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Yes, these are wonderful, Christmas cookies. Yes, they come from the 1956 edition of Betty Crocker. The actual directions instruct to chill the dough, and bake them for 10-12 minutes. You don't have to put them 2" apart because they don't spread. I made them this Christmas (family tradition), and I did get 48 cookies out of the recipe.
I have a question!? Is the powdered sugar one of the ingredients that I'm supposed to "mix in" to the batter? or is the 1/2 cup powdered sugar what I'm supposed to be rolling the balls in?
These are the ones we've been making for 30 years. We all thougth these were handed down from our German grandmother, imagine the disappointment when we learned Betty C. was the originator. Althought these are perfectly fine & delicious cookies, I ONLY use pecans and double the batch with one half subbing the 1/2 cup of powdered sugar for brown sugar (light or dark--dark is more intense). Same process.
Excellent and tasty ! I made them for my party and everybody love them ! thank you :)
We are all big mystery readers in our family. These cookies are superb, we call them "THE EVIDENCE IS CLEAR!" Cookies, have a couple and you'll see why we always know who took the last cookie!
I made the Betty Crocker recipe version of this as well. Couldn't find my book this year, so I tried to find a recipe online. These were magnificent. Soft and slightly crunchy, with a melt-in-you-mouth fluffiness. Absolutely fantastic! :)
Love these - they weren't the biggest hit with my holiday guests, perhaps because they are messy but they happen to be one of my favorites this year. They keep very well. We used pecans this year. I followed the baking instructions in the Betty Crocker Cooky book, I'm not sure if it makes much difference or not.
Replaced the butter with Earth Balance, which made these totally vegan. These cookies are the perfect sweet, buttery bite!
Excellent cookie. This is my favorite cookie by far.
This is the recipe I remember from Christmas cookies. Very hard to roll the little things without them falling apart, patience and heating up the batter a bit in your hand is necessary.