Back Of The Box - Cookie Recipes

White Chocolate Macaroons

1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated sugar cookies
2 1/4 cups coconut
1 1/2 cups white chocolate chunks or white vanilla baking chips
2 teaspoons vanilla
1/2 teaspoon coconut extract

Heat oven to 350°. Lightly grease cookie sheets or spray with cooking spray. In large bowl, break up cookie dough. Stir or knead in all remaining ingredients until well blended. On cookie sheets, drop dough by tablespoonfuls 2 inches apart.

Bake 10 to 12 minutes or until edges are golden brown. (Surface of cookies will look underbaked.) Cool 2 minutes; remove from cookie sheets to cooling racks. Makes 40 cookies

Peanut Butter Cookie Candy 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
1/3 cup light corn syrup
3 tablespoons butter or margarine, softened
3 tablespoons peanut butter
1 tablespoon plus 1 1/2 teaspoons water
1 1/4 teaspoons vanilla
Dash salt
3 1/2 cups powdered sugar

Caramel Layer
1 bag (14 oz) caramels, unwrapped
2 tablespoons water
1 1/2 cups unsalted dry-roasted peanuts

Topping
1 bag (11.5 oz) milk chocolate chips (2 cups)

Heat oven to 350°. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.

In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.

In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.

In small microwavable bowl, microwave chocolate chips uncovered on high 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature. Makes 36 bars

Double-Chocolate Rocky Road Cookie Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg

Filling
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
2 tablespoons Gold Medal all-purpose flour
1 teaspoon vanilla
1 egg
1/4 cup chopped pecans
1 cup semisweet chocolate chips (6 oz)
1 1/2 cups miniature marshmallows

Frosting
1/2 cup butter or margarine
1/4 cup unsweetened baking cocoa
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Heat oven to 350°. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.

In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base. Sprinkle with chocolate chips.

Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer. In 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat.

With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1 teaspoon vanilla and 1 cup pecans. Immediately pour over marshmallows, spreading gently to cover. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Makes 24 bars

Vienna Tea Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup whole almonds
1/2 cup butter or margarine, softened
1 egg
1/2 cup apricot jam or preserves
1/2 cup powdered sugar
1 teaspoon water

Heat oven to 325°. Spray 15x10x1-inch pan with cooking spray. In food processor or blender, place 1/2 cup cookie mix and the almonds; process until almonds are finely chopped.

In large bowl, stir remaining cookie mix, the butter, egg and almond mixture until dough forms. Press dough in pan to cover bottom.

Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes. Loosen edges from side of pan; cut cookie into 4 (7 1/2x5-inch) rectangles. Cool 30 minutes. With spatula, transfer pieces to a cutting board.

Meanwhile, in food processor or blender, process jam until smooth. In small bowl, reserve 2 teaspoons of processed jam; set aside. Spread remaining jam on top side of 2 rectangles. Place a remaining rectangle, bottom side up, on top of each jam-covered rectangle.

Sprinkle 1 tablespoon of the powdered sugar over each rectangle. Add remaining powdered sugar and the water to reserved jam; stir until smooth. Place in small food-storage plastic bag; seal bag. Cut small tip from one corner of bag; squeeze glaze on top of dusted rectangles in diagonal crisscross pattern. Let stand 30 minutes to set.

Cut each rectangle in half to make 4 (7 1/2x2 1/2-inch) rectangles. Cut each rectangle into seven 2 1/2x1-inch bars. Store covered at room temperature. Makes 28 bars

Fabulous Fruit Bars

Base
2 pouches (1 lb 1.5 oz each) Betty Crocker sugar cookie mix
1 cup butter or margarine, softened
1/2 teaspoon almond extract
2 eggs

Filling
1 can (21 oz) cherry pie filling

Topping
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract

Heat oven to 350°. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan.

Spread pie filling over dough. Drop remaining dough by teaspoonfuls over filling. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes. In small bowl, stir glaze ingredients until smooth.

