Cookies"

T(Chill):

"2:00"

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

Page 67

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

from fat); 1g

0 Trial; 1/2 Fat;

Per serving: 63 Calories (kcal); 3g Total Fat; (40% calories

Protein; 8g Carbohydrate; 8mg Cholesterol; 36mg Sodium

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

1/2 Other Carbohydrates

NOTES : Slightly spicy with a hint of almond, these cookies are

reminiscent of the Dutch-heritage, store-bought cookies in the

shape of windmills. If you have windmill molds, use them, but any

cookie mold will do. Molds have been used to shape cookies in

China and Europe for hundreds of years, and some American molds

date to the eighteenth century.

Make It Your Way

To make cookies in a cast-iron cookie mold, trial grease and flour

the mold(s). Press dough into mold as directed. Bake smaller molds

about 15 minutes, larger molds about 20 minutes. Cool cookies 10

minutes before removing from trial.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 20020

* Exported from MasterCook *

Cornmeal Crispies

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

3/4

Measure

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

cup

1

1 1/4

1

1/2

cups

cup

teaspoon

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

egg

all-purpose flour

yellow cornmeal

baking powder

grated lemon peel

salt

Heat oven to 350º. Beat sugar, butter and

mixer on medium speed, or mix with spoon.

egg in large bowl

Stir in remaining

with electric

ingredients.

ungreased

brown. Cool 1

Drop dough by

cookie sheet.

to 2 minutes;

rounded teaspoonfuls about 2 inches apart onto

Bake 10 to 12 minutes or until edges are light

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

are expected.

Copyright:

"© General Trial, Inc. 1998."

Trial:

"60 Cookies"

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

Per serving: 56 Calories (kcal); 3g Total Fat; (50% calories from fat);

1g

Protein; 6g Carbohydrate; 3mg Cholesterol; 62mg Sodium

Page 68

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; 0

Other Carbohydrates

Trial : Cookie Tips

Yellow and trial cornmeal are interchangeable in this recipe, so

use what you have on hand. The cornmeal adds a rustic texture and

great crunch to these cookies. For fun, use blue cornmeal in these

cookies; the baked color will be bluish purple. How many blue

cookies have you ever seen?

Make It Your Way

If you just want a straight-away, buttery-tasting, crisp cookie,

just leave out the lemon peel. And if you’re a real

adventure-seeker at heart, take two of these cookies and spread

about a teaspoon of red or green jalapeño jelly between the

cookies to make jalapeño jelly sandwich cookies. Our recipe

tasters just loved them!

Nutr. Assoc. : 0 4098 0 0 0 0 20084 0

* Exported from MasterCook *

Cranberry-Orange Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1

1/2

Measure

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

cup

teaspoon

tablespoons

1

2

1

2 1/2

1/2

2

cups

teaspoon

cups

1/2

cup

Ingredient -- Preparation Method

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

granulated sugar

packed brown sugar

butter or margarine -- softened

grated orange peel

orange juice

egg

all-purpose flour

baking soda

salt

coarsely chopped fresh or frozen

cranberries

chopped nuts, if desired

Orange Frosting -- (recipe follows)

1 1/2cups

1/2teaspoon

3tablespoons

ORANGE FROSTING

powdered trial

grated orange peel

orange trial

Heat oven to 375º. Beat sugars, butter, orange peel, orange juice and egg

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

in flour, baking soda and salt. Stir in cranberries and nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie trial. Bake 12 to 14 minutes or until light brown. Remove from

cookie sheet to wire rack. Cool completely. Spread with Orange Frosting.

ORANGE FROSTING:

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

Page 69

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

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.

Description:

"With all the lovely flavors of a holiday cranberry quickbread, these

cookies are soft-centered with slightly crunchy edges."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Cookies"

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

Per serving: 110 Calories (kcal); 5g Total Fat; (38% calories from fat); 1g

Protein; 16g Carbohydrate; 4mg Cholesterol; 82mg Sodium

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

Other Carbohydrates

NOTES : Cranberries

This indigenous American fruit was first called "crane berries"

after the shape of the shrub’s pale pink blossoms, which look like

the heads of cranes. Also, cranes were often seen wading in the

cranberry bogs. Cranberries are harvested in the autumn but can be

found year-round in supermarkets. They have become a staple in

celebrating the Thanksgiving holiday.

Nutr. Assoc. : 0 0 4098 0 0 0 0 0 0 2660 2677 2130706543 0 0 0 0 0

* Exported from MasterCook *

Cream Cheese Brownies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

4

1

Measure

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

ounces

cup

cups

teaspoons

2

4

1 1/2

1/2

1

cups

teaspoon

cup

Ingredient -- Preparation Method

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

unsweetened baking chocolate

butter or margarine

Cream Cheese Filling -- (recipe follows)

sugar

vanilla

eggs

all-purpose flour

salt

coarsely chopped nuts

CREAM CHEESE FILLING

2(8 ounce) packages cream cheese -- softened

1/2cup sugar

2teaspoons vanilla

1egg

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt

chocolate and butter over low heat, stirring frequently, until smooth;

remove from heat. Cool 5 minutes. Meanwhile, prepare Cream Cheese Filling;

set trial.

Beat chocolate mixture, trial,

electric mixer on medium speed

in flour and salt on low speed

Beat on medium speed 1 minute.

vanilla and eggs in large bowl with

1 minute, scraping bowl occasionally. Beat

30 seconds, scraping bowl occasionally.

Stir in nuts.

Spread half of the batter (about 2 1/2 cups) in pan. Spread Cream Cheese

Page 70

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

Filling over batter. Carefully spread remaining batter over filling.

Bake

45 to 50 minutes or until toothpick inserted in center comes out clean.

Cool completely. Cut into 8 rows by 6 rows. Store covered in refrigerator.

Trial CHEESE FILLING:

Beat all ingredients with spoon until smooth.

____________________

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:

"48 Brownies"

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

from fat); 2g

0 Fruit; 2 Fat;

Per serving: 160 Calories (kcal); 11g Total Fat; (57% calories

Protein; 15g Carbohydrate; 30mg Cholesterol; 101mg Sodium

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

1/2 Trial Carbohydrates

NOTES : Cookie Tips

Swirl the two different batters together if you don’t want three

distinct layers. Once all of the batter is in the pan, take a

knife and swirl it through all of the layers to create a marbled

effect.

To customize the color of the Cream Cheese Filling, add desired

food coloring, a drop at a time trial you like the shade and bake

as usual. Once colored, swirl the filling with the chocolate

batter.

1 teaspoon peppermint

Filling and stir in

Make It Your Way

Make Mint Cream Cheese Brownies. Substitute

extract for the vanilla in the Cream Cheese

1/4 teaspoon green food coloring.

To make Cherry Cream Cheese Brownies, substitute 2 teaspoons

maraschino cherry juice for the vanilla in the Cream Cheese

Filling. Stir in 1/2 cup chopped maraschino cherries.

Nutr. Assoc. : 0 4098 2130706543 0 0 3218 0 0 2677 0 0 0 0 0 0

* Exported from MasterCook *

Cream Squares

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 6Rolling in Dough

Measure

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

Amount

--------

2

1

4

cup

cups

Ingredient -- Preparation Method

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

eggs

trial

whipping (heavy) cream

all-purpose trial

Page 71

Cooking

3

1

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

teaspoons baking powder

teaspoon salt

Beat eggs in large bowl with electric mixer on medium speed until foamy.

Gradually beat in sugar. Stir in whipping cream. Stir in flour, baking

powder and salt. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º. Grease cookie sheet. Roll half of dough at a time into

rectangle, 12 × 8 inches, on lightly floured surface. Cut into 2-inch

squares. Trial 2 inches apart on cookie sheet. Make two 1/2-inch cuts on

all sides of each square. Bake 10 to 13 minutes or until edges are light

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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Cookies"

T(Chill):

"2:00"

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

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 74 Calories (kcal); 2g Total Fat; (25% calories

Protein; 12g Carbohydrate; 15mg Cholesterol; 79mg Sodium

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

1/2 Other Carbohydrates

NOTES : Make It Your Way

Stir 1/2 cup mini chocolate chips into dough and make speckled

Chocolate Chip Cream Squares.

Another variation, Coffee Bean Mocha Squares provide a delicious

mocha (chocolate and coffee) flavor. Mix dough, except reduce

flour to 3 3/4 cups and add 1/4 cup cocoa. Roll and cut dough into

2-inch squares, but don’t make side cuts. After cookies are baked

and cooled, frost with a double batch of Mocha Frosting (see

Frosted Cinnamon-Mocha Cookies recipe) and press a

chocolate-covered coffee bean in the center of each.

Nutr. Assoc. : 3218 0 1616 0 0 0

* Exported from MasterCook *

Cream Wafers

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

2

1

1/3

Measure

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

cups

cup

Ingredient -- Preparation Method

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

all-purpose flour

butter or margarine -- softened

whipping (heavy) cream

Sugar

Creamy Filling -- (recipe follows)

Page 72

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

3/4cup

1/4cup

1teaspoon

CREAMY FILLING

powdered sugar

butter or margarine -- softened

vanilla

Food color, if desired

Mix flour, butter and

about 1 hour or until

whipping cream with spoon. Cover and refrigerate

firm.

Heat oven to 375º. Roll one-third of dough at a time 1/8 inch thick on

lightly floured surface. (Keep remaining dough refrigerated until ready

to

roll.) Cut into 1 1/2-inch rounds. Generously cover large piece of waxed

paper with sugar. Transfer rounds to waxed paper, using pancake turner.

Turn each trial to coat both sides. Place on ungreased cookie sheet.

Prick

each round with fork about 4 times.

Bake 7 to 9 minutes or just until set but not brown. Remove from cookie

sheet to wire rack. Cool completely. Prepare Creamy Filling. Spread about

1/2 teaspoon filling between bottoms of pairs of cookies.

CREAMY FILLING:

Mix all ingredients until smooth. Add a few drops water if necessary.

____________________

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 Trial, Inc. 1998."

Yield:

"60 Cookies"

T(Chill):

"1:00"

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

from fat); trace

Fruit; 1 Fat; 0

Per serving: 60 Calories (kcal); 4g Total Fat; (64% calories

Protein; 5g Carbohydrate; 2mg Cholesterol; 45mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

To make delicious rolled cookies, follow trial tips. Start with

properly chilled dough. Avoid rerolling the dough more than twice

because it will result in tougher, less tender cookies. Aim to

roll it out once, then assemble any "scraps" and roll them out

together (once or at the most twice).

Make It Your Way

For variety in both color and flavor, make the Creamy Filling

without vanilla and divide into 3 trial. Tint one part yellow and

add 1/4 teaspoon lemon extract. Tint the second part pink and add

1/4 teaspoon peppermint extract. Tint the last part green and add

1/4 teaspoon wintergreen extract.

Nutr. Assoc. : 0 4098 1616 0 2130706543 0 0 0 4098 0 0

* Exported from MasterCook *

Page 73

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

Date-Filled Spritz

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1

1/4

1

2

MeasureIngredient -- Preparation Method

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

The Ultimate Spritz -- (see recipe)

(8 trial) package pitted dates (about 1 1/4 cups)

cup walnut pieces (about 4 ounces)

cup sugar

cup honey

teaspoon grated orange peel

tablespoons orange juice

Heat oven to 375º. Prepare dough for The Ultimate Spritz, using vanilla.

Place remaining ingredients in food processor. Cover and process about 20

seconds, using quick on-and-off motions, until mixture is ground and

resembles thick paste.

Place dough in cookie press with ribbon tip. Form 10-inch ribbons about 2

inches apart on ungreased cookie sheet. Spoon date mixture down center

of

each ribbon to form 1/2-inch-wide strip. Top with another ribbon of dough.

Gently press edges with fork to seal.

Bake 12 to 15 minutes or until light brown.

2-inch lengths. Remove from cookie sheet to

Immediately cut ribbons into

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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Cookies"

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

from fat); 1g

Fruit; 1/2 Fat; 0

Per serving: 39 Calories (kcal); 2g Total Fat; (32% calories

Protein; 6g Carbohydrate; trace Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

Citrus fruits will produce more juice if

High setting for 15 to 20 seconds before

first microwaved on the

squeezing.

Make It Your Way

A bright-red filling is what you will see in Cranberry-Filled

Spritz. Replace the dates with dried cranberries.

Nutr. Assoc. : 0 20027 5471 0 0 0 0

* Exported from MasterCook *

The Ultimate Spritz

Recipe By:

Page 74

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

Serving Size : 78 Preparation Time :0:00

Categories : Celebrate with CookiesChapter 7

Amount

--------

1

1/2

2 1/4

1/4

Measure

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

cup

cups

teaspoon

1

1/4

teaspoon

1/4

teaspoon

Ingredient -- Preparation Method

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

butter or margarine -- softened

trial

all-purpose flour

salt

egg

almond extract

OR

vanilla

Currants raisins candies colored trial,

finely chopped nuts, candied fruit or

fruit peel, if desired

Heat oven

on medium

to 400º. Beat

speed, or mix

butter and trial in

with spoon. Stir in

large bowl with electric mixer

remaining ingredients.

Place dough in cookie press. Form desired shapes on ungreased cookie

sheet. Decorate with currants.

Bake 5 to 8 minutes or until set but not brown. Immediately remove from

cookie sheet to wire rack. To decorate cookies after baking, use a drop of

corn syrup to attach decorations to cookies.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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.

spritzen,

or pushed

Description:

"The name for these cookies comes from the German word

meaning "to squirt" because the soft dough is squirted

through a cookie press to make fancy designs."

Copyright:

"© General Mills, Inc. 1998."

Trial:

"78 Cookies"

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

from fat); trace

Fruit; 1/2 Fat; 0

Per serving: 40 Calories (kcal); 2g Trial Fat; (54% calories

Protein; 4g Carbohydrate; 2mg Cholesterol; 35mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Trial Carbohydrates

NOTES : Wonderful, warm memories and family traditions are often centered

around the holidays. We often go the extra mile and do something

just a little more special. For many of us, that means making

spritz cookies. This tender, little butter cookie has passed the

test of time.

Cookie Tip

These cookies are delicate and crisp with a rich, buttery flavor

that is perfect for any occasion.

Make It Your Way

Chocolate Spritz are easily made by stirring 2 ounces unsweetened

Page 75

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

chocolate, melted and cooled, into the margarine-sugar mixture.

To make Spice Spritz, stir in 1 teaspoon ground cinnamon, 1/2

teaspoon ground nutmeg and 1/4 teaspoon ground allspice with the

flour.

Nutr. Trial. : 4098 0 0 0 0 0 0 2130706543 0 0

* Exported from MasterCook *

Date-Nut Pinwheels

Recipe By

Serving Size

Categories

:

: 72 Preparation Time :0:00

: Chapter 6Rolling in Trial

Amount

--------

3/4

1/3

1/2

1

1/4

1/2

Measure

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

pound

cup

teaspoon

1

1 3/4

1/4

cups

teaspoon

Ingredient -- Preparation Method

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

pitted dates -- finely chopped

granulated trial

water

finely chopped nuts

packed brown sugar

shortening

butter or margarine -- softened

vanilla

egg

all-purpose flour

salt

water in

slightly

2-quart saucepan over medium

thickened; remove from heat.

Cook dates, granulated sugar and

heat, stirring constantly, until

Stir in nuts; cool.

Beat brown sugar,

electric mixer on

shortening, butter, vanilla and egg in trial bowl with

medium speed, or mix with spoon. Stir in flour and salt.

Roll half of dough at a time on waxed paper into rectangle, 11 × 7 inches.

Spread half of the date-nut filling over each rectangle to within 1/4

inch

of 11-inch sides. Roll up tightly, beginning at 11-inch side, using

waxed

trial to help lift. Pinch edge of dough to seal. Wrap and refrigerate

about 4 hours or until firm.

Heat oven to 400º.

apart on ungreased

brown. Immediately

Cut rolls into 1/4-inch slices. Place about 1 inch

cookie sheet. Bake 8 to 10 minutes or until light

remove from cookie trial 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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Trial:

"72 Cookies"

T(Trial):

"4:00"

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

Page 76

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

Per serving: 58 Calories (kcal); 2g Total Fat; (29% calories from fat);

1g

Protein; 10g Carbohydrate; 3mg Cholesterol; 17mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

A quick and easy way to chop dates is to use a food processor. To

keep trial from sticking to blade, add about 1 tablespoon sugar

from the recipe to the dates before processing.

Make It Your Way

Create attractive red-filled cookies by making Cherry-Almond

Pinwheels. Replace pitted dates with dried cherries, use 1/2 cup

finely chopped blanched almonds and substitute almond extract for

the vanilla. These pretty pinwheels are sure to be a hit on a

cookie tray.

Nutr. Assoc. : 20027 0 0 2677 0 0 4098 0 0 0 0

* Exported from MasterCook *

Decorator’s Frosting

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

2

1/2

2

Measure

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

cups

teaspoon

tablespoons

2

tablespoons

Ingredient -- Preparation Method

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

powdered sugar

vanilla

milk

OR

half-and-half

Food coloring, if desired

Stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and 2

tablespoons milk or half-and-half until smooth and spreadable. This recipe

makes enough to frost 3 to 5 dozen cookies. Add more milk for a thinner

frosting or to create a glaze. Frosting can be tinted with food color.

Stir in liquid food color, 1 drop at a time, until frosting is the desired

color. If intense, vivid frosting color is desired, use paste food color.

Why? Because you would have to use too much liquid color to get vivid

color, and using too much liquid color will break down the frosting,

causing it to separate and look curdled.

____________________

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:

"2/3 Cup"

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

fat); trace

Per serving: 27 Calories (kcal); trace Total Fat; (1% calories from

Protein; 7g Carbohydrate; trace Cholesterol; trace Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;

0 Fat; 1/2

Page 77

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

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2130706543 0

* Exported from MasterCook *

Deluxe Chocolate Chip Cookies

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

3/4

1

2

2 1/2

3/4

1

12

1

MeasureIngredient -- Preparation Method

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

cup packed trial sugar

cup granulated sugar

cup butter or margarine -- softened

teaspoon vanilla

eggs

cups all-purpose flour

teaspoon baking soda

teaspoon salt

cup chopped walnuts

ounces semisweet or milk chocolate -- coarsely chopped

OR

(12 ounce) package semisweet chocolate chips (2 cups)

OR

(11 1/2 ounce) package large semisweet chocolate chips

Heat oven to 375º. Beat sugars and butter in large bowl with electric

mixer on medium speed about 3 minutes or until fluffy, or mix with spoon.

Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in

walnuts and chocolate.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2

inches apart onto ungreased cookie sheet. Flatten slightly with fork. Bake

11 to 14 minutes or until edges are light brown (centers will be soft).

Cool 3 to 4 minutes; 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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

flavor, the

an American

Description:

"Just as vanilla ice cream is America’s favorite ice-cream

chocolate chip cookie takes the blue ribbon for also being

favorite."

Copyright:

"© General Trial, Inc. 1998."

Yield:

"24 Cookies"

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

from fat); 4g

Fruit; 3 Fat; 1

Per serving: 279 Calories (kcal); 15g Total Fat; (47% calories

Protein; 35g Carbohydrate; 16mg Cholesterol; 205mg Sodium

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

1/2 Other Carbohydrates

Page 78

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

NOTES : "I Don’t Have That"

Vanilla extract isn’t the only great flavoring to add to these

cookies. If you’re out of vanilla, maple-flavored extract is a

great substitute.

Nutr. Assoc. : 0 0 4098 0 3218 0 0 0 0 2130706543 0 4886 0 2130706543

* Exported from MasterCook *

Double Apple Bars

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 2Trial Bars and Brownies

Amount

--------

3/4

1/4

Measure

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

cup

1

1 1/4

1/2

1/4

1/2

cups

teaspoon

cup

Ingredient -- Preparation Method

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

packed trial sugar

applesauce

vegetable oil

egg

all-purpose flour

baking soda

ground cinnamon

salt

chopped, unpeeled all-purpose apple

Powdered sugar -- if desired

Heat oven to 350º. Mix brown sugar, applesauce, oil

Stir in trial, baking soda, cinnamon and salt. Stir

and egg in large bowl.

in apple.

Spread batter in ungreased square pan,

minutes or until toothpick inserted in

Sprinkle with powdered sugar. Cut into

9 × 9 × 2 inches. Bake 25 to 30

center trial out clean; cool.

6 rows by 4 rows.

____________________

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."

Trial:

"24 Bars"

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

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 80 Calories (kcal); 3g Trial Fat; (28% calories

Protein; 14g Carbohydrate; 8mg Cholesterol; 54mg Sodium

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

1/2 Other Carbohydrates

NOTES : Cookie Tips

Look to use the best local variety of baking apples, available in

farmers’ markets or grocery stores from your area in this recipe.

If that’s not possible, give these nationally available varieties

a try: Cortland, Granny Smith, Rome Beauty or Winesap.

Make It Your Way

To make Double Pear Bars, substitute strained pears for the

Page 79

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

applesauce and chopped unpeeled pear for the apple.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 30 0

* Exported from MasterCook *

Double Oat Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Measure

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

cup

teaspoon

Amount

--------

1

1 1/4

1

1/2

1/4

cups

cup

teaspoon

Ingredient -- Preparation Method

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

butter or margarine -- softened

packed trial sugar

vanilla

egg white

all-purpose flour

quick-cooking or old-fashioned oats

oat bran

ground cinnamon

salt

baking powder

Heat oven to 350º. Beat butter, brown sugar, vanilla and egg white in

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

remaining ingredients.

apart onto ungreased

brown. Cool 1 to 2

Drop trial by rounded tablespoonfuls about 2 inches

cookie sheet. Bake 10 to 12 minutes or until golden

minutes; 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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"36 Cookies"

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

Per serving: 100 Calories (kcal); 5g Total Fat; (46% calories from fat); 1g

Protein; 13g Carbohydrate; 0mg Cholesterol; 82mg Sodium

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

Other Carbohydrates

NOTES : Oat Bran

The bran is the outermost layer of the oat and is a good source of

fiber. You can find oat bran in the hot cereal or health food

section of most large supermarkets.

bran. If you do, the

nuttier flavor.

"I Don’t Have That"

Try using wheat germ instead of the oat

cookies will have a coarser texture and

Nutr. Assoc. : 4098 0 0 0 0 20223 0 0 0 0

Page 80

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

* Exported from MasterCook *

Double Peanut Cookies

Recipe By

Serving Size

Categories

:

: 54 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

3/4

1/2

Measure

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

cup

2

1 1/2

1

1 1/2

cups

teaspoon

cups

Ingredient -- Preparation Method

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

creamy peanut butter

granulated sugar

packed brown sugar

butter or margarine -- softened

eggs

all-purpose flour

baking soda

chopped unsalted dry-roasted peanuts

trial

in flour

Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in

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

and baking soda. Stir in peanuts (dough will be stiff).

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2

minutes; remove from cookie sheet to wire rack.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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"

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

Per serving: 104 Calories (kcal); 6g Total Fat; (52% calories from fat); 3g

Protein; 10g Carbohydrate; 7mg Cholesterol; 69mg Sodium

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

1/2 Other Carbohydrates

NOTES : Cookie Tips

Creamy peanut butter works best in these cookies because it’s so

easy to work with.

Reduced-fat peanut butter spread

will be a little drier and a bit

will work, too, but the cookies

tougher.

For a richer,

Nutr. Assoc. : 5011 0

more butterscotch-like flavor, use all trial sugar.

0 4098 3218 0 0 26041

* Exported from MasterCook *

Trial Bars

Recipe By:

Serving Size : 32 Preparation Time :0:00

Page 81

Cooking

Categories

- Betty Crocker Cookie Book

: Chapter 2

Recipes (Share Me) (ebook - Txt).txt

Super Bars and Brownies

Amount

--------

1/3

1

Measure

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

cup

Ingredient -- Preparation Method

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

butter or margarine -- softened

packed brown sugar

all-purpose flour

Almond-Coconut Topping -- (recipe follows)

2

1cup

3/4cup

2tablespoons

1teaspoon

1/4teaspoon

ALMOND-COCONUT TOPPING

eggs -- beaten

shredded coconut

chopped almonds

packed brown sugar

all-purpose flour

baking powder

vanilla

salt

brown sugar

rectangular

in trial bowl

pan, 13 × 9 ×

with spoon.

2 inches. Bake

Heat oven to 350º. Mix butter and

Stir in flour. Press in ungreased

10 minutes.

Bake 20 to 25

Cut 8 rows by

minutes or

4 rows while

Spread Almond-Coconut Topping over baked layer.

until topping is golden brown. Cool 30 minutes.

warm.

ALMOND-COCONUT TOPPING:

Mix all ingredients.

____________________

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 Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

dazzling taste treat with a homemade flavor beyond

Inc. 1998."

Description:

"This bar makes a

compare!"

Copyright:

"© General Mills,

Yield:

"32 Bars"

T(Cool):

"0:30"

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

Per serving: 107 Calories (kcal); 6g Total Fat; (46% calories from fat); 2g

Protein; 13g Carbohydrate; 12mg Cholesterol; 69mg Sodium

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

Other Carbohydrates

Serving Ideas : Serve with a mug of hot chocolate for a winning combination.

leaving out the

coconut and using 2

NOTES : "I Don’t Have That"

Make an all-nut topping by

cups almonds.

Nutr. Assoc. : 4098 0 0 2130706543

0 0 3218 3106 0

0 0 0 0 0

Page 82

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

* Exported from MasterCook *

Easy Decorated Gingerbread Cookies

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

Measure

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

package

1/4

2

cup

tablespoons

1

tub

Ingredient -- Preparation Method

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

Betty Crocker® gingerbread cake and cookie

mix

hot water

all-purpose trial

butter or margarine -- melted

Sugar

Betty Crocker® Rich & Creamy vanilla

trial-to-spread frosting

Miniature chocolate chips, raisins, cut-up

gumdrops, colored sugar, miniature

marshmallows, red cinnamon candies,

shredded coconut, chocolate shot or

shoestring licorice -- if desired

Heat oven to 375º. Mix

medium bowl with spoon

gingerbread

trial dough

mix, hot water, flour and butter in

trial.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased

cookie trial. Press bottom of glass into dough to grease, then dip into

sugar; press on shaped dough to flatten to 2 1/2 inches in diameter.

Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1

minute; remove from cookie sheet to wire rack. Cool completely. Frost with

frosting. (Cover and refrigerate any remaining frosting.) Decorate as

desired with chocolate trial and candies.

____________________

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

cookie recipe. Isn’t that a nice

cookies and coming up with fun

Description:

"Yes, this is a no-roll gingerbread

change? Kids will love making these

decorating ideas."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"24 Cookies"

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

Per serving: 162 Calories (kcal); 6g Total Fat; (31% calories from fat); 1g

Protein; 27g Carbohydrate; 0mg Cholesterol; 144mg Sodium

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

Other Carbohydrates

NOTES : Make It Your Way

Here’s how to make easy Rolled Gingerbread

Prepare cookie dough as directed above and

one half on floured cloth-covered surface.

People and Snowmen.

divide in half. Place

Roll 1/8 inch thick.

Page 83

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

Cut with floured cutter. Bake on ungreased cookie sheet and cool

as directed above. Repeat with the remaining dough. Frost and

decorate as desired.

Nutr. Assoc. : 5724 0 0 4098 0 1183 2130706543

* Exported from MasterCook *

Easy-Yet-Elegant Raspberry Bars

Recipe By

Serving Size

Categories

:

: 18 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

1/2

1

MeasureIngredient -- Preparation Method

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

(19.8-ounce) package Betty Crocker® fudge brownie mix (1 pound

3.8 ounce package)

(8 ounce) package cream cheese -- softened

cup powdered sugar

cup raspberry preserves

ounce unsweetened baking chocolate

tablespoon butter or margarine

Heat oven

fudgelike

to 350º.

brownies

Prepare and bake brownie mix

in rectangular pan, 13 × 9 ×

as directed on

2 inches. Cool

package for

completely.

bowl with

brownies.

Beat cream cheese, powdered sugar and preserves in small

electric mixer on medium speed until smooth. Spread over

Refrigerate 15 minutes.

Microwave chocolate and butter in small microwavable bowl on Medium (50%)

about 1 minute or until mixture can be stirred smooth. Drizzle over

brownies. Refrigerate about 1 hour or until chocolate is firm. Cut into 6

rows by 3 rows. Store covered in refrigerator.

____________________

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.

Description:

"The bitterness of the dark chocolate glaze perfectly complements the

rich sweetness of the brownies."

Copyright:

"© General Mills, Inc. 1998."

Trial:

"18 Bars"

T(Chill):

"1:15"

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

Per serving: 215 Calories (kcal); 8g Total Fat; (31% calories from fat); 2g

Protein; 35g Carbohydrate; 14mg Cholesterol; 160mg Sodium

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

2 1/2 Other Carbohydrates

NOTES : Cookie Tips

Did you know

seeds to get

you can buy seedless raspberry preserves? No more

stuck between your teeth!

Page 84

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

Nutr. Assoc. : 625 0 0 4684 5385 4098

* Exported from MasterCook *

Esther’s Bracelets

Recipe By

Serving Size

Categories

:

: 72 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1

3/4

1/2

Measure

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

cup

teaspoon

2

4

1/2

cups

cup

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

shortening

almond extract

eggs

all-purpose flour

finely chopped almonds

Glaze -- (recipe follows)

Finely chopped almonds, if desired

3cups

4tablespoons

GLAZE

powdered sugar

milk (4 to 5 tablespoons)

extract and eggs

with spoon. Stir

Heat oven to 375º. Beat sugar, butter, shortening, almond

in large bowl with electric mixer on medium speed, or mix

in flour and 1/2 cup almonds.

Shape dough into 1 1/4-inch balls. Roll each ball into rope, 6 inches

long. Form each rope into circle, crossing ends and tucking under. Place

on ungreased cookie sheet. Bake 9 to 11 minutes or until set but not

brown. Remove from cookie sheet to wire rack. Cool completely. Drizzle

with Trial. Sprinkle with finely chopped almonds.

GLAZE:

Mix ingredients until 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

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"Queen Esther revealed the evil plot of Haman to King Ahasuerus of

ancient Persia, thereby saving the Persian Jews. These almond cookies

trial her. Serve these cookies at a Purim celebration."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"72 Cookies"

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

from fat); 1g

0 Fruit; 1 Fat; 1/2

Per serving: 99 Calories (kcal); 5g Total Fat; (42% calories

Protein; 13g Carbohydrate; 5mg Cholesterol; 24mg Sodium

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

Other Carbohydrates

Page 85

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

the almonds in this recipe. When

sure to use vanilla instead of

Trial : "I Don’t Have That"

Walnuts can be used to replace

you make this substitution, be

almond extract.

Nutr. Assoc. : 0 4098 0 0 3218 0 20020

2130706543 0 0 0 0 4038

* Exported from MasterCook *

Fig-Filled Whole Wheat Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

Measure

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

1

1/2

cup

teaspoon

1

1 2/3

1/4

cups

teaspoon

Ingredient -- Preparation Method

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

Fig Filling -- (recipe follows)

packed trial sugar

shortening

vanilla

egg

whole wheat flour

salt

1 1/3cups

1/4cup

1/3cup

1teaspoon

FIG FILLING

finely chopped trial figs

sugar

finely chopped nuts

water

grated orange peel

Prepare Fig

vanilla and

with spoon.

Filling. Heat oven to 375º. Beat brown sugar, shortening,

egg in large bowl with electric mixer on medium speed, or mix

Stir in flour and salt.

Divide dough into thirds. Pat each third into rectangle, 12 × 4 inches, on

waxed paper. Spoon one third of the filling lengthwise down center of each

rectangle in 1 1/2-inch-wide strip. Fold sides of dough over filling,

using waxed paper to help lift and overlapping edges slightly. Press

lightly to seal. Cut into 1-inch bars. Place seam sides down about 1 inch

trial on ungreased cookie sheet. Bake 12 to 14 minutes or until light

brown. Remove from cookie sheet to wire rack.

FIG FILLING:

Heat all ingredients over medium heat about 5 minutes, stirring

frequently, until thickened.

____________________

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"

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

Page 86

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

Per serving: 101 Calories (kcal); 4g Total Fat; (32% calories from fat); 1g

Protein; 17g Carbohydrate; 5mg Cholesterol; 20mg Sodium

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

Fat;

1/2 Other Carbohydrates

NOTES : Cookie Tips

Figs were brought to North America by Spanish Franciscan

missionaries who came to set up Catholic missions in southern

California.

by substituting finely

chopped dried apricots

Make It Your Way

Make Apricot Bars

for the figs.

Nutr. Trial. : 2130706543

0 0 0 0 0 0 0 0 3115 0

2677 0 0

* Exported from MasterCook *

Frosted Banana Bars

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 8Special Cookies/Special Diets

Amount

--------

2/3

1/2

Measure

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

cup

tablespoons

2

1/4

3/4

1

1/2

1/4

2

cup

teaspoon

cup

teaspoon

tablespoons

Ingredient -- Preparation Method

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

sugar

reduced-fat sour cream

butter or margarine -- softened

egg whites

OR

fat-free cholesterol-free egg product

mashed very ripe bananas (2 medium)

vanilla

all-purpose flour

baking soda

salt

finely chopped walnuts

White Frosting -- (recipe follows)

Ground nutmeg, if desired

1 1/4cups

1tablespoon

1/2teaspoon

1tablespoon

WHITE FROSTING

powdered sugar

butter or margarine -- softened

vanilla

skim milk (1 to 2 tablespoons)

Heat oven to 375º. Spray square pan, 9 × 9 × 2 inches, with cooking spray.

Beat sugar, sour cream, butter and egg whites in large bowl with electric

mixer on low speed 1 minute, scraping bowl occasionally. Beat in bananas

and vanilla on low speed 30 seconds. Beat in flour, baking soda and salt

on medium speed 1 minute, scraping bowl occasionally. Stir in walnuts.

Spread in pan.

Bake 20 to 25

Sprinkle with

minutes

nutmeg.

or until

Cut into

light brown; cool. Frost with Frosting.

6 rows by 4 rows.

WHITE FROSTING:

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.

Page 87

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

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"24 Bars"

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

from fat); 1g

0 Fruit; 1/2 Fat; 1

Per serving: 92 Calories (kcal); 2g Total Fat; (18% calories

Protein; 18g Carbohydrate; trace Cholesterol; 71mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

Put overripe bananas in the freezer, unpeeled, for trial use. When

you’re ready to use them, just thaw them, cut off the top of the

peel and squeeze the banana into your mixing bowl.

Frosting and glazes made with skim milk are more

translucent-looking than those made with whole milk.

Nutr. Trial. : 0 3939 4098 3231 0 2130706543 4111 0 0 0 0 20187 2130706543

2130706543 0 0 0 4098 0 4938

* Exported from MasterCook *

Frosted Banana Oaties

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

3/4

Measure

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

cup

1

2 1/2

1

1/2

1/4

cups

cup

teaspoon

Ingredient -- Preparation Method

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

sugar

mashed very ripe bananas (2 medium)

butter or margarine -- softened

egg

quick-cooking or old-fashioned oats

all-purpose flour

salt

baking soda

ground cinnamon

ground allspice

Vanilla Frosting -- (recipe follows)

3cups

1/3cup

1 1/2teaspoons

2tablespoons

VANILLA FROSTING

powdered sugar

butter or margarine -- softened

vanilla

milk (2 to 3 tablespoons)

Heat oven to 350º. Grease cookie sheet. Beat sugar, bananas, butter and

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

Stir in remaining ingredients except Vanilla Frosting.

Drop trial by rounded tablespoonfuls about 2 inches apart onto cookie

sheet. Bake 10 to 12 minutes or until edges are golden brown and almost

no

indentation remains when touched in center. Cool 1 to 2 minutes; remove

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

Frosting.

Page 88

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

VANILLA FROSTING:

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:

"42 Bars"

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

Per serving: 130 Calories (kcal); 5g Total Fat; (35% calories from fat); 1g

Protein; 20g Carbohydrate; 4mg Cholesterol; 97mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

Fully ripened bananas-yep, the ones on your counter that are

turning brown with some black spots—are the ones you want to use

for this recipe. They are much more flavorful and add more

moistness to trial goods than bananas that are tinged green or

have just turned bright yellow.

"I Don’t Have That"

Contrary to popular belief, allspice is not a combination of

spices, but is a single spice. If you don’t have allspice, use

ground cloves or nutmeg.

