Betty Crocker - Holiday Cookies 2007

I introduction
letter from the editor

What's your favorite hOliday cookie? Eveo if you haven'! tasted it in years, I'll bet there's a cookie lhal evokes a llood of warm holiday memories

GrOYling up, my mom always made spritz during the ronoeve and, for

me, their bunery almond flavor marks the true start of the hofiday season When choosing the recipes 10 include In this Issue of Betty Crocker Most Requested Recipes", I couldn't help but include two recipes for Ihis traditional cookie. One is a scratch recipe; the otner uses cookie mix as a shortcut.

In fact, we've got 32 recipes that use cookie mix, Some are variations on cookies you know and love; others are new and Innovative ideas developed by winners from our Mix it Up with Bettyl COOkie Mix Recipe Contest. You won't think of cookie mix the same way again,

We've also devoted a chapter 10 cookies and bars perfect for gift giving, "lurtle Shortbread Cookies (p. 69) and renee (p, 79) are just two of mylavorites

Lastly, we've compiled a chapter 01 recipes for little hands and big imaginatiOns, Snow-Gapped Tree Cookies (p, 89), Chocolate Teddy Bear Pops (p. 92) and Gandy Cane Wands (p, 85) ale sure to generate excitement in the kitchen.

Who kno.Ys? You may wind up adding a new lavonle to your (or someone etse'eijst.

Happy Holidaysl

In this issue»

4 Cookie Exchange 1 01 67 Gift Giving

87 Kids in the Kitchen 95 Nutrition and Recipe

Testing Guidelines 96 Index

Look for these symbols

• QUICK Ready in 30 minutes or less

• LOW,FAT 3g or less, except main dishes with 109 or less

B.ttyCroxker MosI Reques!ed Recipes'''' t

~ ~

contents

6 Holiday Favorites

Timeless and traditional cookies to get the season in swing

28 Prize-Winning Recipes

Mix it Up Bettvl Cookie Mix Recipe Contest winners.

2BettyCrockerHolidaySalung

MOST REQUESTED RECIPES'·

56 Great for Gift Giving

These homemade sweet treats from your kitchen are sure to please.

80 Holiday Baking with Kids

Creative kids will love decorating these delightful desserts

ON THE COVER:

Nair Bars, p. 49 Holiday Cookie Ornaments, p. 74 Espresso Thumbprint Cookies, p.22

Linzer Cookie Tarts, p. 46 Snowy Bonbons. p. 71

BettyCrocke, Mosl ReqooS!oo Recipes'" 3

cookie exchange 101 I

Cookie Exchange 101

:::::::::::::::::::::::::::::::::::::::

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Hosting a cookie exchange is a wonderful way to get into the holiday spirit, spend time with friends and family, and wind up with a variety of cookies at the same time (talk about multi-tasking!). Follow this step-by-step guide to hosting a cookie exchange and let the cookie baking begin!

How to Host a Cookie Exchange

»Pick a date. Weekends book up fast during the holidays so consider a weeknight or Sunday afternoon. Send the invitations a month before the exchange to give your guests plenty of notice.

» Invite up to 15 people so you ultimately have a total of about 12 participants, including yourself. Chances are not everyone will be able to attend and padding the invite list will help ensure your exchange is well-attended.

» E-mail invites are quick and efficient but if you can lind the time a handmade invitationmailed or hand-delivered-will make the event ali the more special. A fun invitation also helps create excitement for the exchange and can serve as a keepsake

» Assign each guest a recipe. This prevents duplicates and ensures that everyone will end up with a wide variety of cookies (you may love Toffee Bars, but do you really want six dozen?). Send a copy of the recipe along with the invitation.

4 Betty Crocker HolidayCooioos

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I cookie exchange 101

» Ask quests to bring atleast six dozen homemade cookies 10 share.

That way each guest will take home six dozen cookies, six from each of the 12 recipes.

» Before quests arrive, prepare lighl snacks and festive drinks, such as cider, hot chocolate and eggnog. Turn on some holiday music and light nonoay-scenteo candles to set the mood.

» Place cookies in a designated area and ask guests to fill their holiday platter with six of each kind of cookie. Consider having some disposable plastic food containers on hand, in case guests need more room for their take-home goodies.

» Provide each guest with printed copies of the recipes to take horne » So go ahead and get started-it's lime for fun, lots of cookies and, best of all, getting together with friends. Happy cookie exchanging!

