Download Betty Crocker Christmas Treats: HMH Selects by Betty Crocker PDF

By Betty Crocker

a complete desk of festive Christmas treats from Betty Crocker

Christmas capacity amassing with family and friends to proportion the thrill of the season—and the glorious meals from that unique time of 12 months. Now Betty Crocker promises dozens of recipes which are ideal for web hosting vacation events, feeding your loved ones and giving as presents. you will find savory appetizers and platters, breads and truffles, superb muffins, cookies galore and extra-cheery cocktails. glance no extra for Christmas treats that cannot be beat!

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Extra info for Betty Crocker Christmas Treats: HMH Selects

Sample text

Stir in vanilla, 1⁄2 teaspoon almond extract and the egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm. 2 Heat oven to 375°F. On lightly floured cloth-covered surface, roll half of dough at a time 1⁄8 inch thick. Cut into candy cane or other desired shapes. On ungreased cookie sheets, place 2 inches apart. 3 Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely. 4 Mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops milk if needed.

For a nutty crunch, sprinkle the glaze with toasted chopped almonds. Tuck this recipe in your “never-fails” folder. These Danish look so pretty and fancy yet are very simple to throw together. Alternate the filling with various types of jam and jelly—they’ll look especially lovely on a serving tray this way. 3 festive cookies festive cookies Season’s Best Sugar Cookies Prep Time: 1 Hour • Start to Finish: 3 Hours • About 5 dozen cookies Cookies 11⁄2 cups powdered sugar 1 cup butter or margarine, softened 1 teaspoon vanilla 1⁄2 teaspoon almond extract 1 egg 21⁄2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar White Glaze 2 cups powdered sugar 2 tablespoons milk 1⁄4 teaspoon almond extract Sprinkles Red edible glitter or red sugar 1 In large bowl, beat 11⁄2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon.

Stir in flour, cocoa and salt. 2 Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie to make indentation, but do not press all the way to the cookie sheet. 3 Bake 7 to 11 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. 4 Meanwhile, in 1-quart saucepan, heat whipping cream and coffee over medium heat, stirring occasionally, until steaming and coffee is dissolved.

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