Back Of The Box - Cookie Recipes

Chocolate Snowballs

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1/4 cup Gold Medal® all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 cup finely chopped almonds
1 teaspoon almond extract
60 Hershey's Kisses milk chocolates, unwrapped
3/4 cup powdered sugar

Heat oven to 375°. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered. Makes about 5 dozen cookies

Eggnog Spritz Cookies

Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, melted
1 egg
1/2 cup Gold Medal all-purpose flour
1 teaspoon rum extract
1/4 teaspoon ground nutmeg

Icing
1/2 cup powdered sugar
1 1/2 teaspoons milk
1/4 teaspoon rum extract
Betty Crocker red and green decorating sugars, if desired

Heat oven to 375°. In large bowl, stir cookie mix, butter, egg, flour, 1 teaspoon extract and the nutmeg until soft dough forms. Fit cookie press with desired template. Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets.

Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes. In small bowl, stir powdered sugar, milk and 1/4 teaspoon extract until desired consistency. Drizzle over cookies. Sprinkle cookies with colored sugar. Makes 4 dozen cookies

Holiday Snickerdoodles

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
1/4 cup sugar
1 teaspoon ground cinnamon
Betty Crocker red and green decorating icings

Heat oven to 375°. In large bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into 1-inch balls. In small bowl, mix sugar and cinnamon.

Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Bake 11 to 12 minutes or until set. Cool 1 minute. Remove from cookie sheets.

If desired, roll tops of warm cookies in additional sugar-cinnamon mixture. Cool completely, about 20 minutes. Decorate as desired using icing. Makes 3 dozen cookies

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°F. 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

Almond Shortbread Bars

Crisco Butter No-Stick Cooking Spray
2/3 cup Crisco Butter Shortening
2/3 cup sugar
1 large egg, separated
2 tablespoons milk
1/2 teaspoon almond extract
1 1/2 cups Pillsbury best all purpose flour
1 teaspoon water
1/2 cup finely chopped almonds

Heat oven to 350º. Coat an 8 x 8-inch pan with no-stick cooking spray. Beat shortening, sugar, egg yolk, milk and almond extract until light, about 5 minutes. Stir in flour. Press evenly in prepared pan.

Add water to egg white in small bowl. Beat until foamy. Brush over dough surface. Sprinkle with almonds, pressing nuts down slightly with fingertips. Bake 18 to 20 minutes, or until light golden brown. Cool 10 minutes. Cut into 12 bars.

Blondie Brownies

Crisco Original No-Stick Cooking Spray
1/2 cup Crisco Butter Shortening
1 tablespoon milk
1 cup firmly packed light brown sugar
1 large egg
1 cup Pillsbury best all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup butterscotch chips
1/2 cup chopped walnuts
1 teaspoon vanilla extract

Heat oven to 350°. Spray an 8 x 8-inch pan with no-stick cooking spray. Combine shortening and milk in large microwave-safe bowl; microwave at 50% (medium). Stir after 1 minute. Repeat until melted (or melt on rangetop in large saucepan on low Heat). Stir in sugar. Stir in egg.

Combine flour, baking powder and salt in medium bowl. Stir into sugar mixture. Stir in butterscotch chips, nuts and vanilla. Spread into prepared pan.

Bake 27 to 30 minutes, or until toothpick inserted in center comes out clean. Cool in pan on cooling rack. Cut into 2 x 2-inch squares.

Butter Pecan Crisps

Crisco Butter No-Stick Cooking Spray
1 (18.25 oz.) package Pillsbury Yellow Cake
1/3 stick Crisco Butter Shortening Sticks
Or 1/3 cup Crisco Butter Shortening
1/4 cup cold water
1 large egg
2/3 cup chopped pecans
2 tablespoons sugar
1/4 cup finely chopped pecans
1 large egg white, beaten

Heat oven to 375°. Spray cookie sheets with no-stick cooking spray. Combine cake mix and shortening in a medium bowl with an electric mixer at medium speed until coarse meal forms. Add water, egg and 2/3 cup pecans, mixing on low until dough comes together.

Shape dough into forty-two 1-inch balls. Place 2 inches apart on prepared cookie sheets. Spray bottom of a cup with no-stick cooking spray. Flatten dough to 2-inches in diameter, spraying cup as needed.