Betty Crocker Mosl Reqlf£!sled Recipes'" 5

Gingerbread Cutouts, p. 14 and Espresso Thumbprint Cookies, p. 22

holiday favorites I

Peanut Butter-Chocolate Candy Cookies

Prep Time: 1 Hour Start to Finish: 1 Hour Servings: About 3 dozen cookies

'h cup granulated sugar

'h cup packed brown sugar 'h cup creamy peanut butter

'h cup butter or margarine, softened 1 egg

1'h cups Gold Medal$ all-purpose flour % teaspoon baking soda

'AI teaspoon baking powder Granulated sugar

About 36 Hershey$'s Kisses· milk chocolates, unwrapped

1_ Heat oven \0 37S·F_ In large bowl, beat 'h cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, unli' well blended. Stir in flour, baking soda and baking powder until dough forms.

8BettyCrockerH~Cookie-s

2. Shape dough into t-lnch balls; roll in granulated sugar. On ungreased cookie sheets, place about

2 inches apart.

3. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie steers to cooling rack.

High Altitude (3500-6500 tt): No change.

NUlrlllon Inlormallon Per Serving:

1 COOKIE: CplQfles' 15 (Calories Irom Fat 55): To!aI FQ! 6g (Saturaled Fa! 3g): Chole$l(IfOll5mg: Sodium 75mg: Total Carbohydrate 14g tDiotaryFiber'gj: Protein 2g

TIp»

SPECIAL TOUCH

Add razzle dazzle by roiling the balls of dough In colored sugar Instead of regular granulated sugar

I holiday favorites

Festive Peanut Butter Blossom Cookies

Prep Time: I Hrur Start to Finish: 1 Hour Servings: 3 dozen cookies

1 pouch (1 Ib 1.5 oz) Betty crocker= peanut butter

cookie mix

1 tablespoon water

3 tablespoons vegetable all 1 egg

Sugar

36 Hersnev=s Kisses· milk chocolates, unwrapped Betty crocker" white decorating gel

Betty Crocker- decorating decors

(assorted holiday colors)

Betty Crocker" red decorating icing

1. Heat oven to 375QF. In medium bowl. sur cookie mix. water, oil and egg until dough forms.

2. Shape dough into 36 (1-inch) balls; roll in sugar. On ungreased cookie sheets. place 2 inches apart.

3. Bake 10 10 12 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. before decorating as desired with remaining ingredients.

High Altitude (3500·6500 fI): No change

Nutritionlnlormotlon Par Serving:

1 COOKIE: Calon"", 100 (Calorl"", lrom Fat 40): TOlal Fat 4.5g (SatUfBted F!'I1 t.5g): CholeSlftrot Smg: Sodium 75mg: TOIBI CIIrbohydrD!BI4g(DleraryFliJe<0g);PrOleinlg

Tip» DO-AHEAD

Cookie dough can be covered and refrigerated up to 24 hours before baking If It s too hrm, let stand at room temperature 30 minutes

Setty Crocker MoslReQuestedRecipes'" 9

holiday favorites I

Ethel's Sugar Cookies

Prep Time: 45 Minutes Start to Finish: 1 Hour 45 Minutes Servings: About 4 dozen cookies

1 cup granulated sugar

:lj~ cup butter or margarine. softened 1 teaspoon vanilla

2 eggs

2'h cups Gold Medal" all-purpose flour 1 teaspoon baking powder

1 teaspoon salt

Decorator's Frosting (right), if desired

1. In medium bowl. mix sugar, butter. vanilla and e9gs with spoon. Stir in uccr, baking powder and san until dough forms. Cover: refrigerate at least 1 hour.

2. Heat oven to 37SeF. On lightly floured surface, roll dough 'Is inch thick. Cut into desired shapes with 3- inch cookie cullers. On ungreased cookie sheets, place shapes about 2 inches apart.

3. Bake 6 to 8 minutes or until very lighl brown. Immediately remove from cookie sheets to cooling racks, Frost with Decorator's Frosting, and if desired, decorate with colored sugars and candies.

10 Berty Crooker HoIidayCooioes

DECORATOR'S FROSTING 2 cups powdered sugar

2 tablespoons milk or half-and-hall '12 teaspoon vanilla

Food color, if desired

Mix all ingredients until smooth and spreadable.

