Betty Crocker Chocolate Chip Cookies 1971 Recipe 1971 Just A Pinch
Betty Crocker Gingerbread Pouch Cookie Mix, 17.5 Oz
In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm. Heat oven to 375°F. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.)
Betty Crocker Hershey's Cookies 'n' Creme Cookie Mix, 12.5 oz
Wafers. Mix flour, butter and whipping cream. Cover and refrigerate 1 hour or until firm. Heat oven to 375 degrees F. On a lightly floured surface, roll out 1/3 of the dough at a time 1/8 inch thick. Cut dough into 1 1/2 inch rounds with an appropriate cutter or a shot glass. Cover a large piece of wax paper with a generous layer of sugar.
Betty Crocker Classic Spritz Cookies Jam Hands
In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm. 2. Heat oven to 375°F. Roll one-third of dough at a time 1/8-inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.)
Betty Crocker Cookie Mix Peanut Butter 17.5 oz Pouch Moms Priority
Cream Wafer Cookie Instructions: In a large bowl, mix together the flour, butter and whipping cream. Cover and refrigerate 1 hour or until firm. Heat oven to 375 degrees F. On a lightly floured surface, using your rolling pin, roll out 1/3 of the dough at a time 1/8-inch thick. Cut dough into 1 1/2-inch rounds with a cookie cutter or a glass.
Vanilla Wafer Cookies Recipe How to Make It Taste of Home
In large bowl, mix crushed cookies, almonds and 2 cups powdered sugar. Stir in rum and corn syrup. Shape mixture into 1-inch balls. In small bowl, place 1/2 cup powdered sugar. Roll balls in powdered sugar. Store in tightly covered container at least 5 days before serving to develop flavor but no longer than 4 weeks.
Laura's Sweet Spot Chocolate Wafer Cookies (Nabisco Type)
1. In large bowl, beat all ingredients except pecans, chocolate chips and shortening with electric mixer on medium speed until well mixed. Stir in pecans. 2. Place dough on 14-inch length of plastic wrap. Use wrap to shape dough into a roll, 12 inches long and 2 inches in diameter. Wrap in plastic and refrigerate about 2 hours or until firm.
Cream Wafer Sandwich Cookies Vintage Recipe Tastes of Lizzy T
Make the wafers: Mix flour, butter/margarine and cream into a dough and chill for an hour. Pre-heat oven to 375F. Roll out half at a time to 1/8″ thick and cut in 1-1/2″ rounds (or you can cut them into very small Christmas shapes if you have mini cookie cutters). Carefully dip both sides of cookie in sugar and place on ungreased baking.
Laura's Sweet Spot Chocolate Wafer Cookies (Nabisco Type)
Add 1/4 cup granulated sugar, vanilla, and beat to cream ingredients until fluffy, about 3 to 4 minutes, stopping to scrape down the sides of the bowl as necessary. Add the flour and mix to incorporate it. The dough will be very sandy, pebbly, and dry. Add two tablespoons of half-and-half or cream and mix.
Treat Yourself To Deliciously Improved Betty Crocker Snickerdoodle
There was a cookie exchange at work and when I asked my sister what cookies I should make she said to make the cream wafer we all love so much. So I did. I.
Betty Crocker Gingerbread Cake and Cookie Mix, 14.5 oz
In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle. Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork.
My families favorite Cream Wafer Sandwich Cookiesoriginal recipe from
Mix thoroughly 1 cup soft butter, 1/3 cup heavy cream, and 2 cups flour. Chill dough in plastic wrap for 1 hour. After chilled, roll out to 1/8 inch thick and cut into 1/2″ rounds. Place each round on plate with granulated sugar to coat both sides of dough. Put on ungreased cookie sheet and prick with a fork four times.
Betty Crocker Chocolate Chip Cookies 1971 Recipe 1971 Just A Pinch
Chill 1 hour. Preheat oven to 375°. Roll dough 1/8" thick on a lightly floured board. Cut into 1-1/2 inch rounds. Transfer onto waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on ungreased baking sheet; prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffy. Put 2 cookies together with filling.
Betty Crocker® Hershey's Cookie Mix S'mores 12.5 oz Box
Preheat oven to 350° F. Line baking sheets with parchment paper. Slice the dough logs into approximately ⅛-inch thick slices and lay the dough rounds on the baking sheets about 1 inch apart. I formed my dough into 1 ¼-inch diameter logs and was able to fit 24 cookies on each of my baking sheets.
Betty Crocker Frosting Cream Cheese 453g (16oz) American Food Mart
Prick the dough wafers with a fork. bake the cookies. make the strawberry buttercream. Bake. Bake the cookies until just set, then cool on a wire rack. Make buttercream. Beat butter until fluffy, then beat in the powdered sugar, strawberry extract, and food coloring. add strawberry buttercream.
bettycrockercookies16 All My Good Things
Prepare the Wafers: In the bowl of your stand mixer combine the butter, cream, and flour on low speed until the dough comes together. Chill the dough for 2 hours or overnight. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. On a lightly floured surface roll out the dough to 1/8- inch thick.
One Bowl Chocolate Chip Cookie Recipe Modern Honey
Heat oven to 375. Roll about 1/3 of dough at a time, approximately 1/8 inch thick on floured cloth-covered board (keep remaining dough refrigerated). Cut into 1-1/2" rounds. Coat both sides with sugar. Place on ungreased cookie sheet. Prick each round with fork 3-4 times.
