Can anyone get me a cookie recipie off page 98 in the old red betty crocker cookbook? I have lost that page!?

Question

It is the recipie for the chocolate cookies with the white mint fronsting and the chocolate drizzle on the top. Please help!

Answer 1

Cookies
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 egg
2 (1 ounce) unsweetened chocolate squares, Melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
Peppermint Icing
2 1/2 cups powdered sugar
1/4 cup butter, Melted
4 tablespoons water
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract
Chocolate Icing to Drizzle
1/4 cup butter, softened
2 tablespoons light corn syrup
1 (6 ounce) package semi-sweet chocolate chips


Preheat oven to 375'.
In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size).
Take a drinking glass and flatten each cookie to about 1/4 inch thick.
Bake cookies until set, Approximately 8-9 minutes.
Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.
Frosting:.
Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.
Chocolate Drizzle Icing:.
In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).

Answer 2

Here ya go =)

Chocolate-Mint Cookies With Peppermint Icing

Cookies

1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 egg
2 (1 ounce) unsweetened chocolate squares, Melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt

Peppermint Icing

2 1/2 cups powdered sugar
1/4 cup butter, Melted
4 tablespoons water
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract

Chocolate Icing to Drizzle

1/4 cup butter, softened
2 tablespoons light corn syrup
1 (6 ounce) package semi-sweet chocolate chips


Preheat oven to 375'.
In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size).

Take a drinking glass and flatten each cookie to about 1/4 inch thick.
Bake cookies until set, Approximately 8-9 minutes.
Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.

Frosting:.
Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.

Chocolate Drizzle Icing:.
In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).

Answer 3

Here u go- I tried to use word for word other than abbreciating, if you have any questions- edit your question and I'll check back

Happy Baking!!!!!

Chocolate-Mint cookies
1 C. sugar
1/2 C. margarine or butter
1 tsp. vanilla
1 egg
2 squares 1oz ea. unsweetened chocolate, melted & cooled
1 C. flour
1/2 tsp salt

Peppermint Frosting Drizzle
1/4 C. margarine or butter
2 TBS. Corn Syrup
6 oz. semisweet chocolate chips

Heat oven to 375. Mix sugar, 1/2 C, margarine, vanilla, egg and unsweetened chocolate. Stir in flour & salt. Drop Dough by rounded teaspoonfulls about 2inches apart. Flatten cookies with greased bottom of glass dipped in sugar. Bake until set, approx 8 min. Cool slightly before removing from cookie sheet.
Spread Peppermint Frosting (below) over each cookie within 1/4 in from edge. Heat the Drizzle ingredients listed above over low heat, stirring constantly.

Peppermint Frosting
2 1/2 C. Powdered Sugar
1/4 C. margarine or butter, softened
3 TBS milk
1/2 tsp. peppermint extract
Mix all ingredients until smooth and of spreading consistency

Answer 4

on pg 98 i have chocolate mint cookies
one cup sugar
1/2 cup butter or marg.
1 teas. vanilla
1 egg
2 squares unsweetened chocolate melted and cooled
1 cup all purpose flour
for the rest of the cookie you need
1/4 cup marg.or butter
1tab.corn syrup
1 package 6oz semisweet chocolate chips
heat oven to 375 mix sugar, 1/2 cup marg.,the vanilla, egg, and chocolat chip. stir in flour and salt.
drop dough by rounded teas. about 2 inches apart on cookie sheet flatten each cookie with greased bottom of glass dip in sugar. bake until set, about 8 minutes. cool completely.
spread peppermint frosting (below) over each cookie to within 1/4 inch of edge. heat 1/4cup marg. the corn syrup and chocolate chips over low heat stirring constantly. until margarine and chocolate are melted, drizzle mixture over each cookie make about 3dozencokies
peppermint frosting
21/2 cup powdered sugar
1/4cup marg.
3 table.milk
1/2 teas. peppermint extract

Answer 5

On pg. 98 in my old red betty crocker cookbook is a picture of "Black Forest Cherry Cake".

I have the 1970 edition.

Sorry :-(