High AltItude (3500-6500 ttl: Bake 710 9 minutes

Nutrition Inlotmatlon Per Serving:

1 COOKIE: Calofles 10 (Calories from Fal30): Total Fal J.5g (SaMeled Fal 1.5~): ClloIeslerol15mg: Sodium 15mg: TOial C8rbOhydt'f.lte ss (OIeraryFiberOg):ProlelnOg

Tip» SPECIAL TOUCH

You can add a mint frosting to these cookies in minutes. While cookies are warm, place 1 chocolate mint patty on each cookie; when softened, spread almost to edge of cookie. Remove cookies to cooling racks to cool.

I holiday favorites

Starlight Sugar Cookies

Prep Time: 1 Hour 15 Minutes Start 10 Finish: 1 Hour 30 Minutes Servings: About 2 dozen cookies

1 pouch (lib 1.5 oz) Betty Crocker" sugar

cookie mix

'13 cup butter or margarine, melted

2 tablespoons Gold Medal· all-purpose flour 1 egg

1 container (lib) Betty crocker- Rich & Creamy creamy white frosting

Betty Crocker" decorating icing (assorted colors) Betty Crocker" decorating decors and colored sugars (assorted colors)

1. Heat oven 10 37S<F. In medium bowl, stir cookie mix, melted butter, IIOUf and egg unt~ soft dough forms.

2. On lloored surface, rollout dough to about Yo-inch thickness. Cut with cookie cutters. On ungreased cookie sheets, place 1 inch apart

3. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.

4. Spread frosting on cooled cookies. Decorate as desired with icing. decors and sugars.

High Altitude (3500-6500 tt): No change

Nutrition Information Per Serving:

1 COOKIE (UNDECORATED): Calorie!l200 (CaIoMs Irom FalBO):

Total Fal9g (Seluraled FaI3.5g): Cholesleroll5mg: Sodilnlll5mg:

TOtBICl'llbohydrale29g (DIe!ary Fiberog):ProIeln Ig

Tips» VARIATION

For a slightly different look, tint the while frosting yellow wilh a few drops of food color.

SPECIAL TOUCH

This is a great recipe to involve your kids. Have assorted sprinkles and decorations available and let them create their own masterpieces.

Betty Crocker MOSIReQUeSledReapes'" 11

holiday favorites I

Russian Tea Cakes

Prep TIme: t Hour 5 Mmutes Start to Finish: I Hour 35 Minutes Servings: About 4 dozen cookies

1 cup butter or margarine, softened 'h cup powdered sugar

1 teaspoon vanilla

2'/.0 cups Gold Medal" all-purpose flour '10 teaspoon salt

3/. cup finely chopped nuts Additional powdered sugar

1. Heal oven to 400"F. In large bowl, beat butter, ~ cup powdered sugar and the vanilla with electric mixer on medium speed. or mix with spoon, until well blended Stir in flour and salt un!11 dough forms. Stir in nuts.

2. Shape dough into l-Inch balls. On ungreased cookie sheet, place balls abou12 inches apart

3. Bake 8 to 9 minutes or until set but not brown. In small bowl, place additional powdered sugar. Immediately remove cookies from cookie sheet; roll in powdered

12 Betty Crocker HoIidIIyCooluel

sugar. Cool completely on cooling racks, about 30 minutes. Roll in powdered sugar again.

High Altitude (350CJ...e500 ft): Heat (Wen to350'F. Bake toto 11 minutes.

NutrilioninlormalionPerS"rvlng:

1 COOKIE: Calofln 60 (GaJOi'Ies from FaI45); Total FalSg ISawraJed FaI2g); Cholesl8rOl IIlmg; SOdium 40mg: TOlal CarbohydraleSg IrnetaJ)lFiberOg):Prolelnog

Lemon Tea Cakes: Substitute lemon extract for the vanilla and add 1 teaspoon grated lemon peel with the flour. Crush ¥or cup lemon drops in food processor or blender. Stir in

y. cup 01 the crushed lemon drops with the flour: reserve remaining candy. Bake as directed. Immediately rOll baked cookies in powdered sugar; wait 10 minutes, then roll in reserved crushed ~ drops. Refoll, if desired.

Peppermint Tea Cakes: Crush.:y. cup nero peppemunt candies in food processor or blender. Stir in 'I. cup of the crushed candies with the flour; reserve remaining candy. Bake as directed. Immediately roll baked cookies In powdered sugar; wail 10 minutes. then roll in reserved crushed candy. Reroll, if desired.

