Cooking - Betty Crocker Cookie Book Recipes
* Exported from MasterCook *
Almond Bars
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Chapter 4 Fix 'Em with a Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Betty Crocker® SuperMoist white cake mix
1/2 cup butter or margarine -- softened
2 eggs
Almond Topping -- (recipe follows)
ALMOND TOPPING
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk
Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric
mixer on low speed until dough forms or mix with a spoon. Press in bottom
of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25
minutes or until golden brown and crust begins to pull away from sides of
pan or until toothpick inserted in center comes out clean.
Immediately spread Topping over crust. Set oven control to broil. Place
pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is
golden brown and bubbly (watch carefully—Topping burns easily). Cool
completely. Cut into 8 rows by 4 rows.
ALMOND TOPPING:
Cook all ingredients in 2-quart saucepan over low heat, stirring
constantly, until sugar is dissolved and mixture thickens slightly.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"32 Bars"
- - - - - - - - - - - - - - - - - - -
Per serving: 162 Calories (kcal); 10g Total Fat; (54% calories from fat); 1g
Protein; 17g Carbohydrate; 12mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates
Serving Ideas : Serve these rich bars all alone or with chocolate or coffee ice
cream.
NOTES : Almonds
Almonds are the kernel of the fruit of the almond tree. Almonds
Page 1
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
come primarily from California, the Mediterranean, Australia and
South Africa.
Nutr. Assoc. : 0 4098 0 2130706543 0 0 0 4098 0 14 0
* Exported from MasterCook *
Almond Bonbons
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Chapter 5 Hand-Shaped & Pressed Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 cup butter or margarine -- softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 (7 ounce) package almond paste (7- or 8-ounce size)
Almond Glaze -- (recipe follows)
Sliced almonds -- toasted, if desired (see Notes)
ALMOND GLAZE
1 cup powdered sugar
1/2 teaspoon almond extract
4 teaspoons milk (4 to 5 teaspoons)
Heat oven to 375º. Beat flour, butter, powdered sugar, milk and vanilla in
large bowl with electric mixer on medium speed, or mix with spoon. Cut
almond paste into 1/2-inch slices; cut each slice into fourths.
Shape 1-inch ball of dough around each piece of almond paste. Gently roll
to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10
to 12 minutes or until set and bottom is golden brown. Remove from cookie
sheet to wire rack. Cool completely. Dip tops of cookies into Almond
Glaze. Garnish with sliced almonds.
ALMOND GLAZE:
Mix all ingredients until smooth and spreadable.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"36 Cookies"
- - - - - - - - - - - - - - - - - - -
Per serving: 72 Calories (kcal); 3g Total Fat; (41% calories from fat); 1g
Protein; 10g Carbohydrate; trace Cholesterol; 31mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
NOTES : Cookie Tips
Page 2
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
Try wrapping the dough around candied cherries, dried apricots or
malted milk balls instead of the almond paste. Tint the glaze for
a more festive look and decorate as desired.
To toast nuts, bake uncovered in ungreased shallow pan in 350º
oven about 10 minutes, stirring occasionally, until golden brown.
Or cook in ungreased heavy skillet over medium-low heat 5 to 7
minutes, stirring frequently until browning begins, then stirring
constantly until golden brown.
To make a really attractive serving tray or for gifts, pack small
cookies in mini paper cupcake liners or fluted bonbon cups.
Nutr. Assoc. : 0 4098 0 0 0 5022 2130706543 2130706543 0 0 0 0 4038
* Exported from MasterCook *
Almond Macaroons
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Celebrate with Cookies Chapter 7
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (7 ounce) package almond paste (7 or 8 ounces)
1/4 cup all-purpose flour
1 1/4 cups powdered sugar
1/4 teaspoon almond extract
2 egg whites
3 dozen blanched whole almonds
Grease cookie sheet. Break almond paste into small pieces in large bowl.
Stir in flour, powdered sugar and almond extract. Add egg whites. Beat
with electric mixer on medium speed about 2 minutes, scraping bowl
occasionally, until smooth.
Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-inch
cookies about 2 inches apart onto cookie sheet. Top each with almond.
Refrigerate 30 minutes.
Heat oven to 325º. Bake about 12 minutes or until edges are light brown.
Immediately remove from cookie sheet to wire rack. Cool completely. Store
in airtight container.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"36 Cookies"
T(Chill):
"0:30"

- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 3g Total Fat; (42% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Page 3
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
NOTES : Cookie Tips
Don't waste those egg yolks! Place them in a small container,
adding enough water to cover yolks completely (to prevent drying).
Cover tightly and refrigerate up to 24 hours. Drain water before
using.
Make It Your Way
Add 2 teaspoons finely grated orange peel and 3 drops each red and
yellow food color to create Orange-Almond Macaroons.