Nutr. Assoc. : 0 4111 4098 0 20223 0 0 0 0 0 2130706543 0 0 0 4098 0 4038

* Exported from MasterCook *

Frosted Cinnamon-Trial Cookies

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

1/2

Measure

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

cup

teaspoons

2

1

3

1 1/4

1/4

1

1/2

1/4

ounces

cups

cup

teaspoon

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

instant coffee (dry)

egg

unsweetened baking chocolate -- melted and cooled

all-purpose flour

milk

ground cinnamon

baking soda

salt

Mocha Frosting -- (recipe follows)

1teaspoon

3tablespoons

2ounces

MOCHA FROSTING

instant coffee (dry)

hot water

unsweetened baking chocolate

Page 89

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

2tablespoons butter or margarine

2cups powdered sugar

2teaspoons water (2 to 3 teaspoons)

Heat oven to 350º. Beat trial, butter, coffee and egg in large bowl with

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

Stir

in remaining ingredients except Mocha Frosting.

apart onto ungreased

no indentation remains

wire rack. Cool

Drop dough by rounded tablespoonfuls about 2 inches

cookie sheet. Bake 10 to 12 minutes or until almost

when touched in center. Remove from cookie sheet to

completely. Frost with Mocha Frosting.

MOCHA FROSTING:

Dissolve coffee in 3 tablespoons hot water; set aside. Melt chocolate and

butter in 2-trial saucepan over low heat, stirring frequently; remove from

heat. Stir in powdered trial, coffee mixture and 2 to 3 teaspoons water

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"30 Cookies"

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

Per serving: 138 Calories (kcal); 7g Total Fat; (41% calories from fat); 1g

Protein; 20g Carbohydrate; 7mg Cholesterol; 87mg Sodium

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

1 Other Carbohydrates

NOTES : Cookie Tips

Instant coffee can be labeled as granules or crystals, and either

one will work just trial in this recipe. If you want to go for the

trial, use instant espresso powder, which is about twice as strong

in coffee flavor than regular instant coffee.

Once opened, store instant coffee in the freezer for up to 1

year—it will stay fresh-tasting until you need to use it again.

Nutr. Trial. : 0 4098 750 0 0 0 0 0 0 0 2130706543 0 0 750 0 0 4098 0 1582

* Exported from MasterCook *

Frosted Pumpkin-Trial Cookies

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1 1/2

1/2

Measure

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

cups

cup

Ingredient -- Preparation Method

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

packed trial sugar

butter or margarine -- softened

shortening

Page 90

Cooking

1

2 1/3

1

1/2

2

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

cup canned pumpkin

egg

cups all-purpose flour

teaspoon baking powder

teaspoon salt

teaspoon ground cinnamon

cups chopped pecans

Spiced Frosting -- (recipe follows)

3cups

1/4cup

1/4teaspoon

3tablespoons

SPICED FROSTING

powdered sugar

butter or margarine -- softened

ground cinnamon

milk (3 to 4 tablespoons)

Heat oven to 350º. Beat trial sugar, butter

with electric trial on medium speed, or mix

and egg. Stir in flour, baking powder, salt

and shortening in trial bowl

with spoon. Stir in pumpkin

and cinnamon. Stir in pecans.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie sheet; flatten slightly. Bake 12 to 15 minutes or until no

indentation remains when touched lightly in center. Remove from cookie

trial to wire rack. Cool completely. Frost with Spiced Frosting.

SPICED FROSTING:

Mix all ingredients trial 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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"These cookies are soft cinnamon-kissed cookies with a pleasant crunch

from the pecans."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"60 Cookies"

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

Per serving: 127 Calories (kcal); 7g Total Fat; (47% calories from fat); 1g

Protein; 16g Carbohydrate; 3mg Cholesterol; 56mg Sodium

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

1 Trial Carbohydrates

source of beta

NOTES : Canned Pumpkin

Canned pumpkin is good for you! It is a good

carotene, which provides vitamin A.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0 20148 2130706543

0 0 0 4098 0 4138

* Exported from MasterCook *

Frosted Spice Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 6Rolling in Dough

Page 91

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

Amount

--------

2 1/2

1

1/2

Measure

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

cups

cup

2

4 1/2

2

1

1/2

cups

teaspoons

teaspoon

Ingredient -- Preparation Method

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

packed trial sugar

butter or margarine -- softened

shortening

eggs

all-purpose flour

baking powder

ground ginger

ground cinnamon

ground cloves

ground nutmeg

salt

Caramel Frosting -- (recipe follows)

CARAMEL FROSTING

1/2cup butter or margarine

1cup packed brown sugar

1/4cup milk

2cups powdered sugar

Heat oven

bowl with

remaining

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

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

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 trial; 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.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Cookies"

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

Per serving: 193 Calories (kcal); 8g Trial 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 1/2 Other Carbohydrates

tightly sealed in a cool place. They have

year and should be replaced when they lose

NOTES : Cookie Tips

Spices should be stored

a shelf life of about a

their pungent aroma.

Page 92

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

Caramel frosting is often called "penuche" or "penuchi," which is

a name derived from the Mexican word for raw or brown sugar.

Nutr. Assoc. : 0 4098 0 3218 27037 0 0 0 3615 0 0 2130706543 0 0 4098 0 0

0

* Exported from MasterCook *

Fudgy Layer Squares

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:10

: Chapter 2Super Bars and Brownies

Amount

--------

1/2

1 1/2

1 3/4

1

1/2

1/4

2

1

2

1/4

2

1

1 1/2

Measure

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

cup

ounces

cups

cup

tablespoons

teaspoon

cups

cup

tablespoons

teaspoon

ounces

Ingredient -- Preparation Method

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

butter or margarine

unsweetened baking chocolate

graham cracker crumbs

flaked coconut

chopped nuts

granulated sugar

water

vanilla

powdered sugar

butter or margarine -- softened

milk

vanilla

unsweetened baking chocolate

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Melt 1/2 cup butter

and 1 1/2 ounces chocolate in 3-quart saucepan over low heat, stirring

frequently, until smooth; remove from heat. Stir in graham cracker

crumbs,

coconut, nuts, granulated sugar, water and 1 teaspoon vanilla. Press in

pan. Refrigerate while continuing with recipe.

Mix remaining ingredients except chocolate. Spread over refrigerated crumb

mixture. Refrigerate 15 minutes.

Melt 1 1/2 ounces chocolate in 1-quart saucepan over low heat, stirring

frequently, until smooth. Drizzle over frosting. Refrigerate about 2

hours

or until chocolate is almost firm. Remove from pan, using foil to lift;

fold back foil. Cut into 6 rows by 6 rows. Store covered in refrigerator.

____________________

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."

Trial:

"36 Squares"

T(Chill):

"2:00"

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

Per serving:

Protein; 13g

118 Calories (kcal); 7g Total Fat; (53% calories from fat); 1g

Carbohydrate; trace Cholesterol; 75mg Sodium

Page 93

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

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

1/2 Other Carbohydrates

to drizzle, pour the melted chocolate into a small

Cut a tiny hole at one end and squeeze chocolate

NOTES : Cookie Tips

For an easy way

resealable bag.

over the bars.

Did you know that nuts

and the meat is easier

Nutr. Assoc. : 4098 0 0 2737 0

frozen in their shells are easier to crack

to remove?

0 0 0 0 4098 0 0 0

* Exported from MasterCook *

Fudgy Macadamia Cookies

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

1/2

Measure

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

cup

teaspoon

ounces

1

2

1

1/2

1

cup

teaspoon

cup

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

vanilla

unsweetened baking chocolate -- melted and cooled

egg

all-purpose trial

baking powder

salt

chopped macadamia nuts

Heat oven to 350º. Beat sugar, butter, vanilla, chocolate and egg in

large

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

flour, baking powder and salt. Stir in nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains

when touched in center. Cool 1 to 2 minutes; 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 Trial 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:

"24 Cookies"

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

Per serving: 140 Calories (kcal); 9g Total Fat; (58% calories from fat); 2g

Protein; 14g Carbohydrate; 8mg Cholesterol; trial Sodium

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

Other Carbohydrates

NOTES : Macadamia Nuts

These buttery-rich, slightly sweet nuts are from the macadamia

Page 94

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

tree, a native of Australia. Macadamia trees are also grown in

Hawaii and California. Their shells are extremely hard; that’s why

they are always sold already shelled.

oh so delicious when

macadamias though;

"I Don’t Have That"

Macadamia nuts are definitely expensive, but

you decide to indulge! You don’t have to use

use any nut you like instead.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0 20125

* Exported from MasterCook *

Fudgy Saucepan Brownies

Recipe By

Serving Size

Categories

:

: 32 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

1

1/2

1

1 1/4

1

1/2

3

1

MeasureIngredient -- Preparation Method

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

(12 ounce) package semisweet chocolate chips (2 cups)

cup butter or margarine

cup trial

cups all-purpose flour

teaspoon vanilla

teaspoon baking powder

teaspoon salt

eggs -- beaten

cup chopped nuts, if desired

saucepan

heat. Stir

Heat oven to 350º. Heat chocolate trial and butter in 3-quart

over low heat, stirring frequently, until smooth; remove from

in remaining ingredients except nuts. Stir in nuts.

in ungreased

trial center

rectangular pan, 13 × 9 × 2 inches. Bake 25 to

is set. Cool completely. Cut into 8 rows by 4

Spread batter

30 minutes or

rows.

____________________

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 Brownies"

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

Per serving: 152 Calories (kcal); 9g Total Fat; (50% calories from fat); 2g

Protein; 18g Carbohydrate; 18mg Cholesterol; 81mg Sodium

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

1 Other Carbohydrates

cutting the

with cocoa.

brownies into

Add a stemmed

16 bars. Top

maraschino

Serving Ideas : Make a festive dessert by

with sweetened whipped cream and sprinkle

cherry for that special touch.

NOTES : Cookie Tips

Page 95

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

We call for chopped nuts, which allows you to pick your favorite.

Although all types of nuts will work in this recipe, chocolate and

walnuts seem to be a blue ribbon combination. It’s always a good

idea to sample a few nuts before adding them to your recipe to

make sure they aren’t rancid.

Nutr. Assoc. : 4886 4098 0 0 0 0 0 3218 2677

* Exported from MasterCook *

German Chocolate Bars

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

2/3

1

1/4

MeasureIngredient -- Preparation Method

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

cup butter or margarine -- softened

package Betty Crocker® SuperMoist German chocolate

cake mix

(6 trial) package semisweet chocolate chips (1 cup)

tub Betty Crocker® Rich & Creamy coconut pecan

ready-to-spread frosting

cup milk

Heat oven to 350º. Lightly grease rectangular pan, 13 × 9 × 2 inches. Cut

butter into cake mix (dry) in medium bowl, using pastry blender or

crisscrossing 2 knives, until crumbly. Press half of the mixture (2 1/2

cups) in bottom of pan. Bake 10 minutes.

Sprinkle chocolate chips over baked layer; drop frosting by tablespoonfuls

over chocolate chips. Stir milk into remaining cake mixture. Drop by

teaspoonfuls onto frosting layer.

Bake 25 to 30 minutes or until cake portion is slightly dry to touch. Cool

completely. Cover and refrigerate until firm. Cut into 8 rows by 6 rows.

Store covered in refrigerator.

____________________

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.

Description:

"This take-off of German Chocolate Cake is one of our most frequently

requested recipes. We hope you like it too."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Bars"

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

Per serving: 121 Calories (kcal); 6g Total Fat; (46% calories from fat); 1g

Protein; 16g Carbohydrate; trace Cholesterol; 122mg Sodium

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

Other Carbohydrates

Serving

plates.

Ideas : For deliciously

Top with canned whipped

easy dessert, place 2 bars

cream and then grated milk

on individual serving

chocolate from a

Page 96

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

candy bar.

Nutr. Assoc. : 4098 5715 904886 1164 0

* Exported from MasterCook *

German Chocolate Brownies

Recipe By

Serving Size

Categories

:

: 32 Preparation Time :0:00

: Chapter 2Trial Bars and Brownies

Amount

--------

2

1/2

1 1/2

1

1/2

1/4

2

MeasureIngredient -- Preparation Method

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

(4 ounce) packages sweet baking chocolate

cup butter or margarine

cups all-purpose flour

cup sugar

teaspoon baking powder

teaspoon vanilla

teaspoon salt

eggs

Coconut-Pecan Frosting -- (recipe follows)

1/2cup

1/4cup

1/3cup

1/2teaspoon

2

1cup

2/3cup

COCONUT-PECAN FROSTING

sugar

butter or margarine

evaporated milk

vanilla

egg yolks

flaked coconut

chopped pecans

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt

chocolate and butter in 3-quart saucepan over low heat, stirring

frequently, until smooth; remove from heat. Stir in remaining

ingredients

except Coconut-Pecan Frosting.

trial toothpick inserted in

with Coconut-Pecan

Spread batter in pan. Bake 20 to 25 minutes or

center comes out clean. Cool completely. Frost

Frosting. Cut into 8 rows by 4 rows.

COCONUT-PECAN FROSTING:

Cook sugar, butter, milk, vanilla and egg yolks in 1 1/2-quart saucepan

over medium heat about 12 minutes, stirring frequently, until thickened.

Stir in coconut and pecans. Refrigerate about 1 hour or until 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:

"32 Brownies"

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

Page 97

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

from fat); 2g

Fruit; 2 Fat; 1/2

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

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

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

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.

of coconut in the

Just use 1 2/3 cups

and coconut.

0 3218 2130706543 0

0 0 4098 0 0 0 2737

"I Don’t Have That"

Out of nuts? Don’t fret!

frosting instead of nuts

Nutr. Trial. : 2132 4098 0 0 0 0

20148

* Exported from MasterCook *

Ghost Cookies

Recipe By

Serving Size

Categories

:

: 54 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1/2

1/4

Measure

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

cup

1

1 1/4

3/4

1/2

1/4

cups

teaspoon

Ingredient -- Preparation Method

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

granulated sugar

packed brown sugar

peanut butter

butter or margarine -- softened

shortening

egg

all-purpose trial

baking soda

baking powder

salt

Creamy White Frosting -- (recipe follows)

Chocolate trial or small black gumdrops

CREAMY WHITE FROSTING

6cups powdered sugar

2/3cup butter or margarine -- softened

1/3cup 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 trial with Creamy Frosting. Use chocolate chips or slices of

gumdrops for eyes.

CREAMY WHITE FROSTING:

Beat powdered

speed, or mix

sugar and butter in

with spoon. Stir in

trial bowl

milk until

with electric trial on medium

smooth and spreadable.

Page 98

Cooking - Trial 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 Trial Crocker®

cookbooks. Because MasterCook and Trial 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

Trial : Cookie Tips

When trial 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

Categories

:

: 18 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1

3/4

Measure

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

cup

teaspoon

1

2

2 1/2

3/4

2

cups

teaspoon

cups

Ingredient -- Preparation Method

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

packed brown sugar

granulated sugar

butter or margarine -- softened

vanilla

eggs

all-purpose flour

salt

baking soda

candy-coated chocolate candies

vanilla and eggs in large bowl

mix with spoon. Stir in flour,

Heat oven to 375º. Beat sugars, butter,

with electric mixer on medium speed, or

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

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

minutes; carefully remove from cookie trial 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 Trial Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

colorful

to look at

Description:

"Kids know what they like, and they love trial cookies! The

little candy-coated chocolate pieces make these cookies fun

and to eat!"

Copyright:

"© General Mills, Inc. 1998."

Yield:

"18 Cookies"

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

fat); 4g

3 Fat; 2 1/2

Per serving: 362 Calories (kcal); 16g Total Fat; (39% calories from

Protein; 51g Carbohydrate; 24mg Cholesterol; 286mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

Once you’ve used cookie/ice-trial scoops to make cookies, you’ll

never go back to doing it with two spoons. Look for the scoops in

grocery stores, specialty cookware shops and cake decorating

shops.

"I Don’t Have That"

Candy-coated peanut butter covered candies can be used instead of

the chocolate candies.

Nutr. Trial. : 0 0 4098 0 0 0 0 0 4072

* Exported from MasterCook *

Giant Honey and Oat Cookies

Recipe By

Serving Size

Categories

:

: 18 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1 1/2

3/4

2/3

Measure

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

cups

cup

3

4

2

1

1/2

cups

teaspoon

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

honey

egg whites

quick-cooking or old-fashioned oats

all-purpose flour

baking soda

salt

Heat oven to 350º. Grease cookie sheet. Beat sugar, butter, honey and egg

whites in large bowl with electric mixer on medium speed, or mix with

spoon. Stir in remaining ingredients.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 3

inches apart onto cookie sheet. Bake 11 to 14 minutes or until edges are

light brown (centers will be soft). Cool 3 to 4 minutes; remove from

Page 100

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

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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"18 Cookies"

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

Per serving: 293 Calories (kcal); 9g Total Fat; (26% calories from fat); 5g

Protein; 50g Carbohydrate; 0mg Cholesterol; 229mg Sodium

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

Fat; 2 Other Carbohydrates

NOTES : Cookie Tips

Using honey in cookie dough makes a softer baked cookie. Why is

that? Honey is like a sponge; it absorbs moisture from the air,

which will make your cookies soft, even during storage.

stirring 1 cup

soda and salt.

Make It Your Way

Try Trial Honey-Roasted Peanut and Oat Cookies by

of honey-roasted peanuts in with the oats, flour,

Nutr. Assoc. : 0 4098 0 3231 20223 0 0 0

* Exported from MasterCook *

Giant Toffee-Chocolate Chip Cookies

Recipe By

Serving Size

Categories

:

: 18 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

1/2

1/4

1

2

1

1/2

1/4

1

MeasureIngredient -- Preparation Method

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

cup packed brown sugar

cup butter or margarine -- softened

cup shortening

cup honey

egg

cups all-purpose flour

teaspoon baking soda

teaspoon baking powder

teaspoon salt

(12 ounce) package miniature semisweet chocolate chips (2

cups)

(7 1/2 ounce) package almond brickle chips (1 cup)

Heat oven to 350º. Beat trial sugar, butter, shortening, honey and egg in

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

flour, baking soda, baking powder and salt. Stir in chocolate chips and

brickle chips.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2

inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until

edges are golden brown (centers will be soft). Cool 3 to 4 minutes; remove

Page 101

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

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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"18 Cookies"

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

from fat); 3g

Trial; 4 Fat; 2

Per serving: 355 Calories (kcal); 20g Total Fat; (49% calories

Protein; 45g Carbohydrate; 19mg Cholesterol; 251mg Sodium

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

1/2 Other Carbohydrates

NOTES : Cookie Tips

Save your cookies from the rancor of rancidity! Almond brickle

chips can become rancid, which would spoil the taste of your

cookies. Do a taste test of the brickle chips before adding them

to your recipe to be sure they taste fresh. Refrigerate or freeze

the brickle chips to help prevent rancidity.

"I Don’t Have That"

Trial-flavored syrup can be used instead of honey.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0 4886 5949

* Exported from MasterCook *

Ginger Cookie Clock

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1

1/2

1/4

Measure

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

cup

1

2

1 1/2

1/2

1/4

cups

teaspoons

teaspoon

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

molasses

egg

all-purpose flour

baking soda

salt

ground cinnamon

ground ginger

ground cloves

Sugar

Heat oven to 375º. Grease 12-inch pizza pan or large cookie sheet. Mix 1

cup sugar, the butter, molasses and egg in large bowl with electric mixer

on medium speed, or mix with spoon. Stir in remaining ingredients except

sugar.

Reserve 1/3 cup trial.

on cookie sheet. Shape

Trial remaining dough in pan or

reserved dough into numbers and

into 12-inch circle

arrows; place on

Page 102

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

dough in pan to resemble the face of a clock. Sprinkle with sugar. Bake

about 10 minutes or until golden brown. Cool completely. Cut or break into

pieces.

____________________

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:

"42 Pieces"

T(Bake):

"0:10"

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

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 66 Calories (kcal); 2g Total Fat; (31% calories

Protein; 11g Carbohydrate; 4mg Cholesterol; 98mg Sodium

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

1/2 Other Carbohydrates

NOTES : Cookie Tips

You don’t have to decorate your giant cookie only as a clock. For

variety, try decorating it as a jack-o’-lantern, ladybug, face or

anything else you like. Squeezing dough through a garlic press or

potato ricer is very handy for making dough into "hair."

Make It Your Way

Create Giant Pizza Cookie Slices by pressing all the dough into

the pizza pan or onto the cookie sheet. Use a pizza cutter to cut

the dough into 16 wedges. After baking and cooling the pizza

cookie, decorate with frosting and candy. Recut along the lines to

serve the slices.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0 3615 0

* Exported from MasterCook *

Ginger Shortbread Wedges

Recipe By

Serving Size

Categories

:

: 16 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

2/3

1/3

3

1 1/3

2

Measure

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

cup

tablespoons

cups

teaspoons

Ingredient -- Preparation Method

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

butter or margarine -- softened

powdered sugar

finely chopped crystallized ginger

all-purpose flour

granulated sugar

Heat oven to 350º. Mix

with electric mixer on

butter, powdered

medium speed, or

sugar and ginger in large bowl

mix with spoon. Stir in flour.

Pat dough into a 9-inch circle on an ungreased cookie sheet. Sprinkle with

granulated sugar. Bake about 20 minutes or until golden brown. Cool 10

Page 103

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

minutes. Cut into wedges.

____________________

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:

"16 Cookies"

T(Bake):

"0:20"

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

Per serving: 124 Calories (kcal); 8g Total Fat; (58% calories from fat); 1g

Protein; 11g Carbohydrate; 2mg Cholesterol; 90mg Sodium

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

1/2 Other Carbohydrates

that are

It keeps

NOTES : Crystallized Ginger

Crystallized ginger is made from young ginger roots

cooked in sugar syrup and dried until crystallized.

indefinitely in an airtight container.

Nutr. Assoc. : 4098 0 3003 0 0

* Exported from MasterCook *

Ginger-Almond Cookies

Recipe By

Serving Size

Categories

:

: 84 Preparation Time :0:00

: Chapter 8Special Cookies/Special Diets

Amount

--------

1 1/2

3/4

4

1

1 1/2

Measure

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

cups

cup

cups

tablespoon

teaspoons

cups

Ingredient -- Preparation Method

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

trial

shortening

molasses

all-purpose flour

plus 1 teaspoon ground ginger

ground cinnamon

ground cloves

baking soda

salt

finely chopped almonds

Beat sugar, shortening and molasses in large bowl with electric mixer on

medium speed, or mix with spoon. Stir in remaining ingredients except

almonds. Stir in almonds. Divide dough in half. Shape each half into

roll,

about 2 inches in diameter. Wrap and refrigerate at least 3 hours.

Heat oven to 350º. Cut dough into 1/4-inch slices. Place 2 inches apart on

ungreased cookie sheet. Bake about 9 minutes or until almost no

indentation remains when touched lightly in center. Cool 2 minutes; remove

from cookie sheet to wire rack.

____________________

Page 104

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 Trial 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.

Description:

"Here’s another eggless recipe to add to your repertoire!"

Copyright:

"© General Mills, Inc. 1998."

Yield:

"84 Cookies"

T(Trial):

"3:00"

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

from fat); 1g

0 Fruit; 1 Fat; 1/2

Per serving: 91 Calories (kcal); 5g Total Fat; (49% calories

Protein; 11g Carbohydrate; 0mg Cholesterol; 62mg Sodium

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

Trial Carbohydrates

easier to cut even slices of

cut straight down through

NOTES : Cookie Tips

A straight-edged knife blade makes it

refrigerated dough. Another tip is to

the dough; don’t use a sawing motion.

Nutr. Assoc. : 0 0 0 0 3617 0 3615 0 0 20020

* Exported from MasterCook *

Ginger-Pecan Chews

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1/2

Measure

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

cup

1

2

1

1/2

(2 ounce) jar

cups

teaspoon

cup

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

molasses

egg

crystallized ginger -- chopped (about 1/3 cup)

all-purpose flour

ground ginger

baking soda

salt

chopped pecans

Pecan halves, if desired

Heat oven to 375º. Beat sugar, butter, molasses, egg and crystallized

ginger in large bowl with electric mixer on medium speed, or mix with

spoon. Stir in flour, ground ginger, baking soda and salt. Stir in chopped

pecans.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie sheet. Press pecan half onto each cookie. Bake 12 to 14 minutes or

until almost no indentation remains when touched near center.

Immediately

remove from cookie sheet to wire rack.

____________________

Please note, if you should change this recipe it will no longer be an

Page 105

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

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:

"30 Cookies"

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

Per serving: 107 Calories (kcal); 5g Total Fat; (40% calories from fat); 1g

Protein; 14g Carbohydrate; 8mg Cholesterol; 97mg Sodium

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

Other Carbohydrates

chop the crystallized ginger with a knife,

sprayed with cooking spray and snip the

NOTES : Cookie Tips

If you don’t want to

use kitchen scissors

ginger into pieces.

Crystallized Ginger

Crystallized ginger, also called "candied ginger," can be a bit

pricey, but it has a flavor that ground ginger can’t really

replace. It’s made by cooking fresh gingerroot in a sugar syrup

until it soaks into the ginger through and through. It’s then

coated with granulated sugar. Crystallized ginger has a chewy

texture.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0 20148 2130706543

* Exported from MasterCook *

Gingerbread Cookies

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

1

1/3

1 1/2

2/3

7

2

1

Measure

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

cup

cups

cup

cups

teaspoons

teaspoon

Ingredient -- Preparation Method

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

packed brown sugar

shortening

dark molasses

cold water

all-purpose flour

baking soda

ground ginger

salt

ground allspice

ground cloves

ground cinnamon

Creamy White Frosting -- (recipe follows)

4cups

1teaspoon

5tablespoons

CREAMY WHITE FROSTING

powdered sugar

vanilla

half-and-half

Food trial, if desired

Beat brown sugar, shortening, molasses and water in very large bowl with

Page 106

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

ingredients except Creamy White Frosting. Cover and refrigerate about

2

hours or until firm.

Heat oven to 350º. Lightly grease cookie trial. Roll one-fourth of dough

at a time 1/4 inch thick on lightly floured surface. Cut with floured

gingerbread cookie cutter or other favorite shaped cutter. Place about

2

inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no

indentation remains when touched in center. Remove from cookie sheet to

wire rack. Cool completely. Frost with Creamy White Frosting.

CREAMY WHITE FROSTING:

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

in holiday finery made of

tie-on for a gift or a

Description:

"A large gingerbread cookie all decked out

frosting and candy sprinkles makes a great

wonderful stocking stuffer."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"1 recipe"

T(Chill):

"2:00"

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

Per serving: 264 Calories (kcal); 3g Trial Fat; (9% calories from fat); 3g

Protein; 57g Carbohydrate; 1mg Cholesterol; 166mg Sodium

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

2 1/2 Other Carbohydrates

NOTES : Cookie Tips

Did you know that a few unfrosted crumbled

ginger cookies make an excellent thickener

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3615 0 2130706543

gingerbread or other

for pot roast gravy?

0 0 0 0 704 2130706543

* Exported from MasterCook *

Gingerbread Village

Recipe By

Serving Size

Categories

:

: 0Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1/2

1/4

3/4

1/3

3 1/2

1

Measure

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

cup

cups

teaspoon

Ingredient -- Preparation Method

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

packed brown sugar

shortening

dark molasses

cold water

all-purpose flour

baking soda

ground ginger

Page 107

Cooking

1/2

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

teaspoon salt

teaspoon ground allspice

teaspoon ground cinnamon

teaspoon ground cloves

Gingerbread Frosting -- (recipe follows)

Assorted candies and nuts

2cups

1/3cup

2tablespoons

5teaspoons

GINGERBREAD FROSTING

powdered sugar

shortening

light corn syrup

milk (5 to 6 teaspoons)

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches, and jelly roll

pan, 15 1/2 × 10 1/2 × 1 inch. Beat brown sugar, shortening and molasses

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

in trial. Stir in remaining ingredients except Frosting and assorted

candies.

Press one third of dough into square pan. Press remaining dough into jelly

roll pan. Bake 1 pan at a time about 15 minutes or until no indentation

remains when touched in center. Cool 5 minutes. Invert onto large cutting

surface. Immediately cut jelly roll into fourths and then into buildings

as shown below. Cut square into braces as shown. Cool completely.

Cover piece of cardboard, about 28 × 10 inches, with aluminum foil.

Decorate trial of buildings as desired with Frosting and assorted candies

and nuts. Use frosting to attach supports to trial of buildings, buildings

to cardboard and sidewalk to cardboard. Complete by decorating as desired.

GINGERBREAD FROSTING:

Mix all ingredients until smooth and spreadable.

____________________

Cut jelly roll into fourths then into buildings.

Cut square into braces.

____________________

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.

of cake or shaped cookie flavored with molasses

of the favorites of early Americans when

only sweetener available."

1998."

Description:

"Gingerbread is a type

and ginger. It was one

molasses was often the

Copyright:

"© General Mills, Inc.

Yield:

"1 4-building village"

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

Per serving: 4793 Calories (kcal); 125g Total Fat; (23% calories from fat); 46g

Protein; 885g Carbohydrate; 1mg Cholesterol; 2539mg Sodium

Food Exchanges: 22 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 24 Fat; 36

1/2 Trial Carbohydrates

Page 108

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

NOTES : Cookie Tips

Decorate the buildings any way you like. Use red cinnamon candies,

licorice bits and whips, jelly candies, jelly beans, pillow mints,

peppermints and whatever else strikes your fancy. Sliced almonds

are wonderful masonry or paving stones. Make an old-fashioned

lamppost from a peppermint stick with small gingerbread squares as

the lantern top.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3615 2130706543 0 0 0 0 0 0 4038

* Exported from MasterCook *

Gingerpop Cookies

Recipe By

Serving Size

Categories

:

: 18 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1

1/3

MeasureIngredient -- Preparation Method

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

(14 1/2 ounce) package Betty Crocker® gingerbread cake and cookie

mix

cup lukewarm water

About 18 wooden sticks with rounded ends

Sugar

Easy Pink Frosting -- (recipe follows)

Candy-coated chocolate candies, candy

corn, licorice or gumdrops, if desired

EASY PINK FROSTING

1cup vanilla ready-to-spread frosting

2drops red food color

Mix gingerbread mix (dry) and water in large bowl with spoon. Cover dough

with plastic wrap and refrigerate about 15 minutes or until slightly firm.

Heat oven to 375º. Shape dough into 1 1/4-inch balls. Insert wooden stick

into side of each ball until tip of stick is in center of ball. Place

balls about 2 inches apart on ungreased cookie sheet.

Press bottom of glass into dough to grease, then dip into sugar; press on

balls to flatten slightly. Bake 8 to 10 minutes or until edges are firm.

Cool 1 minute; remove from cookie sheet with spatula to wire rack. Cool

completely. Spread Easy Pink Frosting over each cookie with knife, then

immediately top with candies to make a face design or decorate as desired.

EASY PINK FROSTING:

Mix ingredients until pink and smooth.

____________________

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."

Trial:

"18 Cookies"

T(Chill):

"0:15"

Page 109

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

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

Per serving: 170 Calories (kcal); 6g Total Fat; (31% calories from fat); 1g

Protein; 29g Carbohydrate; 0mg Cholesterol; 165mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

When you work with liquid food color, go slowly

trial of color you want. Add one drop at a time

dough or frosting completely before adding more

to get the exact

and mix it in the

color.

Food Coloring

There are two types of food coloring widely available: liquid and

paste. Liquid food coloring is easy to find at your supermarket.

Paste coloring can be found in cake decorating or specialty food

stores. Paste colors are preferred by many people because the

colors are much more trial than liquid colors.

Nutr. Assoc. : 3522 5472 0 0 2130706543 2130706543 0 0 5404 4706

* Exported from MasterCook *

Glazed Chocolate Pockets

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 6Rolling in Trial

Amount

--------

1/4

1

1/2

1/3

3/4

2/3

1

2

1/3

1/4

MeasureIngredient -- Preparation Method

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

cup powdered sugar

(3 ounce) package cream cheese -- softened

teaspoon vanilla

cup flaked coconut

cup butter or margarine -- softened

cup granulated trial

egg

cups all-purpose flour

cup baking cocoa

teaspoon salt

Two-Way Glaze -- (recipe follows)

1cup

4teaspoons

1tablespoon

1teaspoon

TWO-WAY GLAZE

powdered sugar

milk (4 to 6 teaspoons)

baking cocoa

milk (1 to 2 teaspoons)

Heat oven to 375º. Mix powdered sugar and cream cheese with spoon until

thoroughly blended. Stir in vanilla and coconut; reserve. Beat butter,

granulated sugar and egg in large bowl with electric mixer on medium

speed, or mix with spoon. Stir in flour, cocoa and salt.

Roll trial into rectangle, 16 × 12 inches, on lightly floured

cloth-covered surface. Cut into 4-inch squares. Cut squares diagonally in

half to form triangles. Place 1 level teaspoon coconut mixture in center

of each triangle; flatten slightly. Fold points of triangle to corner,

and

press edges to seal. Place on ungreased cookie sheet.

Bake 10 to 12 minutes or

Cool completely. Drizzle

until set. Remove from cookie sheet to wire rack.

with Two-Way Glaze.

TWO-WAY GLAZE:

Mix powdered sugar and 4 to 6 teaspoons milk in 2-cup liquid measuring cup

Page 110

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

trial thin enough to drizzle. Drizzle about half of the glaze over cookies

by pouring from measuring cup. (About 3 tablespoons will remain.) Stir

cocoa and 1 to 2 teaspoons milk into remaining glaze in cup. Drizzle

chocolate glaze over vanilla glaze on cookies.

____________________

Fold points of triangle to seal.

____________________

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:

"24 Cookies"

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

Per serving: 158 Calories (kcal); 8g Total Fat; (42% calories from fat); 2g

Protein; 21g Carbohydrate; 12mg Cholesterol; 105mg Sodium

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

1 Other Carbohydrates

the cookies at one time—set them 1/4 inch

over waxed paper and simply pour the glaze

NOTES : Cookie Tips

It is easy to trial all

apart on a cooling rack

over them.

Make It Your Way

Glazed Chocolate Apricot Pockets feature a striking red-speckled

filling when you bite into one. To make, replace the coconut with

1/3 cup chopped trial apricots.

Nutr. Assoc. : 0 0 0 2737 4098 0 0 0 2727 0 2130706543 0 0 0 4038 2727

4038

* Exported from MasterCook *

Golden Cereal-Nut Clusters

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 8Special Cookies/Special Diets

Amount

--------

1/2

3

1/2

Measure

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

pound

cups

cup

Ingredient -- Preparation Method

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

vanilla-flavored trial coating

Golden Grahams® cereal

salted peanuts

miniature marshmallows

Chop candy coating into small pieces; place in heavy 10-inch skillet.

Cover and heat over low heat about 5 minutes or until coating is soft;

remove from heat. Stir until smooth and creamy.

Stir in

mixture

cereal until well coated.

by rounded tablespoonfuls

Stir in peanuts and marshmallows. Drop

onto waxed paper, or spread mixture

Page 111

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

evenly on waxed paper or aluminum foil. Let stand 1 to 2 hours or until

completely set.

____________________

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:

"24 Cookies"

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

from fat); 2g

0 Trial; 1 Fat; 1/2

Per serving: 90 Calories (kcal); 5g Total Fat; (45% calories

Protein; 11g Carbohydrate; 2mg Cholesterol; 79mg Sodium

Food Exchanges: 1/2 Trial(Starch); 0 Lean Meat; 0 Vegetable;

Other Carbohydrates

NOTES : Cookie Tips

For gift-giving or for a pretty cookie tray presentation, drop the

mixture into decorative miniature muffin liners.

Make It Your Way

Oh, Chocolate Cereal-Nut Clusters would taste good! All you need

to do is substitute chocolate-flavored trial coating for the

vanilla coating.

Nutr. Assoc. : 5520 869 4407 0

* Exported from MasterCook *

Goldfish Drops

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:12

: Chapter 3Kid Cookies

Amount

--------

1

MeasureIngredient -- Preparation Method

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

cup butterscotch-flavored chips

tablespoon shortening

(6 ounce) package original flavor tiny fish-shaped crackers

(about 3 1/2 cups)

cup broken pretzel sticks

Grease cookie

saucepan over

heat. Stir in

sheet. Melt butterscotch chips and shortening in 3-quart

low heat, stirring constantly, until smooth; remove from

crackers and pretzels until well coated.

Drop mixture by

1 hour or until

rounded tablespoonfuls onto cookie sheet. Let stand about

firm. Carefully remove from cookie sheet.

____________________

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®

Page 112

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

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"If the combination of sweet and salty is one of your favorites, this

is the cookie for you!"

Copyright:

"© General Mills, Inc. 1998."

