Betty Crocker - Betty Crocker Great Cookies

Great Cookies Wiley Selects Copyright 2012 by General Mills, Minneapolis, Minnesota. All rights reserved. Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions. Trademarks: Wiley and the Wiley logo are trademarks or registered trademarks of John Wiley & Sons and/or its affiliates. All other trademarks referred to herein are trademarks of General Mills.

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For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572-3993 or fax (317) 572-4002. Wiley publishes in a variety of print and electronic formats and by print-on-demand. Some material included with standard print versions of this book may not be included in e-books or in print-on-demand. If this book refers to media such as a CD or DVD that is not included in the version you purchased, you may download this material at http://booksupport.wiley.com. For more information about Wiley products, visit www.wiley.com. ISBN: 978-1-118-24313-8 (ebk); ISBN: 978-1-118-24312-1 (ebk) Manufactured in the United States of America 10 9 8 7 6 5 4 3 2 1 General Mills Publisher, Cookbooks: Maggie Gilbert/Lynn Vettel Manager, Cookbooks: Lois Tlusty Recipe Development and Testing: Betty Crocker Kitchens Photography and Food Styling: General Mills Photography Studios and Image Library John Wiley & Sons, Inc.

Publisher: Natalie Chapman Associate Publisher: Jessica Goodman Executive Editor: Anne Ficklen Editor: Meaghan McDonnell Production Manager: Michael Olivo Cover Design: Suzanne Sunwoo Art Director: Tai Blanche Layout: Indianapolis Composition Services Manufacturing Manager: Kevin Watt Cover photo: Dear Friends, Craving some great cookies? Nothing beats homemade cookies, so instead of heading to the bakery, grab this book to satisfy your urge! Dont worry, homemade doesnt equal hard! When pressed for time, choose any of the scrumptious and create their own masterpieces. During the holidays, spread the cheer with festive treats like Christmas Cookie Packages and Holiday Melting Moments. Once they bite into a homemade treat, your family is bound to want more. With recipes ranging from classic , this book will help you please all tastes, all year round. Warmly,

Table of Contents The Basics on Cookies and Bars Who doesnt like homemade cookies, especially when theyre just out of the oven? Theyre fun
to eat, easy to tote and guaranteed to please any crowd. Take a moment to review the basics on cookies and bars, then enjoy! Picking the Right Pans COOKIE SHEETS Choosing the right cookie sheet makes cookies sweeter by the dozen! There are many types to choose from, including insulated, nonstick and dark surface.

Keeping at least three or four cookie sheets on-hand is a great idea. When one batch of cookies is finished baking, another is ready to go! Choose sheets that are at least two inches narrower and shorter than the inside dimensions of your oven, so heat can circulate around them. The sheet may be open on one, two or three sides. If the sheet has four sides, cookies may not brown as evenly during baking. Shiny smooth-surface or textured aluminum cookie sheets are recommended for baking cookies. These sheets reflect heat, letting cookies bake evenly and brown properly.

The recipes in this book were tested using shiny aluminum cookie sheets. BAKING PANS FOR BARS To bake the best bars, choose shiny metal pans in the exact size called for in the recipe. Bars baked in pans that are too big become hard and overcooked, and those baked in pans that are too small can be doughy in the center and hard on the edges. Shiny metal pans reflect the heat away from the bars, preventing the crust from getting too brown and hard. Follow manufacturers directions when using dark, nonstick and glass baking pans; they may recommend reducing the oven temperature by 25F or checking for doneness 3 to 5 minutes before the minimum bake time given in the recipe. Baking Cookies and Bars Scoop cookie dough onto completely cooled cookie sheets.

Cookies will spread too much if put on a hot or warm cookie sheet. Make all cookies the same size so they bake evenly. Bake cookies and bars on the middle oven rack. For even baking, baking one sheet at a time is recommended. To bake two sheets at once, position oven racks as close to the middle as possible, and switch sheets halfway through baking so cookies bake more evenly. Check cookies and bars at the minimum bake time listed in the recipe because they can overbake quickly, becoming too brown, or burn.

Remove from the cookie sheet and cool as directed. Remove cookies from a cookie sheet using a flat, thin turner (also called a metal spatula). Cool bars and brownies in the pan on a wire rack. Storing Cookies and Bars Heres a great tip to remember: Store crisp cookies with other crisp ones; soft cookies with other soft ones; chewy cookies with other chewy ones. Store crisp cookies at room temperature in a loosely covered container. Store chewy and soft cookies at room temperature in resealable food-storage plastic bags or a tightly covered container.

Let frosted or decorated cookies set or harden before storing; store them between layers of waxed paper, plastic wrap or foil. Store different flavors of cookies in separate containers, or they will pick up the flavors of the other cookies. For example, if delicate buttery cookies are stored in the same jar as spicy gingersnaps, theyll all soon taste like ginger. Most bars can be stored tightly covered, but check the recipe to be sure; some may need to be loosely covered and others need to be refrigerated. To freeze cookies and bars, tightly wrap and label them; freeze unfrosted cookies up to 12 months and frosted cookies up to three months. Do not freeze meringue, custard-filled or cream-filled cookies.

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