Nutr. Assoc. : 5022 0 0 0 3231 5897
* Exported from MasterCook *
Almond-Filled Crescents
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Chapter 6 Rolling in Dough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup powdered sugar
1 cup whipping (heavy) cream
2 eggs
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (7 ounce) package almond paste (7 or 8 ounces)
3/4 cup butter or margarine -- softened
Easy Glaze -- (recipe follows)
EASY GLAZE
1 cup powdered sugar
6 teaspoons milk (6 to 7 teaspoons)
Mix powdered sugar, whipping cream and eggs in large bowl with spoon. Stir
in flour, baking powder and salt (dough will be stiff). Cover and
refrigerate about 1 hour or until firm.
Heat oven to 375º. Break almond paste into small pieces in medium bowl;
add butter. Beat with electric mixer on low speed until blended. Beat on
high speed until fluffy (tiny bits of almond paste will remain).
Roll one fourth of dough at a time into 10-inch circle on lightly floured
surface. Spread one fourth of almond paste mixture (about 1/2 cup) over
circle. Cut into 12 wedges. Roll up wedges, beginning at rounded edge.
Place on ungreased cookie sheet with points underneath. Repeat with
remaining dough and almond paste mixture. Bake 14 to 16 minutes or until
golden brown. Remove from cookie sheet to wire rack. Cool completely.
Drizzle with Glaze.
EASY GLAZE:
Mix ingredients until smooth and thin enough to drizzle.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
Page 4
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"48 Cookies"
T(Chill):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 119 Calories (kcal); 6g Total Fat; (45% calories from fat); 2g
Protein; 15g Carbohydrate; 15mg Cholesterol; 71mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : Cookie Tips
Use a metal pie server to pull the cut wedges of dough away from
the circle.
Make It Your Way
An 8-ounce can of poppy seed filling can be used instead of almond
paste to make Poppy Seed-Filled Crescents.
Nutr. Assoc. : 0 1616 3218 0 0 0 5022 4098 2130706543 0 0 0 4038
* Exported from MasterCook *
Animal Cookies
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Chapter 3 Kid Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Heat oven to 350º. Beat sugars, butter, vanilla and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients. (If dough is too soft to shape, cover and refrigerate about 2
hours or until firm.)
Shape dough by 2 tablespoonfuls into slightly flattened balls and ropes.
Arrange on ungreased cookie sheet to form animals as desired. Use small
pieces of dough for facial features if desired. Bake about 10 to 12
minutes or until edges are golden brown. Remove from cookie sheet to wire
rack.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
Page 5
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
are expected.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"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 : 42 Preparation Time :0:00
Categories : Chapter 5 Hand-Shaped & Pressed Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine -- softened
2 teaspoons anise seed -- ground
2 teaspoons grated lemon peel
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon 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 minutes or until crisp and 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 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.
Description:
"Biscotti are cookies that have been baked twice-first as a loaf, then
a second time sliced—until they are thoroughly dry and crisp."
Copyright:
"© General Mills, Inc. 1998."
Yield:
"42 Cookies"
T(Bake):
"0:35"
- - - - - - - - - - - - - - - - - - -
Per serving: 79 Calories (kcal); 3g Total Fat; (28% calories from fat); 1g
Protein; 13g Carbohydrate; 15mg Cholesterol; 62mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
NOTES : Make It Your Way
To make delicious Orange Biscotti, replace the anise seed and
lemon peel with 1 tablespoon grated orange peel.
Nutr. Assoc. : 0 0 0 0 3218 0 0 0
* Exported from MasterCook *
Applesauce-Granola Cookies
Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Chapter 1 Easy Drop Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/2 cup shortening
1 teaspoon vanilla
1 egg
1/2 cup applesauce
2 cups all-purpose flour
2 cups granola
1/2 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 375º. Beat brown sugar, shortening, vanilla and egg in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
applesauce. Stir in remaining ingredients.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 11 to 13 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 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"
- - - - - - - - - - - - - - - - - - -
Per serving: 95 Calories (kcal); 4g Total Fat; (38% calories from fat); 1g
Protein; 13g Carbohydrate; 4mg Cholesterol; 45mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : Cookie Tips
Use either sweetened or unsweetened applesauce in these cookies.
Sweetened applesauce will give you a sweeter cookie.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Apricot-Cherry Bars
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Chapter 4 Fix 'Em with a Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Betty Crocker® SuperMoist yellow cake mix
1/4 cup water
1/4 cup butter or margarine -- softened
1/4 cup packed brown sugar
2 eggs
1 cup cut-up dried apricots
1/2 cup 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 : 48 Preparation Time :0:00
Categories : Chapter 5 Hand-Shaped & Pressed Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine -- softened
1/2 cup mashed very ripe banana (1 medium)
1 egg
2 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Heat oven to 375º. Grease cookie sheet. Beat brown sugar, 1/2 cup
granulated sugar, 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-sugar
mixture. Bake 10 to 12 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:
"© General Mills, Inc. 1998."
Yield:
"48 Cookies"
Page 9
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
- - - - - - - - - - - - - - - - - - -
Per serving: 84 Calories (kcal); 2g Total Fat; (22% calories from fat); 1g
Protein; 15g Carbohydrate; 4mg Cholesterol; 58mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
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 sheet.
