Back Of The Box - Cookie Recipes

Confetti Christmas Cutout Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, softened
2 tablespoons Gold Medal all-purpose flour
1 egg
2 tablespoons Betty Crocker red, green and white candy sprinkles
1 container (12 oz) Betty Crocker Whipped fluffy white frosting

Heat oven to 375°. In medium bowl, stir cookie mix, butter, flour and egg until dough forms. Sprinkle candy sprinkles over dough; gently kneed into dough.

Roll dough on floured surface until about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or light golden brown around edges.

Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes. Decorate with frosting and additional candy sprinkles as desired. Makes about 2 dozen cookies

Holiday House Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker gingerbread cookie mix
1/2 cup butter or margarine, softened
1 tablespoon water
1 egg
1 container (1 lb) Betty Crocker Rich & Creamy creamy white or vanilla frosting, if desired
Assorted small candies, if desired

Heat oven to 375°. In medium bowl, stir cookie mix, butter, water and egg until dough forms. Divide dough in half. Working with half of dough at a time, roll out on floured surface into 9x6-inch rectangle. Cut rectangle into 6 (3-inch) squares.

Place 4 squares on ungreased cookie sheet. Cut remaining 2 squares diagonally in half to form 4 triangles. Place 1 triangle on one side of each square for roof; press dough to seal.

Bake 8 to 11 minutes or until set. Cool 5 minutes. Remove from cookie sheet. Cool completely, about 15 minutes. Decorate with frosting and candies. Makes 8 large cookies

Holiday Cookie Ornaments

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, melted
2 tablespoons Gold Medal all-purpose flour
1 egg
36 small candy canes
2 containers (1 lb each) Betty Crocker Rich & Creamy creamy white or vanilla frosting

Heat oven to 375°. Line cookie sheets with cooking parchment paper. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms.

On floured surface, roll dough until about 1/8 inch thick. Cut with 3- to 3 1/2-inch cookie cutters. Place cutouts 1 inch apart on cookie sheets.

Bake 5 minutes. Meanwhile, break off top of each candy cane to create loop for hanging cookies. Remove cookies from oven; press 1 candy piece on top of each cookie to make a loop.

Bake 1 to 2 minutes longer or until edges are set. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.

Line cookie sheet with parchment paper. Place 1 container of frosting at a time in 2-cup glass measuring cup. Microwave uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted.

Dip each cookie in frosting, allowing excess to drip off. Place cookies on parchment paper. Decorate as desired. Let stand until frosting is set, about 1 hour.

Snowman Cookie Friends

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, softened
2 tablespoons Gold Medal all-purpose flour
1 egg
1 container Betty Crocker Whipped fluffy white frosting
Betty Crocker decorating icing (assorted colors, as desired)
Betty Crocker blue, green and yellow decorating sugars
Betty Crocker red cinnamon decors

Heat oven to 375°. In medium bowl, stir cookie mix, butter, flour and egg until dough forms. Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet.

Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely. Spread frosting on cooled cookies. Decorate as desired with remaining ingredients. Makes about 2 dozen cookies

Gingerbread People

Cookies
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

Easy Creamy Frosting
4 cups powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half

In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.

Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.

Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting. Makes 9 dozen 2 1/2-inch cookies

Peppermint Candy Cookies

3/4 cup granulated sugar
2/3 cup vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon peppermint extract
2 eggs
2 cups Gold Medal all-purpose flour
About 1/4 cup granulated sugar
About 1/4 cup red colored sugar

Heat oven to 400º. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt, peppermint extract and eggs with spoon. Stir in flour.

Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into 1/4 cup granulated sugar; press on balls until 1/4 inch thick. Spoon red sugar on cookies, using very small spoon, in spiral design to look like peppermint candies.

Or place red sugar in resealable food-storage plastic bag; snip off tiny corner. Squeeze red sugar from bag onto cookies. Bake cookies 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Makes about 4 dozen cookies

Snow-Capped Tree Cookies

6 oz white chocolate baking bar
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
2 tablespoons Gold Medal all-purpose flour
1/2 teaspoon almond extract
7 drops green food color
24 thin stick pretzels, broken in half
1 teaspoon shortening

Heat oven to 375°. Grate 2 oz of the white chocolate. In large bowl, stir cookie mix, butter, egg, flour, almond extract, 2 oz grated white chocolate and green food color until dough forms.

