LF Chocolate Raisin Cookies
½ cup sugar
½ cup brown sugar
¼ cup Lighter Bake
1 large egg
¾ teaspoon vanilla
1 ½ cups flour
½ teaspoon salt
½ teaspoon baking soda
10 ounces Nestles Chocolate Covered Raisins
Place sugar, brown sugar, Lighter Bake, eggs and vanilla in bowl. Stir
slowly to combine ingredients. Beat until creamy. Add slour, salt and
baking soda. Stir and combine until well mixed. Add chocolate covered
raisins and slowly mix in. Drop by teaspoonfuls onto cookie sheets sprayed
with nonstick cooking spray. Bake 10 to 12 minutes at 375 degrees. Makes
about 2 dozen cookies.
Cookies, Low Fat
½ (17 1/4 ounc frozen puff pastry (1 sheet), thawed
½ cup sugar
1 ounce semisweet baking chocolate, melted
Heat oven to 375∫. 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.
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 CrockerÆ Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty CrockerÆ
cookbooks. Because MasterCook and Betty CrockerÆ use different nutritional
analysis programs and different nutrient databases, variations in results
"This fun-to-make treat, made with frozen puff pastry, means "palm
leaves" in French."
"For more great ideas visit my Web site at: www.bettycrocker.com"
"© General Mills, Inc. 1998."
Celebrate with Cookies, Chapter 7
4 cups flour
1 teaspoon soda
1 teaspoon cream of tartar
½ teaspoon salt
1 cup butter
2 cups brown sugar
1 teaspoon vanilla
1 cup chopped nuts
Sift flour, soda, cream of tartar and salt together.
Cream butter and sugar until fluffy.
Add dry ingredients, eggs and vanilla. Beat well.
Shape into rolls; wrap in waxed paper and chill until firm. Slice thin.
Place on ungreased baking sheet and bake at 400 degrees 8 to 10 minutes.
Yield: 6 dozen cookies.
Cookies & Brownies
Possum Kingdom Lake Cookbook
1 ½ cups flour
2 teaspoons baking powder
½ cup butter
1 ¼ cups sugar
3 ounces unsweetened chocolate, melted and cooled
1 cup milk
1 cup chopped walnuts
3 tablespoons butter
2 ounces unsweetened chocolate
¼ cup milk
3 cups powdered sugar
1 Thin with milk, if needed
Brownie: Preheat oven to 350 degrees F.
Grease a 15 x 10 x 1-inch baking pan. Combine flour, baking powder,
and 1/2 teaspoon salt. Beat butter for 30 seconds;add sugar and beat
till fluffy. Add eggs, melted chocolate and vanilla; beat well. Add
dry ingredients and milk alternately to beaten mixture, beating after
each addition. Stir in walnuts. Turn batter into pan. Bake 18 to 20
minutes. Cool on a wire rack. Frost with Chocolate Frosting.
Chocolate Frosting: Combine 3 tablespoons butter, 2 ounces chocolate
and 1/4 cup milk. Heat till chocolate melts. Stir in 3 cups powdered
sugar. Thin with milk, if needed, to spread.
Makes 36 brownies.
Cake Mix Cookies
1 box cake mix
½ cup corn oil
1 cup chocolate chips
2 large eggs
Preheat oven to 350 degrees F. Mix cake mix, oil and eggs. Add chocolate
chips, raisins, nuts, etc. depending on choice. Drop dough by
teaspoonsful, 2-inches apart, onto greased baking sheet. Bake 8 to 10
minutes or until done. Let cool.
Shelly C. Wallace
1 ½ cups powdered sugar
1 ¼ cups butter or margarine, softened
3 cups flour
¼ teaspoon salt
¼ cup unsweetened baking cocoa
1 tablespoon plus 1 teaspoon chocolate sprinkles, if desired
1. In large bowl, beat powdered sugar, butter and egg with electric
mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide
dough in half. Stir cocoa into one half. Stir chocolate sprinkles into
other half. Cover and refrigerate 1 hour.
2. Roll half of plain dough into 9x8-inch rectangle on lightly floured
surface. Repeat with half of chocolate dough; place on plain dough. Roll
doughs up together tightly, beginning at long side. Repeat with remaining
plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no
longer than 24 hours.
3. Heat oven to 400∫F. Cut rolls into 1/4-inch slices. Place slices
about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or
until set. Immediately remove from cookie sheet to wire rack.
· 1 decade ago