Combine sugar and finely chopped nuts in a small bowl. Brush unBaked cookies with egg white. Sprinkle with sugar-pecan mixture. Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute. Remove to cooling rack. Makes 3 1/2 dozen cookies

Buckeye Cookie Bars

Crisco Original No-Stick Cooking Spray
1 (18.25 ounce) package Pillsbury Devils Food Cake
1/4 cup Crisco Pure Vegetable Oil
1 large egg
1 cup Jif Dry Roasted Peanuts, chopped
1 (14 oz.) canEagle Brand Sweetened Condensed Milk
1/2 cup Jif Creamy Peanut Butter
1/3 cup Pillsbury Chocolate Fudge Frosting

Heat oven to 350º. Coat 13x9-inch pan lightly with no-stick cooking spray. Beat cake mix, oil and egg in large mixing bowl on medium speed until crumbly. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.

3.BEAT sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.

4.Bake 25 to 30 minutes or until set. Cool. Place frosting into corner of a 1-quart resealable food storage bag. Seal bag. Microwave 5 seconds on HIGH. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pattern over crumb topping. Chill to set chocolate drizzle for ease in cutting into bars.

Black and White Brownies

Crisco Original No-Stick Cooking Spray

Brownies
1 (19.5 oz.) package Pillsbury Classic Traditional Fudge Brownie
1/2 cup Crisco Pure Vegetable Oil
1/4 cup water
2 large eggs
1/2 cup chopped pecans
1 (6 oz) package (1 cup) semi-sweet chocolate chips
1 (12 oz) package (2 cups) white baking chips

Frosting
2 cups powdered sugar
1/4 cup unsweetened cocoa
3 to 4 tablespoons hot water
1/4 cup butter or margarine, melted
1 teaspoon vanilla extract
36 pecan halves

Heat oven to 350°. Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray. Combine brownie mix, oil, water and eggs in large bowl; beat 50 strokes with spoon. Add 1/2 cup pecans, chocolate chips and 1 cup white vanilla chips; mix well. Spread in prepared pan.

Bake 28 to 34 minutes or until center is set. Remove from oven; immediately sprinkle with 1 cup white baking chips. Let stand 1 minute to soften chips; spread evenly over brownies with back of spoon. Cool.

Combine all frosting ingredients except pecan halves in small bowl. Beat until smooth (mixture will be thin). Spoon over melted white baking chips; spread to cover. Arrange pecan halves over frosting. Cool 1 1/2 hours or until completely cooled. Cut into bars. Makes 36 bars

Chocolate Macadamia Cookies

1 pkg Duncan Hines Home-Style Chocolate Chip Cookie Mix
1/2 cup unsweetened cocoa powder
1/3 cup vegetable oil
1 egg
2 tbsp water
1/6 cup macadamia nuts

Preheat oven to 375°. Combine cookie mix and cocoa in large bowl. Add oil, egg and water. Stir until thoroughly blended. Stir in macadamia nuts. Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.

Bake 8 to 10 minutes or until set. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Makes about 3 dozen cookies.

Chocolate Chip Pecan Bars

Cookie Bars
1 pkg Duncan Hines Moist Deluxe Classic Yellow Cake Mix
1/4 cup butter or margarine, melted
1/4 cup firmly packed brown sugar
1/4 cup water
2 large eggs
1 1/2 cups semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts

Drizzle
1/2 cup semi-sweet chocolate chips
2 tsp shortening
Baking Instructions:

Preheat oven to 375°. Grease and flour 13 x 9-inch pan. For cookie bars, combine cake mix, melted butter, brown sugar, water, eggs, 1 1/2 cups chocolate chips and pecans in large bowl. Mix with spoon until thoroughly blended. Spread in pan. Bake at 375° for 20 to 25 minutes or until light golden brown. Cool completely.

For drizzle, combine 1/2 cup chocolate chips and shortening in small microwave-safe bowl. Microwave on high power for 30 seconds; stir. Repeat until chocolate is melted. Drizzle over cooled bars. Allow chocolate to set before cutting into bars. Makes about 20 bars.

Chocolate Chip Caramel Bars

1 (14 oz) bag caramel
4 oz evaporated milk
1 pkg Duncan Hines Family Recipe Chocolate Chip Cookie Mix
1 large egg
2 tbsp water
5 tbsp Crisco Pure Vegetable Oil
Crisco No-Stick Cooking Spray

Preheat oven to 375°. Spray an 8-inch square pan with nonstick cooking spray. Melt caramels and evaporated milk in small saucepan over low heat until melted and smooth. Turn off heat.