If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature. Makes 24 bars

Crisp Peanut Butter Chews

1 1/2 cups light corn syrup
1 cup creamy peanut butter
1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
7 cups crisp rice cereal
1 cup salted peanuts

Line 2 large cookie sheets with waxed paper or foil. In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Stir in peanut butter until melted. Stir in cookie mix until well blended. Cook 2 minutes, stirring constantly. Immediately remove from heat.

With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated. Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slightly with fingertips. Cool completely, about 30 minutes. Store covered at room temperature. Makes 6 dozen cookies

Chocolate-Peanut Butter Cookies

1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup peanut butter
2 cups Original Bisquick mix
1 teaspoon vanilla
Sugar
About 36 heart-shaped milk chocolate candies

Heat oven to 375°. In large bowl, stir milk and peanut butter until smooth. Stir in Bisquick mix and vanilla. Shape dough into 1 1/4-inch balls. Roll tops in sugar. Place sugar side up 2 inches apart on ungreased cookie sheets.

Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheet to cooling rack. Makes about 3 dozen cookies

Crunchy Fudge Cookies

1 box (1 lb 2.3 oz) Betty Crocker fudge brownie mix
2 cups Fiber One original bran cereal
1/3 cup water
1 egg
1 tablespoon vegetable oil
2 teaspoons vanilla
1/8 teaspoon ground cinnamon
2 tablespoons miniature semisweet chocolate chips

Heat oven to 350°. Spray cookie sheet with cooking spray. In large bowl, mix all ingredients with spoon. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheet.

Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store in tightly covered container. Makes about 3 1/2 dozen cookies

No-Roll Sugar Cookies

1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine, softened
3/4 cup vegetable oil
2 tablespoons milk
1 tablespoon vanilla
2 eggs
4 1/4 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 cup granulated sugar

In large bowl, beat 1 cup granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except 1/4 cup granulated sugar. Cover; refrigerate about 2 hours or until firm.

Heat oven to 350°F. Place 1/4 cup granulated sugar in small bowl. Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch thickness with bottom of glass.

Sprinkle cookies with a little additional sugar. Bake 13 to 15 minutes or until set and edges just begin to brown. Immediately remove from cookie sheet to cooling rack. Makes about 3 1/2 dozen cookies

Soft Molasses Cookies

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons granulated sugar

Heat oven to 325°. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.

Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart. Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack. Makes about 2 dozen cookies

Oatmeal-Raisin Cookies

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups quick-cooking or old-fashioned oats
1 cup Gold Medal all-purpose flour
1 cup raisins, chopped nuts or semisweet chocolate chips, if desired

Heat oven to 375°. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.

On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack. Makes about 3 dozen cookies

Slice and Bake Confetti Cookies

1 1/4 cups sugar
1/2 cup butter or margarine, softened
1/2 cup butter-flavor shortening
1 egg
2 tablespoons milk
2 teaspoons vanilla
3 1/4 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
10 drops red food color
16 drops yellow food color
9 drops green food color
3 tablespoons pastel-colored confetti candy sprinkles

Heat oven to 375°. Line bottom of 9x5-inch loaf pan with plastic wrap. In large bowl, beat sugar, butter and shortening with electric mixer on medium speed until well blended. Beat in egg, milk and vanilla. Stir in flour, baking soda and salt until dough forms.

Divide dough into 3 parts. Knead 1 food color into each part of dough. Press one of the colored doughs in bottom of pan. Top with remaining colored doughs, pressing each layer firmly to seal.

Turn pan upside down; remove plastic wrap from dough. Cut dough lengthwise into thirds. Cut each third crosswise into 16 slices. On ungreased cookie sheets, place slices about 2 inches apart.

