Back Of The Box - Cookie Recipes

Raspberry Bars

2 cups Original Bisquick mix
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 cup raspberry spreadable fruit, jam or preserves

Heat oven to 400°. Grease square pan, 9x9x2 inches. Mix Bisquick mix, oats and brown sugar in large bowl. Cut in butter, using fork or pastry blender, until mixture is crumbly.

Press half of the crumbly mixture in pan. Spread fruit over crumbly mixture to within 1/4 inch of edges. Top with remaining crumbly mixture; press gently into fruit. Bake 25 to 30 minutes or until light brown; cool. For 24 bars, cut into 6 rows by 4 rows.

Ultimate Triple-Chocolate Bars

1 bag (12 oz) semisweet chocolate chips (2 cups)
2 packages (3 oz each) cream cheese
2/3 cup evaporated milk
2 cups Original Bisquick mix
3/4 cup sugar
1/2 cup unsweetened baking cocoa
3/4 cup butter or margarine, softened
1 cup white vanilla baking chips
1 bag (6 oz) semisweet chocolate chips (1 cup)

Heat oven to 375°. In 2-quart saucepan, heat 2 cups chocolate chips, the cream cheese and milk over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool while making crust.

In medium bowl, mix Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press half of the crumbly mixture (2 cups) on bottom of ungreased 13x9-inch pan.

Sprinkle with white vanilla baking chips. Spoon chocolate mixture over crumbly mixture and chips; spread evenly. Sprinkle with remaining crumbly mixture and 1 cup chocolate chips. Press lightly with fork.

Bake 30 to 35 minutes until center is set. Cool completely, about 1 hour. Refrigerate 1 hour or until chilled. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator. Makes 48 bars

Chocolate Pinwheels

1 1/2 cups powdered sugar
1 1/4 cups butter or margarine, softened
1 egg
3 cups Gold Medal all-purpose flour
1/4 teaspoon salt
1/4 cup unsweetened baking cocoa
1 tablespoon plus 1 teaspoon chocolate sprinkles, if desired

In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.

Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.

Heat oven to 400º. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Makes about 4 dozen cookies

Cappuccino Bars

Bars
1 1/2 cups Original Bisquick mix
1 cup packed brown sugar
1/2 cup raisins
1/4 cup chopped nuts
1/2 cup water
2 tablespoons instant coffee granules or crystals
2 tablespoons shortening
1/2 teaspoon ground cinnamon
1 egg

Glaze
1 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 tablespoons cold brewed coffee or milk

Heat oven to 350°. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour. In medium bowl, stir bar ingredients with spoon until well blended. Spread in pan.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 8 rows by 4 rows. Serve warm or cool. Makes 32 bars

Key Lime Bars

1 1/2 cups coconut cookie crumbs, (17 cookies)
3 tablespoons butter or margarine, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup Key lime juice or Regular lime juice
1 tablespoon grated lime peel
Lime peel or strawberries, if desired

Heat oven to 350º. Grease square pan, 9x9x2 inches. Mix cookie crumbs and butter thoroughly with fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture.

Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy. Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan.

Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely and refrigerate at least 3 hours until chilled. For 36 bars, cut into 6 rows by 6 rows. Garnish with lime peel. Store covered in refrigerator. Makes 36 bars

Chocolate Drop Cookies

Cookies
1 cup granulated sugar
1/2 cup butter or margarine, softened
1/3 cup buttermilk
1 teaspoon vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 3/4 cups Gold Medal® all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Chocolate Frosting
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water

Heat oven to 400°. Grease cookie sheet with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.

On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies. Makes about 3 dozen cookies

Chocolate-Peanut Butter-Banana Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker chocolate peanut butter chip cookie mix
1 cup mashed ripe bananas (2 medium)
1 egg
1 container Betty Crocker Whipped fluffy white frosting
Chocolate shot or other cookie decors

Heat oven to 350°. Grease cookie sheet. Stir cookie mix, bananas and egg in medium bowl until soft dough forms. Drop by rounded tablespoonfuls 2 inches apart onto cookie sheet.