Prepare cookie mix according to package directions. Spread two-thirds of dough into prepared pan. Bake 15 to 18 minutes, or until golden. Gently pour caramel over bottom layer.

Place remaining cookie dough in heaping teaspoons over caramel. Bake another 20 to 25 minutes. Let cool. Cut into rectangles. Makes 15 bars

Almond Crescents

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1/2 cup cornstarch
1/2 cup ground blanched almonds
1 teaspoon almond extract
1 cup powdered sugar
Blue edible glitter, if desired

Heat oven to 375°. In large bowl, stir cookie mix, butter, egg, cornstarch, ground almonds and almond extract until dough forms. For each cookie; shape rounded teaspoon dough into 2 1/2-inch strip. Taper ends and form crescent shape on ungreased cookie sheet.

Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie to wire rack. Cool completely, about 30 minutes. Roll in powdered sugar. Sprinkle with edible glitter. Makes 5 dozen cookies

Black Beauties

1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
3/4 cup white chocolate chunks
1/2 cup coarsely chopped macadamia nuts
1 cup semisweet chocolate chips
1 teaspoon vegetable oil

Heat oven to 375°. In large bowl, stir cookie mix, 3 tablespoons oil, the water, egg, white chocolate and nuts until soft dough forms. Drop dough by heaping teaspoonfuls onto ungreased cookie sheet.

Bake 8 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.

In small microwavable bowl, microwave chocolate chips and 1 teaspoon oil on High 1 to 1 1/2 minutes or until melted and smooth. Dip half of each cookie into melted chocolate. Place on waxed paper until set, about 10 minutes. Makes 2 1/2 dozen cookies

Chocolate Mint Pinwheels

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1/4 cup unsweetened baking cocoa
2 tablespoons Gold Medal all-purpose flour
1/2 teaspoon mint extract
2 to 3 drops green food color

In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir cocoa into one half. Stir flour, mint extract and food color into other half. Place chocolate dough on 17x12-inch sheet waxed paper. Top dough with second sheet of waxed paper. Roll dough to form 12x7-inch rectangle. Repeat with green colored dough.

Remove top sheet of waxed paper from both doughs. Using waxed paper to lift green dough, invert onto chocolate dough. Gently press layered dough to 14x8-inch rectangle.

Remove top sheet waxed paper. Use bottom sheet waxed paper to help roll doughs up together tightly, beginning at long side. Wrap tightly in waxed paper; freeze at least 2 hours or until very firm.

Heat oven to 375°. Unwrap dough; cut into 1/4-inch slices. Place slices about 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Makes 4 dozen cookies

Chocolate Chip Cheesecake Bars

1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal chocolate chip cookie mix
1 egg
2 packages (8 oz each) cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla

Heat oven to 350°. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.

In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese.

Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator. Makes 36 bars

Marbled Brownies

1 pkg Duncan Hines Double Fudge Brownie Mix
1 (3 oz) pkg cream cheese
3 tbsp butter or margarine
3 tbsp granulated sugar
1 large egg
1 tbsp all-purpose flour
1/2 tsp vanilla extract

Preheat oven to 350º. Grease bottom of 8x8-inch pan. Beat cream cheese and butter until smooth in medium mixing bowl. Stir in sugar, egg, flour and vanilla. Beat until smooth; set aside.

Prepare brownie mix according to package directions for cake-like brownies. Spread half of brownie batter in prepared pan. Spoon cream cheese mixture over batter. Spoon dollops of remaining brownie batter over top.

Swirl brownie and cream cheese batter together with a knife or spatula. Bake at 350º for 36 to 39 minutes or until set. Cool completely. Chill 2 hours.

Chunky Chocolate Cookies

1 pkg Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
2 large eggs
1/2 cup (1 stick) butter or margarine, melted
1/4 cup firmly packed brown sugar
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts

Preheat oven to 350º. Place cake mix, eggs, butter, brown sugar and vanilla extract in large bowl. Stir with spoon until thoroughly blended. Stir in chocolate chips and pecans. Drop by level measuring tablespoonfuls onto greased baking sheets.

Bake at 350º for 12 minutes for chewy cookies (cookies will still be puffed) or 14 minutes for crisp cookies. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. Makes 3 1/2 to 4 dozen cookies.

Milk Chocolate Butterscotch Café Cookies

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/3 cup packed brown sugar
1 teaspoon vanilla
3/4 cup old-fashioned oats
1/2 cup butterscotch chips
2 milk chocolate candy bars (1.55 oz each), unwrapped, chopped

Heat oven to 350°. Spray 1 large or 2 small cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in brown sugar and vanilla. Stir or knead in oats, butterscotch chips and chocolate. (Dough will be stiff.)

