By Betty Crocker Editors
Every body loves cookies, and with Betty Crocker, every body can bake them!
From amateur to professional, those cookies will fill the invoice, even if for vacation treats, bake revenues, or daily energizers, those are the cookies you will have, with greater than 240 to choose between. each bankruptcy has a such a lot asked cookie, sizzling from Betty Crocker’s kitchens–these are the cookies America’s been requesting. there's additionally a complete bankruptcy for children, in addition to hundreds super-easy bar cookies–just pour, bake, and luxuriate in! And with the "Doughs and Doughnut’s" bankruptcy to lead readers during the fundamentals, there's no a part of cookie baking that would reason even the main green baker any crisis. concerning the basically challenge readers could have is identifying which cookie to make first, Deluxe Chocolate Chip Cookies, No-Roll Sugar Cookies, Mousse Bars, Rocky highway Bars, Walnut Biscotti–but no matter what they select, it’ll be a winner.
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Additional resources for Betty Crocker Cookie Book
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 vanilla extract bottles are a handy little measure, most caps hold between 1/2 and 1 teaspoon. txt Nutr. Assoc. : 5709 4098 0 0 0 4886 * Exported from MasterCook * Chocolate Chip Sandwich Cookies Recipe By Serving Size Categories Amount -------1 1/4 1/2 1 1 1/4 1/4 1/8 1 2 2 2 3 : : 48 Preparation Time :0:00 : Chapter 1 Measure -----------cups cup cups teaspoon teaspoon cup ounces tablespoons cups tablespoons Easy Drop Cookies Ingredient -- Preparation Method -------------------------------packed brown sugar butter or margarine -- softened egg all-purpose flour baking soda salt miniature semisweet chocolate chips Chocolate Frosting -- (recipe follows) CHOCOLATE FROSTING unsweetened baking chocolate butter or margarine powdered sugar hot water Heat oven to 350º.
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. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are golden brown (centers will be soft). 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.
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. 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. " 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 butter or margarine, especially if it's been microwaved to the point of it being almost melted, your cookies will spread a lot and be flat.
Betty Crocker Cookie Book by Betty Crocker Editors