by admin on December 20, 2011
I have never tried Cardamom before! I may have to bake these to give it a try.Cardamon-Cranberry Oatmeal Cookies by Betty Crocker
Prep Time 50 min
Total Time 50 min
Servings 24
Ingredients
1 pouch Betty Crocker oatmeal cookie mix
1/2 cup finely chopped walnuts or pecans
1/4 cup chopped sweetened dried cranberries
1 teaspoon ground cardamom
1/2 cup butter, softened
1 tablespoon water
1 teaspoon vanilla
1 egg
Powdered sugar and additional ground cardamom for dusting
Step 1
Heat oven to 350°F. In large bowl, stir together cookie mix, nuts, cranberries and 1 teaspoon cardamom. Stir in butter, water, vanilla and egg until soft dough forms.
Step 2
Roll dough into tablespoonful-size balls; place about 2 inches apart onto ungreased cookie sheets.
Step 3
Bake 12 to 14 minutes or until set. Cool 2 to 3 minutes; remove from cookie sheets to cooling racks. Sprinkle with powdered sugar and cardamom.
by admin on December 19, 2011
Holiday Snickerdoodles (Cookie Exchange Quantity) by Betty Crocker
Prep Time 1 hr 20 min
Total Time 1 hr 50 min
Servings 72
Ingredients
2 tablespoons Betty Crocker Decors red sugar
1 tablespoon ground cinnamon
2 tablespoons Betty Crocker Decors green sugar
1 1/2 cups sugar
1/2 cup shortening
1/2 cup butter or margarine, softened
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1/4 teaspoon salt
Step 1
Heat oven to 400ºF. In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside
Step 2
In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
Step 3
Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet.
Step 4
Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
by admin on December 19, 2011
Caramel-Peanut Butter Bars by Betty Crocker
Prep Time 50 min
Total Time 4 hr 50 min
Servings 36
Ingredients
Cookie Base
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
15 miniature chocolate-covered peanut butter
cup candies, coarsely chopped
Filling
36 caramels (from 14 oz bag), unwrapped
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 cup creamy peanut butter
Topping
1/2 cup peanuts, chopped
1 container (1lb) Betty Crocker Rich & Creamy milk chocolate frosting
Step 1
Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
Step 2
Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours
Step 3
Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator
by admin on December 17, 2011
Prep Time 1 hr 10 min
Total Time 1 hr 55 min
Servings 36
Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
1/3 cup butter or margarine, softened
1 cup hazelnut spread with cocoa
1 egg
1/2 cup hazelnuts (filberts), toasted, skins removed, chopped
3/4 cup white vanilla baking chips
2 teaspoons oil
Step 1
Heat oven to 375°F
Step 2
In large bowl stir cookie mix, butter, chocolate spread and egg until soft dough forms, stir in hazelnuts. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Step 3
Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes
Step 4
Place baking chips and oil in small resealable freezer plastic bag. Microwave on High for 45 to 60 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cookies. Let stand until set, about 10 minutes
by admin on December 16, 2011
These look good to make also!
Carmel-Fudge Turtle Cookies by Betty Crocker
Prep Time 45 min
Total Time 1 hr 10 min
Servings 36
Ingredients
1 pouch Betty Crocker Sugar Cookie Mix
Butter and egg called for on cookie mix pouch
2 tablespoons all-purpose flour
12 caramels, unwrapped
1 tablespoon milk
1 cup hot fudge topping
36 Pecan halves
Step 1
Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
Step 2
Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
Step 3
Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.
I have never tried Cardamom before! I may have to bake these to give it a try.
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