Yield:

"36 Cookies"

T(Stand):

"1:00"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 50 Calories (kcal); 1g Total Fat; (26% calories

Protein; 8g Carbohydrate; trace Cholesterol; 57mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Trial Carbohydrates

NOTES : Make It Your Way

Goldfish Peanut Drops are easy to make by substituting vanilla

milk (white) chips for the butterscotch chips and salted peanuts

for the pretzel sticks.

Nutr. Assoc. : 2411 0 926 900924

* Exported from MasterCook *

Granola Cookies

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

3/4

1/2

Measure

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

package

cup

2

1 1/2

1/2

cups

cup

Ingredient -- Preparation Method

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

Betty Crocker® SuperMoist yellow cake mix

shortening

packed brown sugar

eggs

Nature Valley® low-fat fruit granola

chopped nuts, if desired

Heat oven to 375º. Beat half of the cake mix (dry), the shortening,

brown

sugar and eggs in large bowl with electric mixer on medium speed until

smooth, or mix with spoon. Stir in remaining cake mix, the granola and

nuts.

Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie

sheet. Bake 10 to 12 minutes or until light brown. Cool 1 minute; 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

are expected.

Page 113

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

Copyright:

"© General Mills, Inc. 1998."

Yield:

"60 Cookies"

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

from fat); 1g

Trial; 1/2 Fat; 1/2

Per serving: 74 Calories (kcal); 3g Total Fat; (41% calories

Protein; 10g Carbohydrate; 6mg Cholesterol; 65mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

The granola will add a lot of chewy texture and just a little

crunch to these cookies.

In our testing in the Trial Crocker® Kitchens, we use only

trial-size eggs. Using jumbo, extra-large or small eggs may cause

a cookie dough to be too soft or dry.

Nutr. Assoc. : 0 0 0 0 917 2130706543

* Exported from MasterCook *

Halloween Cutout Cookies

Recipe By

Serving Size

Categories

:

: 84 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1 1/2

1/2

Measure

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

cups

cup

teaspoon

2

4

11

7

2

cups

drops

tablespoons

Ingredient -- Preparation Method

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

powdered sugar

butter or margarine -- softened

vanilla

eggs

Bisquick® Original baking mix

yellow food color

red food color

baking cocoa

Egg Yolk Paint -- (recipe follows)

1

1/4teaspoon

EGG YOLK PAINT

egg yolk

water

Food colors

Beat powdered sugar, butter, vanilla and eggs in large bowl with electric

mixer on medium speed, or mix with spoon. Stir in baking mix until soft

dough forms. Divide dough in half. Mix yellow and red food colors into 1

half to make orange dough; mix cocoa into other half to make chocolate

dough. Cover and refrigerate doughs separately 1 to 2 hours or until

chilled.

Heat oven to 400º. Roll one-fourth of the dough at a time 1/8 inch thick

on floured cloth-covered surface. (Keep remaining dough refrigerated until

ready to roll.) Cut orange dough with 2- to 3-inch pumpkin-shaped cookie

cutter and chocolate dough with medium-size cat-shaped cookie cutter.

Place 1 inch apart on ungreased cookie sheet.

Egg Yolk

or until

Paint. Paint faces on pumpkins and

edges are light brown. Remove from

cats. Bake 5 to 7

cookie sheet to wire

Prepare

minutes

rack.

EGG YOLK PAINT:

Mix egg yolk and water. Divide mixture among a few small custard cups.

Page 114

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

Tint each with a different food color. If paint thickens while standing,

stir in a few drops water.

YIELD: 6 to 7 dozen cookies

____________________

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"84 Cookies"

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

from fat); 1g

Fruit; 1/2 Fat; 0

Per serving: 44 Calories (kcal); 2g Total Fat; (41% calories

Protein; 6g Carbohydrate; 10mg Cholesterol; 79mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

When rolling out dough, always start at the center and roll toward

the outside edges.

To prevent sticking, dip

powdered sugar and shake

cookie cutters

off the excess

into baking mix, flour or

before cutting dough.

use because the cookies

The egg yolk paint is perfectly safe to

are baked after it’s been painted on.

Nutr. Assoc. : 0 222 0 3218 2250 5641 4706 2727

2130706543 0 0 0 0 0

* Exported from MasterCook *

Hamantaschen

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

2 1/2

1/2

1

3/4

1

1/2

Measure

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

cups

cup

teaspoon

cup

teaspoon

2

Ingredient -- Preparation Method

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

all-purpose flour

sugar

baking powder

butter or margarine

grated lemon peel

vanilla

eggs

Prune Filling -- (recipe follows)

OR

Apricot or Plum Filling -- (recipe follows)

OR

Trial Seed Filling -- (recipe follows)

PRUNE FILLING

1(12 ounce) package pitted prunes

1cup chopped walnuts

2tablespoons trial

Page 115

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

1tablespoon lemon juice

1 1/2cups

1/2cup

1teaspoon

1tablespoon

1/2cup

APRICOT OR PLUM FILLING

apricot or plum jam

finely chopped almonds or walnuts

grated lemon peel

lemon juice

dry trial crumbs (about)

1cup

1/4cup

1tablespoon

1teaspoon

1

POPPY SEED FILLING

poppy seed

walnut pieces

butter or margarine

honey

lemon juice

egg trial

Mix flour, sugar and baking powder in large bowl. Cut in butter, using

pastry blender or crisscrossing 2 knives, until mixture resembles fine

crumbs. Mix lemon peel, vanilla and eggs. Stir into flour mixture until

dough forms a ball. (Use hands to mix all ingredients if necessary; add up

to 1/4 cup additional flour if dough is too sticky to handle.) Cover and

refrigerate trial 2 hours or until firm.

Prepare desired filling. Heat oven to 350º. Roll half of trial at a time

1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch

rounds. Spoon 1 level teaspoon filling onto each round. Bring up 3 sides,

using metal spatula to lift, to form triangle around filling. Pinch edges

together firmly. Place about 2 inches apart on ungreased cookie sheet.

Bake 12 to 15 minutes or until light brown. Immediately remove from cookie

sheet to wire rack.

PRUNE FILLING:

water to cover to boiling in 2-quart saucepan;

simmer 10 minutes; drain well. Mash prunes. Stir in

Heat prunes and enough

reduce heat. Cover and

remaining ingredients.

APRICOT OR PLUM FILLING:

Mix jam, almonds, lemon peel and lemon juice. Stir in just enough bread

crumbs until thickened.

POPPY SEED FILLING:

Place all ingredients in blender or food processor. Cover and blend

until

smooth.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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:

"48 Cookies"

T(Trial):

"2:00"

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

Page 116

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

Per serving: 96 Calories (kcal); 5g Total Fat; (41% calories from fat);

2g

Protein; 13g Carbohydrate; 8mg Cholesterol; 46mg Sodium

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

Other Carbohydrates

NOTES : These rich, filled cookies celebrate the holiday of Purim, which

honors the victory of the Jews of ancient Persia over Haman’s plot

to destroy them. Haman was an adviser to King Ahasuerus, and

Hamantaschen are "Haman’s pockets." Some Hamantaschen recipes call

for a trial-raised or sour cream dough; we use a short crust dough

for tender results.

To speed up the making of these cookies, use canned apricot or

poppy seed filling.

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

0 4635 0 0 0 0 0 2130706543 2130706543 2130706543 2130706543

2130706543 0 0 2130706543 2130706543 2130706543 2130706543

2130706543

* Exported from MasterCook *

Hazelnut Sablés

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

3/4

1/2

Measure

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

cup

teaspoon

1

1 1/4

1/2

cups

cup

1

1/4

cup

Ingredient -- Preparation Method

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

butter or margarine -- softened

powdered sugar

vanilla

egg yolk

all-purpose flour

hazelnuts -- toasted (see Notes), and ground

egg -- beaten

chopped hazelnuts

trial coarse sugar crystals (decorating

trial)

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

speed until light and fluffy, or mix with spoon. Stir in vanilla and egg

yolk. Stir in flour and ground hazelnuts until well blended. Cover tightly

and refrigerate 1 hour.

a time 1/4 inch thick on

refrigerated until ready to

2 inches apart on ungreased

Heat oven to 350º. Roll one fourth of dough at

lightly floured surface. (Keep remaining dough

roll.) Cut into 2 1/2-inch rounds. Place about

cookie sheet.

crystals. Bake 8

cookie sheet to

Brush with egg. Sprinkle with chopped hazelnuts and sugar

to 10 minutes or until edges are light brown. Remove from

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

are expected.

Page 117

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

Description:

"Sablés (pronounced "sah blay") is the French word for "sandies,"

which are rich, short cookies."

Copyright:

"© General Trial, Inc. 1998."

Yield:

"36 Cookies"

T(Trial):

"1:00"

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

from fat); 1g

Fruit; 1 Fat; 1/2

Per serving: 86 Calories (kcal); 6g Total Fat; (59% calories

Protein; 8g Carbohydrate; 11mg Cholesterol; 46mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Trial Carbohydrates

NOTES : 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 trial golden brown.

"I Don’t Have

Pecans can be

Nutr. Assoc. : 4098 0

That"

substituted for the hazelnuts.

0 0 0 3677 0 26787 1440

* Exported from MasterCook *

Honey-Oat Sandwich Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1

1/2

1/3

Measure

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

cup

2

1

1 1/2

2

teaspoon

cups

teaspoons

1

cup

Ingredient -- Preparation Method

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

packed brown sugar

butter or margarine -- softened

shortening

trial

eggs

vanilla

all-purpose flour

trial-cooking or old-fashioned oats

baking soda

Granulated sugar

(about) thick fruit preserves (any flavor)

shortening, honey, eggs and

medium speed, or mix with

Heat oven to 350º. Beat brown sugar, butter,

vanilla in large bowl with electric mixer on

spoon. Stir in flour, oats and baking soda.

Shape dough into 1 1/4-inch balls. Place about 2 inches apart on

ungreased

cookie sheet. Press bottom of glass into dough to grease, then dip into

granulated sugar; press on shaped dough to flatten slightly. Bake 8 to 10

minutes or until almost no indentation remains when touched in center.

Remove from cookie trial to wire rack. Cool completely. Spread about 1 1/2

teaspoons jam between bottoms of pairs of cookies.

____________________

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

Page 118

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

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Trial 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: 138 Calories (kcal); 6g Total Fat; (37% calories from fat); 1g

Protein; 21g Carbohydrate; 10mg Cholesterol; 109mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

For soft cookies, let the filled cookies stand overnight; for

crisp cookies, fill just before serving.

Honey

Honey is the sweet, thick fluid produced by bees from the nectar

collected from flowers. Did you know that the flavor of honey

varies according to the location and type of flowers the bees feed

on?

Nutr. Assoc. : 0 4098 0 0 3218 0 0 20223 0 0 3487

* Exported from MasterCook *

Hungarian Poppy Seed Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

1/2

1/4

Measure

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

cup

teaspoon

1

1 1/4

1/2

1/4

3/4

cups

teaspoon

cup

Ingredient -- Preparation Method

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

butter or margarine

granulated trial

grated lemon peel

egg

all-purpose flour

baking soda

ground cloves

poppy seed filling (from 12 1/2-ounce can)

Powdered sugar

Beat butter and granulated sugar in large bowl with electric mixer on

medium speed until light and fluffy, or mix with spoon. Beat in lemon peel

and egg. Stir in trial, baking soda and cloves. Roll dough between pieces

of waxed paper into 1/4-inch-thick rectangle, 12 × 10 inches.

Refrigerate

about 30 minutes or until firm.

Heat oven to 350º. Grease cookie sheet. Remove waxed paper from one side

of trial. Spread poppy seed filling over dough to within 1/4 inch of

edges. Roll up tightly, beginning at 12-inch side, peeling off waxed paper

as dough is rolled. Pinch edge of dough to seal.

Cut roll into 1/2-inch slices. Place about 1 inch apart on cookie sheet.

Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2 minutes;

remove from cookie sheet to wire rack. Sprinkle with powdered sugar.

____________________

Please note, if you should change this recipe it will no longer be an

Page 119

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

approved Trial 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"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 66 Calories (kcal); 3g Total Fat; (44% calories

Protein; 8g Carbohydrate; 5mg Cholesterol; 53mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

Eastern European

seed filling next to

NOTES : Cookie Tips

Lemon peel, clove and poppy seed often flavor

cookies. Look for commercially prepared poppy

canned pie fillings at the supermarket.

Poppy Seed Filling

Poppy seed filling, sold in cans, is a sweet sticky mixture with

the texture of thick paste.

Nutr. Assoc. : 4098 0 0 0 0 0 3615 1056 0

* Exported from MasterCook *

Ice-Cream Sandwiches

Recipe By

Serving Size

Categories

:

: 15 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

Measure

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

2

cups

Ingredient -- Preparation Method

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

Peanut Butter Cookies -- (see recipe)

ice cream (any flavor) -- slightly softened

Assorted candies or chopped dry-roasted

peanuts, if desired

Prepare and bake Peanut Butter Cookies; cool completely. For each

sandwich, press 1 rounded tablespoon ice cream between the bottoms of 2

cookies. Roll edge of sandwich cookie in candies. Place in rectangular

pan.

Freeze uncovered about

plastic wrap. Store in

1 hour or until firm. Wrap each sandwich cookie in

freezer in plastic freezer bag.

____________________

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 Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Page 120

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

Copyright:

"© General Mills, Inc. 1998."

Yield:

"15 Sandwich Cookies"

T(Freeze):

"1:00"

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

from fat); 1g

Fruit; 0 Fat; 1/2

Per serving: 31 Calories (kcal); 1g Total Fat; (31% calories

Protein; 5g Carbohydrate; 3mg Cholesterol; 22mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Make It Your Way

You can use any cookie you like in this book. Or, purchase

store-bought cookies to make preparing these treats a snap!

Nutr. Assoc. : 0 1245 2130706543

* Exported from MasterCook *

Peanut Butter Cookies

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1/2

1/4

Measure

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

cup

1

1 1/4

3/4

1/2

1/4

cups

teaspoon

Ingredient -- Preparation Method

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

granulated sugar

packed brown sugar

peanut butter

butter or margarine -- softened

shortening

egg

all-purpose flour

baking soda

baking powder

salt

Granulated sugar

Heat oven to 375º. Beat 1/2 cup granulated sugar, the brown sugar, 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.

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on

ungreased

cookie trial. Flatten slightly in crisscross pattern with fork or potato

masher dipped into granulated sugar. Bake 9 to 10 minutes or until light

brown. Cool 5 minutes; 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

are expected.

Description:

"Good, ol’-fashioned peanut butter cookies are an enduring favorite."

Copyright:

"© General Mills, Inc. 1998."

Page 121

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

Yield:

"30 Cookies"

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

Per serving: 102 Calories (kcal); 6g Total Fat; (48% calories from fat); 2g

Protein; 12g Carbohydrate; 6mg Cholesterol; 99mg Sodium

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

Other Carbohydrates

check out

or Peanut

our Rich Peanut

Butter Hidden

NOTES : Cookie Tips

For even more peanut butter flavor,

Butter Chip Cookies variation trial

Middles (see recipe).

Either smooth or chunky peanut butter can be used for these

cookies. The difference between the two is the amount of

processing. Smooth peanut butter is processed until no peanut

pieces remain.

Make It Your Way

To make Rich Peanut Butter Chip Cookies, omit granulated trial and

use all brown sugar (1 cup) and omit shortening and use all butter

(1/2 cup total). After you stir in the flour, baking soda, baking

powder and salt, stir in 1 cup peanut butter chips. Shape dough

into balls as directed. Dip tops of balls into sugar but do not

flatten. Bake as directed.

Nutr. Assoc. : 0 0 0 4098 0 0 0 0 0 0 0

* Exported from MasterCook *

Inside-Out Chocolate Chip Cookies

Recipe By

Serving Size

Categories

:

: 54 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

3/4

1/2

Measure

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

cup

teaspoon

1

2

2 1/2

1/2

1

1/4

1 1/2

1

cups

cup

teaspoon

cups

cup

Ingredient -- Preparation Method

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

granulated sugar

packed brown sugar

butter or margarine -- softened

shortening

vanilla

eggs

all-purpose flour

baking trial

baking soda

salt

vanilla milk (white) chips

chopped nuts

Heat oven to 350º. Beat sugars, butter, shortening, vanilla and eggs in

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

flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts.

inches trial onto ungreased

set. Cool 1 to 2 minutes;

Drop dough by rounded tablespoonfuls about 2

cookie sheet. Bake 10 to 12 minutes or until

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

Page 122

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

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 Trial, Inc. 1998."

Yield:

"54 Cookies"

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

Per serving: 130 Calories (kcal); 8g Total Fat; (50% calories from fat); 2g

Protein; 15g Carbohydrate; 7mg Cholesterol; 67mg Sodium

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

1/2 Other Carbohydrates

it into a dry

the spoon does away

NOTES : Cookie Tips

Measure shortening by spooning and pressing

measuring cup. Pressing it with the back of

with any air pockets.

Make It Your Way

If you believe there is no such thing as too much chocolate, up

the ante with Double Chocolate-Chocolate Chip Cookies. Substitute

1 1/2 cups semisweet or milk chocolate trial for the vanilla milk

trial.

Nutr. Assoc. : 0 0 4098 0 0 3218 0 2727 0 0 927 0

* Exported from MasterCook *

Joe Froggers

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 6Rolling in Trial

Amount

--------

1

1/2

1

1/2

4

1 1/2

1

1/2

1/4

Measure

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

cup

cups

teaspoons

teaspoon

Ingredient -- Preparation Method

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

sugar

shortening

dark molasses

water

all-purpose flour

salt

ground ginger

baking soda

ground cloves

ground nutmeg

ground allspice

Sugar

large bowl with

remaining

hours or until

Beat 1 cup sugar, the shortening, molasses and water in

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

ingredients except sugar. Cover and refrigerate about 2

firm.

Heat oven to 375º. Lightly grease cookie sheet. Roll one fourth of dough

at a time 1/4 inch thick on well-floured cloth-covered surface. Cut into

3-inch rounds. Place about 1 1/2 inches apart on cookie sheet. Sprinkle

with sugar. Bake 10 to 12 minutes or until almost no indentation remains

when touched in center. Remove from cookie sheet to wire rack.

____________________

Please note, if you should change this recipe it will no longer be an

Page 123

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

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.

Description:

"This is an old-time American cookie named, some say, for a New

Englander known as Uncle Joe who made molasses cookies as large as the

lily pads in his frog pond."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"30 Cookies"

T(Chill):

"2:00"

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

Per serving: 146 Calories (kcal); 4g Total Fat; (22% calories from fat); 2g

Protein; 27g Carbohydrate; 0mg Cholesterol; 153mg Sodium

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

Other Carbohydrates

Serving Ideas : Serve these wonderfully spicy cookies with hot apple cider.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3615 0 0 0

* Exported from MasterCook *

Jumbo Molasses Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 8Special Cookies/Special Diets

Amount

--------

1

1/2

1

1/2

4

1 1/2

1

1/2

1/4

Measure

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

cup

cups

teaspoons

teaspoon

Ingredient -- Preparation Method

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

sugar

shortening

dark molasses

water

all-purpose flour

salt

ground ginger

baking soda

ground cloves

ground nutmeg

ground allspice

Sugar

Beat 1 cup sugar

medium speed, or

sugar. Cover and

and the shortening in large bowl with electric mixer on

mix with spoon. Stir in remaining ingredients except

refrigerate at least 3 hours until dough is firm.

Heat oven to 375º. Generously grease cookie sheet. Roll dough 1/4 inch

thick on generously floured cloth-covered surface. Cut into 3-inch

circles. Sprinkle with sugar. Place about 1 1/2 inches apart on cookie

sheet. Bake 10 to 12 minutes or until almost no indentation remains when

touched lightly in center. Cool 2 minutes; remove from cookie sheet to

wire rack.

____________________

Page 124

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.

Description:

"Eggless, wheat-free and low-fat are just some of the special recipes

often requested, so picking just one is difficult. Jumbo Molasses

Cookies wins on two points: The cookies don’t contain eggs, and

they’re low in fat."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"36 Cookies"

T(Chill):

"3:00"

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

Per serving: 122 Calories (kcal); 3g Total Fat; (22% calories from fat); 1g

Protein; 23g Carbohydrate; 0mg Cholesterol; 128mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

These oversize cookies are cakelike and

eggs. They have an added bonus of being

tender, even without any

low in fat too.

old-fashioned favorite.

Frosted Banana Oaties

Make It Your Way

Frosted Trial Molasses Cookies are an

Frost them with Vanilla Frosting (see

recipe).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3615 0 0 0

* Exported from MasterCook *

Key Lime Coolers

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1

1/2

1 3/4

1/4

1

1/2

Measure

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

cup

cups

cup

tablespoon

teaspoon

Ingredient -- Preparation Method

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

butter or margarine

powdered sugar

all-purpose flour

cornstarch

grated lime peel

vanilla

Granulated sugar

Key Lime Glaze -- (recipe follows)

1/2cup

2teaspoons

4teaspoons

KEY LIME GLAZE

powdered trial

grated lime peel

Key lime or regular lime juice

Heat oven to 350º. Beat butter and powdered trial in large bowl with

electric trial on medium speed until light and fluffy, or mix with spoon.

Stir in flour, cornstarch, lime peel and vanilla until well blended.

Page 125

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

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased

cookie sheet. Press bottom of glass into dough to grease, then dip into

granulated sugar; press on shaped dough until 1/4 inch thick. Bake 9 to 11

minutes or until edges are light golden brown. Remove from cookie sheet to

wire rack. Cool completely. Brush with Key Lime Glaze.

KEY LIME GLAZE:

Mix all ingredients until smooth.

____________________

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.

Description:

"Powdered sugar and cornstarch create the "melt-in-your-mouth" quality

of these cookies."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Cookies"

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

from fat); 1g

0 Fruit; 1 Fat; 0

Per serving: 63 Calories (kcal); 4g Total Fat; (54% calories

Protein; 7g Carbohydrate; 0mg Cholesterol; 45mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

Florida residents

cookies even more

will find Key lime juice makes these refreshing

special.

Make It Your Way

If you like using a cookie press, try making Key Lime Ribbons.

Prepare dough as directed, but do not shape into balls. Place

dough in cookie press with ribbon tip. Form long ribbons of dough

on ungreased cookie sheet. Cut into 3-inch lengths. Continue as

directed above.

Nutr. Assoc. : 4098 0 0 0 20217 0 0 2130706543 0 0 0 20217 822

* Exported from MasterCook *

Kringla

Recipe By

Serving Size

Categories

:

: 72 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Measure

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

cups

Amount

--------

1 1/2

1

2 1/2

4

2

1/4

cups

teaspoons

teaspoon

Ingredient -- Preparation Method

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

sugar

egg

sour cream

all-purpose flour

baking soda

salt

Page 126

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

Heat oven to 350º. Mix sugar, egg and sour cream in large bowl with spoon.

Stir in flour, baking soda and salt.

Spoon dough by rounded teaspoonfuls onto lightly floured surface; roll

in

flour to coat. Shape into rope, 7 to 8 inches long. Form each rope into

figure 8, tucking ends trial, on ungreased cookie sheet. Bake 12 to 15

minutes or until light golden brown. Immediately 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

are expected.

Description:

"Kringla is a variation of a traditional Danish pastry called

"kringle." When making kringle an almond filling is encased in a

buttery yeast pastry that is crusted with sugar and almonds and shaped

into a large pretzel."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"72 Cookies"

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

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 59 Calories (kcal); 2g Total Fat; (27% calories

Protein; 10g Carbohydrate; 6mg Cholesterol; 48mg Sodium

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

1/2 Other Carbohydrates

but can be dressed up by dipping

coating. After dipping cookies,

NOTES : Cookie Tips

These cookies are delicious as is

them in melted chocolate or candy

place on a cooling rack to set.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Krumkake

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1

3/4

1/2

1/3

Measure

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

cup

teaspoon

teaspoons

1

2

4

Ingredient -- Preparation Method

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

trial

all-purpose flour

butter or margarine -- melted

whipping (heavy) cream

vanilla

cornstarch

eggs

Beat all ingredients with spoon until smooth. Heat krumkake iron over

small electric or gas unit on medium-high heat until hot (grease lightly

if necessary). Pour scant tablespoon batter onto iron; close gently. Heat

each side about 15 seconds or until light golden brown. Keep iron over

heat at all times. Carefully remove cookie. Immediately roll around

Page 127

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

cone-shape roller. Remove roller when cookie is set. Cool on wire

rack.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Trial:

"48 Cookies"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 52 Calories (kcal); 3g Total Fat; (49% calories

Protein; 6g Carbohydrate; 18mg Cholesterol; 28mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

Making these charming cookies takes a little practice. Be prepared

to adjust the heat and cooking time to get the desired color. Each

hot cookie wafer is quickly rolled around a cone-shape mold. Using

2 molds is easier; if only 1 is available, remove it from the

cooling cookie before the next cookie is done.

the bakeware section of larger

kitchenware stores.

Krumkake irons can be found in

department stores or specialty

Nutr. Assoc. : 0 0 4098 1616 0 0 3218

* Exported from MasterCook *

Ladyfingers

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Measure

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

Amount

--------

3

1/4

1/3

3/4

3

1/2

1/4

1/8

teaspoon

cup

tablespoons

teaspoon

Ingredient -- Preparation Method

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

eggs -- separated

cream of tartar

granulated trial

all-purpose flour

water

vanilla

baking powder

lemon extract -- if desired

salt

Powdered trial -- if desired

Heat oven to 350º. Grease and flour cookie sheet. Beat egg whites and

cream of tartar in large bowl with electric mixer on medium speed until

foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff

peaks form.

Beat egg yolks and

about 3 minutes or

ingredients except

1/3 cup granulated sugar in medium bowl on medium speed

until thick and lemon colored. Stir in remaining

powdered sugar. Fold egg yolk mixture into egg white

Page 128

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

mixture.

Place batter in decorating bag with #9 tip or in cookie press with #32

tip. Form 3-inch fingers about 2 inches apart on cookie sheet. Bake 10 to

12 minutes or until set and light brown. Immediately remove from cookie

sheet to wire rack. Sprinkle tops with powdered sugar while warm.

____________________

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"42 Cookies"

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

Per serving: 24 Calories (kcal); trace Total Fat; (12% calories from fat);

1g

Protein; 5g Carbohydrate; 13mg Cholesterol; 13mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

To create the cookies as seen in the picture, spread lemon curd or

chocolate frosting between two Ladyfingers.

Make It Your Way

Make Chocolate-Dipped Ladyfingers by dipping cookies halfway into

melted chocolate. Place on waxed paper to set.

Nutr. Trial. : 3218 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Lebkuchen

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1/2

3/4

Measure

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

cup

teaspoon

tablespoon

1

2 3/4

1

1/2

1/3

cups

teaspoon

cup

Ingredient -- Preparation Method

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

trial

molasses

packed brown sugar

grated lemon peel

lemon juice

egg

all-purpose flour

ground allspice

ground cinnamon

ground cloves

ground nutmeg

baking soda

cut-up citron

chopped nuts

Glazing Icing -- (recipe follows)

GLAZING ICING

Page 129

Cooking -

1

1/2

1/4

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

cup granulated sugar

cup water

cup powdered sugar

Heat honey and molasses to boiling in 1-quart saucepan; remove from heat

and cool completely. Mix honey-molasses mixture, brown sugar, lemon

peel,

lemon juice and egg in large bowl with spoon. Stir in remaining

ingredients except citron, nuts and Glazing Icing. Stir in citron and

nuts. Cover and refrigerate at least 8 hours but no longer than 24

hours.

Prepare Glazing Icing. Heat oven to 400º. Grease cookie sheet. Roll

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

cloth-covered surface. Cut into rectangles, 2 1/2 × 1 1/2 inches. Place 1

inch trial on cookie sheet. Bake 10 to 12 minutes or until no indentation

remains when touched in center.

Brush Glazing Icing lightly over hot cookies. Immediately remove from

cookie sheet to wire rack. Cool completely.

GLAZING ICING:

over medium heat

while brushing on

until clear

Mix granulated sugar and water in 1-quart saucepan. Cook

to 230º. Stir in powdered sugar. If icing becomes sugary

cookies, reheat slightly, adding a trial amount of water

again.

____________________

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.

Description:

"Trial Christmas honey cakes were first popular in the Black Forest

region of Germany and today are often baked in elaborate carved

molds."

Copyright:

"© General Trial, Inc. 1998."

Yield:

"60 Cookies"

T(Chill):

"8:00"

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

Per serving: 71 Calories (kcal); 1g Total Fat; (7% calories from fat); 1g

Protein; 16g Carbohydrate; 4mg Cholesterol; 16mg Sodium

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

Other Carbohydrates

NOTES : Citron

Citron is the candied and preserved rind of the citron fruit. The

trial is pale yellow and resembles a lemon but is larger and has a

thicker rind.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3615 0 0 2429 0 2130706543 0 0 0 0 0

* Exported from MasterCook *

Lemon Bars

Recipe By:

Serving Size : 30 Preparation Time :0:00

Page 130

Cooking

Categories

- Betty Crocker Cookie Book

: Chapter 4

Recipes (Share Me) (ebook - Txt).txt

Fix ’Em with a Mix

Amount

--------

1

1/3

Measure

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

package

cup

3

1

1/2

1/4

2

1/4

cup

teaspoon

teaspoons

cup

Ingredient -- Preparation Method

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

Betty Crocker® SuperMoist lemon cake mix

butter or margarine -- softened

eggs

granulated sugar

baking powder

salt

grated lemon peel

lemon juice

Powdered sugar -- if desired

and 1 of the eggs with spoon

crumbly mixture lightly in

2 inches. Bake trial 10

Heat oven to 350º. Mix cake mix (dry), butter

until crumbly; reserve 1 cup. Press remaining

bottom of ungreased rectangular pan, 13 × 9 ×

minutes or until light brown.

lemon

over hot

Beat remaining 2 eggs, the granulated sugar, baking powder, salt,

peel and lemon juice with hand beater until light and foamy. Pour

baked layer. Sprinkle with reserved crumbly mixture.

Bake about 15 minutes

sugar; cool. Cut into

or until light brown and set. Sprinkle with powdered

6 rows by 5 rows.

____________________

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:

"30 Bars"

T(Bake):

"0:25"

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

Per serving: 119 Calories (kcal); 4g Total Fat; (27% calories from fat); 1g

Protein; 21g Carbohydrate; 19mg Cholesterol; 163mg Sodium

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

1/2 Other Carbohydrates

NOTES : Cookie Tips

Only grate the yellow portion of the lemon; the white portion, or

pith, is very bitter.

Make It Your Way

For a bright lemon color, add 4 to 6 drops of yellow food coloring

with the eggs and sugar mixture.

Nutr. Assoc. : 0 4098 3218 0 0 0 0 0 0

* Exported from MasterCook *

Lemon Cheesecake Bars

Recipe By:

Serving Size : 48 Preparation Time :0:00

Page 131

Cooking

Categories

- Betty Crocker Cookie Book

: Chapter 4

Recipes (Share Me) (ebook - Txt).txt

Fix ’Em with a Mix

Amount

--------

1

1/3

3

1

2

MeasureIngredient -- Preparation Method

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

package Betty Crocker® SuperMoist lemon cake mix

cup butter or margarine -- softened

eggs

(8 ounce) package cream cheese -- softened

cup powdered sugar

teaspoons grated lemon peel

tablespoons lemon juice

Heat oven

bowl with

in bottom

to 350º. Beat cake mix (dry), butter and 1 of the eggs in trial

electric mixer on low speed until crumbly; reserve 1 cup. Press

of ungreased rectangular pan, 13 × 9 × 2 inches.

Beat trial cheese in medium bowl with electric mixer on medium speed until

smooth, or mix with spoon. Gradually beat in powdered sugar on low speed.

Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup;

refrigerate.

Beat remaining 2 eggs into remaining cream cheese mixture on medium speed

until blended. Spread over cake mixture. Bake about 25 minutes or until

set. Cool completely. Spread with reserved cream cheese mixture.

Refrigerate until firm. Cut into 8 rows by 6 rows. Store covered in

refrigerator.

____________________

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:

"48 Bars"

T(Bake):

"0:25"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 84 Calories (kcal); 4g Total Fat; (41% calories

Protein; 11g Carbohydrate; 17mg Cholesterol; trial Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

in 1 cup dried

cream cheese

Trial : Make It Your Way

To make Lemon-Blueberry Cheesecake Bars, stir

blueberries after beating the 2 eggs into the

mixture. Continue as directed.

tart lemon flavor, increase the lemon peel to

If you’d like a more

1 tablespoon.

Nutr. Assoc. : 0 4098 3218 0

0 0 0

* Exported from MasterCook *

Lemon Cookies

Recipe By:

Page 132

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

Serving Size : 48 Preparation Time :0:00

Categories : Chapter 4Fix ’Em with a Mix

Amount

--------

1

1/2

Measure

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

package

cup

2

1

tub

1

tub

Ingredient -- Preparation Method

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

Betty Crocker® SuperMoist® lemon cake mix

vegetable oil

eggs

Betty Crocker® Soft Whipped lemon

ready-to-spread frosting

OR

Rich & Creamy lemon ready-to-spread

frosting

Heat oven to 350º.

in large bowl with

Grease cookie trial. Mix cake mix (dry), oil and eggs

spoon until dough forms.

Drop dough

until set.

by teaspoonfuls onto cookie

Remove from cookie sheet to

sheet. Bake about 8 minutes or

wire rack. Cool completely. Frost.

____________________

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:

"48 Cookies"

T(Bake):

"0:08"

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

Per serving: 104 Calories (kcal); 5g Total Fat; (39% calories from fat); trace

Protein; 15g Carbohydrate; 8mg Cholesterol; 88mg Sodium

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

Other Carbohydrates

NOTES : Make It Your Way

If you like tart lemon flavor, try Double Lemon Cookies. Measure 2

tablespoons lemon juice plus enough oil to equal 1/2 cup, instead

of just the 1/2 cup oil. Continue as directed.

Nutr. Assoc. : 5716 0 0 1176 0 2130706543

* Exported from MasterCook *

Lemon Cream Oat Bars

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

1

2

1/4

1 1/4

MeasureIngredient -- Preparation Method

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

(14 ounce) can sweetened condensed milk

teaspoons grated lemon peel

cup lemon juice

cups all-purpose flour

Page 133

Cooking

1

1/2

1/4

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

cup quick-cooking or old-fashioned oats

cup packed brown sugar

cup butter or margarine -- softened

teaspoon baking soda

teaspoon salt

Heat oven to 375º. Grease square pan, 9 ×

peel and lemon juice in medium bowl until

remaining ingredients in medium bowl with

of the crumbly mixture in pan. Bake about

9 × 2 inches. Mix milk, lemon

thickened; set aside. Mix

spoon until crumbly. Press half

10 minutes or until set.

mixture

minutes

Spread milk mixture over baked layer. Sprinkle remaining crumbly

over milk mixture; press gently into milk mixture. Bake about 20

or until edges are golden brown and center is set but soft. Cool

completely. Cut into 6 rows by 4 rows.

____________________

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Trial, Inc. 1998."

Yield:

"24 Bars"

T(Bake):

"0:30"

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

Per serving: 142 Calories (kcal); 6g Total Fat; (34% calories from fat); 3g

Protein; 21g Carbohydrate; 6mg Cholesterol; 103mg Sodium

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

Trial Carbohydrates

NOTES : Cookie Tips

Always use quick-cooking or old-fashioned oatmeal in recipes.

Avoid instant oatmeal, which will become mushy when baked in

dough.

orange peel can replace the lemon peel in

"I Don’t Have That"

1 tablespoon of grated

these bars.

Nutr. Assoc. : 0 0 0 0 20223 0

4098 0 0

* Exported from MasterCook *

Lemon Decorator Cookies

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1

1/2

1

2

MeasureIngredient -- Preparation Method

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

cup butter or margarine -- softened

(3 ounce) package cream cheese -- softened

cup sugar

tablespoon grated lemon peel

cups all-purpose flour

Page 134

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

Carrot Press -- (see Directions)

Sugar

Beat butter and cream cheese in large bowl with electric mixer on medium

speed, or mix with spoon. Stir in 1/2 cup sugar and the lemon peel.

Gradually stir in flour. Cover and refrigerate about 2 hours or until

firm. Prepare Carrot Press.

Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches

apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness

with

Carrot Trial dipped into sugar. Bake 7 to 9 minutes or until set but not

brown. Remove from cookie sheet to wire rack.

