Betty Crocker Cookie Book
Betty Crocker Editors
Format: PDF / Kindle (mobi) / ePub
Everyone loves cookies, and with Betty Crocker, everyone can bake them!
From novice to pro, these cookies will fill the bill, whether for holiday treats, bake sales, or everyday energizers, these are the cookies you want, with more than 240 to choose from. Every chapter has a most requested cookie, hot from Betty Crocker’s kitchens–these are the cookies America’s been asking for. There is also an entire chapter for kids, as well as tons of super-easy bar cookies–just pour, bake, and enjoy! And with the "Doughs and Doughnut’s" chapter to guide readers through the basics, there is no part of cookie baking that will cause even the most inexperienced baker any concern. About the only problem readers will have is deciding which cookie to make first, Deluxe Chocolate Chip Cookies, No-Roll Sugar Cookies, Mousse Bars, Rocky Road Bars, Walnut Biscotti–but whatever they choose, it’ll be a winner.
egg in large bowl with electric mixer on medium speed, or mix spoon. Stir in flour, cocoa, salt, baking powder and baking soda. 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 balls 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.
in 3-quart saucepan 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 rounded tablespoonfuls onto waxed paper. Refrigerate uncovered about 1 hour or until firm. Store covered in refrigerator. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty
8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet 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
sheet. Remove waxed paper from one side of dough. 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
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 Amount -------2 1/2 1/2 1/2 2 3 1/2 1 1/2 4 1/2 2 2 : : 60 Preparation Time :0:00 : Chapter 1 Measure -----------cups cup cup cup cups teaspoon teaspoon cups cup teaspoons tablespoons Easy Drop Cookies Ingredient -- Preparation Method