I ho!idaylavori!es

Chocolate Snowballs

Prep Time: 1 Hour Start 10 Finish: 1 Hour Servings: About 5 dozen cookies

1 pouch (1 lb 1.5 oz) Betty crocker= sugar

cookie mix

'/2 cup butter or margarine, melted 1 egg

V .. cup Gold Medal" an- purpose flour '/ .. cup unsweetened baking cocoa '12 cup finely chopped almonds

1 teaspoon almond extract

60 Hersheys'e Kisses<3 milk chocolates, unwrapped 0/" cup powdered sugar

1. Heat oven to 375"F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.

2. Shape dough into 60 W.-inch) balls: wrap each around 1 milk chocolate candy. Place 2 inches apart on

ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.

4. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Reroll cookies in powdered sugar. Store tightly covered.


Nutrition tnformalion Per Serving:

1 COOKIE;, Calones90 (CalOrl&.!! born FaI40): Tolal FaI4·59 (SIllUlaled Fal ~): Chole5terollOmg: Sodium ~mg; TOIaI C<l/bo!lyd.aI1112g (()j111aryFIbe<0g):PrOleinlg

TIp» SUCCESS HINT

Store different flavors and vanenes 01 cookies In separate containers

Betty Crocker Mast Requested Recipes'" 13

holiday favorites I

• LOW FAT

Gingerbread Cutouts

Prep TIme: 1 Hour 10 Minutes Start to Finish: 2 Hours 10 Minutes Servings: About 10 dozen cookies

1 'f.! cups granulated sugar

1 cup butter or margarine, softened 3 tablespoons molasses

1 egg

2 tablespoons water or milk

3V. cups Gold Medal" all-purpose flour 2 teaspoons baking soda

2 teaspoons ground cinnamon 1'h teaspoons ground ginger

'h teaspoon salt

'h teaspoon ground cardamom 'f.! teaspoon ground cloves

Assorted candies or currants, il desired Colored sugar or additional granulated sugar, if desired

1. In large bowl. beat granulated sugar, butter and molasses with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg and water until

14 Betty Crooker HoIidayCoolue!i

blended. Stir in lIour, baking soda, cinnamon. ginger, sail, cardamom and cloves unlil dough forms. Cover; refrigerate about 1 hour or unfil firm

2. Heat oven to 35(rF. On floured surface, roll Y.J of dough at a time to 'I.-inch thickness. (Keep remaining dough remcereteo until ready to roll.) Cut with floured 2'h-i'lch gingerbread boy or girl cOOkie cutters. On ungreased cookie sheets, place cutouts 1 inch apart Decorate with candies or currants. Sprinkle with colored sugar.

3. Bake 6 to 7 minutes or until set. Remove from cookie sneetero coolrqracks.

High Attitude (3500·6500 tt): No change.

Nutrllion InlormatlonPer Serving:

1 COOKiE: Calories 40 (Calories from Fat 20): TOlal Fal211 (saturated Fat 111): ChoIest9lol5mg; Sodium 4Omg: TOiai Cerbohydrotellg (Dlelilry F"iberOg):ProtelnOg

TIp» SPECIAL TOUCH

"Stitch" the edges of these charming cookies with white candy sprinkles

• LOW FAT

Reindeer Ginger Pops

Prep Time: I Hour Start to Finish: 3 Hours 30 Minutes Servings: 28 cookies

1 box (14.5 oz) Betty Crocker" gingerbread cake

and cookie mix

y~ cup lukewarm water 28 small pretzel twists

28 craft slicks (flat wooden sticks with round ends) 1 oz semisweet baking chocolate

V2 teaspoon shortening

56 while oval-shaped licorice candles 28 candy-coated chocolate candies

1. In medium bowl, stir gingerbread mix and lukewarm water until dough forms. Cover; refrigerate about 15 minutes or until dough is easy to handle

2. Wrap dough in plastic wrap. leaving ends open. Roll dough into log eoout 7 inches long. Pinch along top of fog 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

I hotidaylavorites

to form a triangular-shaped log. Close ends 01 plastic wrap: refrigerate at least 2 hours

3. 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.