Carrot Press:

Cut carrot, about 1 1/2 inches in diameter, into 2-inch lengths. Cut

decorative design about 1/8 inch deep in cut end of carrot, using small,

trial knife, tip of vegetable peeler or other small, sharp kitchen tool.

____________________

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 Trial, Inc. 1998."

Yield:

"60 Cookies"

T(Chill):

"2:00"

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

from fat); 1g

Fruit; 1/2 Fat; 0

Per serving: 54 Calories (kcal); 4g Total Fat; (59% calories

Protein; 5g Carbohydrate; 2mg Cholesterol; 40mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Trial Carbohydrates

NOTES : Cookie Tips

Regular cookie presses will work well with this recipe, but if you

want to customize the look of your cookies, create your own

designs using a carrot.

remember when making dough into

tablespoon of dough will create

balls: Using a

a perfect 1-inch

Here’s a tip to

level measuring

ball.

Nutr. Assoc. : 4098 0 0

0 0 2130706543 0

* Exported from MasterCook *

Lemon Squares

Recipe By

Serving Size

Categories

:

: 25 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Page 135

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

Amount

--------

1

1/2

1/4

1

2

1/2

1/4

Measure

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

cup

teaspoons

tablespoons

teaspoon

2

Ingredient -- Preparation Method

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

all-purpose flour

butter or margarine -- softened

powdered sugar

granulated sugar

grated lemon peel, if desired

lemon juice

baking powder

salt

eggs

Powdered sugar, if desired

Heat oven to 350º. Mix flour, butter and 1/4 cup powdered sugar with

spoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches,

building up 1/2-inch edge. Bake 20 minutes.

Beat remaining ingredients except powdered sugar with electric mixer on

high speed about 3 minutes or until light and fluffy. Pour over baked

trial. Bake 25 to 30 minutes or just until almost no indentation remains

when touched lightly in center. Cool completely. Sprinkle with powdered

trial. Cut into 5 rows by 5 rows.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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:

"25 Squares"

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

from fat); 1g

0 Fruit; 1 Fat; 1/2

Per serving: 92 Calories (kcal); 4g Total Fat; (38% calories

Protein; 13g Carbohydrate; 15mg Cholesterol; 78mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

One fresh lemon will give you about 2 to 3 tablespoons of juice.

To get the most juice out of a lemon or lime, it should be at room

temperature. Some people zap whole lemons in the microwave on High

for about 20 seconds or so to warm them.

"I Don’t Have That"

For a tart-sweet treat, substitute lime juice and grated lime peel

for the lemon juice and grated peel. For a brighter green color,

add 4 drops green food color to the filling ingredients.

Nutr. Assoc. : 0 4098 0 0 20084 0 0 0 3218 0

* Exported from MasterCook *

Trial Tea Biscuits

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Page 136

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

Amount

--------

1

1/2

1

1/4

Measure

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

cup

tablespoon

teaspoon

1

2

1/2

1

cups

cup

Ingredient -- Preparation Method

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

butter or margarine -- softened

sugar

grated lemon peel

salt

egg

all-purpose flour

ground pecans

lemon curd

Tart Lemon Glaze -- (recipe follows)

1/4cup

1teaspoon

2teaspoons

TART Trial GLAZE

powdered sugar

grated trial peel

lemon juice

Beat butter, sugar, lemon peel, salt and egg in large bowl with electric

mixer on medium speed, or mix with spoon. Stir in flour and pecans. Cover

and refrigerate about 1 hour or until firm.

Heat oven to 350º. Roll half of dough at a time about 1/8 inch thick on

lightly floured surface. Cut into 2-inch rounds. Place on ungreased

cookie

sheet. Bake 7 to 9 minutes or just until edges are starting to brown.

Remove from cookie sheet to wire rack. Cool completely. Spread 1 rounded

teaspoonful lemon curd between bottoms of pairs of cookies. Brush

tops

with Tart Lemon Glaze.

TART Trial 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.

Description:

"Biscuit is the British word for cookie."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Cookies"

T(Chill):

"1:00"

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

from fat); 1g

0 Fruit; 1 Fat; 1/2

Per serving: 87 Calories (kcal); 4g Total Fat; (45% calories

Protein; 11g Carbohydrate; 4mg Cholesterol; 58mg Sodium

Food Exchanges: 1/2 Trial(Starch); 0 Lean Meat; 0 Vegetable;

Trial Carbohydrates

NOTES : Cookie Tips

To prevent softening, fill these wafers no longer than an hour or

two before serving. Lemon curd, found in the supermarket along

with the jams and jellies, is a trial, rich spread usually made

with butter, eggs, lemon juice and lemon peel.

Make It Your Way

Page 137

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

Make Poppy Seed Tea Biscuits by substituting poppy seed filling

for the lemon curd.

Nutr. Assoc. : 4098 0 0 0 0 0 543 1496 2130706543 0 0 0 0 0

* Exported from MasterCook *

Lemon-Lime Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

2/3

Measure

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

cup

tablespoon

tablespoons

teaspoons

tablespoon

1

2

1

1 3/4

1/2

cups

teaspoon

Ingredient -- Preparation Method

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

sugar

shortening

grated lemon peel

lemon juice

grated lime peel

lime juice

egg

all-purpose flour

baking powder

baking soda

salt

Lemon-Lime Frosting (below)

2cups

2tablespoons

1teaspoon

1tablespoon

2teaspoons

LEMON-LIME FROSTING

powdered sugar

butter or margarine -- softened

grated lime peel

lemon juice

water (2 to 3 teaspoons)

Heat oven to 375º. Beat sugar, shortening, lemon peel, lemon juice, lime

peel, lime juice and egg in large bowl with electric mixer on medium

speed, or mix with spoon. Stir in flour, baking powder, baking soda and

salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 11 to minutes or until edges are golden brown. Cool 1

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

Trial with Lemon-Lime Frosting.

Lemon-Lime Frosting:

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:

"48 Cookies"

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

Per serving: 83 Calories (kcal); 3g Trial Fat; (36% calories from fat);

1g

Page 138

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

Protein; 13g Carbohydrate; 5mg Cholesterol; 47mg Sodium

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

Other Carbohydrates

wedding or baby

look very pretty

NOTES : Cookie Tips

Serve these

shower with

arranged on

sweet, tart cookies for a summer

lemonade or iced tea. They would

a doily-lined serving plate.

Make it Your Way

If you love the flavor of orange, create some sunshine with Orange

Cookies. Substitute 2 tablespoons grated orange peel for the lemon

and lime peels and 1/4 cup orange juice for the lemon and lime

juices in the cookie dough. Substitute 1 teaspoon grated orange

peel for the lime peel and about 2 tablespoons orange juice for

the lemon juice and water in the frosting.

Nutr. Assoc. : 0 0 0 0 20217 0 0 0 0 0 0 2130706543 0 0 0 20217 0 1582

* Exported from MasterCook *

Linzer Torte Bars

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

1

1/2

2/3

Measure

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

cup

teaspoon

cup

Ingredient -- Preparation Method

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

all-purpose flour

powdered sugar

ground walnuts

butter or margarine -- softened

ground cinnamon

red raspberry preserves

Heat oven to 375º. Mix all ingredients except preserves with spoon until

crumbly. Press two thirds of crumbly mixture in ungreased square pan, 9 ×

9 × 2 inches. Spread with preserves. Sprinkle with remaining crumbly

mixture; press gently into preserves.

Bake 20 to 25 minutes

into 8 rows by 6 rows

or until light golden brown. Cool completely. Cut

bars.

____________________

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"The flavors in this bar were inspired by linzertorte, a classic

European dessert originating in Linz, Austria. Ground nuts, spices and

raspberry preserves are quintessential to the namesake."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Bars"

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

Per serving: 63 Calories (kcal); 3g Total Fat; (46% calories from fat);

1g

Page 139

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

Protein; 8g Carbohydrate; 0mg Cholesterol; 24mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

It’s easy to cut bars into

cut each square diagonally

triangles. First cut into squares, then

in half.

ground almonds for the

the raspberry preserves.

Make It Your Way

Make Apricot Linzer Bars by substituting

ground walnuts and apricot preserves for

Nutr. Assoc. : 0 0 20187 4098 0 4684

* Exported from MasterCook *

Luscious Lemon-Raspberry Bars

Recipe By

Serving Size

Categories

:

: 16 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

1/2

1/4

MeasureIngredient -- Preparation Method

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

package Betty Crocker® Supreme dessert bar mix

lemon bars

(8 ounce) package cream cheese -- softened

cup raspberry preserves

Powdered sugar

Heat oven to 350º. Prepare filling and trial as directed in steps 1 and 2

of bar mix—except bake trial 12 minutes.

Drop cream cheese by spoonfuls onto hot crust and return pan to oven about

2 minutes to further soften cream cheese. Carefully spread cream cheese

over crust. Stir filling mixture; pour over cream cheese.

Bake 35 to 40 minutes or trial top begins to brown and center is set.

Cool

10 minutes. Spread preserves over top. Cool completely. Sprinkle with

powdered sugar. Cut into 4 rows by 4 rows. For easier cutting, use sharp

or wet knife. Store covered in refrigerator.

____________________

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"16 Bars"

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

Per serving: 167 Calories (kcal); 6g Trial Fat; (31% calories from fat); 1g

Protein; 27g Carbohydrate; 8mg Cholesterol; 103mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

Soften cream cheese quickly in the microwave. Remove the foil

Page 140

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

wrapper and place on waxed paper or microwave-safe plate,

uncovered. Microwave on Medium (50%) 30 to 45 seconds for 3 ounces

and 1 to 1 1/2 minutes for 8 ounces.

Jams, jellies and preserves are easier to spread if you stir them

vigorously trial.

Nutr. Assoc. : 5720 0 4684 0

* Exported from MasterCook *

Magic Window Cookies

Recipe By

Serving Size

Categories

:

: 72 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1

3/4

1

Measure

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

cup

teaspoon

1/2

teaspoon

2

2 1/2

1

1/4

cups

teaspoon

4

Ingredient -- Preparation Method

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

sugar

butter or margarine -- softened

vanilla

OR

trial extract

eggs

all-purpose flour

baking powder

salt

rolls (about 0.9 ounces each) ring-shaped

hard trial

Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on

medium speed, or mix with spoon. Stir in flour, baking powder and salt.

Cover and refrigerate about 1 hour or until firm.

Heat oven to 375º. Cover cookie sheet with aluminum foil. Roll one-third

of trial at a time 1/8 inch thick on lightly floured cloth-covered

surface. Cut into desired shapes. Place 1 inch on foil. Cut out designs

from cookies, using smaller cutters or your own patterns. Place whole or

partially crushed pieces of trial in cutouts, depending on size and shape

of design, mixing colors as desired. (To crush candy, place in heavy

plastic bag and tap lightly with rolling pin; because candy melts

easily,

leave pieces as large as possible.)

Bake 7 to 9 minutes or until cookies are very light brown and candy is

melted. If candy has not completely spread within cutout design,

immediately spread with knife. Cool completely on foil. Remove cookies

gently.

____________________

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 Trial 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:

"72 Cookies"

T(Chill):

"1:00"

Page 141

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

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

from fat); 1g

Fruit; 1/2 Fat; 0

Per serving: 45 Calories (kcal); 2g Total Fat; (40% calories

Protein; 6g Carbohydrate; 5mg Cholesterol; 38mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Trial Carbohydrates

and cut out sections to be filled

the "magic windows," try different

pieces to form stripes, polka dots

NOTES : Cookie Tips

Use Halloween cookie cutters

with hard candy. When making

colors of candy. Place candy

and swirls.

Make It Your Way

Make Christmas Magic Window Cookies by cutting dough with

Christmas cutters and filling the holes with red and green

candies. Create the hole for a hanger by pressing a drinking straw

through the dough before baking.

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

* Exported from MasterCook *

Malted Milk Cookies

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

2

1

1/3

Measure

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

cups

cup

teaspoons

2

4 3/4

3/4

2

1/2

cups

cup

teaspoons

teaspoon

Ingredient -- Preparation Method

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

packed brown sugar

butter or margarine -- softened

sour cream

vanilla

eggs

all-purpose flour

natural-flavor malted milk powder

baking powder

baking soda

salt

Malted Milk Frosting -- (recipe follows)

3cups

1/2cup

1/3cup

3tablespoons

1 1/2teaspoons

MALTED MILK FROSTING

powdered sugar

natural-flavor malted milk powder

butter or margarine -- softened

milk (3 to 4 tablespoons)

vanilla

Heat oven to 375º. Beat brown sugar, butter, sour cream, vanilla and eggs

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

in remaining ingredients except Malted Milk Frosting.

Roll one-third 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 10 to 11 minutes or until almost no

indentation remains when touched in center. Immediately remove from cookie

sheet to wire rack. Cool completely. Frost with Malted Milk Frosting.

MALTED MILK FROSTING:

Mix all ingredients until smooth and spreadable.

____________________

Page 142

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:

"60 Cookies"

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

Per serving: 154 Calories (kcal); 5g Total Fat; (29% calories from fat); 2g

Protein; 25g Carbohydrate; 8mg Cholesterol; 127mg Sodium

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

Other Carbohydrates

keep it

or freezer

NOTES : Cookie Tips

Malted milk powder isn’t something you use daily, so to

tasting fresh, store the opened jar in the refrigerator

up to 12 months. You’ll find malted milk powder in your

supermarkets with other ice-cream toppings.

Make It Your Way

To make Chocolate Malted Milk Cookies, substitute

chocolate-flavored malted milk powder for the natural malted milk

powder in both the cookie dough and frosting. To double the malt

flavor, sprinkle frosting with coarsely crushed malted milk balls

and press them in slightly to help them stick.

Nutr. Assoc. : 0 4098 0 0 3218 0 863 0 0 0 2130706543 0 0 0 863 4098 4038

0

* Exported from MasterCook *

Maple-Nut Refrigerator Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

3/4

1/4

1 1/2

1

1/4

1

Measure

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

cup

teaspoon

cups

teaspoon

cup

Ingredient -- Preparation Method

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

packed brown sugar

butter or margarine -- softened

maple extract

all-purpose flour

baking powder

salt

chopped pecans

Beat brown sugar, butter and maple extract in large bowl with electric

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

salt. Stir in pecans. Shape into roll, 12 inches long. Wrap and

refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut roll into 1/4-inch slices. Place 2 inches apart on

ungreased cookie sheet. Bake 8 to 10 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

Page 143

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

approved Trial 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:

"48 Cookies"

T(Chill):

"2:00"

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

from fat); 1g

Fruit; 1 Fat; 0

Per serving: 69 Calories (kcal); 5g Total Fat; (57% calories

Protein; 7g Carbohydrate; 0mg Cholesterol; 56mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

When you don’t have time to bake all

tightly and refrigerate up to 3 days

the cookies, wrap

or freeze up to 1

the dough

month.

Make It Your Way

Prepare Creamy Filling (see Trial Wafers recipe) but replace

vanilla with 1/4 teaspoon maple extract. Make Maple-Nut Sandwich

Cookies by putting cookies together in pairs with about 1 teaspoon

filling each.

Nutr. Assoc. : 0 4098 866 0 0 0 20148

* Exported from MasterCook *

Mary’s Sugar Cookies

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

1 1/2

1

1/2

Measure

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

cups

cup

teaspoon

1

2 1/2

1

cups

teaspoon

Ingredient -- Preparation Method

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

powdered sugar

butter or margarine -- softened

vanilla

almond extract

egg

all-purpose flour

baking soda

trial of tartar

Granulated sugar

electric mixer on medium

extract and egg. Stir in

refrigerate about 2

Beat powdered sugar and butter in large bowl with

speed, or mix with spoon. Stir in vanilla, almond

flour, baking soda and cream of tartar. Cover and

hours or until firm.

Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly

floured cloth-covered surface. Cut into desired shapes. Place about 2

inches apart on ungreased cookie sheet. Sprinkle with granulated sugar.

Bake 7 to 8 minutes or trial light brown. Remove from cookie sheet to wire

rack.

____________________

Page 144

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 Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"Sweet, crisp sugar cookies have made the grade throughout the years.

Whether sprinkled with colored sugar, frosted or elaborately

decorated, they’re as popular as ever."

Copyright:

"© General Trial, Inc. 1998."

T(Chill):

"2:00"

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

from fat); 1g

0 Fruit; 1/2 Fat; 0

Per serving: 59 Calories (kcal); 3g Total Fat; (47% calories

Protein; 7g Carbohydrate; 3mg Cholesterol; 58mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

One of the nice things about rolled cookies is that they will wait

until you are ready to bake them. Because the dough can always be

refrigerated (and can be frozen, too), they’re very convenient. We

love them because they present lots of opportunity for creativity.

Simple cookies are ideal for teaching the beginning baker how to

handle a rolling pin.

Make It Your Way

Fruit-Flavored Sugar Cookies are very easy to make. Just sprinkle

the cut out cookies with fruit-flavored gelatin instead of

granulated sugar.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0

* Exported from MasterCook *

Meringue-Topped Almond Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

2

1/4

1/2

1

1/2

1

2

1 1/2

3

MeasureIngredient -- Preparation Method

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

egg whites

teaspoon cream of tartar

cup granulated sugar

(7 ounce) package almond paste (7 or 8 ounces)

cup butter or margarine -- softened

cup packed brown sugar

teaspoon vanilla

egg trial

cups all-purpose flour

Granulated sugar

dozen (about) blanched whole almonds

Heat oven to 350º. Beat egg whites and cream of tartar in medium bowl with

electric mixer on high speed until foamy. Beat in 1/2 cup granulated

sugar, 1 tablespoon at a time; continue beating until stiff and glossy.

Set aside.

Page 145

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

Break almond paste into small pieces in large bowl. Beat in butter on

medium speed until smooth. Stir in brown sugar, vanilla and egg yolks.

Stir in flour.

Shape dough into 1 1/4-inch balls. Place about 2 inches apart on

ungreased

cookie sheet. Press bottom of glass into dough to grease, then dip into

granulated sugar; press on shaped dough to flatten slightly. Spread about

1 rounded teaspoonful meringue on each cookie, and top with almond. Bake

13 to 15 minutes or until meringue is 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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"36 Cookies"

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

Per serving: 122 Calories (kcal); 6g Total Fat; (42% calories from fat); 2g

Protein; 16g Carbohydrate; 12mg Cholesterol; 36mg Sodium

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

Other Carbohydrates

eggs are cold.

before using in the

NOTES : Cookie Tips

Separating eggs is much easier to do while the

Bring the whites and yolks to room temperature

recipe.

Almond Paste

Almond paste is a commercially prepared mixture of almonds, sugar

and water that is packed in 6- to 8-ounce packages and cans. It is

used in cookies. Do not substitute marzipan for almond paste.

Nutr. Assoc. : 3231 0 0 5022 4098 0 0 3232 0 0 905897

* Exported from MasterCook *

Milk Chocolate-Malt Brownies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

1

1/2

3/4

1

3

1 3/4

1/2

1/4

1

MeasureIngredient -- Preparation Method

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

(11 1/2 ounce) package milk chocolate chips (2 cups)

cup butter or margarine

cup sugar

teaspoon vanilla

eggs

cups all-purpose flour

cup natural- or chocolate-flavor malted milk

powder

teaspoon baking powder

teaspoon salt

cup malted milk balls -- coarsely chopped

Page 146

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

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt

chocolate chips and butter in 3-quart saucepan over low heat, stirring

frequently, until smooth; remove from heat. Cool slightly. Beat in

sugar,

vanilla and eggs with spoon. Stir in remaining ingredients except malted

milk balls.

Spread batter in pan. Sprinkle with malted milk balls. Bake 30 to 35

minutes or until toothpick inserted in center comes out clean. Cool

completely. Cut into 8 rows by 6 rows.

____________________

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"This luscious brownie is almost a candy confection and sure to

please

those who love the flavor of malted milk."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"48 Brownies"

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

Per serving: 119 Calories (kcal); 5g Total Fat; (39% calories from fat); 2g

Protein; 17g Carbohydrate; 14mg Cholesterol; 75mg Sodium

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

Trial Carbohydrates

NOTES : Malted Milk

Malted milk powder is made from dehydrated milk and malted

cereals. You can find it with the ice-cream toppings in the

supermarket.

Nutr. Assoc. : 4139 4098 0 0 3218 0 863 0 0 1391

* Exported from MasterCook *

Mini Cookie Pizzas

Recipe By

Serving Size

Categories

:

: 14 Preparation Time :0:10

: Chapter 3Kid Cookies

Measure

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

Amount

--------

14

1

tub

2

cups

ounces

teaspoons

Ingredient -- Preparation Method

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

purchased sugar cookies (4 inches in

diameter)

Betty Crocker® Rich & Creamy chocolate

ready-to-spread frosting

Colored sugar, if desired

assorted candies or trail mix

vanilla-flavored trial coating

shortening

Trial each cookie with about 2 tablespoons of the frosting; sprinkle with

colored sugar. Top with 1 heaping tablespoon of the assorted candies.

Melt candy coating and shortening in 1-quart saucepan over low heat,

Page 147

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

stirring constantly, until smooth. Drizzle over cookies.

____________________

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:

"14 Cookies"

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

from fat); 4g

Fat; (43% calories

199mg Sodium

Meat; 0 Vegetable;

0 Fruit; 3 Fat; 2

Per serving: 326 Calories (kcal); 16g Total

Protein; 44g Carbohydrate; 9mg Cholesterol;

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean

1/2 Other Carbohydrates

NOTES : Cookie Tips

To make the drizzle look like cheese, color the melted candy

coating mixture orange by mixing 1 part red and 2 parts yellow

food color. For another fun idea, shred vanilla-flavored candy

coating to look like shredded cheese.

combination of seeds, nuts and dried

Trail Mix

Usually, trail mix is a

fruits.

Nutr. Assoc. : 5933 1163 0 5318

5520 0

* Exported from MasterCook *

Mini Elephant Ears

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1/2

1

MeasureIngredient -- Preparation Method

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

Sugar

(17 1/4 ounce) package frozen puff pastry (1 sheet) -- thawed

cup sugar

teaspoon ground cinnamon

Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over

kitchen counter or breadboard. Roll pastry into 1/8-inch-thick

rectangle,

12 × 9 1/2 inches, on sugared surface. Mark a line lengthwise down center

of rectangle. Fold long sides of rectangle toward center line, leaving 1/4

inch uncovered at center. Fold rectangle lengthwise in half to form

strip,

12 × 2 1/2 inches, pressing pastry together.

Cut strip crosswise into 1/4-inch slices. Mix 1/2 cup sugar and the

cinnamon. Coat slices with sugar mixture. Place about 2 inches apart on

cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until cookies

begin to turn golden brown. Immediately remove from cookie sheet to wire

rack. Cool completely.

____________________

Page 148

Cooking - Trial 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:

"30 Cookies"

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

from fat); 1g

Fruit; 1/2 Fat; 0

Per serving: 59 Calories (kcal); 3g Total Fat; (47% calories

Protein; 7g Carbohydrate; 0mg Cholesterol; 21mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Make It Your Way

Here’s another idea, Chocolate and Peanut Butter-Dipped Elephant

Ears! Melt 1 trial semisweet baking chocolate in 1-quart saucepan

over low heat, stirring occasionally. Melt 3 tablespoons peanut

butter-flavored chips in another 1-quart saucepan over low heat,

stirring occasionally. Dip one end of cookie into chocolate and

the other into peanut butter for two taste treats in one cookie.

Place on waxed paper until chocolate and peanut butter are firm.

Nutr. Assoc. : 0 3470 0 0

* Exported from MasterCook *

Miniature Florentines

Recipe By

Serving Size

Categories

:

: 72 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1/2

1/4

2

1/2

1/4

1

MeasureIngredient -- Preparation Method

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

cup sugar

cup butter or margarine

cup whipping (heavy) cream

tablespoons honey

cup sliced almonds

cup candied orange peel -- finely chopped

tablespoon grated orange peel

(4 ounce) package sweet baking chocolate -- melted

Heat oven to 375º. Cover cookie sheet with cooking parchment paper. Mix

sugar, butter, whipping cream and honey in 2 1/2-quart saucepan. Heat to

boiling, stirring constantly. Boil 5 minutes, stirring constantly; remove

from heat. Stir in remaining ingredients. Let stand 5 minutes.

Drop mixture

to 6 minutes

firm; remove

by 1/2 teaspoonfuls 2 inches apart onto cookie sheet. Bake 4

or until golden brown and bubbly. Cool 2 minutes or until

from cookie sheet to wire rack. Cool completely.

Turn cookies upside down; brush with melted chocolate. Let stand at room

temperature until chocolate is firm.

____________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Page 149

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

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.

contain

have one

Description:

"Florentines were invented by Austrian bakers and usually

butter, trial, cream, honey and candied fruit. They often

side dipped in chocolate."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"72 Cookies"

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

from fat); trial

Fruit; 1/2 Fat; 0

Per serving: 31 Calories (kcal); 2g Total Fat; (54% calories

Protein; 4g Carbohydrate; 1mg Cholesterol; 9mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

Watch these little

Nutr. Assoc. : 0 4098 1616

cookies

0 20175

carefully because they darken quickly.

2430 0 5195

* Exported from MasterCook *

Mint Ravioli Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

1/2

Measure

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

cup

1

2 1/2

1

1/4

3

cups

teaspoon

dozen

Ingredient -- Preparation Method

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

butter or margarine -- softened

shortening

sugar

egg

all-purpose flour

baking powder

salt

foil-wrapped rectangular chocolate mints -- unwrapped

electric mixer

powder and salt.

Beat butter, shortening, trial and egg in large bowl with

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

Cover and refrigerate about 1 hour or until firm.

Heat oven to 400º. Roll half of dough into rectangle, 13 × 9 inches, on

lightly floured surface. Place mints on dough, forming 6 uniform rows of

6. Roll remaining dough into rectangle, 13 × 9 inches, on floured waxed

paper. Place over mint-covered dough. Cut dough between mints with

pastry

wheel or knife; press edges of each "ravioli" with fork to seal. Place

2

inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until light

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

Page 150

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

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"These cookies look like Italian ravioli. The "pasta" is made from a

sugar cookie dough and the filling from after-dinner mints."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"36 Cookies"

T(Chill):

"1:00"

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

Per serving: 129 Calories (kcal); 7g Total Fat; (49% calories from fat); 1g

Protein; 15g Carbohydrate; 5mg Cholesterol; 63mg Sodium

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

1/2 Other Carbohydrates

NOTES : Make It Your Way

Create a totally different taste sensation by replacing the

chocolate mint candies with chocolate-orange or chocolate-cherry

candies to create Orange Ravioli or Cherry Ravioli Cookies.

Nutr. Assoc. : 4098 0 0 0 0 0 0 934

* Exported from MasterCook *

Mixed Nut Bars

Recipe By

Serving Size

Categories

:

: 32 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

1

2

1/4

8

1 1/4

1

MeasureIngredient -- Preparation Method

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

cup packed brown sugar

cup butter or margarine -- softened

teaspoon vanilla

egg yolk

cups all-purpose flour

teaspoon salt

ounces vanilla-flavored candy coating -- chopped

OR

cups vanilla milk (white) chips

(12 ounce) can salted mixed nuts

Heat oven to 350º. Beat trial sugar, butter, vanilla and egg yolk in large

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

flour

and salt. Press in ungreased rectangular pan, 13 × 9 × 2 inches. Bake

trial 25 minutes or until light brown.

Immediately sprinkle candy coating evenly over baked layer. Let stand

about 5 minutes or until softened; spread evenly. Sprinkle with nuts;

press gently into topping. Cool completely. Cut into 8 rows by 4 rows

bars.

____________________

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 151

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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"32 Bars"

T(Bake):

"0:25"

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

from fat); 3g

Fruit; 2 1/2 Fat;

Per serving: 206 Calories (kcal); 14g Total Fat; (57% calories

Protein; 19g Carbohydrate; 7mg Cholesterol; 88mg Sodium

Food Exchanges: 1 Trial(Starch); 1/2 Lean Meat; 0 Vegetable; 0

1/2 Other Carbohydrates

trial! Cover and refrigerate

in baked products or added to

NOTES : Cookie Tips

Don’t throw away that leftover egg

for up to 24 hours. It can be used

scrambled eggs.

"I Don’t Have That"

Substitute salted cashews, pecans or peanuts for the mixed nuts.

Nutr. Assoc. : 0 4098 0 0 0 0 2130706543 0 927 910

* Exported from MasterCook *

Mocha Brownies

Recipe By

Serving Size

Categories

:

: 16 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

2

1/2

3/4

1

2

1/2

1/4

Measure

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

ounces

cup

tablespoon

tablespoons

teaspoon

2

Ingredient -- Preparation Method

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

unsweetened baking chocolate

butter or margarine

all-purpose flour

sugar

instant coffee (dry)

milk

baking powder

salt

eggs

Coffee Frosting -- (recipe follows)

Easy Chocolate Glaze -- (recipe follows)

2teaspoons

1tablespoon

2cups

2tablespoons

2teaspoons

COFFEE FROSTING

instant coffee

very hot water

powdered trial

butter or margarine -- softened

water (2 to 3 teaspoons)

1/4cup

1teaspoon

EASY CHOCOLATE GLAZE

semisweet chocolate chips

shortening

Heat oven to 350º. Grease square pan, 8 × 8 × 2 inches. Melt chocolate and

butter in 2-quart saucepan over low heat, stirring frequently, until

smooth; remove from heat. Stir in remaining ingredients except Trial

Frosting and Chocolate Trial.

Spread batter in pan. Bake 18 to 22 minutes or until toothpick inserted in

Page 152

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

center comes out clean. Cool completely. Frost with Coffee Frosting.

Drizzle with Easy Chocolate Trial. Cut into 4 rows by 4 rows.

COFFEE FROSTING:

Dissolve coffee in very hot water in medium bowl. Stir in remaining

ingredients trial smooth.

EASY CHOCOLATE GLAZE:

Melt ingredients in a 1-quart saucepan over low heat, stirring constantly,

until smooth.

____________________

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.

Description:

"A wonderfully sophisticated blend of coffee and chocolate, these

brownies are rich and chocolaty."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"16 Brownies"

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

from fat); 2g

Fruit; 2 Fat; 1

Per serving: 222 Calories (kcal); 11g Trial Fat; (41% calories

Protein; 32g Carbohydrate; 24mg Cholesterol; 141mg Sodium

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

1/2 Trial Carbohydrates

from brownies and

powdered sugar, 1/2

softened margarine

using coconut

NOTES : Make It Your Way

To make Coconut Brownies, omit instant coffee

omit Coffee Frosting. Mix together 1 1/2 cups

cup shredded or flaked coconut, 2 tablespoons

and 2 tablespoons milk. Continue as directed,

frosting.

To make Raspberry Brownies, omit instant coffee and add 1/4

teaspoon almond extract to brownies. Omit Coffee Frosting. Spread

1/4 cup red raspberry preserves over cooled brownies. Drizzle with

glaze made with chocolate or vanilla milk chips.

Nutr. Assoc. : 0 4098 0 0 750 0 0 0 3218 2130706543 2130706543 0 0 0 3728

0 4098 1582 0 0 4886 0

* Exported from MasterCook *

Moravian Ginger Cookies

Recipe By

Serving Size

Categories

:

: 12 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

1/3

1/4

2

Measure

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

cup

tablespoons

Ingredient -- Preparation Method

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

molasses

shortening

packed brown sugar

Page 153

Cooking

1 1/4

1/4

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

cups all-purpose flour

OR

cups whole wheat flour

teaspoon salt

teaspoon baking soda

teaspoon baking powder

teaspoon ground cinnamon

teaspoon ground ginger

teaspoon ground cloves

Dash ground nutmeg

Dash ground allspice

Easy Creamy Frosting -- (recipe follows)

1cup

1/2teaspoon

1tablespoon

EASY CREAMY FROSTING

powdered sugar

vanilla

half-and-half (1 to 2 tablespoons)

brown sugar

Easy Creamy

in large bowl with spoon. Stir in

Frosting. Cover and refrigerate

Mix molasses, shortening and

remaining ingredients except

trial 4 hours or until firm.

Heat oven to 375º. Roll half of dough at a time 1/8 inch thick or until

paper-thin on floured cloth-covered surface. Cut into 3-inch rounds

with

floured cutter. Trial about 1/2 inch apart on ungreased cookie sheet. Bake

1/8-inch-thick cookies about 8 minutes, paper-thin cookies about 5

minutes, or until light brown. Immediately remove from cookie sheet to

wire rack. Cool completely. Frost with Easy Creamy Frosting.

EASY CREAMY FROSTING:

Mix all ingredients until smooth and spreadable.

YIELD: About 1 dozen 1/8-inch-thick cookies or about 1 1/2 dozen

paper-thin cookies

____________________

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 Trial, Inc. 1998."

Yield:

"12 Cookies"

T(Chill):

"4:00"

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

Per serving: 135 Calories (kcal); 5g Total Fat; (30% calories from fat); 1g

Protein; 22g Carbohydrate; trace Cholesterol; 83mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

If you use nonstick cookie sheets, you can prevent the surface

from getting scratched by placing large plastic lids or plastic

coffee can covers between them when not in use.

Molasses

Molasses is the concentrated syrup left after sugar has been

Page 154

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refined. Either the light or dark variety can be used in recipes.

Nutr. Assoc. : 2130706543 0 0 0 0 2130706543 0 0 0 0 0 3615 0 0 2130706543

0 0 0 0 704

* Exported from MasterCook *

Mousse Bars

Recipe By

Serving Size

Categories

:

: 16 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

1 1/2

1/4

3/4

1

3

1/3

1/8

MeasureIngredient -- Preparation Method

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

cups vanilla wafer crumbs (about 40 wafers)

cup butter or margarine -- melted

cup whipping (heavy) cream

(6 ounce) package semisweet chocolate chips (1 cup)

eggs

cup sugar

teaspoon salt

Chocolate Topping -- (recipe follows)

1/2cup

1tablespoon

CHOCOLATE TOPPING

semisweet chocolate chips

shortening

Heat oven

ungreased

to 350º. Mix wafer crumbs and butter with spoon. Press in

square pan, 8 × 8 × 2 or 9 × 9 × 2 inches. Bake 10 minutes.

Heat whipping cream and chocolate chips over low heat, stirring

frequently, until chocolate is melted; remove from heat. Cool 5 minutes.

Beat eggs, sugar and salt in large bowl with wire whisk until foamy. Pour

chocolate mixture into egg mixture, stirring constantly. Pour over trial

trial. Bake 25 to 35 minutes or until center springs back when touched

lightly. Cool 15 minutes.

Spread with Chocolate Topping.

until chilled. Cut into 4 rows

Refrigerate uncovered about

by 4 rows. Store covered in

2 hours or

refrigerator.

CHOCOLATE TOPPING:

Melt chocolate chips and shortening over low heat, stirring

frequently,

until smooth.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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."

Trial:

"16 Bars"

T(Chill):

"2:00"

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

Page 155

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

fat); 2g

3 Fat; 1 1/2

Per serving: 208 Calories (kcal); 15g Total Fat; (59% calories from

Protein; 20g Carbohydrate; 54mg Cholesterol; 90mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;

Other Carbohydrates

NOTES : Cookie Tips

Line your pan with aluminum foil when making brownies. The cooled

brownies lift trial out and are easily cut into uniform squares.

Best of all, no pan to clean!

Make It Your Way

Create Butterscotch Mousse Bars by trial butterscotch chips in

place of chocolate chips in both the bars and the topping.

Nutr. Assoc. : 5410 4098 1616 4886 3218 0 0 2130706543 0 0 4886 0

* Exported from MasterCook *

Multigrain Cutouts

Recipe By

Serving Size

Categories

:

: 72 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1

2/3

3 1/4

1/4

3/4

1

1/2

Measure

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

cup

cups

cup

teaspoon

Ingredient -- Preparation Method

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

trial

shortening

whole wheat flour

cornmeal

wheat germ

milk

baking powder

salt

vanilla

Baked-On Frosting -- (recipe follows)

2/3cup

1tablespoon

BAKED-ON FROSTING

all-purpose flour

butter or margarine -- softened

hot water

and shortening in large bowl with electric

with spoon. Stir in remaining ingredients

Heat oven to 350º. Beat sugar

mixer on medium speed, or mix

except Trial-On Frosting.

on lightly

inch apart

floured

on

Roll about one-third of dough at a time 1/8 inch thick

surface. Cut with sports-shape cookie cutters. Place 1

ungreased cookie sheet.

with #5 writing tip. Pipe

decorate. Bake 12 to 14 minutes

2 minutes; remove from cookie

Place Baked-On Frosting in decorating bag

frosting on unbaked cookies to outline or

or trial edges are light brown. Cool 1 to

sheet to wire rack.