Make It Your Way
Create a great lunch box treat! Make Banana-Cornmeal Sandwich
Cookies by putting cookies together in pairs 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 : 42 Preparation Time :0:00
Categories : Chapter 1 Easy Drop Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 tablespoon grated gingerroot
OR
1 teaspoon ground ginger*
2 eggs
1 cup mashed very ripe bananas (2 medium)
1/4 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon 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
Wheat-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 aisle 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 : 24 Preparation Time :0:00
Categories : Chapter 2 Super Bars and Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup vegetable oil
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped nuts
Cream Cheese Frosting -- (recipe follows)
CREAM CHEESE FROSTING
1 (3 ounce) package cream cheese -- softened
1/3 cup butter or margarine -- softened
1 teaspoon vanilla
2 cups powdered sugar
Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Mix sugar,
bananas, oil and eggs in large bowl with spoon. Stir in flour, baking
powder, baking soda, cinnamon and salt. Stir in 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 cream cheese, butter and vanilla in medium bowl. Gradually beat in
powdered sugar with spoon until smooth and spreadable.

lease 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. Assoc. : 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 : 36 Preparation Time :0:00
Categories : Chapter 3 Kid Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter or margarine -- softened
1/2 cup sugar
1 teaspoon vanilla
12 drops yellow food color
1 egg
1 (3 ounce) package cream cheese -- softened
2 cups all-purpose flour
3 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).
Bake 10 to 12 minutes or until set and edges begin to brown. Immediately
press 1 chocolate chip in center of each cookie. Remove from cookie sheet
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.
Description:
"The interesting shape and color of these cookies make them a real
plus on a mixed cookie tray."
Copyright:
"© General Mills, Inc. 1998."
Yield:
"36 Cookies"
T(Chill):
"2:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 94 Calories (kcal); 6g Total Fat; (53% calories from fat); 1g
Protein; 10g Carbohydrate; 8mg Cholesterol; 53mg 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
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 : 60 Preparation Time :0:00
Categories : Chapter 1 Easy Drop Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/3 cup brandy
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1 cup dried apricots -- chopped
1/2 cup currants
1/2 cup 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
Drop dough by rounded teaspoonfuls about 2 inches apart onto 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:
"60 Cookies"
- - - - - - - - - - - - - - - - - - -
Per serving: 71 Calories (kcal); 3g Total Fat; (39% calories from fat); 1g
Protein; 10g Carbohydrate; 6mg Cholesterol; 38mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : Currants
Currants are seedless, dried zante grapes and look like miniature
raisins. Raisins can be used instead of currants.
"I Don't Have That"
1 teaspoon brandy extract mixed with 1/3 cup water can be
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 : 15 Preparation Time :0:00
Categories : Celebrate with Cookies Chapter 7
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine
1/4 cup dark corn syrup
2 tablespoons plus 2 teaspoons brown sugar
1 teaspoon brandy
6 tablespoons all-purpose flour
1/4 teaspoon ground ginger
4 cups mixed fresh strawberries and raspberries
2/3 cup 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 minutes before removing from cookie sheets. Working
quickly, shape over inverted drinking glass 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 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 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 plate 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 : 60 Preparation Time :0:00
Categories : Chapter 1 Easy Drop Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup milk
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Light Brown Glaze -- (recipe follows)
LIGHT BROWN GLAZE
4 cups powdered sugar
1/2 cup butter or margarine -- melted
2 teaspoons vanilla
2 tablespoons 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."
Yield:
"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 three 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 : 42 Preparation Time :0:00
Categories : Chapter 8 Special Cookies/Special Diets
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Betty Crocker® Sweet Rewards® low-fat
Page 16
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
fudge brownie mix
1/4 cup water
1/4 cup fat-free, cholesterol-free egg product
OR
1 egg
1/2 cup powdered sugar
Heat oven to 350º. Grease cookie sheet. Mix brownie mix (dry), water and
egg product with spoon about 50 strokes 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.
Description:
"You're not going to believe how rich, fudgy and chewy these cookies
really are."
Copyright:
"© General Mills, Inc. 1998."
Yield:
"42 Cookies"
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 1g Total Fat; (14% calories from fat); 1g
Protein; 13g Carbohydrate; 0mg Cholesterol; 101mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates
Serving Ideas : Serve these cookies with fat-free vanilla yogurt and fat-free
chocolate fudge ice-cream topping.
Nutr. Assoc. : 5722 0 3220 0 2130706543 0
* Exported from MasterCook *
Brownie Drop Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Chapter 4 Fix 'Em with a Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (15 ounce) package Betty Crocker® fudge brownie mix
1/4 cup water
1 egg
1/2 cup chopped nuts
Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix, water and
egg in large bowl with spoon. Stir in nuts (dough will be stiff).
Drop dough 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 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: 46 Calories (kcal); 1g Total Fat; (26% calories from fat); 1g
Protein; 8g Carbohydrate; 4mg Cholesterol; 30mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
NOTES : 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 : 48 Preparation Time :0:00
Categories : Chapter 3 Kid Cookies
Amount Measure Ingredient -- Preparation Method