Crocker - Betty Crocker 20 best cookie contest recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20566-6

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Prep Time: 25 Minutes Start to Finish: 40 Minutes Makes 3 dozen cookies

{ Cookie Contest Winner Patti Bullock }

• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• cup butter or margarine, softened
• to teaspoon mint extract
• 6 to 8 drops green food color
• 1 egg
• 1 cup crme de menthe baking chips
• 1 cup semisweet chocolate chunks

Heat oven to 350F. In large bowl, stir cookie mix, butter, mint extract, food color and egg until soft dough forms. Stir in baking chips and chocolate chunks.

Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.

Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.

1 Cookie: Calories 130; Total Fat 7g (Saturated Fat 3.5g, Trans Fat 0.5g); Cholesterol 15mg; Sodium 60mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1

Tip Use a cookie or ice cream scoop to make same-size cookies for even baking.

Prep Time: 55 Minutes Start to Finish: 1 Hour 25 Minutes Makes 3 dozen cookies

{ Cookie Contest Winner Laura Abeloe }

• cup butter or margarine, softened
• cup packed light brown sugar
• cup granulated sugar
• 2 teaspoons vanilla
• 1 teaspoon almond extract, if desired
• 1 egg
• 1 cups Gold Medal all-purpose flour
• teaspoon baking soda
• teaspoon salt
• 1 cup white vanilla baking chips (6 oz)
• 1 cup sweetened dried cranberries

Heat oven to 350F. In large bowl, beat butter, brown sugar, granulated sugar, vanilla, almond extract and egg with electric mixer on medium speed until well mixed. Stir in flour, baking soda and salt. Stir in baking chips and cranberries.

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

Bake 12 to 15 minutes or until light brown. Cool 2 to 3 minutes; remove from cookie sheets to cooling racks.

1 Cookie: Calories 130; Total Fat 6g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 70mg; Total Carbohydrate 18g (Dietary Fiber 0g); Protein 1g Exchanges: Starch, Other Carbohydrate, 1 Fat Carbohydrate Choices: 1

Tip When using brown sugar in baking, its important to firmly pack the brown sugar into the measuring cup for best results.

Prep Time: 40 Minutes Start to Finish: 40 Minutes Makes 2 dozen cookies

{ Cookie Contest Winner Becky Miller }

• 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal chocolate chip cookie mix
• cup butter or margarine, melted
• 1 egg
• 1 cup coconut
• cup dried cranberries
• 1 can (6 oz) honey-roasted almonds (1 cups), coarsely chopped

Heat oven to 375F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Stir in coconut, cranberries and almonds.

Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. Press with fingers to slightly flatten.

Bake 11 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely. Store covered at room temperature.

1 Cookie: Calories 200; Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 23g (Dietary Fiber 2g); Protein 2g Exchanges: Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 1

Prep Time: 1 Hour Start to Finish: 1 Hour 15 Minutes Makes 3 dozen cookies

{ Cookie Contest Winner Joan Opdahl }

• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• cup unsweetened baking cocoa
• cup butter or margarine, softened
• cup sour cream
• 1 tablespoon red food color
• 1 egg