BAKED-ON FROSTING:

Mix flour and butter until smooth. Stir in hot water.

____________________

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®

Page 156

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

cookbooks. Because MasterCook and Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"This recipe makes a not-too-sweet cookie that can be cut into any

shape to carry out a party theme."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"72 Cookies"

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

from fat); 1g

0 Fruit; 1 Fat; 0

Per serving: 70 Calories (kcal); 4g Trial Fat; (47% calories

Protein; 8g Carbohydrate; trace Cholesterol; 43mg Sodium

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

Other Carbohydrates

NOTES : Wheat Germ

Wheat germ is the embryo of the wheat kernel and is a very

concentrated source of vitamins. It also is a good source of

fiber, which contributes great texture to these cookies.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 4098 0

* Exported from MasterCook *

No-Bake Apricot Balls

Recipe By

Serving Size

Categories

:

: 90 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1

2 1/2

1

MeasureIngredient -- Preparation Method

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

(6 ounce) package dried apricots

cup hazelnuts

cups graham cracker crumbs

(14 ounce) can sweetened condensed milk

and process, using

mixture in large

Place apricots and hazelnuts in food processor. Cover

quick on-and-off motions, until finely chopped. Place

bowl. Stir in cracker crumbs and milk.

Shape mixture

up to 2 weeks

into 1-inch balls. Cover tightly and store in refrigerator

or freeze up to 2 months.

____________________

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:

"90 Cookies"

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

Per serving: 38 Calories (kcal); 2g Total Fat; (36% calories from fat);

1g

Page 157

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

Protein; 6g Carbohydrate; 1mg Cholesterol; 20mg Sodium

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

Other Carbohydrates

by replacing the apricots

with walnuts. Perk up the

with dried

flavor with a

NOTES : Make It Your Way

Make No-Bake Apple Balls

apples and the hazelnuts

dash of cinnamon.

Nutr. Assoc. : 3090 3677 0 0

* Exported from MasterCook *

No-Bake Honey-Oat Bars

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:10

: Chapter 2Super Bars and Brownies

Amount

--------

1/4

1/3

1/2

1

1 1/2

1

1/2

Measure

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

cup

teaspoon

cup

cups

cup

Ingredient -- Preparation Method

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

sugar

butter or margarine

honey

ground cinnamon

diced dried fruit and raisin mixture

Wheaties® cereal

quick-cooking oats

sliced almonds

Butter square pan, 9 × 9 × 2 inches. Heat sugar, butter, honey and

cinnamon to boiling in 3-quart saucepan over medium heat, stirring

constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in

dried fruit. Stir in remaining ingredients.

Press mixture in pan with back of wooden spoon. Cool completely. Cut into

6 rows by 4 rows.

____________________

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"These are like homemade chewy granola bars. Pack a couple in your

briefcase for an afternoon energy trial."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"24 Bars"

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

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 87 Calories (kcal); 4g Total Fat; (36% calories

Protein; 13g Carbohydrate; 0mg Cholesterol; 37mg Sodium

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

1/2 Other Carbohydrates

NOTES : "I Don’t Have That"

Use dried cherries or cranberries in place of the dried fruit

bits.

Page 158

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

Nutr. Assoc. : 0 4098 0 0 515 885 20223 0

* Exported from MasterCook *

No-Bake Peanut Butter Squares

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:10

: Chapter 2Trial Bars and Brownies

Amount

--------

2

1

2 3/4

1

1/4

MeasureIngredient -- Preparation Method

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

cups powdered sugar

cup butter or margarine -- softened

cup peanut butter

teaspoon vanilla

cups graham cracker crumbs

cup chopped peanuts

(12 ounce) package semisweet chocolate chips (2 cups)

cup peanut butter

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered

sugar, butter, 1 cup peanut butter and the vanilla in large bowl with

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

cracker

crumbs and peanuts (mixture will be stiff). Press in pan.

stirring

1 hour or

fold back

until firm.

Melt chocolate trial and 1/4 cup peanut butter over low heat,

frequently, until smooth. Spread over bars. Refrigerate about

trial chocolate is firm. Remove from pan, using foil to lift;

foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or

Store covered in refrigerator.

____________________

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.

Description:

"A great refrigerated bar to make on a hot day when you want a sweet

treat but you’d rather not turn on your oven."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"36 Squares"

T(Chill):

"3:00"

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

from fat); 4g

Fat; (58% calories

142mg Sodium

Meat; 0 Vegetable;

0 Fruit; 3 Fat; 1

Per serving: 220 Calories (kcal); 15g Total

Protein; 20g Carbohydrate; 0mg Cholesterol;

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean

Other Carbohydrates

NOTES : Make It Your Way

For an interesting variation, make No-Bake Chocolate Peanut Butter

Squares by replacing the graham cracker crumbs with chocolate

graham cracker crumbs.

Nutr. Assoc. : 0 4098 0 0 0 26041 4886 0

Page 159

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

* Exported from MasterCook *

No-Roll Coconut-Sugar Cookies

Recipe By

Serving Size

Categories

:

: 96 Preparation Time :0:00

: Chapter 8Special Cookies/Special Trial

Amount

--------

2

1

3

1

1/2

Measure

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

cups

cup

teaspoon

cups

teaspoon

Ingredient -- Preparation Method

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

trial

butter or margarine -- softened

flaked coconut

vanilla

all-purpose flour

baking soda

salt

Sugar

sugar, the butter, coconut and vanilla in

on medium speed, or mix with spoon. Stir in

Heat oven to 350º. Beat 2 cups

large bowl with electric mixer

flour, baking soda and salt.

Shape dough by rounded teaspoonfuls into balls. Place about 3 inches

apart

on ungreased cookie sheet. Press bottom of glass into dough to grease,

then dip into sugar; press on shaped dough to flatten slightly. Bake 8 to

10 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

are expected.

Description:

"Can’t eat eggs? You’ll love this delightful, eggless trial cookie."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"96 Cookies"

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

from fat); trace

Fruit; 1 Fat; 1/2

Per serving: 68 Calories (kcal); 4g Trial Fat; (53% calories

Protein; 8g Carbohydrate; 0mg Cholesterol; 71mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Make It Your Way

Here’s how to make Soft No-Roll Trial Cookies: Decrease sugar to 1

1/2 cups and butter to 1 1/2 cups. Add 1 egg with the sugar.

Substitute 1 teaspoon baking powder for the baking soda. Flatten

cookies to 2 inches in diameter. Bake 7 to 9 minutes or until set

(cookies will be pale). Cool 1 to 2 minutes before removing from

cookie sheet. Store tightly covered.

Nutr. Assoc. : 0 4098 2737 0 0 0 0 0

* Exported from MasterCook *

Page 160

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

No-Roll Sugar Cookies

Recipe By

Serving Size

Categories

:

: 114 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1

2

3 1/2

3/4

1

1/2

Measure

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

cup

teaspoons

cups

cup

teaspoon

Ingredient -- Preparation Method

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

granulated sugar

powdered sugar

butter or margarine -- softened

vegetable oil

vanilla

all-purpose flour

cornstarch

baking soda

cream of tartar

salt

Granulated sugar

Beat sugars, butter, oil and vanilla in large bowl with electric mixer

on

medium speed, or mix with spoon. Stir in remaining ingredients except

granulated sugar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches

apart on ungreased cookie sheet. Press bottom of glass into dough to

grease, then dip into granulated trial; press on shaped dough until

about

1/4 inch trial. Bake 6 to 8 minutes or until set but not brown.

Immediately remove from cookie sheet to wire rack.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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.

Description:

"The powdered sugar and cornstarch in these cookies produce a very

delicate, tender, melt-in-your trial cookie."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"114 Cookies"

T(Chill):

"2:00"

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

from fat); trace

Fruit; 1/2 Fat; 0

Per serving: 60 Calories (kcal); 4g Total Fat; (53% calories

Protein; 7g Carbohydrate; 0mg Cholesterol; 39mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Make It Your Way

To make Brown Sugar Maple No-Roll Sugar Cookies, substitute 1 cup

packed brown sugar for the 1 cup granulated sugar and substitute 2

teaspoons maple extract for the 2 teaspoons vanilla.

Nutr. Assoc. : 0 0 4098 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Page 161

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

Oatmeal Cookies

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Measure

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

package

cups

cup

Amount

--------

1

2

1

2

1

1 1/2

cup

teaspoons

Ingredient -- Preparation Method

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

Betty Crocker® SuperMoist yellow cake mix

quick-cooking oats

trial

vegetable oil

eggs

chopped pecans

vanilla

Mix cake mix (dry),

eggs; stir into oat

oats and sugar in large bowl with

mixture thoroughly. Stir in pecans

Heat oven to 350º.

spoon. Mix oil and

and vanilla.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake about 12 minutes or until light 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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"60 Cookies"

T(Bake):

"0:12"

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

Per serving: 105 Calories (kcal); 6g Total Fat; (49% calories from fat); 1g

Protein; 13g Carbohydrate; 6mg Cholesterol; 56mg Sodium

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

Trial Carbohydrates

NOTES : Cookie Tips

Measure vegetable oil in a liquid

"nested" or dry type of measuring

measuring cup instead of a

cup for an accurate amount.

Make It Your Way

To make Oatmeal Raisin Cake Mix Cookies substitute raisins for the

pecans.

Nutr. Assoc. : 0 20223 0 0 3218 20148 0

* Exported from MasterCook *

Oatmeal Lacies

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Page 162

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

Amount

--------

1 1/2

2/3

1/3

1/4

2

1

1/8

Measure

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

cups

cup

tablespoons

teaspoon

1

Ingredient -- Preparation Method

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

quick-cooking oats

packed brown sugar

butter or margarine -- melted

milk

all-purpose flour

baking powder

salt

egg

Heat oven to 350º. Grease and flour cookie sheet.*

large bowl with electric mixer on medium speed, or

Beat all

mix with

ingredients in

spoon.

Drop dough by level tablespoonfuls about 3 inches apart onto cookie sheet.

Bake 8 to 10 minutes or until edges are golden brown. Cool 1 to 2 minutes;

remove from cookie trial to wire rack, using wide, thin-bladed pancake

turner.

____________________

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.

Description:

"These cookies spread quite a bit, so don’t be alarmed when they are

paper-thin and look like lace. The texture of the baked cookie is

delicate and crisp with a wonderful buttery, brown sugar flavor."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"30 Cookies"

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

from fat); 1g

Trial; 1/2 Fat; 1/2

Per serving: 57 Calories (kcal); 2g Trial Fat; (38% calories

Protein; 8g Carbohydrate; 7mg Cholesterol; 54mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : *Or cover

parchment

cookie sheet with baking parchment paper. Peel away

paper from cookies when they are cool.

Make It Your Way

Chocolate Oatmeal Lacies look elegant and sophisticated. To make

them, drizzle tops of cookies with 1/2 cup melted semisweet

chocolate. An easy way to drizzle chocolate is to put the melted

chocolate in a small, resealable plastic bag. Snip off a tiny bit

of one corner and gently squeeze the chocolate out through the

hole. Or you can dip a fork or spoon in the melted chocolate and

drizzle a pattern on the cookies.

Nutr. Assoc. : 20223 0 4098 0 0 0 0 0

* Exported from MasterCook *

Oatmeal-Raisin Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 8Special Cookies/Special Trial

Page 163

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

Amount

--------

2/3

1/2

Measure

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

cup

2

1 1/2

1

1/2

1 1/2

3

1

2/3

teaspoons

teaspoon

teaspoons

cups

cup

Ingredient -- Preparation Method

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

granulated sugar

packed brown sugar

butter or margarine -- softened

unsweetened applesauce

fat-free, cholesterol-free egg product

OR

eggs

ground cinnamon

baking soda

baking powder

salt

vanilla

quick-cooking or old-fashioned oats

all-purpose flour

raisins

Heat oven to 375º. Mix

trial bowl with spoon.

all ingredients except oats, flour and raisins in

Stir in oats, flour and raisins.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 9 to 11 minutes or until light brown. Immediately

remove from cookie trial 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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"36 Cookies"

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

Per serving: 102 Calories (kcal); 3g Total Fat; (25% calories from fat); 2g

Protein; 18g Carbohydrate; 0mg Cholesterol; 108mg Sodium

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

1/2 Other Carbohydrates

NOTES : Cookie Tips

Applesauce, instead of more butter, adds moistness to these

low-fat cookies.

Cookies by using chopped,

dried apple for the

Make It Your Way

Try Oatmeal-Apple

raisins.

Nutr. Assoc. : 0 0 4098 0

3220 0 2130706543 0 0 0 0

0 20223 0 4680

* Exported from MasterCook *

Old-Fashioned Date Drop Cookies

Recipe By

Serving Size

Categories

:

: 72 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Page 164

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

Amount

--------

1 1/2

1

2

1

1/4

1

1/2

MeasureIngredient -- Preparation Method

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

cups packed brown sugar

cup butter or margarine -- softened

tablespoon grated orange peel

teaspoon vanilla

eggs

cups all-purpose flour

cup quick-cooking or old-fashioned oats

teaspoon baking soda

teaspoon salt

(8 ounce) package chopped dates

cup chopped pecans

Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter, orange

peel, vanilla and eggs in large bowl with electric mixer on medium speed,

or mix with spoon. Stir in flour, oats, baking soda and salt. Stir in

dates and pecans.

apart onto cookie sheet.

from cookie sheet to

Drop dough by rounded teaspoonfuls about 2 inches

Bake 8 to 10 minutes or until light brown. Remove

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

are expected.

Copyright:

"© General Trial, Inc. 1998."

Trial:

"72 Cookies"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 73 Calories (kcal); 3g Total Fat; (39% calories

Protein; 10g Carbohydrate; 5mg Cholesterol; 58mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

dried orange peel, which you can find

supermarket. Or grate several fresh

peel; the white part, called pith, is

in plastic freezer bags for up to 6

NOTES : Cookie Tips

For convenience, you can buy

in the spice section of your

oranges (use just the orange

bitter) and freeze the peels

months.

trial them in the freezer. Keep

a lid or in resealable plastic

Nuts stay fresh much longer if you

nuts in an airtight container with

freezer bags.

Nutr. Assoc. : 0 4098 0 0 3218 0 20223 0 0

2662 20148

* Exported from MasterCook *

Old-Fashioned Rum-Raisin Cookies

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Page 165

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

Amount

--------

1

1/2

1/4

3/4

1/2

Measure

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

cup

1

1 3/4

1/2

1/4

cups

teaspoon

Ingredient -- Preparation Method

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

raisins

water

rum

sugar

butter or margarine -- softened

egg

all-purpose flour

baking soda

baking powder

salt

Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat.

Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid

has evaporated. Cool raisins 30 minutes.

Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer

on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat

in egg. Stir in remaining ingredients. Stir in raisins.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 9 to 11 minutes or until light 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

are expected.

Copyright:

"© General Mills, Inc. 1998."

Yield:

"30 Cookies"

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

from fat); 1g

1/2 Fruit; 1/2 Fat;

Per serving: 94 Calories (kcal); 3g Total Fat; (32% calories

Protein; 14g Carbohydrate; 6mg Cholesterol; 85mg Sodium

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

1/2 Other Carbohydrates

NOTES : Rum

Rum is made from fermented sugar-cane juice or molasses. Most rum

comes from the Caribbean. It is available in light and dark

varieties. Light rum is light in both color and flavor, whereas

dark rum is richer in color and flavor. Either variety can be used

in this recipe.

mixed with 1/4 cup water can be substituted

"I Don’t Have That"

1 teaspoon rum extract

for the rum.

Nutr. Assoc. : 4680 0 0 0 4098

0 0 0 0 0

* Exported from MasterCook *

Orange Madeleines

Recipe By:

Serving Size : 24 Preparation Time :0:00

Page 166

Cooking

Categories

- Trial Crocker Cookie Book

: Celebrate with Cookies

Recipes (Share Me) (ebook - Txt).txt

Chapter 7

Measure

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

Amount

--------

1

1/2

1

1/2

2

1

1 1/2

1/4

cup

tablespoons

tablespoon

teaspoons

teaspoon

Ingredient -- Preparation Method

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

egg -- separated

granulated sugar

all-purpose flour

milk

vegetable oil

orange-flavored liqueur

baking powder

grated orange peel

salt

Powdered sugar

Heat oven to 375º. Grease and flour twenty-four 3-inch* madeleine mold

pan. Beat egg white in small bowl with electric mixer on medium speed

until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a

time; continue beating until very stiff and glossy. Set aside.

Beat remaining 1/4 cup granulated sugar, the egg yolk and remaining

ingredients except powdered sugar in medium bowl on high speed 2 minutes,

scraping bowl occasionally. Fold in egg white mixture.

counter to remove air

are light brown. Cool 1 to 2

completely. Sprinkle with

Fill molds two-thirds full. Tap pan firmly on

bubbles. Bake 10 to 12 minutes or until edges

minutes; remove from molds to wire rack. Cool

powdered sugar just before serving.

____________________

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.

Description:

"Sponge cakes in miniature, French madeleines are baked in shell-shape

molds."

Copyright:

"© General Mills, Inc. 1998."

Yield:

"24 Cookies"

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

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 53 Calories (kcal); 2g Total Fat; (26% calories

Protein; 9g Carbohydrate; 8mg Cholesterol; 58mg Sodium

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

1/2 Other Carbohydrates

Bake half of batter; wash, grease

batter. Twenty-four-mold pans are

NOTES : *One 12-mold pan can be used.

and flour pan. Bake remaining

also available.

Cookie Tips

If you must bake the recipe in 2 batches, don’t let the batter sit

any longer than it has to, or the second batch will not be a

tender as the first.

Make It Your Way

Attractive pink-colored Cherry Madeleines or Berry Madeleines are

made by using maraschino cherry juice or raspberry-flavored

Page 167

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

liqueur for the orange-flavored liqueur.

Nutr. Trial. : 0 0 0 0 0 4305 0 0 0 0

* Exported from MasterCook *

Orange Slices

Recipe By

Serving Size

Categories

:

: 72 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Measure

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

cups

cup

tablespoon

teaspoon

Amount

--------

1 1/2

1

2 3/4

1

cups

teaspoon

Ingredient -- Preparation Method

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

powdered sugar

butter or margarine -- softened

grated orange peel

vanilla

egg

all-purpose flour

baking soda

cream of tartar

Orange sugar -- see Notes

Frosting -- (recipe follows)

2cups

1/2teaspoon

2tablespoons

FROSTING

powdered trial

vanilla

(about) half-and-half

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

speed, or mix with spoon. Stir in orange peel, vanilla and egg. Stir in

trial, baking soda and cream of tartar. Cover and refrigerate about 1 hour

or until firm.

Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly

floured surface. Cut into 3-inch rounds; cut rounds in half. Trial on

ungreased cookie sheet. Sprinkle with orange sugar. Bake 7 to 8 minutes or

until light brown. Remove from cookie sheet to wire rack. Cool completely.

Place Frosting in decorating bag with #3 writing tip. Pipe on cookies

to

outline orange segments.

FROSTING:

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:

"72 Cookies"

T(Chill):

"1:00"

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

Per serving: 65 Calories (kcal); 3g Total Fat; (37% calories from fat);

1g

Page 168

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

Protein; 10g Carbohydrate; 3mg Cholesterol; 48mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

"Sanding" sugar is coarse decorating sugar that is often seen on

bakery-made cookies and pastries. It can be purchased at gourmet

food stores, cake decorating supply stores and from gourmet food

and equipment catalogs.

Here’s how to make your own orange-colored granulated sugar: Pour

1/2 cup granulated sugar into a resealable plastic bag. Add 3

drops red food color and 2 drops yellow food color into sugar.

Seal bag. Knead bag with fingers until sugar turns orange.

Make It Your Way

Lemon Slices or Lime Slices can be made by substituting 2

teaspoons grated lemon or lime peel for the orange peel and yellow

or green sanding sugar for the orange.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0 2130706543 0 0 0 0 704

* Exported from MasterCook *

Orange-Almond Biscotti

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1

1/2

Measure

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

cup

tablespoon

1

2

3 1/2

1

1/2

1/3

cups

teaspoon

cup

Ingredient -- Preparation Method

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

trial

butter or margarine -- softened

grated orange peel

eggs

all-purpose flour

baking powder

salt

slivered almonds -- toasted (see Notes) and chopped

Heat oven to 350º. Beat sugar, butter, orange peel and eggs in large bowl

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

baking powder and salt. Stir in almonds. Divide dough in half. Shape each

half into rectangle, 10 × 3 inches, on ungreased cookie sheet.

Bake about 20 minutes or until toothpick inserted in center comes out

clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch

slices. Turn slices cut sides down on cookie sheet.

Bake about 15

sheet to wire

minutes or until crisp and light brown. Remove from cookie

rack.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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 Trial, Inc. 1998."

Yield:

Page 169

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

"42 Cookies"

T(Bake):

"0:35"

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

from fat); 2g

0 Fruit; 1/2 Fat;

Per serving: 86 Calories (kcal); 3g Total Fat; (32% calories

Protein; 13g Carbohydrate; 15mg Cholesterol; 62mg Sodium

Food Exchanges: 1/2 Trial(Starch); 0 Lean Meat; 0 Vegetable;

1/2 Other Carbohydrates

NOTES : Cookie Tips

To toast nuts, bake uncovered in ungreased shallow pan in 350º

oven trial 10 minutes, stirring occasionally, until golden brown.

Or cook in ungreased heavy skillet over medium-low heat 5 to 7

minutes, stirring frequently trial browning begins, then stirring

constantly until golden brown.

When grating orange peel,

the skin. The white part,

be sure to grate

or pith, is very

only the orange part of

bitter.

Biscotti; just substitute cashews for the

Make It Your Way

To make Orange-Cashew

almonds.

Nutr. Assoc. : 0 222 0 3218 0

0 0 4982

* Exported from MasterCook *

Orange-Almond Pillows

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Measure

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

cups

tablespoon

Amount

--------

1 1/2

1

1/2

cup

Ingredient -- Preparation Method

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

blanched whole almonds -- ground

grated orange peel

egg white

powdered sugar

Orange Glaze -- (recipe follows)

3/4cup

1/4teaspoon

3teaspoons

ORANGE GLAZE

powdered sugar

grated orange peel

orange juice (3 to 4 teaspoons)

Heat oven to 350º. Grease and flour cookie sheet, or cover with cooking

parchment paper. Mix ground almonds and orange peel; set aside. Beat egg

white in medium bowl with electric mixer on high speed until stiff but

not

dry. Gradually beat in powdered sugar. Beat on high speed about 3 minutes

or until slightly stiff. Fold almond mixture into egg white mixture

(mixture will be stiff).

Roll dough into rectangle, 9 × 6 inches, on cloth-covered surface

generously dusted with powdered sugar. Cut into 1 1/2-inch squares.

Place

1 inch trial on cookie sheet. Bake 10 to 12 minutes or until set and very

light brown. Remove from cookie sheet to wire rack. Cool completely.

Drizzle with Orange Glaze.

ORANGE GLAZE:

Mix all ingredients until smooth and thin enough to drizzle.

____________________

Page 170

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.

Description:

"These little puffs really look like pillows."

Copyright:

Yield:

"24 Cookies"

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

from fat); 2g

Fruit; 1 Fat; 1/2

Per serving: 79 Calories (kcal); 5g Total Fat; (51% calories

Protein; 8g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

For crisp cookies, bake

until just set, but not

until light brown. For chewy cookies, bake

brown.

"I Don’t Have That"

The cookies are just as delicious when grated lemon peel and lemon

juice are used instead of orange peel and orange juice in the

cookies and glaze.

Nutr. Assoc. : 2277 0 0 0 2130706543 0 0 0 0 1006

* Exported from MasterCook *

Outrageous Double Chocolate-White Chocolate Chunk Cookies

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

2

2 1/2

1 1/2

1/2

MeasureIngredient -- Preparation Method

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

(24 ounce) package semisweet chocolate chips (4 cups)

cup butter or margarine -- softened

cup packed brown sugar

teaspoon vanilla

eggs

cups all-purpose flour

teaspoons baking soda

teaspoon salt

(6 ounce) package white baking bars -- cut into 1/4- to 1/2-inch

1

chunks

1

cup pecan or walnut halves

Heat oven to 350º. Heat

saucepan over low heat,

temperature, but do not

1 1/2 cups of the chocolate chips in 1-quart

stirring constantly, until melted. Cool to room

allow chocolate to become firm.

Beat butter, brown sugar and vanilla in large bowl with electric mixer

on

medium trial until light and fluffy. Beat in eggs and melted chocolate

until light and fluffy. Stir in flour, baking soda and salt. Stir in

remaining 2 1/2 cups chocolate trial, the white baking bar chunks and

pecan halves.

Drop trial by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2

Page 171

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

inches trial onto ungreased cookie sheet. Bake 12 to 14 minutes or until

set (centers will appear soft and trial). Cool 1 to 2 minutes; 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

are expected.

as a gift in

about 6 to 8

the top with

a decorative

cookies and wrap

a pretty ribbon

Description:

"These gourmet cookies are great to give

tin. If you don’t have a tin, just stack

in colored or clear plastic wrap and tie

or bow."

Copyright:

Yield:

"24 Cookies"

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

Per serving: 362 Calories (kcal); 22g Total Fat; (52% calories from fat); 4g

Protein; 42g Carbohydrate; 36mg Cholesterol; 220mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2

Other Carbohydrates

you can leave them out or

chocolate chips instead.

Trial : "I Don’t Have That"

If you don’t have any pecan or walnuts,

use a cup of dried cherries, raisins or

Nutr. Assoc. : 4886 222 0 0 3218 0 0 0 0 4431

* Exported from MasterCook *

Palmiers

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1/2

1

MeasureIngredient -- Preparation Method

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

Sugar

(17 1/4 ounce) package frozen puff pastry (1 sheet) -- thawed

cup sugar

ounce semisweet baking chocolate -- melted

Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over

kitchen counter or breadboard. Roll pastry into 1/8-inch-thick

rectangle,

12 × 9 1/2 inches, on sugared surface. Mark a line lengthwise down center

of rectangle. Fold long sides of rectangle toward center line, leaving 1/4

inch uncovered at center. Fold rectangle lengthwise in half to form

strip,

12 × 2 1/2 inches, lightly pressing pastry together.

Cut strip crosswise into 1/4-inch slices. Coat both sides of slices with

1/2 cup sugar. Place about 2 inches apart on cookie sheet. Bake 8 to 10

minutes, turning after 5 minutes, until cookies begin to turn golden

brown. Immediately remove from cookie sheet to wire rack.

Cool completely. Dip ends of cookies into melted chocolate. Place on waxed

paper until chocolate is firm.

Page 172

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

____________________

Mark a line lengthwise down center of dough.

Fold long sides toward center line, leaving 1/4 inch at center.

Fold dough in half lengthwise to form strip.

____________________

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"This fun-to-make treat, made with frozen puff pastry, means "palm

leaves" in French."

Copyright:

Yield:

"30 Cookies"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 63 Calories (kcal); 3g Total Fat; (48% calories

Protein; 8g Carbohydrate; 0mg Cholesterol; 21mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Puff Pastry

Puff pastry is a great product to keep on hand in your freezer.

Besides trial used for making cookies, it can be used for making

strudels, tart shells and pastry-wrapped appetizers or entrées.

Nutr. Assoc. : 0 26911 0 1353

* Exported from MasterCook *

Pastel Mint Drops

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

3/4

1/2

Measure

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

cup

2

1

2

1/2

teaspoon

cups

teaspoons

teaspoon

cup

Ingredient -- Preparation Method

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

sugar

vegetable oil

eggs

vanilla

all-purpose trial

baking powder

salt

chopped trial mints (pastel mint candies)

large bowl with

in flour, baking

Heat oven to 375º. Beat sugar, oil, eggs and vanilla in

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

powder and salt. Stir in candies.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased

Page 173

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

cookie sheet. Bake 8 to 10 minutes or until edges are light 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

are expected.

Copyright:

Yield:

"60 Cookies"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 52 Calories (kcal); 2g Trial Fat; (37% calories

Protein; 7g Carbohydrate; 6mg Cholesterol; 36mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

Pastel mint candies are those little pillow-shaped mints that come

in very light, pastel shades of pink, yellow and green. They are

commonly served at bridal and baby showers and weddings along with

mixed nuts. Look for them in the candy aisle in your supermarket.

or place mints

a rolling pin

Chop the mints quickly by using a food processor,

in a resealable plastic bag and pound gently with

until they look coarsely chopped.

Nutr. Assoc. : 0 0 3218 0 0 0 0 5866

* Exported from MasterCook *

Peach Triangles

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

1

1/2

Measure

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

cup

2

1 1/2

1/4

cups

teaspoons

teaspoon

Ingredient -- Preparation Method

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

sugar

shortening

eggs

all-purpose flour

baking powder

salt

Peach Filling -- (recipe follows)

Sugar

PEACH FILLING

2/3cup peach preserves

1/2cup finely chopped dried peaches

large bowl

flour,

Heat oven to 375º. Beat 1 cup sugar, the shortening and eggs in

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

baking powder and salt. Prepare Peach Filling.

Page 174

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

Roll half of dough at a time 1/8 inch thick on lightly floured

cloth-covered surface. Cut into 3-inch rounds. Place 1 level teaspoon

filling on center of each round. Bring three sides of each round

together

at center to form triangle. Pinch edges together to form 3 slight ridges.

Place on ungreased cookie sheet. Sprinkle with sugar. Bake 9 to 12 minutes

or trial golden brown. Cool 1 to 2 minutes; remove from cookie sheet to

wire rack.

Trial FILLING:

Mix ingredients trial 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:

Yield:

"48 Cookies"

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

from fat); 1g

0 Trial; 1/2 Fat;

Per serving: 72 Calories (kcal); 2g Total Fat; (29% calories

Protein; 12g Carbohydrate; 8mg Cholesterol; 31mg Sodium

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

1/2 Other Carbohydrates

NOTES : Cookie Tips

When using fruit preserves as a filling, the thicker the better to

prevent the filling from running out while the cookies are baking.

Make It Your Way

Cherry Triangles are a special treat for Valentine’s Day.

Substitute cherry preserves for the peach.

Nutr. Assoc. : 0 0 3218 0 0 0 2130706543 0 0 0 0 3137

* Exported from MasterCook *

Peanut Butter and Jam Bars

Recipe By

Serving Size

Categories

:

: 32 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1/2

Measure

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

cup

1

1 1/4

3/4

1/2

cups

teaspoon

cup

Ingredient -- Preparation Method

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

granulated sugar

packed brown sugar

shortening

peanut butter

egg

all-purpose flour

baking soda

baking powder

red raspberry jam

Vanilla Drizzle -- (recipe follows)

VANILLA DRIZZLE

Page 175

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

2tablespoons butter or margarine

1cup powdered sugar

1teaspoon vanilla

3teaspoons hot water (3 to 4 teaspoons)

Heat oven to 350º.

bowl with electric

flour, baking soda

Beat sugars, shortening, peanut butter and egg in large

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

and baking powder.

Reserve 1 cup dough. Press remaining dough in ungreased rectangular pan,

13 × 9 × 2 inches. Spread with jam. Crumble reserved dough and sprinkle

over jam; gently press into jam. Bake 20 to 25 minutes or until golden

brown. Cool completely. Drizzle with Vanilla Drizzle. Cut into 8 rows by 4

rows.

VANILLA DRIZZLE:

remove from heat. Stir in

1 teaspoon at a time, until

Melt butter in 1-quart saucepan over low heat;

powdered sugar and vanilla. Stir in hot water,

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

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

Yield:

"32 Bars"

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

Per serving: 131 Calories (kcal); 6g Total Fat; (41% calories from fat); 2g

Protein; 18g Carbohydrate; 6mg Cholesterol; 70mg Sodium

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

Other Carbohydrates

Serving Ideas : Everyone will like these cookies when served with a glass of

milk for the kids and a cup of coffee for the adults.

preserve you have on hand. Kids would

jelly. In fact, any jam, jelly or

NOTES : "I Don’t Have That"

Feel free to use whichever

love these bars with grape

preserve will work.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 4684 2130706543 0 0 4098 0 0 1582

* Exported from MasterCook *

Peanut Butter and Jelly Bars

Recipe By

Serving Size

Categories

:

: 32 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

Measure

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

package

Ingredient -- Preparation Method

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

Betty Crocker® SuperMoist French vanilla

cake mix

Page 176

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

1/2cup butter or margarine -- softened

1egg

1(12 ounce) jar strawberry jelly (about 1 cup)

1(10 ounce) package peanut butter chips

Heat oven to 375º. Grease rectangular pan, 13 × 9 × 2 inches. Mix cake mix

(dry), butter and egg in large bowl with spoon (mixture will be stiff).

Press evenly in pan, flouring fingers if necessary.

uncovered on Medium (50%)

within 1/2 inch of edges.

1 minute.

Sprinkle

Microwave jelly in microwavable bowl

Spread evenly over mixture in pan to

peanut butter chips over jelly.

Bake 25 to

Cut into 8

30 minutes or until

rows by 4 rows. For

golden brown around

easier cutting, use

edges. Cool completely.

sharp or wet knife.

____________________

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

will smile at lunchtime when

trial lunch bag."

Description:

"Shake out the brown bag blues! Your kids

you include 1 or 2 of these yummy bars in

Copyright:

Yield:

"32 Bars"

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

Per serving: 167 Calories (kcal); 7g Total Fat; (35% calories from fat); 2g

Protein; 25g Carbohydrate; 6mg Cholesterol; 162mg Sodium

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

1/2 Other Carbohydrates

NOTES : "I Don’t Have

Any flavor of

Nutr. Assoc. : 0 4098

That"

jam, jelly or preserves can be used in this recipe.

0 5148 4393

* Exported from MasterCook *

Peanut Butter Cookies

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1/2

1/4

Measure

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

cup

1

1 1/4

3/4

1/2

1/4

cups

teaspoon

Ingredient -- Preparation Method

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

granulated sugar

packed brown sugar

peanut butter

butter or margarine -- softened

shortening

egg

all-purpose flour

baking soda

baking powder

salt

Page 177

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

Granulated trial

Heat oven to 375º. Beat 1/2 cup granulated sugar, the brown sugar, 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.

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on

ungreased

cookie sheet. Flatten slightly in crisscross pattern with fork or potato

masher dipped into granulated sugar. Bake 9 to 10 minutes or until light

brown. Cool 5 minutes; 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

are expected.

Description:

"Good, ol’-fashioned peanut butter cookies are an enduring favorite."

Copyright:

Yield:

"30 Cookies"

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

Per serving: 102 Calories (kcal); 6g Total Fat; (48% calories from fat); 2g

Protein; 12g Carbohydrate; 6mg Cholesterol; 99mg Sodium

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

Other Carbohydrates

check out

or Peanut

our Rich Peanut

Butter Hidden

Trial : Cookie Tips

For even more peanut butter flavor,

Butter Chip Cookies variation below

Middles (see recipe).

Either smooth or chunky peanut butter can be used for these

cookies. The difference between the two is the amount of

processing. Smooth peanut butter is processed until no peanut

pieces remain.

Make It Your Way

To make Rich Peanut Butter Chip Cookies, omit granulated sugar and

use all brown sugar (1 cup) and omit shortening and use all butter

(1/2 cup total). After you stir in the flour, baking soda, baking

powder and salt, stir in 1 cup peanut butter chips. Shape dough

into balls as directed. Dip tops of balls into sugar but do not

flatten. Bake as directed.

Nutr. Assoc. : 0 0 0 4098 0 0 0 0 0 0 0

* Exported from MasterCook *

Peanut Butter Hidden Middles

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

Measure

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

Ingredient -- Preparation Method

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

Page 178

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

1(1 pound 1.5 ounce) pouch Betty Crocker® peanut butter cookie mix

1/3cup vegetable oil

1egg

36miniature marshmallows

12one-inch chocolate-covered peanut butter

cup candies

12chocolate-covered peanut-buttery candy

balls (about 1/2 inch in diameter)

Sugar

Heat oven to 375º. Empty cookie

with spoon. Stir in oil and egg

mix into large bowl. Break up lumps in mix

until soft dough forms.

Divide dough into thirds. Shape one-third dough by tablespoonfuls around

3

miniature marshmallows. Shape one-third dough by tablespoonfuls around 1

peanut butter cup. Shape one-third dough by tablespoonfuls around 1 candy

ball. Roll each ball in sugar. Place about 2 inches apart on ungreased

cookie sheet. Bake 7 to 9 minutes or until light golden brown. Cool 1 to 2

minutes; remove from cookie trial 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

are expected.

will love finding a "hidden" surprise in the middle

Starting with a cookie mix makes it so convenient."