Bake 10 to 12 minutes or until set (centers will be soft). Cool 1 minute before removing from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost with frosting; sprinkle with chocolate shot while frosting is still wet. Makes 2 dozen cookies

Oatmeal-Chocolate Chip Cookies

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired

Heat oven to 350°. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Makes 3 1/2 dozen cookies

Buttery Chocolate Chip Cookies

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 package (24 ounces) semisweet chocolate chips (4 cups)

Heat oven to 350º. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.

Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool. Makes 3 1/2 dozen cookies

Lemon Cookies

1 box Betty Crocker Super Moist lemon cake mix
1/3 cup shortening
1/3 cup butter or margarine, softened
1 egg
1 container Betty Crocker Whipped or Rich & Creamy lemon frosting

Heat oven to 375° (350° for dark or nonstick cookie sheets). In large bowl, beat cake mix, shortening, butter and egg on medium speed about 2 minutes or until blended.

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart. Bake 9 to 12 minutes or until light brown around edges. Cool 1 minute; remove from cookie sheet; cool completely. Frost with frosting. Store covered.

Rolled Cookies: Divide dough into 4 equal parts; roll each part 1/8 inch thick on lightly floured surface with cloth-covered rolling pin. Cut into desired shapes. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown around edges. Makes 2 1/2 dozen cookies

Snickerdoodles

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

Heat oven to 400º. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Makes 4 dozen cookies

Sour Cream Chunk Cookies

1/2 cup white baking chips, melted and cooled
3/4 cup sugar
3/4 cup butter or margarine, softened
1/2 cup sour cream
1 teaspoon vanilla
1 egg
2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 ounces semisweet baking chocolate, chopped
1/2 cup chopped pecans

Heat oven to 375º. Beat melted white baking chips, sugar and butter in large bowl with electric mixer on medium speed until smooth. Stir in sour cream, vanilla and egg. Stir in flour, baking powder and baking soda until well blended. Stir in chocolate and pecans.

Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to wire rack. Makes 5 dozen cookies

Extraordinary Chocolate Chip Cookies

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 bag (24 oz) semisweet chocolate chips (4 cups)

Heat oven to 350°. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.

On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Makes about 6 dozen cookies

Mini Cookie Collection

1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip, peanut butter or sugar cookie mix
Egg, butter, vegetable oil or water as package directs
Sugar, if needed
Cinnamon, if needed
1 cup miniature semisweet or milk chocolate candy drops for baking

Heat oven to 350°. Make pouch of cookie mix as directed on package. Shape dough as directed for each kind of cookie, below. Bake 8 to 10 minutes or until edges are light golden brown.

Mini Chocolate Chippers: Make chocolate chip cookie mix as directed. Drop dough by rounded 1/2 teaspoonfuls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet.

Mini Peanut Blossom Cookies: Make peanut butter cookie mix as directed. Shape dough into 1/2-inch balls; roll in sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Immediately press miniature chocolate candy drop in top of each cookie. Cool 1 minute before removing from cookie sheet.

Snicker-Do-Littles: Make sugar cookie mix as directed. Shape dough into 1/2-inch balls. Mix 3 tablespoons sugar and 1 teaspoon cinnamon. Roll dough balls in sugar mixture. Place on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet. Makes 9 1/2 dozen cookies

Cherry Blinks

1 3/4 cups Wheaties cereal
1/2 cup sugar
1/3 cup shortening
1 tablespoon plus 1 1/2 teaspoons milk
1 teaspoon vanilla
1 egg
1 cup Gold Medal all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped nuts
About 36 candied or maraschino cherries

Heat oven to 375º. Crush cereal; set aside. In large bowl, mix sugar, shortening, milk, vanilla and egg. Stir in flour, baking powder, baking soda and salt. Stir in raisins and nuts.