Sprinkle with candy sprinkles. Bake 9 to 11 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Makes about 4 dozen cookies

Noir Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg

Filling
8 tablespoons butter or unsalted butter, divided
3/4 cup semisweet or bittersweet chocolate chips
2 packages (8 oz each) cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla

Topping
1/2 cup whipping cream
2 cups semisweet or bittersweet chocolate chips
1/4 cup butter or unsalted butter
2 tablespoons instant espresso powder

Heat oven to 350°. In large bowl, stir cookie base ingredients until soft dough forms. Spread in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.

Meanwhile, in 1-quart saucepan, melt 2 tablespoons of the butter and 3/4 cup chocolate chips over medium-low heat, stirring constantly. Set aside to cool.

In large bowl, beat cream cheese and remaining 6 tablespoons butter with electric mixer on medium speed until smooth. On low speed, beat in powdered sugar, cinnamon and vanilla until blended. Beat in cooled chocolate on medium speed until well blended. Spread filling over cooled base. Cover; refrigerate until chilled, about 2 hours.

In 2-quart saucepan, heat cream, 2 cups chocolate chips, 1/4 cup butter and the espresso powder over medium-low heat, stirring constantly, until melted and smooth. Cool until lukewarm, about 10 minutes.

Pour chocolate topping over filling; spread to cover bars. Refrigerate uncovered until set, at least 2 hours or overnight. For bars, cut with wet knife into 9 rows by 4 rows. Store covered in refrigerator. Makes 36 bars

Mexican Hot Chocolate Cookies

1/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup butter or margarine
1 tablet Mexican hot chocolate drink mix (from 19-oz package)
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1 egg
1 cup miniature semisweet chocolate chips (6 oz)

Heat oven to 375°. In small bowl, mix sugar and cinnamon; set aside. In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.

Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips. Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.

Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature. Makes 4 dozen cookies

Elegant Almond Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, melted
1/2 teaspoon almond extract
1 egg

Filling
1 can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
1/4 cup sugar
1/4 cup butter or margarine, melted
2 eggs
1/2 cup sliced almonds

Topping
2 oz white chocolate baking bar, coarsely chopped (1/3 cup)
2 tablespoons shortening
1/4 cup sliced almonds

Heat oven to 350°. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.

Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).

Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.

In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature. Makes 32 bars

Chocolate-Topped Peanut-Toffee 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 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts

Topping
1 bag (12 oz) semisweet chocolate chips (2 cups)

Heat oven to 350°. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.

Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.

Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.

Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature. Makes 32 bars

Caribbean Lime Coolers

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup coconut
1 tablespoon grated lime peel (about 1 lime)
3 tablespoons lime juice
6 tablespoons butter or margarine, melted
1 egg
1/4 cup powdered sugar

Heat oven to 350°. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms. Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.

Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes. With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature. Makes 2 1/2 dozen cookies

Apple Streusel Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

Heat oven to 350°. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Makes 24 bars

Baklava Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg

Filling
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)

Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla

Garnish
5 tablespoons honey

Heat oven to 350°. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.

Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.

Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.

Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on high 1 minute or until bubbly. Stir in vanilla.

Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature. Makes 24 bars

Banana Flip Cookies

Cookies
1/3 cup mashed ripe banana
1/3 cup butter and margarine, softened
2 oz cream cheese, softened (1/4 cup)
1 teaspoon vanilla
1 egg
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
2 tablespoons Gold Medal all-purpose flour

Filling
3 cups powdered sugar
1/2 cup butter or margarine, softened
1/3 cup Yoplait Thick & Creamy banana yogurt

Topping
1 tablespoon powdered sugar

Heat oven to 375°. In large bowl, stir banana, 1/3 cup butter, the cream cheese, vanilla and egg until well blended. Add cookie mix and flour; stir until soft dough forms.

With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie sheets. Bake 7 to 9 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

In large bowl, beat filling ingredients with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until lightly and fluffy.

To make each sandwich cookie, spread about 1 tablespoon filling on bottoms of 16 cookies. Top each with one of the remaining cookies; gently press cookies together.

Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container in refrigerator. Makes 16 sandwich cookies

Easy Peanut Butter Blossoms

1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
2 tablespoons sugar
36 Hershey's Kisses milk chocolates, unwrapped

Heat oven to 375°. In medium bowl, stir cookie mix, oil, water and egg until dough forms. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container. Makes 3 dozen cookies

Easy Galletitas

2 tablespoons anise seed
1 teaspoon rum extract or 2 tablespoons rum
1 teaspoon vanilla
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
2 tablespoons Gold Medal all-purpose flour
1 teaspoon ground cloves
1/3 cup butter or margarine, softened
1 egg

In small bowl, mix anise seed, rum extract and vanilla; cover with plastic wrap. Let stand to soak at least 1 hour or overnight.

In large bowl, stir cookie mix, flour and cloves. Add butter, egg and anise seed with rum-vanilla liquid. Stir until soft dough forms. Cover dough; refrigerate at least 1 hour to stiffen dough.

Heat oven to 350°F. Spray cookie sheets with cooking spray. On well-floured surface, roll 1/3 of dough to 1/8-inch thickness (dough will be sticky). Cut with 2 1/2-inch round or fluted cookie cutter. Place 2 inches apart on cookie sheets. Repeat with remaining dough.

Bake 7 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Store covered at room temperature. Makes 3 dozen (2 1/2- to 3-inch) cookies

Orange Spice Drops

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup mascarpone cheese or 1 package (3 oz) cream cheese
1/4 cup butter or margarine, softened
1 tablespoon grated orange peel
1 tablespoon fresh orange juice
1/4 teaspoon pumpkin pie spice
1 egg
1 cup finely chopped pecans
2 cups white candy melts, coating wafers or white vanilla baking chips (12 oz)
Edible orange glitter, if desired

Heat oven to 375°. In large bowl, beat cookie mix, cheese and butter with electric mixer on low speed until well mixed. Add orange peel, orange juice, pumpkin pie spice and egg; beat until thoroughly mixed.

Using small cookie scoop, shape dough into 1-inch balls. Roll balls in pecans. On ungreased cookie sheets, place balls 2 inches apart.

Bake 11 to 13 minutes or until edges are light golden brown. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely.

In small microwavable bowl, microwave candy melts uncovered on high 1 to 2 minutes, stirring every 30 seconds, until melted and stirred smooth. Dip each cookie halfway into melted candy, letting excess drip off.

Place on waxed paper until almost set. Sprinkle dipped half of each cookie with edible glitter. Let cookies stand until candy coating is completely set, about 1 hour. Store between sheets of waxed paper in tightly covered container. Makes about 3 dozen cookies

Magic Window Cookies

1 cup sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 1/2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 rolls (about 1 oz each) ring-shaped hard candies or other fruit-flavored hard candies

In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Cover; refrigerate about 1 hour or until firm.

Heat oven to 375°. Cover cookie sheet with parchment paper or foil. On lightly floured cloth-covered surface, roll one-third of dough at a time 1/8 inch thick. Cut into desired shapes with cookie cutters. Cut shapes from centers of cookies as desired. Place cookies on parchment paper.

Place whole or partially crushed pieces of candy in cutouts, depending on size and shape of design, mixing colors as desired. Leave pieces as large as possible because candy melts easily; do not use fine candy "dust." (To crush candy, place in heavy plastic bag and tap lightly with rolling pin.) Place cutouts from centers of cookies on top of candies, if desired.

Bake 7 to 9 minutes or until cookies are very light brown and candy is melted. If candy has not completely spread within cutout design, immediately spread with knife. Cool completely on parchment paper, about 30 minutes. Gently remove cookies to cooling rack. Makes about 6 dozen 3-inch cookies

Easy Holiday Cutout Cookies

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
1 1/4 cups Betty Crocker Whipped fluffy white frosting
Betty Crocker decorating icing (assorted colors, as desired)
Betty Crocker decorating gels (assorted colors, as desired)
Betty Crocker green and yellow decorating sugars

Heat oven to 375°. In medium bowl, stir cookie mix, melted butter, flour and egg until soft 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