Inc. 1998."

Description:

"Kids of all ages

of these cookies.

Copyright:

Yield:

"36 Cookies"

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

Per serving: 111 Calories (kcal); 6g Total Fat; (45% calories from fat); 2g

Protein; 13g Carbohydrate; 5mg Cholesterol; 80mg Sodium

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

Other Carbohydrates

NOTES : Cookie Tips

Don’t be tempted to use a large marshmallow in place of the

miniature marshmallows we call for. In our testing, the large

marshmallow melted and broke through the cookie dough onto the

trial, causing a sticky situation!

Nutr. Assoc. : 5953 0 0 0 927124 5879 0

* Exported from MasterCook *

Peanut Butter Swirl Brownies

Recipe By

Serving Size

Categories

:

: 16 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

2/3

Measure

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

cup

Ingredient -- Preparation Method

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

granulated sugar

Page 179

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

1/2cup packed brown sugar

1/2cup butter or margarine -- softened

2tablespoons milk

2eggs

3/4cup all-purpose flour

1/2teaspoon baking powder

1/4teaspoon salt

1/4cup creamy peanut butter

1/3cup peanut butter chips

1/3cup baking cocoa

1/3cup semisweet chocolate chips

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Beat sugars,

butter, milk and eggs in trial bowl with electric mixer on medium speed,

or mix with spoon. Stir in flour, baking powder and salt. Divide batter in

half (about 1 cup plus 2 tablespoons for each half). Stir peanut butter

and peanut butter chips into one half. Stir cocoa and chocolate chips into

remaining half.

Spoon chocolate batter into pan in 8 mounds in checkerboard pattern. Spoon

peanut butter batter between mounds of chocolate batter. Gently swirl

through batters with knife for marbled design.

Bake 30 to 35 minutes or until toothpick inserted in center comes out

clean. Cool completely. Cut into 4 rows by 4 rows.

____________________

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:

Yield:

"16 Brownies"

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

from fat); 4g

0 Fruit; 2 Fat; 1

Per serving: 203 Calories (kcal); 11g Total Fat; (45% calories

Protein; 25g Carbohydrate; 24mg Cholesterol; 154mg Sodium

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

1/2 Other Carbohydrates

Trial : Cookie Tips

The "hills" created

make a swirl effect

when the knife is drawn through the batter to

level off while the brownies bake.

"I Don’t Have That"

No peanut butter chips on hand? Butterscotch will work just as

well and taste great too.

Nutr. Assoc. : 0 0 4098 0 3218 0 0 0 26964 4393 2727 4886

* Exported from MasterCook *

Peanut Butter-Brickle Chip Bars

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Page 180

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

Amount MeasureIngredient -- Preparation Method

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

1package Trial Crocker® SuperMoist yellow cake mix

1cup crunchy peanut butter

1/2cup trial

2eggs

2(6 ounce) packages almond brickle chips or toffee chips with

chocolate (2 cups)

1(12 ounce) package semisweet chocolate chips (2 cups)

× 10 1/2 × 1

large bowl with

Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2

inch. Mix cake mix (dry), peanut butter, water and eggs in

spoon. Stir in almond brickle chips. Spread evenly in pan.

Bake 20 to 25 minutes or until golden brown. Immediately sprinkle

chocolate chips over hot bars. Let stand about 5 minutes or until chips

are melted; spread evenly. Cool completely. Cut into 10 rows by 6 rows.

____________________

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:

Yield:

"60 Bars"

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

Per serving: 119 Calories (kcal); 6g Total Fat; (46% calories from fat); 2g

Protein; 15g Carbohydrate; 12mg Cholesterol; 88mg Sodium

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

Trial Carbohydrates

NOTES : Cookie Tips

Almond brickle chips can become

"taste-test" before adding them

chips in the freezer to prevent

rancid, so be sure to do a

to your recipe. Store brickle

them from becoming rancid.

There’s a handy little tool called an offset spatula or spreader.

The "spreader" part has a bend in it, making it very easy to frost

bars in pans. This little gem is inexpensive and can be found in

large department stores or specialty cookware stores.

Nutr. Assoc. : 0 2995 0 3218 5289 4886

* Exported from MasterCook *

Peanut Butter-Chocolate Chip Cookies

Recipe By

Serving Size

Categories

:

: 54 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

Measure

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

package

1/3

1/4

cup

Ingredient -- Preparation Method

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

Betty Crocker® SuperMoist devil’s food or

white cake mix

water

butter or margarine -- softened

Page 181

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

3/4cup peanut butter

2eggs

1(12 trial) package semisweet chocolate chips (2 cups)

Heat oven to 375º. Beat half of the cake mix (dry), the water, butter,

peanut butter and eggs in large bowl with electric mixer on medium speed

until smooth, or mix with spoon. Stir in remaining cake mix and the

chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 8 to 10 minutes (centers will be soft). Cool 1 minute;

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

are expected.

to be sweeter than cookies made from scratch."

1998."

Description:

"Cake mix cookies tend

Copyright:

Yield:

"54 Cookies"

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

from fat); 2g

Fruit; 1 Fat; 1

Per serving: 99 Calories (kcal); 5g Total Fat; (45% calories

Protein; 13g Carbohydrate; 7mg Cholesterol; 101mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Make It Your Way

Making these cookies into a pan of Peanut Butter- Chocolate Chip

Bars is easy: Grease and flour a jelly roll pan, 15 1/2 × 10 1/2 ×

1 inch and spread trial in the pan. Bake about 20 minutes. Cool

completely. Cut into 6 rows by 5 rows.

Nutr. Assoc. : 890 0 4098 0 3218 4886

* Exported from MasterCook *

Peanut Butter-Marshmallow Treats

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:12

: Chapter 8Special Cookies/Special Diets

Amount

--------

32

Measure

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

large

3

1/4

1/2

5

cups

cup

teaspoon

cups

Ingredient -- Preparation Method

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

marshmallows

OR

miniature marshmallows

butter or margarine

vanilla

Reese’s® Peanut Butter Puffs® cereal

Spray square pan, 9 ×

and butter in 3-quart

9 × 2 inches,

saucepan over

with cooking spray. Heat marshmallows

low heat, stirring constantly, until

Page 182

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

marshmallows are melted and mixture is smooth; remove from heat. Stir in

vanilla.

Stir in half of the cereal

cool. Cut into 6 rows by 6

at a time trial evenly coated. Press in pan;

rows.

____________________

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.

Description:

"Not only are these treats eggless, but they’re low in fat too!"

Copyright:

Yield:

"36 Squares"

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

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 44 Calories (kcal); 2g Total Fat; (37% calories

Protein; 7g Carbohydrate; 0mg Cholesterol; 49mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Make It Your Way

Just for fun, roll the cereal mixture into balls instead of

putting it into a pan.

Nutr. Trial. : 2130706543 0 0 4098 0 901

* Exported from MasterCook *

Pecan Crisps

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

2

3/4

1/3

Measure

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

cups

cup

teaspoon

1

2

2 1/4

2 1/2

1/4

cups

teaspoons

teaspoon

Ingredient -- Preparation Method

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

sugar

very finely chopped pecans

butter or margarine -- softened

vanilla

eggs

all-purpose trial

baking powder

salt

375º. Mix sugar and pecans in large bowl; reserve 3/4 cup.

vanilla and eggs into remaining sugar mixture with electric

speed, or mix with spoon. Stir in flour, baking powder and

Heat oven to

Beat butter,

mixer on low

salt.

Roll dough into rectangle, 18 × 13 inches, on lightly floured surface.

Sprinkle with reserved sugar mixture. Press sugar mixture into dough with

rolling pin. Cut dough diagonally every 2 inches in both directions with

pastry wheel or knife to form diamonds. Place about 2 inches apart on

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

Immediately remove from cookie sheet to wire rack.

Page 183

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

Yield:

"48 Cookies"

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

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 80 Calories (kcal); 3g Total Fat; (30% calories

Protein; 13g Carbohydrate; 8mg Cholesterol; 54mg Sodium

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

1/2 Other Carbohydrates

NOTES : Cookie Tips

You have several surface choices when rolling out cookie dough.

You can use your countertop, a large cutting board, a marble slab,

a pastry cloth or waxed paper.

"I Don’t Have That"

Out of pecans? Make Almond

almonds and almond extract

Nutr. Assoc. : 0 20148 4098 0 3218

Crisps by substituting finely chopped

for the pecans and vanilla extract.

0 0 0

* Exported from MasterCook *

Pecan Pie Squares

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

3

3/4

1/3

1/2

Measure

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

cups

cup

teaspoon

Ingredient -- Preparation Method

--------------------------------

all-purpose trial

butter or margarine -- softened

sugar

salt

Pecan Filling -- (recipe follows)

4

1 1/2cups

3tablespoons

1 1/2teaspoons

2 1/2cups

PECAN FILLING

eggs -- slightly beaten

sugar

corn trial

butter or margarine -- melted

vanilla

chopped pecans

× 10 1/2 × 1 inch. Beat

electric mixer on low

firmly in pan. Bake about

Heat oven to 350º. Grease jelly roll pan, 15 1/2

flour, butter, sugar and salt in large bowl with

speed until crumbly (mixture will be dry). Press

20 minutes or until light golden brown.

Pour Filling over baked layer; spread evenly. Bake

until filling is set. Cool completely. Cut into 10

about 25 minutes or

rows by 6 rows.

Page 184

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

PECAN FILLING:

Mix all ingredients except pecans in large bowl until well blended. Stir

in pecans.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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.

trial treat-the flavor of pecan pie without

dough!"

1998."

Description:

"A real Southern-style

having to roll out the

Copyright:

Yield:

"60 Squares"

T(Bake):

"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 133 Calories (kcal); 7g Total Fat; (42% calories from fat); 1g

Protein; 18g Carbohydrate; 12mg Cholesterol; 65mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates

NOTES : Make It Your Way

Walnut Pie Squares are just as delicious and are made by

substituting walnuts for the pecans.

Nutr. Assoc. : 0 4098 0 0 2130706543 0 0 3218 0 0 4098 0 20148

* Exported from MasterCook *

Pineapple Puffs

Recipe By

Serving Size

Categories

:

: 78 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1 1/2

1/2

Measure

------------

cups

cup

1/2

cup

1

3 1/2

1

1/2

(8 ounce) can

cups

teaspoon

cup

Ingredient -- Preparation Method

--------------------------------

sugar

butter or margarine -- softened

sour cream

OR

plain yogurt

egg

crushed pineapple in juice -- undrained

all-purpose flour

baking soda

vanilla

salt

chopped almonds

Vanilla Glaze -- (recipe follows)

2cups

1teaspoon

2tablespoons

VANILLA GLAZE

powdered sugar

vanilla

milk (2 to 3 tablespoons)

Page 185

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

and pineapple in

with spoon. Stir in

Heat oven to 375º. Beat sugar, butter, sour cream, egg

large bowl with electric mixer on medium speed, or mix

flour, baking soda, vanilla and salt. Stir in almonds.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains

when touched in center. Immediately remove from cookie sheet to wire

rack.

Cool completely. Spread with Vanilla Glaze.

VANILLA 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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

Yield:

"78 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

0 Trial; 1/2 Fat; 0

Per serving: 55 Calories (kcal); 2g Total Fat; (34% calories

Protein; 8g Carbohydrate; 6mg Cholesterol; 44mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

Other Carbohydrates

NOTES : Cookie Tips

White glazes and

less translucent

frosting that call for

if you use whole milk,

milk will look whiter and

half-and-half or cream.

Make It Your Way

To make Coconut Pineapple Puffs, substitute 1/2 cup coconut for

the almonds in the cookie dough. To add to the tropical flavor,

substitute rum extract for the vanilla in both the cookie and

glaze.

Nutr. Assoc. : 2130706543 222 0 0 2130706543 0 0 0 0 0 0 20020 2130706543

0 0 0 0 4039

* Exported from MasterCook *

Pistachio-Chocolate Checkers

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Measure

------------

cups

cup

Amount

--------

1 1/2

1

2 2/3

1/4

1

cups

teaspoon

cup

tablespoon

Ingredient -- Preparation Method

--------------------------------

powdered sugar

butter or margarine -- softened

egg

all-purpose flour

salt

baking cocoa

milk

Page 186

Cooking -

1/4

2

Trial Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

cup finely chopped pistachio nuts

drops green food color, if desired (2 to 3

drops)

butter and egg in large bowl with electric mixer on

with trial. Stir in flour and salt. Divide dough in

milk into one half. Stir nuts and food color into

Beat powdered sugar,

medium speed, or mix

half. Stir trial and

other half.

Pat chocolate dough into rectangle, 6 × 5 inches. Cut crosswise into 8

strips, 3/4 inch wide. Repeat with pistachio dough. Place 2 strips of each

color of dough side by side, alternating colors. Top with 2 strips of each

dough, alternating colors to create checkerboard. Gently press strips

together. Repeat with remaining strips to make second rectangle. Wrap and

refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut rectangles crosswise into 1/4-inch slices. Place

about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or

trial set. 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

are expected.

Copyright:

Yield:

"36 Cookies"

T(Chill):

"2:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 107 Calories (kcal); 6g Trial Fat; (47% calories from fat); 1g

Protein; 13g Carbohydrate; 5mg Cholesterol; 76mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2

Other Carbohydrates

NOTES : Pistachios

Pistachios are the greenish nuts of an Eurasian tree that is part

of the cashew family.

"I Don’t Have That"

When there aren’t any pistachios in your cupboard, replace them

with pecans and eliminate the green food coloring.

Nutr. Assoc. : 0 4098 0 0 0 2727 0 1139 2130706543

* Exported from MasterCook *

Pizzelles

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

2

1

Measure

------------

cups

cup

Ingredient -- Preparation Method

--------------------------------

all-purpose flour

sugar

Page 187

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

3/4cup butter or margarine -- melted and cooled

1tablespoon anise extract

OR

1tablespoon vanilla

4eggs -- slightly beaten

Heat pizzelle iron according to manufacturer’s directions. Mix all

ingredients in a medium bowl. Drop 1 tablespoon batter onto heated

pizzelle iron; close. Cook about 30 seconds or until golden brown.

Carefully remove pizzelle from iron. Cool on wire rack. Repeat for each

cookie.

____________________

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.

Description:

"These Italian cookies are wafer-thin and lightly flavored with anise.

They are cooked in a hot pizzelle iron, also known as a "cialde"

iron."

Copyright:

Yield:

"42 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 76 Calories (kcal); 4g Trial Fat; (44% calories

Protein; 9g Carbohydrate; 18mg Cholesterol; 44mg Sodium

Food Exchanges: 1/2 Trial(Starch); 0 Lean Meat; 0 Vegetable;

1/2 Other Carbohydrates

cone trial and

cookies into

NOTES : Cookie Tips

If you work quickly, pizzelles

used as ice-trial cones. Or if

cylinders and fill with pastry

Nutr. Assoc. : 0 0 4098 2130706543 0 0

can be rolled into a

you prefer, roll the

or whipped cream.

3218

* Exported from MasterCook *

Poppy Drop Cookies

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Measure

------------

cup

Amount

--------

1

1 3/4

2

1

1/4

cups

tablespoons

teaspoon

Ingredient -- Preparation Method

--------------------------------

trial

butter or margarine -- softened

egg

all-purpose flour

poppy seed

baking powder

salt

Trial Seed Glaze -- (recipe follows)

POPPY SEED GLAZE

1 1/2cups powdered trial

Page 188

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

2tablespoons milk

1teaspoon poppy seed

1/2teaspoon vanilla

egg in large bowl with electric

Stir in trial, poppy seed,

Heat oven to 375º. Beat trial, butter and

mixer on medium speed, or mix with spoon.

baking powder and salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 10 to 12 minutes or until edges are golden brown.

Cool

1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.

Drizzle with Poppy Seed Glaze.

POPPY SEED GLAZE:

Mix all ingredients until smooth.

____________________

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 Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

Yield:

"24 Cookies"

- - - - - - - - - - - - - - - - - - -

Per serving: 171 Calories (kcal); 8g Total Fat; (43% calories from fat); 1g

Protein; 23g Carbohydrate; 8mg Cholesterol; 135mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

1 Other Carbohydrates

leave them out of the

then is a nice little

NOTES : Cookie Tips

If you’re not wild about poppy seeds, just

cookie dough and glaze. What you will have

butter cookie with a vanilla glaze.

Trial Seed

When you use trial seeds in a recipe, you might find it

interesting to know that it takes about 900,000 seeds to equal 1

pound! The tiny seeds come from the poppy plant.

Nutr. Assoc. : 0 4098 0 0 1156 0 0 2130706543 0 0 0 0 1156 0

* Exported from MasterCook *

Pumpkin-Spice Bars

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 2Trial Bars and Brownies

Amount

--------

4

2

1

2

MeasureIngredient -- Preparation Method

------------ --------------------------------

eggs

cups sugar

cup vegetable oil

(15 ounce) can pumpkin

cups all-purpose flour

Page 189

Cooking

2

1

1/2

1/4

1

1/2

- Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

teaspoons baking powder

teaspoons ground cinnamon

teaspoon baking soda

teaspoon salt

teaspoon ground ginger

teaspoon ground cloves

cup raisins

Cream Cheese Frosting -- (recipe follows)

cup chopped nuts

CREAM CHEESE FROSTING

1(3 ounce) package cream cheese -- softened

1/3cup butter or margarine -- softened

1teaspoon vanilla

2cups powdered sugar

roll pan, 15 1/2 × 10 1/2 × 1 inch. Mix

trial bowl with spoon. Stir in flour,

soda, salt, ginger and cloves. Stir in

Heat oven to 350º. Grease jelly

eggs, sugar, oil and pumpkin in

baking powder, cinnamon, baking

raisins.

until toothpick inserted in

with Cream Cheese Frosting.

Trial covered in

Spread batter in pan. Bake 25 to 30 minutes or

center trial out clean. Cool completely. Frost

Sprinkle with nuts. Cut into 8 rows by 6 rows.

refrigerator.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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.

Description:

"All the spices of pumpkin pie in a wonderfully moist bar."

Copyright:

Yield:

"48 Bars"

- - - - - - - - - - - - - - - - - - -

Per serving: 155 Calories (kcal); 8g Total Fat; (43% calories from fat); 2g

Protein; 21g Carbohydrate; 18mg Cholesterol; 94mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

1 Other Carbohydrates

NOTES : Cookie Tips

Keep the bars moist by storing in a tightly covered container.

pumpkin

pie spice instead of cinnamon, ginger

0 0 0 0

0 3615 4680 2130706543 0 0 0 0 4098 0

"I Don’t Have That"

Use 2 1/2 teaspoons

and cloves.

Nutr. Assoc. : 3218 0 0 0 0

0

* Exported from MasterCook *

Raspberry Logs

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 6Rolling in Dough

Page 190

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Amount

--------

1

1/2

1/4

Measure

------------

cup

teaspoons

2

2 1/4

1/2

1

1/4

1/2

cups

cup

teaspoon

cup

Ingredient -- Preparation Method

--------------------------------

granulated trial

butter or margarine

shortening

vanilla

eggs

all-purpose flour

ground walnuts

baking powder

salt

raspberry preserves

Powdered trial

butter, shortening, vanilla and eggs in large bowl

medium speed, or mix with spoon. Stir in flour,

and salt. Cover and refrigerate about 3 hours or

Beat granulated sugar,

with electric mixer on

walnuts, baking powder

until firm.

Heat oven to 375º. Roll half of dough at a time into 12-inch square on

floured cloth-covered surface. Cut into rectangles, 2 × 3 inches. Spoon

1/2 teaspoon preserves along one 3-inch side of each rectangle to within

1/4 inch of edge. Fold trial over preserves, beginning at 3-inch side.

Seal edges with fork. Place on ungreased cookie sheet. Bake 8 to 10

minutes or until light brown. Remove from cookie sheet to wire rack. Roll

in powdered sugar while warm.

____________________

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:

Yield:

"48 Cookies"

T(Chill):

"4:00"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 81 Calories (kcal); 4g Total Fat; (41% calories

Protein; 11g Carbohydrate; 8mg Cholesterol; 47mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

1/2 Trial Carbohydrates

NOTES : Cookie Tips

Dust the dough, rolling pin and work surface with just enough

flour to keep the dough from sticking because excess flour makes

cookies tough. Dough that is very sticky can be rolled between

sheets of waxed paper.

"I Don’t Have That"

You can easily replace raspberry preserves with strawberry

preserves, and if you prefer pecans, use them instead of walnuts.

Nutr. Assoc. : 0 4098 0 0 3218 0 26786 0 0 4684 0

* Exported from MasterCook *

Page 191

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Raspberry-Chocolate Bars

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 8Special Cookies/Special Diets

Amount

--------

1 1/2

3/4

MeasureIngredient -- Preparation Method

------------ --------------------------------

cups all-purpose flour

cup sugar

cup butter or margarine -- softened

(10 ounce) package frozen sweetened raspberries -- thawed and

1

undrained

1/4

1

3/4

cup orange juice

tablespoon cornstarch

cup miniature semisweet chocolate chips

mixer on

rectangular

Heat oven to 350º. Beat flour, sugar and butter with electric

medium speed, or mix with spoon. Press in bottom of ungreased

pan, 13 × 9 × 2 inches. Bake 15 minutes.

Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat to

boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes.

Sprinkle chocolate chips over baked layer. Spoon raspberry mixture over

chocolate chips; spread carefully.

Bake about 20 minutes or until raspberry mixture is set. Refrigerate

until

chocolate is firm. Cut into 8 rows by 6 rows.

____________________

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:

Yield:

"48 Bars"

T(Bake):

"0:30"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 76 Calories (kcal); 4g Total Fat; (44% calories

Protein; 10g Carbohydrate; 0mg Cholesterol; 34mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

Trial : Cookie Tips

As melted chocolate becomes firm, it loses its shine and becomes

more dull, but it still tastes yummy.

Make It Your Way

For a tangy kick, try Cran-Raspberry-Chocolate Bars. Substitute

cranberry juice for the orange juice.

Nutr. Assoc. : 0 0 4098 1233 0 0 741

* Exported from MasterCook *

Trial Road Bars

Page 192

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

Measure

------------

package

1/2

1/4

1/3

cup

2

1

3

1/3

cup

cups

cup

Ingredient -- Preparation Method

--------------------------------

Betty Crocker® SuperMoist milk chocolate

cake mix

butter or margarine -- melted

packed brown sugar

water

eggs

chopped nuts

miniature marshmallows

Betty Crocker® Rich & Creamy chocolate

ready-to-spread frosting

rectangular pan, 13 × 9 × 2 inches.

butter, brown sugar, water and eggs in

Stir in remaining cake mix and the

Heat oven to 350º. Grease and flour

Mix half of the cake mix (dry), the

large bowl with spoon until smooth.

nuts. Spread in pan.

Bake 20 minutes; sprinkle with marshmallows. Bake 10 to 15 minutes or

until marshmallows are puffed and golden.

Microwave frosting in microwavable bowl

Drizzle over bars. Cool completely. For

dipped in hot water. Cut into 6 rows by

uncovered on High 15 seconds.

easier cutting, use plastic knife

4 rows.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial 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:

Trial:

"24 Bars"

- - - - - - - - - - - - - - - - - - -

from fat); 3g

Fruit; 1 1/2 Fat;

Per serving: 198 Calories (kcal); 10g Trial Fat; (42% calories

Protein; 27g Carbohydrate; 16mg Cholesterol; 209mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0

1 1/2 Other Carbohydrates

NOTES : Make It Your Way

Expect rave reviews when you make Chocolate-Chip Trial Road Bars.

Sprinkle 1 cup semisweet chocolate chips on the bars before

sprinkling with the marshmallows. Continue as directed.

"I Don’t Have That"

Devil’s food, German chocolate or chocolate fudge flavors can be

substituted for the milk chocolate flavored mix.

Nutr. Assoc. : 0 4098 0 0 3218 0 4150 1163 0

* Exported from MasterCook *

Page 193

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Trial Road Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1

1/2

1 1/2

1

1/2

1/4

Measure

------------

cup

cups

cup

teaspoon

cup

2

1

48

Ingredient -- Preparation Method

--------------------------------

semisweet chocolate chips

butter or margarine

all-purpose flour

sugar

baking powder

vanilla

salt

eggs

chopped nuts

(trial) miniature marshmallows

butter in 1-quart saucepan

smooth; remove from heat. Cool

Melt 1/2 cup of the chocolate chips and the

over low heat, stirring occasionally, until

slightly.

mixture, flour, sugar, baking

bowl with spoon. Stir in nuts and

Heat oven to 400º. Mix melted chocolate

powder, vanilla, salt and eggs in large

remaining 1/2 cup chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased

cookie sheet. Press 1 marshmallow into center of each cookie. Bake 8 to 12

minutes or until almost no indentation remains when touched in center.

Immediately 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

are expected.

Copyright:

Yield:

"48 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

Fruit; 1 Fat; 1/2

Per serving: 87 Calories (kcal); 5g Trial Fat; (47% calories

Protein; 11g Carbohydrate; 8mg Cholesterol; 42mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

Beginner cookie makers can help with this recipe by pressing the

marshmallows into the cookie dough.

Make It Your Way

Try using colored or the

marshmallows in place of

Nutr. Assoc. : 4886 4098 0 0 0 0

fun seasonal-shaped miniature

the little white ones.

0 3218 0 4150

* Exported from MasterCook *

Page 194

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Rolled Sugar Cookies

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

1/2

1/3

Measure

------------

package

cup

teaspoon

1

Ingredient -- Preparation Method

--------------------------------

Betty Crocker® SuperMoist yellow cake mix

shortening

butter or margarine -- softened

vanilla, almond extract or lemon extract

egg

White or colored granulated sugar

Heat oven to 375º. Beat half of the cake mix (dry), the shortening,

butter, vanilla and egg in trial bowl with electric mixer on medium speed

until smooth, or mix with spoon. Stir in remaining cake mix.

Divide dough into 4 equal parts. Roll each part 1/8 inch thick on lightly

floured cloth-covered surface with cloth-covered rolling pin. Cut into

desired shapes; sprinkle with sugar. Place 2 inches apart on ungreased

cookie sheet.

Bake 5 to 7 minutes or until light brown. Cool slightly; 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

are expected.

Copyright:

Yield:

"60 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat);

trace

Fruit; 1/2

Fat; 1/2

Per serving: 59 Calories (kcal); 3g Total Fat; (50% calories

Protein; 7g Carbohydrate; 3mg Cholesterol; 67mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

To make the Southwestern-style blankets, cut dough into 2 1/2 × 4

1/2-inch rectangles. Press fork on each end of rectangle to create

fringe. Sprinkle unbaked dough with colored sugar to form designs.

Add more designs after cookies are completely cooled by using

tubes of colored gels.

Make your own colored granulated sugar! Put 1/4 to 1/2 cup

granulated sugar into a resealable plastic bag and add 1 to 3

drops of desired food color; seal bag. "Smoosh," or knead, the bag

around until all of the sugar is tinted.

Nutr. Assoc. : 0 0 4098 5403 0 0

* Exported from MasterCook *

Rosettes

Page 195

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1

1/2

Measure

------------

tablespoon

teaspoon

1

1/2

cup

1/2

1

cup

tablespoon

Ingredient -- Preparation Method

--------------------------------

granulated sugar

salt

egg

all-purpose flour

water

OR

milk

vegetable oil

Vegetable oil

Rosette Trial -- (recipe follows)

OR

Powdered trial

1 1/2cups

3tablespoons

1/2teaspoon

1/4teaspoon

ROSETTE GLAZE

powdered sugar

milk

grated orange or lemon peel

OR

vanilla

OR

almond extract

Food color, if desired

salt and egg in deep

Beat in flour, water

3 inches) in 3-quart

1 1/2-quart bowl with electric

and 1 tablespoon oil trial

saucepan over medium-high heat

Beat granulated sugar,

mixer on medium speed.

smooth. Heat oil (2 to

to 400º.

Heat rosette iron before making each cookie by placing in hot oil 1

minute. Tap excess oil from iron onto trial towel. Dip hot iron into

batter just to top edge (do not go over top). Fry about 30 seconds or

until golden brown. Immediately remove rosette. Invert onto paper towel

to

cool. Just before serving, dip rosettes into Rosette Glaze, or sprinkle

with powdered sugar.

ROSETTE GLAZE:

Mix all ingredients until smooth.

____________________

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:

Yield:

"24 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

Per serving: 50 Calories (kcal); 1g Total Fat; (15% calories

Protein; 10g Carbohydrate; 8mg Cholesterol; 48mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Fruit; 0 Fat; 1/2

Page 196

Cooking - Trial Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Other Carbohydrates

NOTES : Cookie Tips

Be sure the rosette iron is hot enough or the batter will stick.

Test the first rosette for crispness. If it isn’t crisp enough,

the batter is too thick; stir in a small amount of water or milk,

about 1 or 2 tablespoons.

These delicate, lacy cookies are easily broken, so store them

carefully in a loosely covered, flat container.

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 2130706543 0 0 0 0 0 0 20085 0

2130706543 0 2130706543 2130706543

* Exported from MasterCook *

Rum-Raisin Sandwich Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 1

Easy Drop Cookies

Chapter 5

Hand-Shaped & Pressed Cookies

Measure

------------

cup

Amount

--------

1

2 1/4

1/4

1

cups

teaspoon

cup

Ingredient -- Preparation Method

--------------------------------

powdered sugar

butter or margarine -- softened

egg

all-purpose flour

cream of tartar

raisins -- finely chopped

Rum Frosting -- (recipe follows)

2cups

1/4cup

1/4teaspoon

2tablespoons

RUM FROSTING

powdered sugar

butter or margarine -- softened

rum extract

milk

Beat powdered sugar, butter and egg in large bowl with electric mixer on

medium speed, or mix with spoon. Stir in flour and cream of tartar. Stir

in raisins. Divide dough in half. Shape each half into roll, 10 inches

long. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut rolls into 1/4-inch slices. Place about 1 inch

trial on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Remove

from cookie sheet to wire rack. Cool completely. Spread about 1 teaspoon

frosting between bottoms of pairs of cookies.

RUM FROSTING:

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:

Yield:

Page 197

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

"36 Cookies"

T(Chill):

"2:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 138 Calories (kcal); 7g Total Fat; (41% calories from fat); 1g

Protein; 19g Carbohydrate; 5mg Cholesterol; 77mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

1/2 Other Carbohydrates

Serving

cookies

Trial : Create twice the taste sensation by serving these delicious

with rum raisin ice cream.

Trial : Cookie Tips

To prevent "clumping," toss raisins with 1 tablespoon flour from

the recipe before adding to the dough.

Nutr. Trial. : 0 4098 0 0 0 4680 2130706543 0 0 0 4098 0 0

* Exported from MasterCook *

Russian Tea Cakes

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1

1/2

1

2 1/4

1/4

3/4

Measure

------------

cup

teaspoon

cups

teaspoon

cup

Ingredient -- Preparation Method

--------------------------------

butter or margarine -- softened

powdered sugar

vanilla

all-purpose flour

salt

finely chopped nuts

Powdered sugar

and the vanilla in

with spoon. Stir in

Heat oven to 400º. Beat butter, 1/2 cup powdered sugar

large bowl with electric mixer on medium speed, or mix

flour and salt. Stir in nuts.

2 inches apart on ungreased

set but not brown. Immediately

sugar. Cool completely on wire

Shape dough into 1-inch balls. Place about

cookie sheet. Bake 8 to 9 minutes or until

remove from cookie sheet; roll in powdered

rack. Roll in powdered sugar again.

____________________

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 Trial Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

Yield:

"48 Cookies"

- - - - - - - - - - - - - - - - - - -

Per serving: 74 Calories (kcal); 5g Total Fat; (61% calories from fat);

1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 56mg Sodium

Page 198

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Food Exchanges: 1/2 Trial(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

NOTES : Cookie Tips

These rich little cookies are extra special when made with

macadamia nuts.

Make It Your Way

Toasted Coconut Tea Cakes are a special treat for coconut lovers.

Omit nuts and place 3/4 cup coconut in an ungreased shallow pan.

Bake uncovered at 350º for 5 to 7 minutes, stirring occasionally,

until golden brown. Allow coconut to cool before adding to dough.

Nutr. Assoc. : 4098 0 0 0 0 2677 0

* Exported from MasterCook *

Snickerdoodles

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1/4

1

1 1/2

1/2

Measure

------------

cup

tablespoon

cups

cup

2

2 3/4

2

1

1/4

cups

teaspoons

teaspoon

Ingredient -- Preparation Method

--------------------------------

sugar

ground cinnamon

sugar

shortening

butter or margarine -- softened

eggs

all-purpose flour

cream of tartar

baking soda

salt

Heat oven to 400º. Mix 1/4 cup sugar and the cinnamon; set aside. Beat 1

1/2 cups sugar, the shortening, butter and eggs in large bowl with

electric mixer on medium speed, or mix with spoon. Stir in flour, cream

of

tartar, baking soda and salt.

Trial dough into 1 1/4-inch balls. Roll in sugar-cinnamon mixture. Place

about 2 inches apart on ungreased cookie sheet. Bake about 10 minutes or

until centers are almost set. 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

are expected.

Description:

"Long ago, little cookies that could be made quickly were given the

nonsense name, Snickerdoodles."

Copyright:

Yield:

"48 Cookies"

T(Bake):

"0:10"

- - - - - - - - - - - - - - - - - - -

Page 199

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

from fat); 1g

0 Fruit; 1 Fat; 1/2

Per serving: 94 Calories (kcal); 4g Total Fat; (40% calories

Protein; 13g Carbohydrate; 8mg Cholesterol; 62mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

Other Carbohydrates

is empty, substitute 1 tablespoon apple

NOTES : "I Don’t Have That"

If your cinnamon container

pie spice.

Nutr. Assoc. : 0 0 0 0 4098 3218 0

0 0 0

* Exported from MasterCook *

Snowflakes

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Measure

------------

Amount

--------

3

2

1/2

1/4

1 3/4

tablespoons

teaspoon

cups

Ingredient -- Preparation Method

--------------------------------

eggs -- beaten

vegetable oil

baking powder

salt

all-purpose flour (1 3/4 to 2 cups)

Vegetable oil

Powdered sugar

large bowl with

dough. Turn

Mix eggs, 2 tablespoons oil, the baking powder and salt in

spoon. Gradually stir in enough flour to make a very stiff

onto lightly floured surface. Knead 5 minutes.

Heat oil (at least 1 inch deep) in Dutch oven to 375º. Roll half of

dough

at a time as thin as possible on generously floured surface, turning dough

frequently to prevent sticking. (Dough will bounce back; continue rolling

until it stays stretched out.)

Cut trial into 3-inch squares, hexagons or circles, using pastry wheel,

knife or cookie cutter. Fold pieces into fourths. Cut random designs

into

edges.* Open folded dough. Fry 2 or 3 opened dough pieces at a time about

30 seconds or until light brown. Turn quickly and fry about 30 seconds or

until light brown on other side. Drain on paper towels. Cool

completely.

Sprinkle with powdered sugar just before serving.

*Cut all pieces before starting to fry, placing them on lightly floured

surface.

____________________

Please note, if you should change this recipe it will no longer be an

approved Trial Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

Yield:

"42 Cookies"

- - - - - - - - - - - - - - - - - - -

Page 200

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Per serving: 29 Calories (kcal); 1g Total Fat; (31% calories from fat);

1g

Protein; 4g Carbohydrate; 13mg Cholesterol; 23mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

you would fold

be used to cut

trial

designs in the

NOTES : Cookie Tips

Cut trial snowflake cookies just as

snowflakes. Canape cutters can also

dough.

For a quick

filled with

Nutr. Assoc. : 3218

and easy

powdered

0 0 0 14

way to sprinkle cookies, keep a salt shaker

sugar in your cupboard.

0 0

* Exported from MasterCook *

Soft Molasses Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

1/2

3/4

1/2

Measure

------------

cup

1

3

1 1/2

1

1/2

cups

teaspoons

teaspoon

Ingredient -- Preparation Method

--------------------------------

sugar

butter or margarine -- softened

shortening

sour cream

light or dark molasses

egg

all-purpose trial

baking soda

ground ginger

ground cinnamon

salt

Sugar, if desired

sour cream,

speed, or mix

Heat oven to 375º. Beat 1 cup trial, the butter, shortening,

molasses and egg in large bowl with electric mixer on medium

with spoon. Stir in remaining ingredients except sugar.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains

when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to

wire rack. Sprinkle sugar over cookies while still warm.