Drop dough by teaspoonfuls into crushed cereal; roll gently until completely coated. Place cookies about 2 inches apart on ungreased cookie sheet. Press cherry into each cookie. Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheet to wire rack. Makes about 3 dozen cookies

Frosted Date Creams

Cookies
1/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1/2 cup sour cream
1/2 teaspoon vanilla
1 egg
1 1/4 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 package (8 ounces) chopped dates
1/2 cup chopped nuts

Vanilla Frosting
1/2 cup butter or margarine
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons hot water

Heat oven to 400º. Lightly grease cookie sheet. In large bowl, beat 1/4 cup butter, the brown sugar, sour cream, 1/2 teaspoon vanilla and the egg with spoon. Stir in flour, baking soda and baking powder. Stir in dates and nuts.

Drop dough by teaspoonfuls onto cookie sheet. Bake about 10 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.

Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over low heat. Stir in powdered sugar and 1 teaspoon vanilla until blended. Stir in water, 1 tablespoon at a time, until frosting is smooth and spreadable. Spread cooled cookies with Vanilla Frosting. Makes about 4 dozen cookies

Spicy Pumpkin Cookies

1 box Betty Crocker SuperMoist yellow cake mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins, if desired
1 cup Betty Crocker Rich & Creamy vanilla frosting

Heat oven to 375° (350° for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet. In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart. Bake 11 to 14 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered. Makes 2 1/2 dozen cookies

Trail Mix Cookies

1 cup granulated sugar
1 cup packed brown sugar
1 cup peanut butter
1 cup butter or margarine, softened
1/2 cup shortening
2 teaspoons vanilla
2 eggs
2 cups Gold Medal all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
2 cups candy-coated chocolate candies
1 cup peanuts
3/4 cup raisins

Heat oven to 375°. Beat sugars, peanut butter, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, oats, baking powder and baking soda thoroughly. Stir in candies, peanuts and raisins.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly with fork. Bake 9 to 10 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack. Makes 5 dozen cookies cookies

Simply "Spooky" Ghost Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
2 tablespoons Gold Medal all-purpose flour
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Drinking straw
1 1/4 cups Betty Crocker Whipped fluffy white frosting (from 12-oz container)

Heat oven to 375°. In medium bowl, stir cookie mix, flour, oil, water and egg until soft dough forms. On lightly floured surface, roll dough about 1/4 inch thick.

Cut with 3- x 2 1/2-inch ghost-shaped cookie cutter. Pinch one end of straw to make oval shape. With oval end of straw, cut out eyes in ghost cookies. Place 1 inch apart on ungreased cookie sheets.

Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

In small microwavable bowl, microwave frosting uncovered on High 15 seconds or until frosting can be stirred smooth. Frost cookies with frosting as shown in photo. Before frosting sets up, remove frosting from the eye area with toothpick. Makes 22 to 26 cookies

It's Turkey Time" Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
2 tablespoons Gold Medal all-purpose flour
1/3 cup butter or margarine, melted
1 egg
Betty Crocker green, red, orange and yellow sugars
3/4 cup Betty Crocker Whipped fluffy white frosting (from 12-oz container)
Miniature candy-coated milk chocolate candies
Betty Crocker red or orange decorator icing (from 4.25-oz tube) or gel (from 0.68-oz tube)

Heat oven to 375°. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms. On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- to 3 1/2-inch round cookie cutter to make 18 rounds. Place 9 rounds 1 inch apart on ungreased cookie sheet.

Bake 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Meanwhile, to make “turkey feathers,” cut each of remaining rounds into 6 equal wedges. Place 9 wedges 1 inch apart on ungreased cookie sheet. Sprinkle remaining 45 wedges with colored sugars as desired. Place 1 inch apart on cookie sheet.

Bake wedges 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 15 minutes.

