Betty Crocker Holiday Cookies 2007 - (Page 66) great for gift giving • Low Fat Cinnamon Stars flour, baking soda, cream of tartar and cinnamon until well blended. Cover; refrigerate 1 hour or until firm. 2. Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). Divide dough in half. On lightly floured surface, roll half of dough at a time ¼ inch thick. Cut with 2-inch star-shaped cookie cutter. On ungreased cookie sheets, place stars 1 inch apart. 3. Bake 7 to 8 minutes or until light golden. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. 4. In 2-quart saucepan, heat candies and water to boiling over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer uncovered 5 to 6 minutes, stirring frequently, until candies are melted. Remove from heat. With wire whisk, stir in 2½ cups powdered sugar, ½ cup at a time, until smooth. Drizzle icing over cookies. (Icing sets up quickly; if necessary, add water, 1 teaspoon at a time, for drizzling consistency.) High altitude (3500-6500 ft): Bake 6 to 7 minutes. Nutrition Information Per Serving: 1 CookIe: Calories 50 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g); Cholesterol 5mg; Sodium 25mg; Total Carbohydrate 9g (Dietary Fiber 0g); Protein 0g Prep Time: 1 Hour 55 Minutes Start to Finish: 3 Hours 5 Minutes Servings: About 8 dozen cookies CookieS 1½ 1 1 1 2½ 1 1 1 cups powdered sugar cup butter or margarine, softened egg teaspoon vanilla cups Gold Medal® all-purpose flour teaspoon baking soda teaspoon cream of tartar teaspoon ground cinnamon Cinnamon iCing ½ cup red cinnamon candies ½ cup water 2½ cups powdered sugar 1. In large bowl, beat 1½ cups powdered sugar and the butter with electric mixer on medium speed until smooth. Beat in egg and vanilla until smooth. Beat in 66 Betty Crocker Holiday Cookies
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