Betty Crocker's Cooky Book, Facsimile Edition by Betty Crocker and Eric Murvany

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: vegetable shortening; brown sugar; coffee; applesauce; all-purpose flour; ground cinnamon; nutmeg; ground cloves; raisins; nuts of your choice
    • Accompaniments: Butter icing
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Butterscotch brownies

    • Lindacakes on July 29, 2011

      A favorite since childhood. Add one cup of pecans to up the ante. Perfect every time I make them, chewy and buttery.

  • Mary's sugar cookies

    • sarahcooks on September 11, 2012

      My family has used this recipe for over 30 years. Every time I tried someone else's sugar cookies I was always disappointed because ours were so much better. Try these with an almond flavored buttercream (milk, powdered sugar, butter, and almond extract).

  • Chocolate crinkles

    • LemonVerbena on December 05, 2023

      These were just OK for me. I think with repeated attempts, I might get the hang of it. The taste is good, like brownies, but my first batch was a bit undercooked, like the middle of a pan of brownies, and the next batch was overcooked, like the chewy edges of a pan of brownies. It is hard to tell when they are just right, The middles of the overcooked ones were perfect. But when all is said and done I'd rather make brownies.

  • Brazilian coffee cookies

    • Churchim808 on November 27, 2024

      Super light and crispy cookie. Just don't make the mistake I made. This recipe makes 4 dozen cookies but I made my first sheet using my usual cookie scoop and I wasn't going to get anywhere near 4 dozen. I halved them in size and the next sheet was a much lighter and crisper cookie. I did use espresso powder instead of instant coffee but otherwise followed the recipe.

  • Toffee squares

    • Lindacakes on July 29, 2011

      These are very good, the base crust has a nice brown butter flavor. Use good chocolate.

    • hjm on December 16, 2013

      These are really delicious. The Silver Palate toffee bar recipe is very similar, but uses semi-sweet chocolate for the topping, which I think adds a nice counterpoint to the sweetness of the base. I love milk chocolate, but I find it a bit too sweet here.

  • Easy Chinese almond cookies

    • Churchim808 on December 23, 2023

      There are two different Chinese Almond cookies in this cookbook. Make sure you don’t get them confused! This one is superior in every possible way. It makes a very small batch which I appreciate. Also, don’t substitute butter for shortening and don’t cut back on the salt. The only change I make is using sliced almonds instead of blanched.

  • Chocolate oatmeal refrigerator cookies

    • Churchim808 on December 03, 2024

      My family has been making these all my life. Well, my mom and sisters but not me. I see them getting paler and flatter over the years and my theory is that the baking chocolate has a smaller percentage of cocoa solids than when we were growing up. I didn't have any unsweetened chocolate so I used the old trick on the back of the Hershey's cocoa can of subbing 1 Tbls shortening and 3 Tbls cocoa for 1 ounce of unsweetened chocolate. The result is the dark chocolatey cookie that I remember.

  • Ginger creams

    • dwager on December 24, 2020

      I made these when I wanted a gingerbread taste without the rolling, cutting, and decorating. This is a nice soft cookie with a good flavor.

  • Molasses crinkles

    • Churchim808 on December 23, 2023

      These are so wonderful and are better than any gingerbread I’ve ever tried, make sure you use light brown sugar and not dark brown or they will spread too much. These have been a family favorite for many decades.

  • Chocolate chip cookies

    • sarahkalsbeek on January 12, 2020

      Hard to get better than this classic. We use butter instead of shortening and sprinkle Maldon sea salt on top before baking. Best when made after the dough has been refrigerated overnight.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0764566377
  • ISBN 13 9780764566370
  • Linked ISBNs
  • Published Aug 14 2002
  • Format Hardcover
  • Page Count 160
  • Language English
  • Edition Facsimile edition
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

At last, the most requested out-of-print book in Betty Crocker history is available once again--in this authentic reproduction of the beloved 1963 edition of Betty Crocker's® Cooky Book. An entire generation grew up learning to bake from this book. Now they can share it with their own kids and grandkids. Packed with more than 450 all-time favorite cookie recipes, it includes everything from the most basic drop, bar, and rolled cookies to more elaborate cookies and confections suitable for holidays and entertaining.

A separate Cooky Primer chapter shares handy tips on baking utensils, measuring ingredients, cookie storage, and more. Complete with dozens of nostalgic color photographs, charming how-to illustrations, and decorative sketches, this timeless book is sure to please existing fans while gaining the loyalty of a brand new audience.

Brimming with recipes that are as oven-fresh today as they were nearly forty years ago, it's a wonderful and winning encore from Betty Crocker.



Other cookbooks by this author