Spread frosting on round cookies. Place undecorated and decorated wedges on cookies. Add candy-coated candies for eyes; draw feet with icing. Makes 9 cookies

Ghoulish Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
Neon green food color
1 container (12 oz) Betty Crocker Whipped fluffy white frosting
Betty Crocker black or white decorating gel
Miniature marshmallows
Miniature candy-coated chocolate baking bits

Heat oven to 375°. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Stir enough food color into frosting until desired green color. Frost cooled cookies. Use black or white decorating gel to make "ghoulish" faces on cookies. Use marshmallows and baking bits to decorate. Makes 2 dozen cookies

Sugar Cookie Snowmen

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
2 tablespoons Gold Medal all-purpose flour
1/3 cup butter or margarine, softened
1 egg
21 pretzel sticks, broken in half
1 container (12 oz) Betty Crocker Whipped fluffy white frosting
Assorted candies

Heat oven to 375°. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms. Shape dough into 21 (1 1/4-inch) balls, 21 (1-inch) balls and 21 (3/4-inch) balls.

For each snowman, place 3 balls in decreasing sizes with edges just touching on ungreased cookie sheet; flatten balls slightly. Place snowmen about 3 inches apart.

Bake 7 to 9 minutes or until edges are light golden brown. Remove from oven; immediately insert pretzel sticks into sides of middle balls for arms. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Frost cookies and decorate with candies. Makes 21 cookies

Spiral Snowman Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
2 tablespoons Gold Medal all-purpose flour
1/3 cup butter or margarine, softened
1 egg
Coarse white decorating sugar
Red cinnamon candies
Small multicolored candies
Miniature semisweet chocolate chips
1 tube (0.68 oz) Betty Crocker black decorating gel
Large gumdrops
Betty Crocker Whipped frosting (any flavor)

Heat oven to 375°. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms. On lightly floured surface, place heaping tablespoon of dough; roll dough into a 10-inch rope.

On ungreased cookie sheet, loosely coil 1 end of rope into circle to make head. Loosely coil other end of rope in opposite direction for body. Repeat with remaining dough, placing cookies about 2 inches apart.

Sprinkle each cookie with coarse sugar. Add cinnamon candies for buttons, multicolored candies for nose and chocolate chips for eyes.

Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

Pipe black gel for mouths. For each hat, on surface sprinkled with sugar, flatten gumdrop into hat shape; attach to head of snowman with small amount of frosting. Makes 2 dozen cookies

Christmas Cookie Pops

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/4 cup Gold Medal all-purpose flour
1 egg
Green food color
12 wooden sticks with rounded ends
1/2 tub Betty Crocker Rich & Creamy ready-to-spread frosting (any white variety)
Assorted decorations, as desired (see ideas below)

Heat oven to 375º. Stir cookie mix, butter, flour and egg in medium bowl until dough forms. Divide dough in half. Stir green food color, a drop at a time, into part of dough used to make Christmas Trees until desired color is reached.

Roll dough on floured surface until about 1/4 inch thick. Cut green dough with 3 1/2- to 5-inch Christmas tree cookie cutter; cut white dough with 3 1/2- to 5-inch snowman cookie cutter. Place 2 inches apart on ungreased cookie sheet. Carefully insert a wooden stick into bottom of each cookie.

Bake 10 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Decorate as directed below.

Christmas Trees: Leave frosting white OR stir a few drops green food color into frosting if desired; spread baked cookies with frosting. Sprinkle with colored sugar. Press tiny candies into frosting for tree decorations. To make star for top of tree, flatten large yellow gumdrop by rolling with rolling pin; cut into star shape with sharp knife. Place on cookie.

Snowmen: Spread baked cookies with frosting. To make hat, flatten large black gumdrop by rolling with rolling pin; cut into hat shape with sharp knife. Place on cookie.

To make scarf, cut long strip from any red variety Betty Crocker Fruit by the Foot chewy fruit snack roll; cut small slits into ends of scarf with scissors to look like fringe. Place around neck of snowman. Use raisins or candy for eyes, nose and buttons. Attach small unwrapped candy cane to snowman. Makes 1 dozen cookies

Christmas Candy Cane Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
2 to 3 drops red or green food color

Heat oven to 375°. In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir food color into 1 half; mix well.

For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope. Place 1 red and white rope side by side on ungreased cookie sheet; press together lightly and twist. Curve top of cookie down to form handle of cane. Bake 7 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Makes 4 dozen cookies