On cookie sheets, drop dough by rounded 1/4 cupfuls 2 inches apart. Flatten each with fingers until 1/2 inch thick. Bake 13 to 18 minutes or until cookies are slightly puffed and edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Makes 9 large cookies

Snappy Turtle Cookies

Cookies
1/2 cup firmly packed brown sugar
1/2 cup margarine or butter, softened
1/4 teaspoon vanilla
1/8 teaspoon imitation maple flavor, if desired
1 egg
1 egg, separated
1 1/2 cups Pillsbury best all purpose or unbleached flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup pecan halves, split lengthwise

Frosting
1/3 cup semisweet chocolate chips
3 tablespoons milk
1 tablespoon margarine or butter
1 cup powdered sugar

In large bowl, combine brown sugar and 1/2 cup margarine; beat until light and fluffy. Add vanilla, maple flavor, 1 whole egg and 1 egg yolk; beat well.

Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate about 1 hour for easier handling.

Heat oven to 350°. Grease cookie sheets. Arrange pecan pieces in groups of 5 on greased cookie sheets to resemble head and legs of turtle. In small bowl, beat egg white. Shape dough into 1-inch balls. Dip bottoms in beaten egg white; press lightly onto pecans. (Tips of pecans should show).

Bake at 350° for 10 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.

In small saucepan, combine chocolate chips, milk and 1 tablespoon margarine; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar.

If necessary, add additional powdered sugar for desired spreading consistency. Frost cooled cookies. Let frosting set before storing. Store in tightly covered container. Makes 3 1/2 dozen cookies

Little Almond Sandwich Cookies

Cookies
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/2 cup all-purpose flour
1/2 teaspoon almond extract
1 tablespoon granulated sugar
Filling
2 cups powdered sugar
1/4 cup butter or margarine, softened
4 teaspoons milk
1/4 teaspoon almond extract
1 drop red food color

Heat oven to 350°. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended. Shape dough into 180 (1/2-inch) balls. Place balls 1 inch apart on ungreased cookie sheets. Press bottom of glass dipped into granulated sugar on each ball until 1/4 inch thick; prick top of each with a fork.

Bake 6 to 8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Meanwhile, in small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy.

Spread about 1 teaspoon filling on bottoms of half of the cookies. Top each with another cookie, bottom side down; press gently. Store in refrigerator. Makes 7 1/2 dozen sandwich cookies

Jack-O'-Lantern Cookies

1/2 can vanilla frosting
2 oz. vanilla-flavored candy coating
Orange paste food color
14 creme-filled chocolate sandwich cookies
Purchased chocolate decorator icing
7 green gumdrops, cut in half

In small saucepan, combine frosting and candy coating; melt over low heat, stirring occasionally until smooth. Remove from heat. Stir in desired amount of food color.

Line cookie sheets with waxed paper. Using tongs, dip each cookie in melted frosting mixture, coating completely. Lay flat on paper-lined cookie sheets. Let stand about 10 minutes until set. Decorate coated cookies with jack-o´-lantern faces using decorator icing. Top each with 1 gumdrop half for stem. Makes 14 cookies

Macaroon-Topped Sugar Cookies

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1 1/2 cups coconut
1/3 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon almond extract
1 egg white
16 red or green maraschino cherries, halved, drained on paper towel

Place cookie dough in freezer 30 minutes. Heat oven to 350°. In medium bowl, mix coconut, sugar, flour, almond extract and egg white until well blended.

Cut chilled cookie dough into 32 slices. On ungreased cookie sheets, place slices 2 inches apart. On each slice, spoon 1 rounded teaspoon coconut, spreading slightly. Press 1 cherry half cut side down on each.

Bake 12 to 15 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Makes 32 cookies

Moonbeam Cookies

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1 cup coconut
1/2 cup lemon curd (from 10-oz jar)
2 oz vanilla-flavored candy coating (almond bark), chopped, or 1/3 cup white vanilla baking chips

Heat oven to 350°. In large bowl, break up cookie dough. Stir or knead in coconut. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.

With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.

Bake 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 5 minutes. In small microwavable bowl, place candy coating. Microwave on Medium 2 minutes. Stir well. Drizzle over cookies. Makes 3 dozen cookies

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