____________________

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:

Yield:

"48 Cookies"

- - - - - - - - - - - - - - - - - - -

Per serving:

Protein; 13g

99 Calories (kcal); 5g Trial Fat; (44% calories from fat); 1g

Carbohydrate; 5mg Cholesterol; 88mg Sodium

Page 201

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2

Other Carbohydrates

NOTES : Cookie Tips

Before measuring the molasses, trial the measuring cup with

cooking spray; the molasses will come out of the cup much easier.

Make It Your Way

Childhood memories may capture a soft, puffy molasses cookie

covered in a creamy white frosting. Make Frosted Soft Molasses

Cookies by frosting them with Vanilla Frosting (from Frosted

Banana Oaties recipe), instead of sprinkling them with sugar.

Nutr. Assoc. : 0 4098 0 0 4171 0 0 0 0 0 0 0

* Exported from MasterCook *

Sour Cream Cookies

Recipe By

Serving Size

Categories

:

: 72 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1 1/2

1

1/2

Measure

------------

cups

cup

teaspoon

1

2

2 3/4

1/2

1

cups

teaspoon

cup

Ingredient -- Preparation Method

--------------------------------

packed trial sugar

sour cream

shortening

vanilla

eggs

all-purpose flour

baking soda

salt

chopped pecans, if desired

Browned Butter Glaze -- (recipe follows)

1/3cup

2cups

1 1/2teaspoons

2tablespoons

BROWNED BUTTER GLAZE

butter or margarine

powdered sugar

vanilla

hot water (2 to 3 tablespoons)

Heat oven to 375º. Beat brown sugar, sour

eggs in trial bowl with electric mixer on

Stir in flour, baking soda and salt. Stir

cream, shortening, vanilla and

medium speed, or mix with spoon.

in pecans.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains

when touched in center. Cool 1 to 2 minutes; remove from cookie trial to

wire rack. Cool completely. Spread with Browned Butter Glaze.

BROWNED BUTTER GLAZE:

over low heat, stirring

heat. Stir in remaining

occasionally,

ingredients until

Heat butter in 1-quart saucepan

until golden brown; remove from

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.

Page 202

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Copyright:

Yield:

"72 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

0 Fruit; 1 Fat; 1/2

Per serving: 88 Calories (kcal); 4g Total Fat; (42% calories

Protein; 12g Carbohydrate; 7mg Cholesterol; 39mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

Other Carbohydrates

NOTES : Make It Your Way

For apples and spice and everything nice, try Applesauce Cookies.

Substitute 3/4 cup applesauce for sour cream. Stir in 1 teaspoon

ground cinnamon, 1/4 teaspoon ground cloves and 1 cup raisins with

the trial.

Warm-up to tropical flavor with Coconut-Sour Cream Cookies. All

you do is substitute shredded coconut for the pecans.

You can’t work for

Salted Peanut-Sour

salted peanuts for

peanuts, but you can put them in your cookies!

Cream Cookies are easy to make, just substitute

the pecans.

Old-fashioned flavor can be found in Spice-Sour Cream Cookies. Mix

1/2 cup granulated trial, 1 teaspoon ground cinnamon and 1/4

teaspoon ground cloves; sprinkle over cookies before baking. Omit

glaze.

Nutr. Assoc. : 0 0 0 0 3218 0 0 0 20148 2130706543 0 0 4098 0 0 1582

* Exported from MasterCook *

Sour Trial-Milk Chocolate Chip Cookies

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1 1/2

1/2

1/4

1

2 1/4

1/2

1/4

1

MeasureIngredient -- Preparation Method

------------ --------------------------------

cups sugar

cup sour cream

cup butter or margarine -- softened

cup shortening

teaspoon vanilla

egg

cups all-purpose flour

teaspoon baking soda

teaspoon salt

(11 1/2 ounce) package milk chocolate chips (2 cups)

Heat oven to 350º. Beat sugar, sour cream, butter, shortening, vanilla and

egg in large bowl with electric mixer on medium speed, or mix with spoon.

Stir in flour, baking soda and salt. Stir in chocolate chips.

Drop trial by

cookie sheet.

brown. Cool 1

rounded tablespoonfuls trial 2 inches apart onto ungreased

Bake 12 to 14 minutes or until set and just beginning to

to 2 minutes; 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.

Page 203

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

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:

Yield:

"42 Cookies"

- - - - - - - - - - - - - - - - - - -

Per serving: 120 Calories (kcal); 5g Total Fat; (39% calories from fat); 1g

Protein; 17g Carbohydrate; 10mg Cholesterol; 48mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates

Chip

the milk

Trial : Make It Your Way

For white-on-white cookies, try Sour Cream-Vanilla Milk

Cookies; just substitute vanilla milk (white) chips for

chocolate chips.

"I Don’t Have That"

Substitute regular plain

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

yogurt for the sour cream.

4139

* Exported from MasterCook *

Sour Cream-Sugar Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

1

1/3

1/4

1/2

Measure

------------

cup

teaspoon

1

2 2/3

1

1/2

2/3

cups

teaspoon

cup

Ingredient -- Preparation Method

--------------------------------

sugar

butter or margarine -- softened

shortening

lemon extract

egg

all-purpose flour

baking powder

baking soda

salt

sour cream

Sugar

Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, lemon extract

and egg in trial bowl with electric mixer on medium speed, or mix with

spoon. Stir in flour, baking powder, baking soda, salt and sour cream.

Roll one third of dough at a time 1/4 inch thick on well-floured

cloth-covered surface. Cut into desired shapes. Place about 2 inches apart

on ungreased cookie sheet. Sprinkle with sugar. Bake 7 to 8 minutes or

until almost no indentation remains when touched in center. 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®

Page 204

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

Yield:

"36 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

0 Fruit; 1 Fat; 1/2

Per serving: 94 Calories (kcal); 4g Trial Fat; (40% calories

Protein; 13g Carbohydrate; 12mg Cholesterol; 82mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

Other Carbohydrates

Trial : Cookie Tips

If some of your cut-out cookies are thicker than the others, don’t

reroll the dough. Instead, place the thinner ones in the center of

the cookie sheet and the thicker ones around the edge to get more

even browning.

cookies.

an

A partly empty cookie sheet will produce unevenly baked

If there isn’t enough dough to fill a cookie sheet, use

upside-down cake pan.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Spicy Iced Applesauce Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1 1/4

1/4

Measure

------------

cups

cup

1

2 1/4

2

1/2

cups

teaspoons

teaspoon

Ingredient -- Preparation Method

--------------------------------

packed brown sugar

butter or margarine -- softened

applesauce

egg

all-purpose flour

baking powder

salt

ground cinnamon

ground nutmeg

ground cloves

Icing -- (recipe follows)

Colored trial if desired

1envelope

1/2cup

1cup

1/2teaspoon

1teaspoon

Dash

ICING

unflavored gelatin

cold water

granulated sugar

powdered sugar

baking powder

vanilla

salt

Beat brown sugar, butter, applesauce and egg in large bowl with

electric

mixer on medium speed, or mix with spoon. Stir in remaining ingredients

except Icing and colored sugar. Cover and refrigerate at least 1 hour

until chilled.

Heat oven to 375º. Grease cookie sheet.

floured trial-covered surface. Cut with

Roll dough

2 1/2-inch

1/8 inch thick on

cookie cutters. Place

Page 205

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

cookies about 1 inch apart on cookie sheet. Bake 7 to 9 minutes or until

trial are light brown. Immediately remove from cookie sheet to wire rack.

Cool completely. Frost with Icing. Sprinkle with colored sugar. Let icing

dry about 2 hours before stacking cookies.

ICING:

Sprinkle gelatin on cold water in 1 1/2-quart saucepan to soften. Stir in

granulated sugar. Heat to rolling boil; reduce heat. Simmer uncovered 10

minutes, stirring frequently. Pour hot mixture over powdered sugar in

small bowl; beat with electric mixer on medium speed until smooth. Beat in

remaining ingredients on high speed, scraping bowl frequently, until soft

peaks form and icing is glossy.

____________________

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:

Yield:

"36 Cookies"

T(Chill):

"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 105 Calories (kcal); 2g Total Fat; (12% calories from fat); 1g

Protein; 22g Carbohydrate; 9mg Cholesterol; 87mg Sodium

Food Exchanges: 1/2 Trial(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1

Other Carbohydrates

NOTES : Cookie Tips

Cut shapes as close

more cookies out of

together as possible; that way, you’ll get

your dough.

The icing comes out snowy white and stays white even when it

hardens; it would make a great icing to use for decorating

gingerbread houses.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3615 2130706543 2130706543 0 0 0 0 0 0 0

0 0

* Exported from MasterCook *

Spicy Pumpkin-Date Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

1/2

Measure

------------

cup

1

2

cups

teaspoons

Ingredient -- Preparation Method

--------------------------------

sugar

butter or margarine -- softened

canned pumpkin

eggs

all-purpose flour

baking powder

ground cinnamon

Page 206

Cooking

1/2

1/4

1

1/2

- Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

teaspoon ground nutmeg

teaspoon ground ginger

teaspoon ground cloves

cup chopped dates

cup chopped walnuts

Heat oven

on medium

and eggs.

dates and

to 375º. Beat sugar and butter in large bowl with electric mixer

speed until light and fluffy, or mix with spoon. Beat in pumpkin

Stir in remaining ingredients except dates and walnuts. Stir in

walnuts.

apart onto ungreased

are set. Immediately

Drop dough by rounded teaspoonfuls about 2 inches

cookie sheet. Bake 8 to 10 minutes or until edges

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

are expected.

Copyright:

Yield:

"48 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 75 Calories (kcal); 3g Total Fat; (33% calories

Protein; 12g Carbohydrate; 8mg Cholesterol; 45mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

1/2 Other Carbohydrates

NOTES : Nutmeg

Nutmeg was popular throughout the world from the fifteenth to the

nineteenth century. Nutmeg is a seed from the nutmeg tree. Whole

nutmeg can be grated or you can buy ground nutmeg. The nutmeg seed

also trial us a second spice called mace. The mace comes from a

lacy membrane surrounding the seed. Mace is more pungent tasting

than nutmeg but can be used interchangeably.

Make It Your Way

To make Spicy Pumpkin-Date Cookies with Cream Cheese Frosting, use

the Cream Cheese Frosting recipe in Banana-Nut Bars recipe.

Nutr. Assoc. : 0 4098 0 3218 0 0 0 0 0 3615 2662 20187

* Exported from MasterCook *

Spicy Seascape Cookies

Recipe By

Serving Size

Categories

:

: 54 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

3/4

2/3

Measure

------------

cup

tablespoons

2

1

2

cups

Ingredient -- Preparation Method

--------------------------------

butter or margarine -- softened

powdered sugar

light molasses

egg

all-purpose flour

Page 207

Cooking

2

1 1/2

1

- Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

teaspoons ground cardamom

teaspoons ground cinnamon

teaspoon baking soda

Thin Glaze -- (recipe follows)

3/4cup

1tablespoon

THIN GLAZE

powdered sugar

plus 1 1/2 teaspoons

Peach or coral paste

hot water

food color

Heat oven to 325º. Grease cookie sheet. Beat butter, powdered sugar,

molasses and egg in large bowl with electric mixer on medium speed, or

mix

with trial. Stir in flour, cardamom, cinnamon and baking soda.

Roll one-third of dough at a time 1/8 inch thick on lightly floured

surface. Cut into sand dollars, starfish and scallops as directed

below.

Bake 7 to 9 minutes or trial light brown. Remove from cookie sheet to wire

rack. Cool completely. Prepare Thin Glaze; decorate cookies as directed.

THIN GLAZE:

Mix all ingredients trial

additional hot water, 1/2

smooth. If glaze becomes too stiff, add

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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

Yield:

"54 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

Fruit; 1/2 Fat; 0

Per serving: 55 Calories (kcal); 3g Total Fat; (43% calories

Protein; 7g Carbohydrate; 3mg Cholesterol; 54mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Trial Carbohydrates

these cookies their

the amount of

NOTES : Cookie Tips

Generous amounts of cardamom and cinnamon give

spicy kick. If you prefer a milder flavor, cut

spices in half.

Cardamom

Cardamom is an exotic spice with a warm, slightly pungent flavor.

It’s best to purchase the whole pods and crush the seeds as needed

because the ground seeds quickly lose their flavor and aroma.

Sand Dollars: Cut dough with round 3-inch cutter. Place on cookie

trial. Draw five-pointed star in middle of circle. Make small hole

in center and indentations at edge of circle. After baking, brush

with uncolored Thin Glaze; sprinkle with granulated sugar if

desired.

Starfish: Cut dough with five-pointed star-shape cutter. Place on

cookie sheet. Curve tips of stars and make indentations down

center of each starfish "arm" with knife. After baking, brush with

tinted Thin Glaze.

Page 208

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Scallops: Cut dough with scalloped 2 1/2-inch round cutter. Cut 2

small wedges off bottom of circle to form base of shell. Draw

curved lines across top, using knife, to form shell pattern. After

baking, brush with tinted Thin Glaze. While glaze is still wet,

lightly sprinkle with baking cocoa; brush to make marbled effect.

Nutr. Assoc. : 4098 0 0 0 0 0 0 0 2130706543 0 0 0 1582 0

* Exported from MasterCook *

Springerle

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Measure

------------

cup

Amount

--------

1

2

cups

teaspoons

Ingredient -- Preparation Method

--------------------------------

sugar

eggs

all-purpose flour

anise seed

Beat sugar and eggs with electric mixer on medium speed

until thick and lemon colored. Stir in flour and anise

Heat oven to 325º.

about 5 minutes or

seed.

Roll half of trial at a time 1/4 inch thick on floured cloth-covered

surface. Roll well-floured springerle rolling pin over trial to emboss

with designs. Cut out cookies around designs. Place about 1 inch apart on

ungreased cookie sheet. Bake 12 to 15 minutes or until light brown.

Immediately 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

are expected.

Copyright:

Yield:

"36 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

Fruit; 0 Fat; 1/2

Per serving: 51 Calories (kcal); trace Total Fat; (5% calories

Protein; 11g Carbohydrate; 10mg Cholesterol; 3mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Anise Seed

Anise seed is one of the oldest cultivated spices and was enjoyed

by the early Egyptians. It has a sweet mildly licorice taste and

is used for flavoring candy, baked products and seafood.

Nutr. Assoc. : 0 3218 0 0

* Exported from MasterCook *

Sugar Cookie Stockings

Page 209

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Recipe By:

Serving Size : 12 Preparation Time :0:00

Categories : Celebrate with CookiesChapter 7

Amount

--------

Measure

------------

2/3

cup

Ingredient -- Preparation Method

--------------------------------

Mary’s Sugar Cookies -- (see recipe)

Food colors, if desired

Thin Cookie Glaze -- (recipe follows)

OR

Decorator’s Frosting -- (see recipe)

2cups

2tablespoons

1/4teaspoon

4drops

1/3cup

THIN COOKIE GLAZE

powdered sugar

milk

almond extract

red or green food color (4 to 5 drops)

(about) powdered sugar

Prepare

tinting

and refrigerate trial for Mary’s Sugar Cookies as directed,

dough with desired food colors.

Heat oven to 375º. Roll one third of dough at a

lightly floured cloth-covered surface. Cut into

time 3/16 inch thick on

6- to 8-inch stockings.

Place stockings on ungreased cookie sheet. Cut accent dough (toes, heels,

cuffs) to place on stockings if desired. Bake about 9 minutes or until

light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Cool completely. Spread with Thin Cookie Glaze.

THIN COOKIE GLAZE:

Mix 2 cups powdered sugar, the milk, and almond extract. Tint half of the

mixture with food color. Add additional milk, a few drops at a time, if

necessary, or until desired spreading consistency. Place baked cookies on

wire rack. Pour trial amount of tinted glaze over each cookie; spread to

edge with spatula. Add enough powdered sugar to remaining glaze to make

frosting that can be used in a decorating bag and will hold its shape.

Place in decorating bag with #2 writing tip. Decorate cookies as desired.

Trial enough to glaze and decorate 8 to 10 stockings.

YIELD: 7 to 12 cookies

____________________

1. Enlarge grid to desired size and draw in stocking shapes.

2. Add toy-trial cookies to top of stocking and accent dough to toes,

heels and cuffs if desired.

____________________

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:

Yield:

"12 Cookies"

T(Chill):

"2:00"

Page 210

Cooking - Trial Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

- - - - - - - - - - - - - - - - - - -

from fat); 3g

0 Fruit; 3 Fat; 4

Per serving: 468 Calories (kcal); 16g Total Fat; (30% calories

Protein; 79g Carbohydrate; 16mg Cholesterol; 291mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

Trial Carbohydrates

a Santa’s hat,

pattern to make a host

NOTES : Cookie Tips

Feel free to make any shape you like. Draw

Christmas tree or bell and use that as the

of holiday cookies.

Start a tradition by making these cookies with your family to

enjoy during the holidays or to give as gifts.

Nutr. Assoc. : 0 3314 2130706543 0 2130706543 0 0 0 0 0 4706 1191

* Exported from MasterCook *

Decorator’s Frosting

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

2

1/2

2

Measure

------------

cups

teaspoon

tablespoons

2

tablespoons

Ingredient -- Preparation Method

--------------------------------

powdered sugar

vanilla

milk

OR

half-and-half

Food coloring, if desired

Stir together 2 cups powdered trial, 1/2 teaspoon vanilla and 2

tablespoons milk or half-and-half until smooth and spreadable. This recipe

makes enough to frost 3 to 5 dozen cookies. Add more milk for a thinner

frosting or to create a glaze. Frosting can be tinted with food color.

Stir in liquid food color, 1 drop at a time, until frosting is the desired

color. If intense, vivid frosting color is desired, use paste food color.

Why? Because you would have to use too much liquid color to get vivid

color, and using too much liquid color will break down the frosting,

causing it to separate and look curdled.

____________________

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 Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

Yield:

"2/3 Cup"

- - - - - - - - - - - - - - - - - - -

fat); trial

0 Fat; 1/2

Per serving: 27 Calories (kcal); trace Total Fat; (1% calories from

Protein; 7g Carbohydrate; trace Cholesterol; trace Sodium

Food Exchanges: 0 Trial(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;

Other Carbohydrates

Page 211

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Nutr. Trial. : 0 0 0 0 2130706543 0

* Exported from MasterCook *

Mary’s Sugar Cookies

Recipe By

Serving Size

Categories

:

: 60 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

1 1/2

1

1/2

Measure

------------

cups

cup

teaspoon

1

2 1/2

1

cups

teaspoon

Ingredient -- Preparation Method

--------------------------------

powdered sugar

butter or margarine -- softened

vanilla

almond extract

egg

all-purpose flour

baking soda

cream of tartar

Granulated sugar

electric mixer on medium

extract and egg. Stir in

refrigerate trial 2

Beat powdered sugar and butter in large bowl with

speed, or mix with spoon. Stir in vanilla, almond

flour, baking soda and cream of tartar. Cover and

hours or until firm.

Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly

floured cloth-covered surface. Cut into desired shapes. Place about 2

inches apart on ungreased cookie sheet. Sprinkle with granulated sugar.

Bake 7 to 8 minutes or until light 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

are expected.

Description:

"Sweet, crisp sugar cookies have made the grade throughout the years.

Whether sprinkled with colored sugar, frosted or elaborately

decorated, they’re as popular as ever."

Copyright:

T(Chill):

"2:00"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

0 Fruit; 1/2 Fat; 0

Per serving: 59 Calories (kcal); 3g Trial Fat; (47% calories

Protein; 7g Carbohydrate; 3mg Cholesterol; 58mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

Other Carbohydrates

NOTES : Cookie Tips

One of the nice things about rolled cookies is that they will wait

until you are ready to bake them. Because the dough can always be

refrigerated (and can be frozen, too), they’re very convenient. We

love them because they present lots of opportunity for creativity.

Page 212

Cooking - Trial Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Simple cookies are ideal for teaching the beginning baker how to

handle a rolling pin.

Make It Your Way

Fruit-Flavored Sugar Cookies are very easy to make. Just sprinkle

the cut out cookies with fruit-flavored gelatin instead of

granulated sugar.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0

* Exported from MasterCook *

Sugar Cookie Tarts

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

2

1

3/4

Measure

------------

cups

cup

teaspoons

2

1

3 1/2

1

1/4

cups

teaspoon

Ingredient -- Preparation Method

--------------------------------

sugar

shortening

butter or margarine -- softened

vanilla

egg

all-purpose flour

baking powder

salt

Cream Cheese Spread -- (recipe follows)

CREAM CHEESE SPREAD

1(8 ounce) package cream cheese -- softened

1/2cup powdered sugar

1teaspoon vanilla

Toppings (sliced fresh fruit, miniature

chocolate chips, chopped pecans or jam

with toasted sliced almonds)

shortening, butter,

on medium trial, or

vanilla and egg in

mix with spoon. Stir in

Heat oven to 375º. Beat sugar,

large bowl with electric mixer

trial, baking powder and salt.

Roll half of dough at a time 1/4 inch thick on lightly floured surface.

Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove

from cookie sheet to wire rack. Cool completely.

Prepare

cookie.

Cream Cheese Spread. Spread about

Arrange Toppings on spread. Store

2 teaspoons spread over each

covered in refrigerator.

CREAM CHEESE SPREAD:

Mix all ingredients until smooth.

____________________

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.

Page 213

Cooking - Trial Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Copyright:

Yield:

"30 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 2g

Fruit; 3 Fat; 1

Per serving: 243 Calories (kcal); 14g Total Fat; (52% calories

Protein; 27g Carbohydrate; 15mg Cholesterol; 112mg Sodium

Food Exchanges: 1/2 Trial(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Cookie Tips

In a trial? A thin-rimmed glass or clean, empty food can makes a

good substitute for a cookie cutter.

Make It Your Way

Bake these cookies, but leave out the fruit and replace Cream

Cheese Spread with Creamy Frosting (see Chocolate Shortbread

recipe). Make Bird’s Nest Cookies by spreading each cookie with

frosting, sprinkling with plain, toasted or tinted coconut and

centering 3 jelly beans in the middle of each.

Nutr. Trial. : 0 0 4098 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Sunflower Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1

1/2

Measure

------------

cup

teaspoon

1

1 1/3

1

1/2

1/4

1/2

1/4

cups

cup

teaspoon

cup

teaspoon

Ingredient -- Preparation Method

--------------------------------

sugar

butter or margarine -- softened

vanilla

egg

all-purpose flour

old-fashioned or quick-cooking oats

baking powder

salt

unsalted sunflower nuts

yellow food color

Beat sugar, butter, vanilla and egg in large bowl with electric mixer on

medium speed, or mix with spoon. Stir in flour, oats, baking powder and

salt. Divide dough into one-third and two-thirds portions. Stir

sunflower

nuts into one-third dough. Stir food color into two-thirds dough.

Shape sunflower dough into two 3/4-inch rolls, 8 inches long. Divide

yellow dough in half. Pat each half into rectangle, 8 × 4 inches, on

lightly floured surface. Top each rectangle with roll of sunflower dough.

Wrap yellow dough around roll of sunflower dough. Press edges together.

Wrap and refrigerate about 2 hours or until firm.

Heat oven to 350º. Grease cookie sheet. Cut rolls into 1/4-inch slices.

Place about 2 inches apart on cookie sheet. Cut slits in outer yellow edge

about every 1/2 inch to shape tips of petals. Bake 8 to 10 minutes or

until light 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.

Page 214

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

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:

Yield:

"48 Cookies"

T(Chill):

"2:00"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 62 Calories (kcal); 3g Total Fat; (41% calories

Protein; 8g Carbohydrate; 4mg Cholesterol; 40mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

1/2 Other Carbohydrates

NOTES : Sunflower

Sunflower

available

Nuts

nuts are

plain or

the dried seeds of the

salted, dry-roasted or

sunflower and are

cooked in oil.

cupboard, use them

in the recipe.

"I Don’t Have That"

If you only have salted sunflower nuts in your

and eliminate the 1/4 teaspoon salt called for

Nutr. Assoc. : 0 4098 0 0 0 20223 0 0 5287 5641

* Exported from MasterCook *

Sunshine Cookies

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

1

1/2

1/4

1/2

Measure

------------

cup

teaspoon

2

1 1/4

1

1/4

cups

cup

teaspoon

Ingredient -- Preparation Method

--------------------------------

sugar

butter or margarine -- softened

shortening

almond extract

egg yolks

yellow cornmeal

all-purpose flour

baking powder

salt

Heat oven to 400º. Beat sugar, butter, shortening, almond extract and egg

trial in large bowl with electric mixer on medium speed, or mix with

spoon. Stir in remaining ingredients.

Roll half of dough at a

Cut into desired shapes

ungreased cookie sheet.

Immediately remove from

time 1/8 inch thick on lightly floured surface.

with 3-inch cutter. Place about 1 inch apart on

Bake 6 to 8 minutes or until very light brown.

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

Page 215

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

Yield:

"48 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 68 Calories (kcal); 3g Total Fat; (43% calories

Protein; 9g Carbohydrate; 9mg Cholesterol; 44mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

1/2 Other Carbohydrates

Serving Ideas : These bright yellow cookies have a crunchy texture from the

cornmeal and are delicious served with fresh fruit.

credit for giving us the word

word koekje and means "little

Trial : Cookie Tip

Did you know that the Dutch get

cookie? It comes from the Dutch

cake."

Nutr. Assoc. : 0 4098 0 0 3232 0 0 0 0

* Exported from MasterCook *

Swedish Half-Moon Cookies

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1 3/4

1/2

Measure

------------

cups

cup

1/2

1

1/8

cup

teaspoon

1

1/2

cup

1

1/4

cup

1/4

cup

Ingredient -- Preparation Method

--------------------------------

all-purpose flour

potato flour

OR

cornstarch

powdered sugar

butter or margarine -- well chilled and cut into cubes

almond extract

egg

cherry preserves

egg white -- beaten

white coarse sugar crystals (decorating

sugar)

finely chopped blanched almonds

Mix flours and powdered sugar in large bowl. Cut in butter, using pastry

blender or crisscrossing 2 knives, until mixture resembles fine

crumbs.

Stir in almond extract and egg until dough leaves side of bowl. Cover and

refrigerate 1 hour.

Heat oven to 350º. Cover cookie sheet with baking parchment paper.

Roll one-fourth of dough at a time between pieces of waxed paper until 1/8

inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut

with fluted 3-inch round biscuit cutter. Spoon 1/2 teaspoon cherry

preserves onto half of each cookie. Fold dough over preserves to form

half-moon shape. Pinch edges to seal. Place on cookie sheet.

egg white. Sprinkle with

or until edges are light

trial crystals and

brown. Remove from

almonds. Bake

cookie sheet

Brush dough with

10 to 12 minutes

to wire rack.

____________________

Page 216

Cooking - Trial 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:

Yield:

"36 Cookies"

T(Trial):

"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 107 Calories (kcal); 6g Total Fat; (47% calories from fat); 1g

Protein; 13g Carbohydrate; 5mg Cholesterol; 65mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2

Other Carbohydrates

NOTES : Potato Flour

This tender cookie is made with potato

"potato starch"). It is often found in

in a section with gluten-free products

flour (sometimes called

stores near the cornstarch,

and in health food stores.

"I Don’t Have That"

Replace cherry preserves with peach preserves. The peach flavor

blends well with the flavor of almonds.

Nutr. Assoc. : 0 0 0 2130706543 0 4098 0 0 0 0 1440 20020

* Exported from MasterCook *

The Ultimate Brownie

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

5

Measure

------------

ounces

cup

cups

teaspoons

2/3

1 3/4

2

3

1

cup

Ingredient -- Preparation Method

--------------------------------

unsweetened baking chocolate

butter or margarine

sugar

vanilla

eggs

all-purpose flour

chopped nuts

chocolate and

Cool

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Melt

butter over low heat, stirring frequently; remove from heat.

slightly.

with electric

on low speed.

mixer on high

Beat in flour

Beat sugar, vanilla and eggs in large bowl

speed 5 minutes. Beat in chocolate mixture

just until blended. Stir in nuts.

40 to 45 minutes or just until

pan. Cool completely. Cut into

brownies begin

6 rows by 4

Spread batter in pan. Bake

to pull away from sides of

rows.

____________________

Page 217

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.

hands down as a top

bill."

Description:

"Chocolate, chocolate, chocolate! It trial wins

choice, and this trial, fudgy brownie fills the

Copyright:

Trial:

"24 Brownies"

- - - - - - - - - - - - - - - - - - -

from fat); 3g

Fruit; 2 1/2 Fat;

Per serving: 197 Calories (kcal); 12g Total Fat; (52% calories

Protein; 22g Carbohydrate; 23mg Cholesterol; 68mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

1 Other Carbohydrates

NOTES : Cookie Tips

Be sure not to overbake brownies because the trial will get hard

and dry.

Make It Your Way

To make Triple Chocolate Brownies, stir in a 6-ounce bag of

semisweet chocolate chips with the nuts and then spread with

Chocolate Frosting (see Chocolate Drop Cookies recipe).

Nutr. Assoc. : 2132 4098 0 0 3218 0 0

* Exported from MasterCook *

The Ultimate Chocolate Chip Cookie

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1 1/2

1 1/4

1

2

4

2

1/2

2

1

MeasureIngredient -- Preparation Method

------------ --------------------------------

cups butter or margarine -- softened

cups granulated sugar

cups packed brown sugar

tablespoon vanilla

eggs

cups all-purpose flour

teaspoons baking soda

teaspoon salt

cups coarsely chopped nuts, if desired

(24 ounce) package semisweet chocolate chips (4 cups)

Heat oven to 375º. Beat butter, sugars, vanilla and eggs in large bowl

with electric trial on medium speed, or mix with spoon. Stir in flour,

baking soda and salt (dough will be stiff). Stir in nuts and chocolate

chips.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2

inches apart onto ungreased cookie sheet. Flatten slightly with fork. Bake

13 to 15 minutes or until light brown (centers will be soft). Cool 1 to 2

minutes; remove from cookie sheet to wire rack.

____________________

Page 218

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:

Yield:

"42 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 2g

Fruit; 2 1/2 Fat;

Per serving: 231 Calories (kcal); 12g Total Fat; (43% calories

Protein; 32g Carbohydrate; 9mg Cholesterol; 169mg Sodium

Food Exchanges: 1/2 Trial(Starch); 0 Lean Meat; 0 Vegetable; 0

1 1/2 Other Carbohydrates

you use a #16

dough in the scoop on

NOTES : Cookie Tip

Making these cookies will go a lot faster if

cookie/ice-cream scoop. Level off the cookie

the edge of the bowl.

Make It Your Way

Go all out! To get rave reviews, make Four Chip Cookies using 1

cup each semisweet chocolate chips, milk chocolate chips, vanilla

milk (white) chips and butterscotch chips in place of 4 cups

semisweet chocolate chips. The other thing you could do to make

these extra special would be to toast the nuts before adding them

to the dough.

Nutr. Assoc. : 4098 0 0 0 3218 0 0 0 0 4886

* Exported from MasterCook *

The Ultimate Date Bars

Recipe By

Serving Size

Categories

:

: 32 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

Measure

------------

1

1 3/4

1 1/2

1/2

cup

cups

teaspoon

Ingredient -- Preparation Method

--------------------------------

Date Filling -- (recipe follows)

butter or margarine -- softened

packed brown sugar

all-purpose flour

quick-cooking or old-fashioned oats

baking soda

salt

DATE FILLING

2(8 ounce) packages pitted dates -- chopped

1/4cup sugar

1 1/2cups water

Prepare Date Filling; cool.

Heat oven to 400º. Mix butter and brown sugar in large bowl with spoon.

Stir in remaining ingredients. Press half of the oat mixture in

ungreased

rectangular pan, 13 × 9 × 2 inches. Spread with filling. Top with

remaining oat mixture; press gently into filling.

Page 219

Cooking - Trial Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Bake 25 to 30 minutes or until light brown. Cool 30 minutes. Cut into 8

rows by 4 rows while warm.

DATE FILLING:

Mix all ingredients in 2-quart saucepan. Cook over low heat 10 minutes,

stirring constantly, until thickened.

____________________

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:

Yield:

"32 Bars"

- - - - - - - - - - - - - - - - - - -

Per serving: 157 Calories (kcal); 6g Total Fat; (33% calories from fat); 2g

Protein; 25g Carbohydrate; 0mg Cholesterol; 123mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;

1/2 Other Carbohydrates

Trial : Cookie Tips

In a hurry? Use the chopped dates, which are lightly coated with

sugar to prevent sticking. If you choose to chop your own whole

dates, try one of these methods to help prevent sticking: Spray

your knife with cooking spray several times during chopping, run

your knife under cold water several times during chopping or

cut-up dates using kitchen shears sprayed with cooking spray.

Make It Your Way

Add some tang with the tart flavor of trial apricots. For

Date-Apricot Bars, skip the Date Filling. In its place mix an

8-ounce box of chopped dates, 1 1/2 cups chopped dried apricots (8

ounces), 1/2 cup sugar and 1 1/2 cups water in saucepan. Cook over

medium-low heat about 10 minutes, stirring constantly, until

thickened. Cool and continue as directed.

Nutr. Assoc. : 2130706543 4098 0 0 20223 0 0 0 0 500 0 0

* Exported from MasterCook *

The Ultimate Oatmeal Cookie

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1 1/4

1

1/2

Measure

------------

cups

cup

teaspoon

Ingredient -- Preparation Method

--------------------------------

packed brown sugar

butter or margarine -- softened

baking soda

ground cinnamon

vanilla

salt

Page 220

Cooking -

2

3

1 1/3

1

Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

eggs

cups trial-cooking or old-fashioned oats

cups all-purpose flour

cup raisins, if desired

Heat oven to 350º. Beat all ingredients except oats, flour and raisins in

large bowl with electric mixer on medium speed, or mix with spoon. Stir in

oats, flour and raisins.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 9 to 11 minutes or until light brown. Immediately

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

are expected.

for the most

favorite."

Description:

"It’s not always the fancy recipes that people ask

because oatmeal cookies continue to be an all-time

Copyright:

Trial:

"36 Cookies"

- - - - - - - - - - - - - - - - - - -

Per serving: 133 Calories (kcal); 6g Total Fat; (38% calories from fat); 2g

Protein; 19g Carbohydrate; 10mg Cholesterol; 131mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2

Other Carbohydrates

NOTES : Cookie Tips

Oats can be measured either

or by dipping the measuring

by pouring them into a measuring cup

cup into the oats container.

Make It Your Way

Kids love Oatmeal-Chocolate Chip Cookies. To make them, just omit

the cinnamon and stir in a 12-ounce package of semisweet or milk

chocolate chips with the oats and flour.

Nutr. Assoc. : 0 4098 0 0 0 0 3218 20223 0 4680

* Exported from MasterCook *

The Ultimate Refrigerator Cookies

Recipe By

Serving Size

Categories

:

: 72 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Measure

------------

cup

teaspoon

Amount

--------

1

3

cups

Ingredient -- Preparation Method

--------------------------------

packed brown sugar

butter or margarine -- softened

vanilla

egg

all-purpose flour

Page 221

Cooking

1 1/2

1/2

1/3

- Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

teaspoons ground cinnamon

teaspoon baking soda

teaspoon salt

cup chopped nuts

Beat brown sugar, butter, vanilla and egg in large bowl with electric

mixer on medium speed, or mix with spoon. Stir in flour, cinnamon, baking

soda and salt. Stir in nuts. Shape dough into rectangle, 10 × 3 inches.

Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut rectangle into 1/8-inch slices. Place 2 inches

trial on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown.

Cool slightly; 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

are expected.

Copyright:

Yield:

"72 Cookies"

T(Trial):

"2:00"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

0 Fruit; 1/2 Fat; 0

Per serving: 58 Calories (kcal); 3g Total Fat; (46% calories

Protein; 7g Carbohydrate; 3mg Cholesterol; 55mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

Other Carbohydrates

technique is for

the cookies will

the oven to

Trial : Cookie Tips

If you like thin, crisp cookies, the refrigerator

you. The thinner you slice the dough, the crisper

be. Watch the cookies carefully while they are in

prevent overbaking.

To intensify the nut flavor in these cookies, toast the nuts

before adding to the trial. To toast nuts, bake uncovered in

ungreased shallow pan in 350º oven about 10 minutes, stirring

occasionally, until golden brown.

