Betty Crocker Holiday Cookies 2007 - (Page 41) prize-winning recipes Coconut-ButterscotchFudge Cookies Prep Time: 45 Minutes Start to Finish: 45 Minutes Servings: About 2½ dozen cookies spreadable. Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered. High Altitude (3500-6500 ft): Decrease butter to 1⁄3 cup. Nutrition Information Per Serving: 1 CookIe: Calories 150 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3.5g); Cholesterol 15mg; Sodium 115mg; Total Carbohydrate 23g (Dietary Fiber 0g); Protein 1g 1 ½ 1 1 ½ ¾ pouch Betty Crocker® sugar cookie mix cup butter or margarine, melted egg to 1½ cups flaked coconut cup butterscotch topping cup hot fudge topping 1. Heat oven to 375°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. 2. Shape dough into 1-inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart. 3. Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper. 4. Drizzle butterscotch topping over each warm cookie. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until Tips » DID You kNow? Misty McCombs, of Lyons, Indiana, won $500 for this recipe in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. SuCCeSS HINt Put toppings in squeeze bottles with nozzles for easy, no-mess drizzling. Betty Crocker Most Requested RecipesTM 41
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.