4. Heat oven to 4ocrF. Unwrap log; cut into Y.·inch slices Insert 1 inch of wooden stick into 1 corner of each cookie slice. On ungreased cookie sheets, place slices about 2 inches apert. If necessary, reshape cookies. Insert 2 pretzel halves into top 01 each cookie slice for reindeer antlers

5. Bake 610 8 minutes or until edges are firm. Cool

1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

6. Line plate with microwavable waxed paper. In small microwavable bowl, microwave chocolate and shortening uncovered on Medium (50%) 3 to 4 minutes, stirring alter 2 minutes, until mixture can be stirred smooth. Using tweezers to hold candy, dip half of eecn licorice candy into meneo chocolate mixture. lei dry on waxed paper.

7. Using melted chocolate mixture (reheat if mixture

has hardened). attach licorice candies and chocolate candies to cookies for eyes and nose of each reindeer. Store in airtight container.

High Altitude (350()'6500 tt): Bake 5 to 7 minutes

NUlrltlon InlormaUon Per Serving:

1 COOKIE: cseres es (Calories trom Fat 25): Tolal Fat cs (Salurated Fat Ig); Choles1aroll0rng; Sodium 110mg: TOlal Carool\ydrale cs (Dietary Rbarlg):ProtalnOg

Tips» HOLIDAY HINT

Pretty as a picture! Wrap these cookies individually in red or green plastic wrap, and tie with colorful ribbons. Small cookie bouquets make great gifts.

HOW-TO

Can't find the cute candy decorations pictured? Candy-coated chocolate candies make fun, colorful reindeer noses, and large white oval-shaped candy mints are great for reindeer eyes.

Betty Crocker Mast aecuesec Recipes'" lS

holiday favorites I

• LOW FAT

Buttery Spritz

Prep TIme: 1 Hour Start to Finish: 1 Hour Servings: About 5 dozen cookies

1 cup butter, soneneo'h cup sugar

2'1. cups Gold Medal30 all-purpose flour 'h teaspoon salt

1 teaspoon almond extract Of vanilla 1 egg

Few drops red or green food color, if desired Be"y Crocke~ decorating decors and colored sugars, if desired

1. Heat oven to 400'F. In large bowl, beat butter and sugar with electric mixer 011 medium speed, or mix with spoon. until well blended. Stir in flour, salt, almond extract egg and food color until dough forms.

2. Fit desired template in cookie press; fill cookie

press WIth dough. Force dough through template onto ungreased cookies sheets. Sprinkle with decors or sugars.

16 BettyCrocker HoIicIeyCookies

3. Bake 6 to 9 minutes Of until set but not brO\oVl"l . Immed~tely remove from cookie sheets to cooling racks. ·WereecmmendIlOlIlSll'lOIrI1IfOMIIIOtlo'llgoetOOl!iOlsplOOd$ibtlhSsee4:>e.

High Altitude (3500-6500 tt): No Change.

Nutrition InlormalionPer Serving:

1 COOKIE: CaloIies 50 (Calories 'rom Fat 25): Total Fal3g (Saturated Far 2g):ChoIasteroltlJrnl;J:Sodlum40mg;ToraICarbohydrola5g(OJerary FiberOg);P<Otelntg

Chocolate Bullery Spritz: SUr 2 oz unsweetened baking chocolate. meneo and cooled, into butter-sugar mixture.

Tip»

010 YOU KNOW?

These cookies get their name from the word spmzen which IS German for "to squirt or spray

I hotidayfavorites

• LOW FAT

Easy Spritz Cookies

Prep Time: 45 Minutes Start to Finish: 45 Minutes Servings: 4 dozen cookies

1 pouch (1 Ib 1.5 oz) Betty Crocker- sugar

cookie mix

'h cup Gold Medals all-purpose flour Y2 cup butter, melted*

1 teaspoon almond extract 1 egg

Betty crocke .... decorating decors and colored sugars, il desired

Coarse white sugar

1. Heal oven 10375<F. In large tx;r.Nt, slir cookie mix, flour, melted buller, extract and egg unlit soft dough forms.

2. Fit desired template in cookie press: fill cookie

press with dough. Force dough through template onto ungreased cookies sheets. Sprinkle with decors or sugars. Sprinkle with sugar.

3. Bake 6 to 8 minutes or until set but not brown. Cool

1 minute; remove nom cookie sheets to cooling racks, ·Wtl~fIOIlSSIIIQ~(llIE!geIabieClispl9lldsfotlhist8Op(J

High A11itude (35Q0.6500 tt): No change.