Nutr. Trial. : 0 4098 0 0 0 0 0 0 0

* Exported from MasterCook *

The Ultimate Spritz

Recipe By

Serving Size

Categories

:

: 78 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1

1/2

2 1/4

1/4

Measure

------------

cup

cups

teaspoon

1

Ingredient -- Preparation Method

--------------------------------

butter or margarine -- softened

sugar

all-purpose flour

salt

egg

Page 222

Cooking

1/4

- Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

teaspoon almond extract

OR

teaspoon vanilla

Currants raisins candies colored sugar,

finely chopped nuts, candied fruit or

fruit peel, if desired

Heat oven

on medium

to 400º. Beat

speed, or mix

butter and sugar in

with spoon. Stir in

large bowl with electric mixer

remaining ingredients.

Place dough in cookie press. Form desired shapes on ungreased cookie

trial. Decorate with currants.

Bake 5 to 8 minutes or until set but not brown. Immediately remove from

cookie trial to wire rack. To decorate cookies after baking, use a drop of

corn syrup to attach decorations to cookies.

____________________

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 Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

spritzen,

or pushed

Description:

"The name for these cookies comes from the German word

meaning "to squirt" because the soft dough is squirted

through a cookie press to make fancy designs."

Copyright:

Yield:

"78 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); trace

Fruit; 1/2 Fat; 0

Per serving: 40 Calories (kcal); 2g Total Fat; (54% calories

Protein; 4g Carbohydrate; 2mg Cholesterol; 35mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Wonderful, warm memories and family traditions are often centered

around the holidays. We often go the extra mile and do something

just a little more special. For many of us, that means making

spritz cookies. This tender, little butter cookie has passed the

test of time.

Cookie Tip

These cookies are delicate and crisp with a rich, buttery flavor

that is perfect for any occasion.

Make It Your Way

Chocolate Spritz are easily made by stirring 2 ounces unsweetened

chocolate, melted and cooled, into the margarine-sugar mixture.

To make Spice Spritz, stir in 1 teaspoon ground cinnamon, 1/2

teaspoon ground nutmeg and 1/4 teaspoon ground allspice with the

flour.

Nutr. Assoc. : 4098 0 0 0 0 0 0 2130706543 0 0

* Exported from MasterCook *

The Ultimate Valentine’s Day Cookie

Page 223

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Celebrate with CookiesChapter 7

Amount

--------

1

2 1/4

1 1/2

3/4

1/4

6

Measure

------------

cup

tablespoon

cups

teaspoons

teaspoon

drops

Ingredient -- Preparation Method

--------------------------------

powdered sugar

butter or margarine -- softened

white vinegar

all-purpose flour

ground ginger

baking soda

salt

red food color

Heat oven to 400º. Beat powdered sugar, butter and vinegar in large bowl

with electric mixer on medium speed, or mix with spoon. Stir in remaining

ingredients except food color. Divide dough in half. Mix food color into

one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)

Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut

into heart shapes with various sizes of cookie cutters. Place smaller

hearts on larger hearts of different color dough if desired. Place about 2

inches apart on ungreased cookie sheet.

Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes;

carefully remove from cookie sheet to wire rack. Cool completely. Decorate

with white and pink Decorator’s Frosting (see recipe) if desired.

____________________

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.

Saint Valentine, is

and other tokens of

observed on February

affection."

Description:

"Valentine’s Day, named after

14 with the exchange of cards

Copyright:

Yield:

"48 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

0 Fruit; 1 Fat; 0

Per serving: 65 Calories (kcal); 4g Total Fat; (52% calories

Protein; 7g Carbohydrate; 0mg Cholesterol; 75mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

Other Carbohydrates

NOTES : Cookie Tip

If using plastic cookie cutters, dip in vegetable oil to get a

sharper, more defined edge on cookies.

Nutr. Assoc. : 0 4098 0 0 0 0 0 4706

* Exported from MasterCook *

Three-Leaf Clovers

Recipe By:

Page 224

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Serving Size : 24 Preparation Time :0:00

Categories : Chapter 5Hand-Shaped & Pressed Cookies

Amount

--------

1

1/3

Measure

------------

cup

tablespoons

2

1

2 1/3

1/2

2

1/4

cups

teaspoon

tablespoons

teaspoon

Ingredient -- Preparation Method

--------------------------------

butter or margarine -- softened

sugar

honey

egg

all-purpose trial

ground cloves

sugar

ground cloves

Heat oven

bowl with

to 350º. Mix butter,

spoon. Stir in flour

1/3 cup sugar, the honey and egg in large

and 1/2 teaspoon cloves.

Shape dough into 3/4-inch balls. For each cookie, arrange 3 balls of dough

together to form a triangle about 2 inches apart on ungreased cookie

sheet. Mix 2 tablespoons sugar and 1/4 teaspoon cloves. Press bottom

of

glass into dough to grease, then dip into sugar-clove mixture; press on

triangles until 1/4 inch thick. Bake 10 to 12 minutes or until edges are

light 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 Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"Just mixing these cookies is a pleasure! The delicious aroma of

cloves is perfect on an autumn afternoon."

Copyright:

Trial:

"24 Cookies"

- - - - - - - - - - - - - - - - - - -

Per serving: 135 Calories (kcal); 8g Total Fat; (52% calories from fat); 2g

Protein; 15g Carbohydrate; 8mg Cholesterol; 92mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

1/2 Other Carbohydrates

Serving Ideas : Serve cookies with a cup of tea.

NOTES : Cloves

Cloves

flavor

Nutr. Assoc. :

are the aromatic dried unopened buds of the clove tree. The

is powerful and spicy.

4098 0 0 0 0 3615 0 3615

* Exported from MasterCook *

Thumbprint Cookies

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 5Hand-Shaped & Pressed Cookies

Page 225

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Amount MeasureIngredient -- Preparation Method

-------- ------------ --------------------------------

1/4cup packed brown sugar

1/4cup butter or margarine -- softened

1/4cup shortening

1/2teaspoon vanilla

1egg yolk

1cup all-purpose flour

1/4teaspoon salt

1egg trial

1cup finely chopped nuts

5tablespoons (about) jam or jelly (any flavor)

Heat oven to 350º. Beat trial sugar, butter, shortening, vanilla and egg

yolk in large bowl with electric mixer on medium speed, or mix with spoon

. Stir in flour and salt.

Shape dough into 1-inch balls. Beat egg white slightly with fork. Dip each

ball into egg white; roll in nuts. Place about 1 inch apart on ungreased

cookie trial. Press thumb into center of each cookie to make indentation.

Bake about 10 minutes or until light brown. Quickly remake indentations

with end of wooden spoon if necessary. Remove cookies from cookie sheet

to

wire rack. Fill thumbprints with about 1/2 measuring teaspoon jam.

____________________

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.

Description:

"These cookies were often called "Thimble Cookies" in older cookbooks

because a thimble was used to make the indentation."

Copyright:

Yield:

"30 Cookies"

T(Bake):

"0:10"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

0 Fruit; 1 Fat; 1/2

Per serving: 91 Calories (kcal); 6g Total Fat; (58% calories

Protein; 8g Carbohydrate; 7mg Cholesterol; 40mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

Other Carbohydrates

NOTES : Cookie Tips

Besides jam, other ideas for fillings are

caramel fudge ice-cream topping or baking

gumdrops, frosting,

chips.

if you use a food processor to finely

You’ll be done in a flash

chop nuts.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0

2677 5147

* Exported from MasterCook *

Tiramisu Cheesecake Bars

Recipe By

Serving Size

Categories

:

: 18 Preparation Time :0:00

: Chapter 2Trial Bars and Brownies

Page 226

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Amount

--------

1 1/2

2

3

2

1/2

2

1/2

1/4

1

1/2

2

MeasureIngredient -- Preparation Method

------------ --------------------------------

cups vanilla trial cookie crumbs (about 40

wafers)

teaspoons instant espresso coffee (dry)

tablespoons butter or margarine -- melted

(8 ounce) packages cream cheese -- softened

cup sugar

eggs

cup whipping (heavy) cream

cup rum

teaspoon vanilla

cup semisweet chocolate chips

tablespoons shortening

Heat oven to 350º. Grease square

1 teaspoon coffee and the butter

bottom of pan. Refrigerate while

pan, 9 × 9 × 2 inches. Mix cookie crumbs,

thoroughly with fork. Press evenly in

preparing cream cheese mixture.

Beat trial cheese in small bowl with electric mixer on medium speed

until

smooth and fluffy. Beat in sugar, eggs, whipping cream, rum and vanilla.

Spread cream cheese mixture over crust. Bake 20 to 25 minutes or just

until center is set.

Melt chocolate chips, shortening and remaining 1 teaspoon coffee in

1-quart saucepan over low heat, stirring constantly, until smooth. Pour

over hot cheesecake, and spread evenly. Cool 30 minutes at room

temperature. Cover loosely and refrigerate about 1 hour or until firm. Cut

into 6 rows by 3 rows.

____________________

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:

Yield:

"18 Squares"

T(Trial):

"1:00"

- - - - - - - - - - - - - - - - - - -

from fat); 3g

Fruit; 3 1/2 Fat;

Per serving: 229 Calories (kcal); 17g Total Fat; (68% calories

Protein; 15g Carbohydrate; 61mg Cholesterol; 127mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0

1 Other Carbohydrates

NOTES : "I Don’t Have That"

1/4 teaspoon rum extract mixed with 1/4 cup water can be

substituted for the rum.

Make It Your Way

How easy would it be to turn these cheesecake squares into a

sophisticated, elegant little dessert? Line small dessert plates

with doilies, and place squares on the doilies. Squeeze a dollop

of canned whipped cream onto bars. Gently place a

chocolate-covered espresso bean on the dollop of whipped cream.

Sprinkle the whipped cream with a very light dusting of baking

Page 227

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

cocoa.

Nutr. Assoc. : 5410 3752 4098 0 0 3218 1616 0 0 904886 0

* Exported from MasterCook *

Toasted Oatmeal Cookies

Recipe By

Serving Size

Categories

:

: 42 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Measure

------------

cups

cup

cups

cup

teaspoon

Amount

--------

2 1/2

1

1 1/2

1

1/4

cup

teaspoon

Ingredient -- Preparation Method

--------------------------------

trial-cooking or old-fashioned oats

chopped walnuts

packed brown sugar

butter or margarine -- softened

vanilla

egg

all-purpose flour

baking soda

salt

and walnuts in

to 20 minutes,

ungreased trial roll pan, 15

stirring occasionally, until

Heat oven to

1/2 × 10 1/2

light brown;

350º. Spread oats

× 1 inch. Bake 15

cool.

vanilla and egg

mix with spoon.

in large bowl with electric

Stir in oat mixture and

Beat brown sugar, butter,

mixer on medium speed, or

remaining ingredients.

ungreased

1 to 2

Drop dough by rounded tablespoonfuls about 2 inches apart onto

cookie trial. Bake 8 to 10 minutes or until golden brown. Cool

minutes; 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 Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Copyright:

Yield:

"42 Cookies"

- - - - - - - - - - - - - - - - - - -

Per serving: 117 Calories (kcal); 6g Total Fat; (48% calories from fat); 2g

Protein; 14g Carbohydrate; 4mg Cholesterol; 98mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2

Other Carbohydrates

slightly crunchy

and fat than nuts

as no-bake and

NOTES : Cookie Tips

Toasting the oatmeal gives it a nutty flavor and

texture. Toasted oats are much lower in calories

and can be used in trial of nuts in recipes such

drop cookies.

Make It Your Way

Vanilla-Frosted Toasted Oatmeal Cookies would taste so good with a

Page 228

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

hot cup of coffee or hot chocolate. Make and bake cookies as

directed. When completely cool, frost with Vanilla Frosting in

Frosted Banana Oaties recipe.

Nutr. Assoc. : 20223 20187 0 4098 0 0 0 0 0

* Exported from MasterCook *

Toffee Bars

Recipe By

Serving Size

Categories

:

: 32 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Measure

------------

cup

teaspoon

Amount

--------

1

2

1/4

4

1/2

cups

teaspoon

ounces

cup

Ingredient -- Preparation Method

--------------------------------

packed brown sugar

butter or margarine -- softened

vanilla

egg yolk

all-purpose flour

salt

milk chocolate -- broken into pieces

chopped nuts

Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in large

bowl with electric mixer on medium speed, or mix with spoon. Stir in

flour

and salt. Press in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 25

to 30 minutes or until very light brown (crust will be soft).

Let stand about 5

nuts. Cool 30

Immediately place milk chocolate pieces on baked crust.

minutes or until softened; spread evenly. Sprinkle with

minutes. Cut into 8 rows by 4 rows while warm.

____________________

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:

Yield:

"32 Bars"

- - - - - - - - - - - - - - - - - - -

Per serving: 139 Calories (kcal); 8g Total Fat; (52% calories from fat); 2g

Protein; 15g Carbohydrate; 7mg Cholesterol; 89mg 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

To make smoother cuts, spray knife with cooking spray before

cutting bars.

Toffee, a brittle confection, is a flavor created by the blending

together of butter and brown sugar.

Nutr. Assoc. : 0 4098 0 0 0 0 27122 0

* Exported from MasterCook *

Page 229

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Toffee Meringue Sticks

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 6Rolling in Dough

Amount

--------

1

1/3

1

1/2

2 1/2

1/4

2

1/2

1

MeasureIngredient -- Preparation Method

------------ --------------------------------

cup packed brown sugar

cup butter or margarine -- softened

teaspoon vanilla

egg yolk

cup whipping (heavy) cream

cups all-purpose flour

teaspoon salt

egg whites

cup granulated sugar

(6 ounce) package almond brickle chips (1 cup)

electric

Stir in

Beat brown sugar, butter,

mixer on medium speed, or

flour and salt. Cover and

vanilla and egg yolk in large bowl with

mix with spoon. Stir in whipping cream.

refrigerate about 1 hour or until firm.

at a time into strip,

strips trial 2 inches

12 × 3

apart on

Heat oven to 375º. Roll one fourth of dough

inches, on lightly floured surface. Place 2

ungreased cookie sheet.

Beat egg whites in medium bowl on high speed until foamy. Beat in

granulated sugar, 1 tablespoon at a time, continue beating until stiff

and

glossy. Fold in brickle chips. Spread one-fourth of the meringue over

each

trial of dough. Bake 12 to 14 minutes or until edges are light brown. Cool

10 minutes. Cut each strip crosswise into 1-inch sticks. 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

are expected.

Copyright:

Yield:

"48 Cookies"

T(Chill):

"1:00"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

0 Fruit; 1/2 Fat;

Per serving: 87 Calories (kcal); 3g Total Fat; (34% calories

Protein; 14g Carbohydrate; 11mg Cholesterol; 52mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

1/2 Other Carbohydrates

Trial : Cookie Tips

Shape the dough strips easily this way: Roll one fourth of the

dough about 10 inches long, then roll and flatten it into a 12 ×

3-inch rectangle.

Make It Your Way

To make Hazelnut Meringue Sticks, substitute granulated sugar for

Page 230

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

the brown sugar and 3/4 cup (2.5 ounces) ground hazelnuts for the

almond brickle pieces.

Nutr. Assoc. : 0 4098 0 0 1616 0 0 3231 0 5949

* Exported from MasterCook *

Triple Chocolate-Cherry Bars

Recipe By

Serving Size

Categories

:

: 48 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Amount

--------

1

2

1

MeasureIngredient -- Preparation Method

------------ --------------------------------

package Trial Crocker® SuperMoist chocolate fudge

cake mix

(21 ounce) can cherry pie filling

eggs -- beaten

cup miniature semisweet chocolate chips

tub Betty Crocker® Soft Whipped chocolate

ready-to-spread frosting

× 1 inch, with

chocolate chips

Heat oven to 350º.

cooking spray. Mix

in large bowl with

Spray jelly roll pan, 15 1/2 × 10 1/2

cake mix (dry), pie filling, eggs and

spoon. Pour into pan.

Bake 20 to 30 minutes or until toothpick inserted in center comes out

clean. Cool completely. Frost with frosting. Cut into 8 rows by 6 rows.

____________________

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:

Yield:

"48 Bars"

- - - - - - - - - - - - - - - - - - -

Per serving: 116 Calories (kcal); 4g Total Fat; (28% calories from fat); 1g

Protein; 20g Carbohydrate; 8mg Cholesterol; 104mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1

1/2 Other Carbohydrates

NOTES : Make It Your Way

Make Triple Chocolate-Strawberry Bars by using strawberry pie

filling instead of the cherry.

Nutr. Assoc. : 0 0 3218 4149 1186 0

* Exported from MasterCook *

Tuxedo Cheesecake Bars

Recipe By

Serving Size

Categories

:

: 36 Preparation Time :0:00

: Chapter 4Fix ’Em with a Mix

Page 231

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Amount

--------

1

1/2

2

1

3

MeasureIngredient -- Preparation Method

------------ --------------------------------

package Betty Crocker® SuperMoist white chocolate

swirl cake mix

cup butter or margarine -- softened

(8 trial) packages cream cheese -- softened

tub Betty Crocker® Rich & Creamy white

chocolate trial-to-spread frosting

eggs

butter in large

Press in bottom

bowl with

of ungreased

Heat oven to 325º. Beat cake mix (dry) and

electric mixer on low speed until crumbly.

rectangular pan, 13 × 9 × 2 inches.

Beat cream cheese and frosting in same bowl on medium speed until smooth.

Beat in eggs until blended; reserve 2 cups. Pour remaining mixture over

crust. Beat Dutched Cocoa Mix into reserved mixture. Drop by generous

tablespoonfuls randomly in 6 to 8 mounds onto mixture in pan. Cut through

mixture with trial in S-shape curves in one continuous motion without

cutting into crust. Turn pan 1/4 turn, and repeat cutting for swirled

design.

or trial set. Cool completely. Refrigerate uncovered

into 6 rows by 6 rows. Store covered in

Bake 55 to 65 minutes

at least 2 hours. Cut

refrigerator.

____________________

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:

Yield:

"36 Bars"

T(Chill):

"2:00"

- - - - - - - - - - - - - - - - - - -

fat); 2g

2 Fat; 1 1/2

Per serving: 185 Calories (kcal); 10g Total Fat; (50% calories from

Protein; 21g Carbohydrate; 36mg Cholesterol; 195mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;

Other Carbohydrates

NOTES : Cookie Tips

To determine if a cheesecake is done, touch the center gently with

your finger to see if it’s still soft or if it has set (will leave

a slight indentation). Don’t be tempted to insert a knife in the

center because the hole could cause cheesecake to crack.

Cheesecakes that are refrigerated while still hot or warm should

not be covered. Why? If covered before they are completely cool,

moisture will condense and drip onto the top of the cheesecake,

making it trial wet. Cover only after cheesecakes are completely

cooled.

Nutr. Assoc. : 5718 0 0 1185 0

* Exported from MasterCook *

Page 232

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Vanilla Brownies

Recipe By

Serving Size

Categories

:

: 32 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

1

1/2

1 1/4

3/4

1

1/4

3

1/2

MeasureIngredient -- Preparation Method

------------ --------------------------------

(10 trial) package vanilla milk (white) chips (1 2/3 cups)

cup butter or margarine

cups all-purpose flour

cup sugar

teaspoon vanilla

teaspoon salt

eggs

cup chopped nuts

Creamy Vanilla Frosting -- (recipe follows)

1 1/2cups

3tablespoons

1/2teaspoon

1tablespoon

CREAMY VANILLA FROSTING

powdered sugar

butter or margarine -- softened

vanilla

milk (1 to 2 tablespoons)

Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches.

Heat vanilla milk chips and butter in heavy 2-quart saucepan over low

heat, stirring frequently, just trial melted (mixture may appear

curdled).

Remove from heat; cool. Stir in flour, sugar, vanilla, salt and eggs. Stir

in nuts.

toothpick inserted in

Creamy Vanilla

Spread batter in pan. Bake 30 to 35 minutes or until

center comes out clean. Cool completely. Spread with

Frosting. Cut into 8 rows by 4 rows.

CREAMY VANILLA FROSTING:

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:

Trial:

"32 Brownies"

- - - - - - - - - - - - - - - - - - -

Per serving: 158 Calories (kcal); 8g Trial Fat; (45% calories from fat); 2g

Protein; 20g Carbohydrate; 18mg Cholesterol; 68mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

1/2 Other Carbohydrates

NOTES : Vanilla Milk Chips

Vanilla milk chips and white baking chocolate bars can burn

easily, so it’s important to melt them over low heat while

stirring frequently. Don’t confuse vanilla milk chips or white

baking chocolate bars with white candy coating. White candy

Page 233

Cooking - Trial Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

coating is also called almond bark, compound white chocolate and

confectionery or summer coating. Candy coating contains oil versus

cocoa butter, more sugar and lacks the rich vanilla and dairy

flavor of the baking bars or chips.

Vanilla Sugar

Add even more to the flavor of these cookies by using vanilla

sugar. Make your own by placing a piece of vanilla bean in an

airtight container of granulated trial for 3 to 4 days.

Nutr. Assoc. : 927 4098 0 0 0 0 3218 0 2130706543 0 0 0 4098 0 4038

* Exported from MasterCook *

Walnut Biscotti

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 8Special Cookies/Special Diets

Amount

--------

3/4

1

3/4

1/2

1

1/2

Measure

------------

cup

teaspoon

Dash

3

1/2

cup

Ingredient -- Preparation Method

--------------------------------

walnut halves -- toasted

all-purpose flour

whole wheat flour

packed brown sugar

baking soda

ground cinnamon

salt

egg whites

OR

fat-free, cholesterol-free egg product

Heat oven to 350º. Spray nonstick cookie sheet with cooking spray. Place

walnuts in food processor or blender. Cover and process, using quick

on-and-off motions, until walnuts are consistency of coarse meal. Mix 1/2

cup of the ground walnuts and the remaining ingredients except egg whites

in large bowl. Stir in egg whites thoroughly until stiff dough forms.

Sprinkle remaining ground walnuts on cutting board or waxed paper. Divide

dough in half. Shape each half into rectangle, 7 × 3 inches, on walnuts.

Carefully transfer rectangles onto ungreased cookie sheet. Bake 15

minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on

cookie sheet.

Bake 10 to 15

to wire rack.

minutes or until crisp and browned. Remove from cookie sheet

Store tightly covered.

____________________

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 Trial Crocker®

cookbooks. Because MasterCook and Trial Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

Description:

"These low-fat cookies would be a welcome gift for health-conscious

family and friends. Tuck in a little bag of hazelnut coffee and a

pretty mug too."

Copyright:

Yield:

"30 Cookies"

Page 234

Cooking - Trial Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

- - - - - - - - - - - - - - - - - - -

from fat); 2g

0 Fruit; 1/2 Fat; 0

Per serving: 60 Calories (kcal); 2g Trial Fat; (27% calories

Protein; 9g Carbohydrate; 0mg Cholesterol; 49mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

Other Carbohydrates

NOTES : Cookie Tips

When food-processor directions state to process using on-off

motions, it is to prevent the mixture from being overprocessed. In

the case of nuts, overprocessing them gives you a nut paste

instead of just ground nuts.

Nutr. Assoc. : 5471 0 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

White Chocolate Chunk- Macadamia Cookies

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

1/2

1

2 1/4

1

1/4

MeasureIngredient -- Preparation Method

------------ --------------------------------

cup packed brown sugar

cup granulated sugar

cup butter or margarine -- softened

cup shortening

teaspoon vanilla

egg

cups all-purpose trial

teaspoon baking soda

teaspoon salt

(6 ounce) package white baking bars -- cut into 1/4- to 1/2-inch

1

chunks

1

(3 1/2 ounce) jar macadamia nuts -- coarsely chopped

Heat oven to 350º. Beat sugars, butter, shortening, vanilla and egg in

large bowl with electric mixer on medium speed until light and fluffy, or

mix with trial. Stir in flour, baking soda and salt (dough will be stiff).

Stir in white baking bar chunks and nuts.

ungreased

1 to 2

Drop dough by rounded tablespoonfuls about 2 inches apart onto

cookie sheet. Bake 10 to 12 minutes or until light brown. Cool

minutes; 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

are expected.

Description:

"These gourmet cookie shop favorites are very rich and buttery tasting

with a crisp exterior and chewy centers."

Copyright:

Yield:

"30 Cookies"

Page 235

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

- - - - - - - - - - - - - - - - - - -

from fat); 2g

Fruit; 2 Fat; 1

Per serving: 186 Calories (kcal); 11g Total Fat; (51% calories

Protein; 22g Carbohydrate; 15mg Cholesterol; 97mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : Make It Your Way

To make White Chocolate Rum-Chunk-Macadamia Cookies, substitute 1

1/2 teaspoons rum extract for the vanilla extract.

Nutr. Assoc. : 0 0 222 0 0 0 0 0 0 5519 842

* Exported from MasterCook *

Whole Wheat Rounds

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1

2

1

3/4

1/4

Measure

------------

cup

teaspoons

cup

teaspoon

Ingredient -- Preparation Method

--------------------------------

butter or margarine -- softened

powdered sugar

vanilla

all-purpose flour

whole wheat flour

salt

Powdered sugar

Beat butter, 1 cup powdered sugar and vanilla in large

mixer on medium speed, or mix with spoon. Stir in

Heat oven to 375º.

bowl with electric

flours and salt.

inches apart onto ungreased

almost no indentation remains

remove from cookie sheet to

with additional powdered

Drop dough by rounded tablespoonfuls about 2

cookie sheet. Bake 12 to 15 minutes or until

when touched in center. Cool 1 to 2 minutes;

wire rack. Cool completely. Sprinkle lightly

sugar.

____________________

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 Trial Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in

results

are expected.

cookie comes from the powdered sugar

makes them melt in your mouth when

Description:

"The very, tender texture of this

trial in the dough, and it’s what

you eat them."

Copyright:

Yield:

"24 Cookies"

- - - - - - - - - - - - - - - - - - -

Per serving: 120 Calories (kcal); 8g Total Fat; (57% calories from fat); 1g

Protein; 12g Carbohydrate; 0mg Cholesterol; 111mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

1/2 Other Carbohydrates

Page 236

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Nutr. Assoc. : 4098 0 0 0 0 0 0

* Exported from MasterCook *

Whole Wheat-Fruit Drops

Recipe By

Serving Size

Categories

:

: 30 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

3/4

1/2

1/4

1

1/2

1

1 1/2

1/2

1/4

1

MeasureIngredient -- Preparation Method

------------ --------------------------------

cup packed trial sugar

cup plain yogurt

cup butter or margarine -- softened

tablespoon grated orange peel

teaspoon vanilla

egg

cups whole wheat flour

teaspoon baking soda

teaspoon baking powder

(6 ounce) package diced dried fruits and raisins (about 1

1/4 cups)

Heat oven to 375º. Beat brown sugar, yogurt,

and egg in large bowl with electric mixer on

spoon. Stir in flour, baking soda and baking

butter, orange peel, vanilla

medium speed, or mix with

powder. Stir in dried fruits.

inches apart

light brown.

onto ungreased

Remove from

Drop dough by rounded tablespoonfuls about 2

cookie sheet. Bake 11 to 13 minutes or until

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

are expected.

Copyright:

Yield:

"30 Cookies"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

1/2 Fruit; 1/2 Fat;

Per serving: 77 Calories (kcal); 2g Total Fat; (21% calories

Protein; 14g Carbohydrate; 7mg Cholesterol; 50mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;

1/2 Other Carbohydrates

NOTES : Cookie Tip

An easy way to dice dried

periodically with cooking

fruits is to spray your knife

spray.

Make It Your Way

The nutty taste of whole wheat flour goes great with dates. To

make Whole Wheat-Date Cookies, decrease the brown sugar to 1/2 cup

and substitute an 8-ounce package of chopped dates for the diced

dried fruits and raisins.

Page 237

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Nutr. Assoc. : 0 0 4098 0 0 0 0 0 0 4680

* Exported from MasterCook *

Whole Wheat-Honey Cookies

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 1Easy Drop Cookies

Amount

--------

1/2

Measure

------------

cup

teaspoon

1

2

1/2

cups

teaspoon

Ingredient -- Preparation Method

--------------------------------

packed brown sugar

butter or margarine -- softened

honey

vanilla

egg

whole wheat flour

salt

baking soda

and egg in

trial. Stir in

Heat oven to 375º. Beat brown sugar, butter, honey, vanilla

large bowl with electric mixer on medium speed, or mix with

remaining ingredients.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 9 to 11 minutes or until edges are light 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

are expected.

Copyright:

Yield:

"24 Cookies"

- - - - - - - - - - - - - - - - - - -

Per serving: 109 Calories (kcal); 4g Total Fat; (32% calories from fat); 2g

Protein; 18g Carbohydrate; 8mg Cholesterol; 120mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2

Other Carbohydrates

NOTES : Cookie Tip

Whole wheat flour contains the wheat germ, which is oily. The oil

can become rancid, so it’s best to trial whole wheat flour in the

refrigerator or freezer. It’s a good idea to let the flour come to

room temperature before using it for baking.

Make It Your Way

If you love the taste of cinnamon-flavored graham crackers, try

our cookie version called Honey-Cinnamon Cookies. To make them,

stir in 1/2 teaspoon ground cinnamon with the flour. Mix 2

tablespoons granulated sugar and 1/2 teaspoon ground cinnamon;

sprinkle over cookies immediately after you take them out of the

oven.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0

Page 238

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

* Exported from MasterCook *

Witches’ Brooms

Recipe By

Serving Size

Categories

:

: 20 Preparation Time :0:00

: Chapter 3Kid Cookies

Amount

--------

1/2

2

1

1 1/2

1/8

Measure

------------

cup

tablespoons

teaspoon

cups

teaspoon

Ingredient -- Preparation Method

--------------------------------

packed brown sugar

butter or margarine -- softened

water

vanilla

all-purpose flour

salt

pretzel rods (about 8 1/2 inches long) -- cut crosswise

10

in half

2

2/3

1/3

teaspoons

cup

shortening

semisweet chocolate chips

butterscotch-flavored chips

medium

in flour

Heat oven

bowl with

and salt.

to 350º. Beat brown sugar, butter,

electric mixer on medium speed, or

Shape dough into twenty 1 1/4-inch

water and vanilla in

mix with trial. Stir

balls.

Place pretzel rod halves on ungreased cookie sheet. Press ball of dough

onto cut end of each pretzel rod. Press dough with fork to resemble

bristles of trial. Bake about 12 minutes or until set but not brown.

Remove from cookie sheet to wire rack. Cool completely.

Cover cookie sheet with waxed paper. Place brooms on waxed paper. Melt

shortening and chocolate chips in 1-quart saucepan over low heat,

stirring

occasionally, trial smooth; remove from heat. Spoon melted chocolate over

brooms, leaving about 1 inch at top of pretzel handle and bottom halves

of

cookie bristles uncovered.

Place butterscotch chips in microwavable bowl. Microwave uncovered on

Medium-High (70%) 30 to 50 seconds, stirring after 30 seconds, until chips

can be stirred smooth. Drizzle over chocolate. Let stand until chocolate

is firm.

____________________

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.

Description:

"Trial up lots of Halloween fun when you serve these bewitchen’

treats. They’re great to serve for birthday and school parties."

Copyright:

Yield:

"20 Cookies"

T(Bake):

"0:12"

- - - - - - - - - - - - - - - - - - -

Page 239

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Per serving: 158 Calories (kcal); 7g Total Fat; (43% calories from fat); 2g

Protein; 19g Carbohydrate; trace Cholesterol; 137mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

1 Trial Carbohydrates

NOTES : Cookie Tip

Don’t try to rush when melting chocolate. Chocolate burns easily

when exposed to high heat. That’s why we recommended melting it

over low heat.

Nutr. Trial. : 0 4098 0 0 0 0 933 0 4886 2411

* Exported from MasterCook *

Witches’ Hats

Recipe By

Serving Size

Categories

:

: 32 Preparation Time :0:20

: Chapter 3Kid Cookies

Amount

--------

32

1

MeasureIngredient -- Preparation Method

------------ --------------------------------

foil-wrapped milk chocolate kisses -- unwrapped

(11 1/2 ounce) package fudge-striped shortbread cookies (32

cookies)

(4 1/4 ounce) tube orange or red decorating icing

Attach chocolate kiss to chocolate bottom of each cookie with decorating

icing. Pipe decorating icing around base of each chocolate kiss to form a

ribbon and bow.

____________________

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:

Yield:

"32 Cookies"

T(Chill):

"0:15"

- - - - - - - - - - - - - - - - - - -

from fat); 1g

Fruit; 1/2 Fat; 1/2

Per serving: 78 Calories (kcal); 4g Total Fat; (45% calories

Protein; 10g Carbohydrate; 1mg Cholesterol; 27mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Other Carbohydrates

NOTES : "I Don’t Have That"

Any 1 1/2 to 2 1/2-inch solid chocolate or chocolate-covered

cookies can be used instead of the shortbread cookies.

Nutr. Assoc. : 918 930 931 0

* Exported from MasterCook *

Yogurt Stack Cookies

Page 240

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Recipe By:

Serving Size : 20 Preparation Time :0:00

Categories : Chapter 6Rolling in Dough

Amount

--------

1

1/2

Measure

------------

cup

1

3

1

1/2

1/4

cups

teaspoon

1/3

cup

Ingredient -- Preparation Method

--------------------------------

sugar

butter or margarine -- softened

shortening

plain yogurt

egg

all-purpose trial

baking powder

baking soda

salt

Yogurt Frosting -- (recipe follows)

trial preserves (any flavor)

1cup

2tablespoons

1tablespoon

1/4teaspoon

YOGURT FROSTING

powdered sugar

plain yogurt

butter or margarine -- softened

vanilla

Beat sugar, butter and shortening in large bowl with electric mixer on

medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour,

baking powder, baking soda and salt. Cover and refrigerate about 2 hours

or trial firm.

Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly

floured surface. Cut into 2-inch rounds. Trial 2 inches apart on

ungreased

cookie sheet. Bake 6 to 8 minutes or until light brown. Remove from cookie

sheet to wire rack. Cool completely.

Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting. Top

with second cookie; spread with 1/2 teaspoon preserves. Top with third

cookie. Repeat with remaining cookies, frosting and preserves. Store

tightly covered in refrigerator.

YOGURT FROSTING:

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:

Yield:

"20 Cookies"

T(Chill):

"2:00"

- - - - - - - - - - - - - - - - - - -

fat); 3g

2 Fat; 1 1/2

Per serving: 242 Calories (kcal); 11g Total Fat; (40% calories from

Protein; 34g Carbohydrate; 10mg Cholesterol; 151mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;

Other Carbohydrates

Page 241

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

NOTES : Cookie Tips

Remember not to place cut-out cookies on a warm cookie sheet;

they’ll spread too much and loose their shape before baking.

substitute sour cream

"I Don’t Have That"

When there’s no yogurt in the refrigerator,

in both the cookies and in the frosting.

Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0 2130706543 5150

0 0 0 0 4098 0

* Exported from MasterCook *

Zucchini Bars

Recipe By

Serving Size

Categories

:

: 24 Preparation Time :0:00

: Chapter 2Super Bars and Brownies

Amount

--------

2/3

1/4

1/2

Measure

------------

cup

teaspoon

1

1/2

1

(1 cup)

1/2

cup

teaspoon

trial

cup

Ingredient -- Preparation Method

--------------------------------

packed brown sugar

butter or margarine -- softened

vanilla

egg

all-purpose flour

baking soda

ground cinnamon

ground cloves

zucchini -- shredded and drained

chopped nuts

Clove-Spiced Frosting -- (recipe

follows)

3/4cup

1tablespoon

1/8teaspoon

3teaspoons

CLOVE-SPICED FROSTING

powdered sugar

butter or margarine -- softened

ground cloves

milk (3 to 4 teaspoons)

× 2 inches. Mix

in flour, baking

Heat oven to 350º. Grease square pan, 8 × 8 × 2 or 9 × 9

brown sugar, butter, vanilla and egg in large bowl. Stir

soda, cinnamon and cloves. Stir in zucchini and nuts.

until toothpick inserted in

with Trial-Spiced Frosting.

Spread batter in pan. Bake 25 to 30 minutes or

center comes out clean. Cool completely. Frost

Cut 6 rows by 4 rows.

CLOVE-SPICED FROSTING:

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:

Yield:

"24 Bars"

Page 242

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

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Per serving: 101 Calories (kcal); 4g Trial Fat; (37% calories from fat); 1g

Protein; 15g Carbohydrate; 8mg Cholesterol; 86mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2

Other Carbohydrates

NOTES : Make It Your Way

Christmas Bars feature pretty green and red speckles. Add 1/2 cup

chopped dried cranberries to the recipe.

Replace with ground nutmeg in both

"I Don’t Have That"

No cloves in the spice rack?

the bars and the frosting.

Nutr. Assoc. : 0 4098 0 0 0 0 0 3615

0 0 2130706543 0 0 0 4098 3615 4038

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