CINNAMON CHOCOLATE STRIPS
Unique no-mess cookie shaping and cutting saves time in making a chocolate chip favorite!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 60
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, beat 1 1/3 cups sugar, the butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour and baking powder. Stir in chocolate chips.
- Divide dough into fourths. Shape each fourth into roll, 1 inch in diameter and about 15 inches long, on lightly floured surface. Place rolls about 2 inches apart on ungreased cookie sheet. Flatten slightly with fork to about 5/8-inch thickness. Mix 3 tablespoons sugar and the cinnamon; sprinkle over dough.
- Bake 13 to 15 minutes or until edges are light brown. Cut diagonally into about 1-inch strips while warm.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
RASPBERRY JAM STRIPS
These pretty homemade cookies are simple to make, and impressive to share.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 60
Number Of Ingredients 11
Steps:
- In large bowl, stir together butter, sugars, egg and 1 teaspoon vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.)
- Heat oven to 350°F. Divide dough into 8 equal parts. On ungreased cookie sheet, roll each part into 8-inch rope; press down until 1 1/2 inches wide. Make indentation down center of each with handle of wooden spoon. Fill with 1 measuring tablespoon jam. Bake 10 to 12 minutes or until edges are light brown; cool 2 minutes.
- Stir together glaze ingredients until smooth and thin enough to drizzle. Drizzle over strips. Cut diagonally into 1-inch pieces.
Nutrition Facts : Calories 75, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 45 mg
CHOCOLATE CHIP-JAM STRIPS
Hide a sweet pocket of raspberry jam under semisweet chocolate to make these surprisingly easy bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, combine butter and sugar; beat until light and fluffy. Add almond extract and egg; blend well. Add flour and baking powder; mix well. Stir in 1/2 cup chocolate chips.
- Divide dough into 4 equal parts. On lightly floured surface, shape each part into 12-inch roll. Place rolls about 3 inches apart on 2 ungreased cookie sheets. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill each roll with 2 tablespoons jam.
- Bake at 350°F. for 15 to 20 minutes or until light golden brown, switching cookie sheets halfway through baking time. Cool 5 minutes. Cut each baked roll diagonally into 12 cookies; place on wire racks. Cool 10 minutes or until completely cooled.
- In small microwave-safe bowl, combine icing ingredients. Microwave on HIGH for 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Drizzle icing over cooled cookies. Let stand until icing is set before storing. Store in loosely covered container.
Nutrition Facts : Calories 75, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 5 g
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