Nutrition Inlormatton Per Serving:

1 COOKIE: CalorIes 70 (Calories from Fal30): Total FBI3g (Salurauld Fat '9): ChoIesle<oI10mg: SOdium ~Omg: Total cafbohydrate log {DIeLary Fiber og):Prolelnog

Tips» HOW-TO

To drizzle cookies with white icing: combine 'h cup powdered sugar, 1 '12 teaspoons milk and '/4 teaspoon rum extract.

SUCCESS HINT

Color dough with red or green food color before placing dough in cookie press.

8ettyCrocker Most Requested Recipes"" 17

holiday favorites I

• LOW FAT

Festive Snickerdoodles

Prep TIme: 1 Hour 20 Minutes Start to Finish: t Hour 50 Minutes Servings: 6 cozen cookies

2 tablespoons Betty Crocker!' red sugar 1'h teaspoons ground cinnamon

2 tablespoons Betty Crocker" green sugar j'l.! teaspoons ground cinnamon

1'h cups granulated sugar

'h cup shortening

'h cup butter or margarine, softened 2 eggs

2% cups Gold Medal- all-purpose flour 2 teaspoons cream of tartar

1 teaspoon baking soda

'/~ teaspoon salt

1_ Heal oven to 401YF. In small bo'NI, mix red sugar and l'h teaspoons cinnamon; set aside. In another small bowl, rne green sugar and 1 'h teaspoons cinnamon; set aside.

2. In large bowl, beat granulated sugar, shortening, butter and eggs with electric mixer on medium speed,

18 8ettyCrOGker HoIidayC00ki8s

or mix with spoon, until well blended. Stir in flour,

cream of tartar, baking soda and salt until dough forms. 3. Shape dough into ;Y.-inch balls; roll half at balls in red sugar mixture and roll other halt in green sugar mixture. On ungreased cookie sheets, place balls about 2 inches apart.

4. Bake 8 to to minutes or until centers are almost set Cool 1 minute; remove from cookie sheets to coo1ing racks.

High Altitude (3500·6500 ftl: Bake 7t09 minutes

NUlrltion fnlormationPer Serving:

1 COOKIE: C81or1e!l60 (Calories 110m Fat2S); TO~al Fal3g tsalu,aled Fat 19): CholestMollOmg: Sodium 35rn1l: Total carbOll~rate 9g (DIetary Fiber Og): Pro~8ln Og

TIp» HOLIDAY HINT

These rich cinnamon sugar cookies make a great glftl Place a bag of them In a small basket along With packets of cappuccino or hal chocotate mix

I holiday favorites

• LOW FAT

Holiday Snickerdoodles

Prep TIme: 30 Minutes Start to Finish: 1 Hour 30 Minutes Servings: 3 dozen cookies

1 pouch (1 Ib 1.5 oz) Betty crockers sugar

cookie mix

Ys cup butter or margarine, melted

2 tablespoons Gold Medal" all-purpose flour 1 egg

Y~ cup sugar

1 teaspoon ground cinnamon

Betty Crocker' red and green decorating icings (from 4.25-0z lubes)

1. Heal oven to 375"F. In large bowl, stir cookie mix, butter, flour and egg until soft dough forms.

2. In small bO'vVl, mix sugar and cinnamon. Shape dough suo t-tnch balls; roll in sugar-cinnamon mixture. On ungreased cookie sheets, place baits 2 inches apart

3. Bake 11 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. H desired, roll tops of warm cookies in additional sugar-cinnamon

mixture. Cool completely. atout zo minutes. Decorate as desired with icings

High Altitude (35()()'8500 tt): No change.

Nutrition Inlormatlon Per Serving:

1 COOKIE: calories 110 (Cillories "om Fa! 30): Total Fa1 3g (Saluratlld Fat 1.5g): CholeslerollOmg: Soo:IIum 45mg; Tela! CarIloh\'dra1e 13g 10kIIary FiberOg):Prol"Og

Tips»

HOLIDAY HINT

Instead of the decorating icing, decorate these cookies with Betty Crocker' Whipped fluffy white frosting, mixing

half with green food color and the other hall with fed food color.

HOW-TO

You can make these classic cookies all year tong-just omit the red and green decorating icings.