Divide dough into 6 pieces. Press each piece into 6-inch round. Cut each round into 8 wedges; separate wedges. On ungreased cookie sheet, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk.

Bake 6 to 8 minutes or until set. Cool 1 minute. Remove from cookie sheet. Cool completely, about 15 minutes. Line cookie sheet with waxed paper.

In small microwavable bowl, microwave remaining 4 oz white chocolate and the shortening uncovered on high 30 to 60 seconds, stirring every 15 seconds, until melted.

Dip top of each cookie in white chocolate mixture, allowing excess to drip off. If desired, decorate with decorator sprinkles or sugars. Place cookies on waxed paper; refrigerate until set, about 30 minutes. Makes 4 dozen cookies

Reindeer Ginger Pops

1 package Betty Crocker gingerbread cake and cookie mix
1/3 cup lukewarm water
28 small pretzel twists
28 wooden sticks with rounded ends
1 ounce semisweet baking chocolate
1/2 teaspoon shortening
56 white oval-shaped licorice candies
28 miniature candy-coated semisweet chocolate baking bits or red cinnamon candies

Mix gingerbread mix (dry) and lukewarm water until dough forms. Cover and refrigerate about 15 minutes or until dough is easy to handle. Wrap dough in plastic wrap, leaving ends open. Roll dough into log about 7 inches long.

Pinch along top of log and plastic to form one corner of triangle. Roll log over; pinch again to form second corner. Roll log over; pinch again to form third corner. Straighten sides of log to form a triangular-shaped log. Close ends of plastic wrap; refrigerate at least 2 hours.

Meanwhile, cut pretzels lengthwise in half, placing large knife on pretzel and pressing down on knife with palm of hand to cut pretzel in one motion. Preheat oven to 400°. Unwrap log; cut into 1/4-inch slices. Insert 1 inch of wooden stick into a corner of each cookie slice. Place slices about 2 inches apart on ungreased cookie sheet.

Reshape cookies if necessary. Insert 2 pretzel halves into top of each cookie slice for reindeer antlers. Bake 6 to 8 minutes or until edges are firm. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Line plate with waxed paper. Place chocolate and shortening in small microwavable bowl. Microwave uncovered on medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth.

Dip half of each licorice candy into melted chocolate mixture, using tweezers to hold candy. Let dry on waxed paper. Attach licorice candies and baking bits to cookies, using melted chocolate mixture (reheat if mixture has hardened), for eyes and nose of each reindeer. Store in airtight container. Makes 28 cookies

Peppermint Swirls

1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups Gold Medal all-purpose flour
1/4 teaspoon peppermint extract
1/4 teaspoon red food color
2 tablespoons granulated sugar

Heat oven to 350°. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough in half. Stir peppermint extract and food color into one half of dough. Divide each color of dough in half.

Shape each piece of dough on generously floured surface into rope, 12 inches long. Place 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.

Cut twisted ropes into 1/2-inch pieces; shape each into ball. Place about 1 inch apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with greased bottom of glass dipped in granulated sugar. Bake cookies 7 to 9 minutes or until set. Remove from cookie sheet to wire rack; cool. Makes about 4 dozen cookies

Jolly Santa Cookies

1/2 cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
2 tablespoons milk
2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons Betty Crocker Rich & Creamy vanilla ready-to-spread frosting
3 tablespoons red sugar
18 miniature marshmallows
36 currants or semisweet chocolate chips
18 red cinnamon candies
3/4 cup shredded coconut

Heat oven to 400°. Beat butter, granulated sugar and lemon peel in large bowl with electric mixer on medium speed, or mix with spoon. Stir in egg and milk. Stir in flour, baking powder, baking soda and salt.

Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch and 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Spread frosting on cookie (frost and decorate each cookie before starting another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes and 1 cinnamon candy for nose into center third of cookie. Sprinkle coconut over bottom third for beard. Makes 1 1/2 dozen cookies

Malted Madness Cookies

Cookies
1 cup packed brown sugar
1/2 cup butter or margarine, softened
2 eggs
2 cups Gold Medal all-purpose flour
1/2 cup chocolate-flavor malted milk powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate-covered malted milk balls, crushed

Malt Glaze
1 1/2 cups powdered sugar
1/4 cup chocolate-flavor malted milk powder
2 to 3 tablespoons milk
1/2 teaspoon vanilla

Heat oven to 350°. Grease cookie sheet with shortening or spray with cooking spray. In large bowl, beat brown sugar, butter and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, 1/2 cup malted milk powder, the baking powder, baking soda and salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Bake 12 to 15 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

Meanwhile, in medium bowl, stir all Malt Glaze ingredients until smooth and spreadable. Spread Malt Glaze over cooled cookies. Sprinkle with crushed malted milk balls. Makes about 2 dozen cookies

Ginger-Brown Sugar Cookies

1 cup packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 cup finely chopped crystallized ginger
2 tablespoons granulated sugar

Heat oven to 375°. In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and gingers.

Shape dough by rounded teaspoonfuls into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to 1/2-inch thickness with greased bottom of glass dipped in granulated sugar.

Bake cookies 8 to 10 minutes or until edges are set. Remove from cookie sheet to wire rack; cool. Makes about 3 dozen cookies

Fudge and Marshmallow-Topped Cocoa Cookies

Cookies
3/4 cup sugar
3/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 1/2 cups Gold Medal all-purpose flour
2 tablespoons unsweetened baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
36 large marshmallows
Candy sprinkles, if desired

Fudge Frosting
1 cup sugar
1/4 cup butter or margarine
1/4 cup milk
1 bag (6 ounces) semisweet chocolate chips (1 cup)
1 to 2 tablespoons water

Heat oven to 375°. In large bowl, beat 3/4 cup sugar, 3/4 cup butter, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa, baking soda and salt.

Shape dough by slightly rounded teaspoonfuls into 3/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to 1/4-inch thickness with greased bottom of glass dipped in 2 tablespoons sugar.

Bake 8 to 10 minutes or until cookies are set. Immediately top each cookie with 1 marshmallow. Return to oven; bake 2 minutes longer or until marshmallows are softened. Lightly press each marshmallow to flatten slightly. Remove from cookie sheet to wire rack; cool 15 minutes.

Meanwhile, in 1-quart saucepan, heat 1 cup sugar sugar, 1/4 cup butter and the milk over medium-high heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; cool 5 minutes. Stir in chocolate chips until melted.

Slowly stir in enough water until frosting is smooth and spreadable. Frosting sets up quickly, so thin as necessary with additional water. Swirl about 1 tablespoon Fudge Frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set. Makes bout 3 dozen cookies

Rich Peanut Butter Cookies

1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips
Granulated sugar

Heat oven to 375°. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.

Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten). Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack. Makes about 2 dozen cookies

Rocky Road Bars

1 box Betty Crocker SuperMoist chocolate fudge or devil's food cake mix
1/2 cup butter or margarine, melted
1/3 cup water
1/4 cup packed brown sugar
2 eggs
1 cup chopped nuts
3 cups miniature marshmallows
1/3 cup Betty Crocker Rich & Creamy chocolate frosting

Heat oven to 350° (325° for dark or nonstick pan). Grease or lightly spray 13x9-inch pan. In large bowl, stir together half of the dry cake mix, the melted butter, water, brown sugar and eggs until smooth. Stir in remaining cake mix and the nuts. Spread in pan. Bake 20 minutes (25 minutes for dark or nonstick pan); sprinkle with marshmallows.

Bake 10 to 15 minutes longer (14 to 18 minutes for dark or nonstick pan) or until marshmallows are puffed and golden. In microwavable bowl, microwave frosting uncovered on High 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows. Store covered. Makes 24 bars

Luscious Layer Bars

1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup butterscotch chips
1 cup milk chocolate chips or semisweet chocolate chips
1 cup flaked coconut
1 cup chopped walnuts
1 can (14 oz) sweetened condensed milk (not evaporated)

Heat oven to 350°. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan using floured fingers.

Bake 15 minutes. Sprinkle with butterscotch chips, chocolate chips, coconut and walnuts. Drizzle evenly with condensed milk. Bake 30 to 35 minutes or until light golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Makes 36 bars

Caramel Apple Bars

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups Gold Medal all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal all-purpose flour
1 bag (14 ounces) caramels

Heat oven to 400º. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.

Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.

Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator. Makes 36 bars

Layered Peanut Butter Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Frosting
1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350°. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.

In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.

In microwavable bowl, microwave all Frosting ingredients on high 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Makes 36 bars

Espresso Fudgies

Fudgies
1/4 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3/4 cup Gold Medal all-purpose flour
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla
Chocolate-covered espresso beans, if desired

Espresso Fudge Filling
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
2 teaspoons instant espresso coffee (dry)
2 tablespoons butter or margarine, softened
1 egg

Espresso Frosting
2 cups powdered sugar
2 tablespoons butter or margarine, softened
2 tablespoons cold espresso coffee or very strong coffee

Heat oven to 350º. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla.

Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.

In medium bowl, mix all Espresso Fudge Filling ingredients. Spoon about 2 teaspoons filling into each cup. Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.

Meanwhile, in medium bowl, mix all Espresso Frosting ingredients until smooth and spreadable. Spread cooled fudgies with frosting. Top with espresso beans. Makes 2 dozen cookies

Peanut Butter Swirl Brownies

2/3 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons milk
2 eggs
3/4 cup Gold Medal all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup peanut butter
1/3 cup peanut butter chips
1/3 cup baking cocoa
1/3 cup semisweet chocolate chips

Heat oven to 350º. Grease square pan, 9x9x2 inches. Mix sugars, butter, milk and eggs in medium bowl. Stir in flour, baking powder and salt.

Divide batter in half (about 1 cup plus 2 tablespoons for each half). Stir peanut butter and peanut butter chips into 1 half. Stir cocoa and chocolate chips into remaining half.

Spoon chocolate batter into pan in 8 mounds, checkerboard style. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely about 1 hour. For 16 brownies, cut into 4 rows by 4 rows. Makes 16 brownies

Cherries Jubilee Cheesecake Bars

1 box Betty Crocker SuperMoist cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container Betty Crocker Rich & Creamy cherry frosting
3 eggs

Heat oven to 325°. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.

In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.

Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator. Makes 36 bars

Rocky Road Brownies

1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
1/3 cup vegetable oil
1/4 cup water
2 eggs or 3 eggs
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 1/2 to 2 cups miniature marshmallows
1 1/2 cups chopped peanuts

Heat oven to 350°. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs for fudgelike (or 3 eggs for cakelike brownies), using spoon, until well blended. Stir 1 cup of the chocolate chips into batter. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.

Immediately after removing from oven, sprinkle with 1 1/2 to 2 cups miniature marshmallows, remaining 1 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely, about 2 hours. For 20 brownies, cut into 5 rows by 4 rows with knife dipped in hot water. Store tightly covered. Makes 20 brownies

Russian Tea Cakes

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Heat oven to 400º. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again. Makes 4 dozen cookies

Almond Toffee Brownies

Crisco Original No-Stick Cooking Spray
1 (1 lb. 6 oz.) pkg. Martha White Chewy Fudge Brownie Mix
1/2 cup butter or margarine, melted and cooled
1/3 cup water
2 large eggs
1 (10 to 12 oz.) pkg. almond toffee bits
1/3 cup slivered almonds

Heat oven to 350°. Spray bottom of a 13 x 9-inch pan with no-stick cooking spray. Combine brownie mix, butter, water and eggs in large bowl. Beat 50 strokes with a spoon or until batter is well blended. Stir in 1/2 cup almond toffee bits.

Spread in prepared pan. Sprinkle remaining bits over batter. Sprinkle evenly with almonds. Bake 30 to 35 minutes. Do not overbake. Cool 45 minutes or until completely cooled. Makes 24 brownies

Apricot Almond Scones

Crisco Original No-Stick Cooking Spray
2 1/2 cups Martha White Self-Rising Flour
1/3 cup sugar
1/2 cup butter, cut into pieces
1 (7 oz.) pkg. dried apricots, chopped, (about 1 cup)
1 large egg, beaten
Buttermilk (about 3/4 cup)
1/4 teaspoon almond extract
2 tablespoons butter, melted

Heat oven to 400°. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.

Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms.

Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet. Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool. Makes 12 scones