Does anybody have the old Betty Crocker Cooky-Candies recipe?

I can't find my old Betty Crocker Cooky Book. It had a recipe called Cooky-Candies I believe. It was a small, hand formed shortbread type recipe that you baked, cooled, dipped in melted choclate and rolled in sprinkles, nuts, coconut, etc. Would love to make these for the neighbors children for Christmas.


Thanks!!


BonnieDoes anybody have the old Betty Crocker Cooky-Candies recipe?
This was the closest I could find, right on the BC website!





Candy Cookies





Satisfy your candy fancy with candy-topped chocolate cookies.





Prep Time:20 min


Start to Finish:55 min


Makes:About 2 dozen cookies





2 Ratings : 0 Reviews : Be the first to review





1/3 cup butter or margarine, softened


2 oz unsweetened baking chocolate, melted, cooled


1 1/4 cups powdered sugar


1 egg


1 1/4 cups Gold Medal庐 all-purpose flour


1/2 teaspoon baking soda


1/4 teaspoon salt


Assorted candies, broken in half or cut into 1/2- to 3/4-inch pieces, if desired








1. Heat oven to 350掳F.





2. In medium bowl, stir butter, chocolate and powdered sugar with spoon. Stir in egg. Stir in flour, baking soda and salt. Cover and refrigerate dough at least 15 minutes but no longer than 30 minutes.





3. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.





4. Bake 7 to 9 minutes or until almost no indentation remains when touched lightly in center. Cool 1 minute; remove from cookie sheet to wire rack. Immediately top with candies (candies will melt slightly).Does anybody have the old Betty Crocker Cooky-Candies recipe?
This one is from my 1974 Betty Crocker Cookbook...





';Galaxy Cookies'; - 20 to 25 cookies





1/2 cup butter or margarine; softened


3/4 cup confectioners' sugar


1 tbsp. vanilla


Food color, if desired


1 1/2 cups all-purpose flour


1/8 tsp. salt


Dates, nuts, semisweet chocolate pieces and candied or maraschino cherries


Icing (below)





Heat oven to 350*. Mix thoroughly butter, sugar, vanilla and few drops food color. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons light cream.)


Mold dough by tablespoonfuls around date, nut, cherry or a few chocolate pieces. Place cookies about 1'; apart on ungreased baking sheet. Bake 12-15 minutes or until set but not brown.


Cool; dip tops of cookies into Icing. If desired, decorate with coconut, nuts, colored sugar, candies, chocolate pieces or chocolate shot.


(NOTE: Do not use self-rising flour in this recipe.)





ICING: Mix 1 cup confectioners' sugar, 2 1/2 tbsp. light cream or 1 1/2 tbsp. milk and 1 tsp. vanilla until smooth. If desired, stir in a few drops food color.


For a chocolate icing, increase light cream to 3 tbsp. or milk to 2 tbsp. and stir in 1 ounce melted unsweetened chocolate (cool).


VARIATIONS -


Brown Sugar Galaxy Cookies: Substitute 1/2 cup brown sugar (packed) for the confectioners' sugar and omit food color.


Chocolate Galaxy Cookies: Omit food color and stir 1 ounce melted unsweetened chocolate (cool) into butter mixture.
Straight from the original Betty book:





Colorful Cookies





1 3oz. package of fruit-flavored gelatin


1 cup powdered sugar


1 cup margarine or butter, softened


2 1/4 cups all-purpose flour


1/4 teaspoon salt





Heat oven to 350*. Reserve 1 tablespoon of dry gelatin for the glaze. Mix remaining gelatin, powdered sugar, and margarine. Stir in flour and salt. Shape dough into 1'; balls. Place about 2'; apart on ungreased cookie sheet.





Bake until set but not brown, 8 - 10 minutes. Cool slightly; remove from cookie sheet, then cool completely.





Glaze: Mix 1 tablespoon of gelatin and 3 tablespoons of hot water. Let stand 5 minutes. Stir in 2 cups of powdered sugar and 1 teaspoon vanilla until smooth and of desired consistency.





Dip tops of cookies into glaze. Decorate with coconut, nuts, cherries, colored sugar, sprinkles, candies, or chocolate as desired.





Makes about 4 1/2 dozen cookes, 80 calories per cookie.





You can skip the gelatin in the cookies if you want straight shortbread, and you can substitute dipping chocolate or cake frosting for the glaze if you want.





Enjoy!
Not sure if it helps but I found this one:


Coconut Christmas Candy


Ingredients:


3 cups coconut


2 cups powdered sugar


1/4 cup margarine, softened


1/4 cup evaporated milk


1 teaspoon almond extract


almond bark, vanilla or chocolate flavor








Directions: Combine all ingredients except almond bark. Mix well. Press into cookie cutters (open metal). Chill one hour.








Melt almond bark. Dip and coat candy as desired. Set on wax paper to set up. Freeze up to two months. To serve, thaw at room temperature.





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Coconut Candies





Cut out fun shaped candies and decorate with candy coating or roll candies into balls and dip into candy coating.
sorry no .

cream gel