BenyCrocker Most ReQuesledRecipes'" 19

holiday favorites I

Candy Cane Cookies

Prep Time: 1 Hour 10 Minutes Start to Finish: 5 Hours 10 Minutes Servings: About 4!k dozen cookies

1 cup sugar

1 cup butter or margarine, softened 'h cup milk

1 teaspoon vanilla

1 teaspoon peppermint extract 1 egg

3'12 cups Gold Medal'" all-purpose flour 1 teaspoon baking powder

'/4 teaspoon salt

'h teaspoon red food color

2 tablespoons finely crushed hard peppermint candies

2 tablespoons sugar

1. In large bowl, beat I cup sugar, the butter, milk, vanilla, peppermint extract and egg with electric mixer on medium speed, Of stir with spoon, until well blended

20 BettyCr<H:ker HoIidayCooioes

Stir in flour, baking powder and salt until dough forms. Divide dough in half. Stir food color into 1 hall. Cover; refrigerate at east 4 hours.

2. Heal oven to 375°F. For each candy cane, shape

1 rounded teaspoon dough from each half lnto 4-inch rope by roHing back and forth on floured surface. Place 1 red and 1 wtJite rope side by side; press together lightly and twist. Place on ungreased cookie sheets; curve top of cookie down to form handle of cane.

3. Bake 910 12 minutes Of uotil set and very light brown. In small bowl, mix crushed candies and 2 tablespoons sugar: immediately sprinkle over baked cookies lrnmediately remove from cookie sneers to cooling racks.

High Altitude (3500-6500 ftl: Bake 8to II minutes.

NulrillonlnlormatlonPerServlng:

, COOKIE:CaIoritH;85(C&lorlesfromFall5). TOIell"~l~gISalural!ldFal Zg). Cl>ofnsterOlI5mQ. So(hum ~Smg; Tolal Carbohydrale Ilg (Dielary FoberOg).Prtltew-olg

I hcliday tavorttes

• lOW FAT

3. Bake 7 to 8 minutes or until set. Cool! minute: remove from cookie sheets to cooling racks.

High Altitude (3500-6500 tt): Decrease melted tetter to wcup.

Christmas Candy Cane Cookies

Prep Time: 45 Minutes Start 10 Finish: 45 Minutes Servings: 4 cozen cookies

1 pouch (1 Ib 1.5 oz) Betty crocker" sugar


1 COOKIE: Calories SO (Calories lromFa125):TOlaiFal2.5g(Saluraled Fat 19): CholesterollOmg: Sodium 35mg: TOlal CarbohydraleSg (Dietary Fiber Og): PrOleinOg

cookie mix

'h cup butter or margarine, melted 1 egg

2 to 3 drops red food color

Tips»

1. Heat oven to 375~F. In large bowl, stir cookie mix, melted butter and egg until sort dough forms. Divide dough in half. Stir food color into 1 half: mix well

2. For each candy cane, shape 1 teaspoon dough from each halt into 4-inch rope. On ungreased cookie sheets, place 1 red and white rope side by side; press together lightly and twist. Curve top of cookie down to torm handle of cane

HOLIDAY HINT

Try making some of the cookies with green and white dough.

SPECIAL TOUCH

Brush cookies with a thin vanilla glaze and sprinkle with crushed peppermint candies.

Betty Crocker MoslReqlleSledRecfpes'~ 21

holiday favorites I

Espresso Thumbprint Cookies

Prep Time: I Hour Start to Finish: 1 Hour 15 Minutes Servings: About 3'h dozen cookies

COOKIES

0/. cup sugar

% cup butter or margarine, softened 'h teaspoon vanilla

1 egg

131. cups Gold Medal~ all-purpose flour

3 tablespoons unsweetened baking cocoa

V. teaspoon salt

Betty Crocker' decorating decors or crushed hard peppermint candies, if desired

ESPRESSO FILLING

Yo cup whipping cream

2 teaspoons instant espresso coffee granules 1 cup milk chocolate chips

1 tablespoon coffee-flavored liqueur, if desired

1. Heat oven to 350"F. In large bowl, beat sugar, butler, vanilla and egg with electric mixer on medium speed.

22 8ettyCro.:ker HolidayCookies

or mix wlth spoon, until well blended. Stir in flour, cocoa and salt until dough forms.

2. Shape dough by rounded teaspoonfuls into t-lnch balls, On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookle, but do not press all the way 10 the cookie sheet

3. Bake 7 to 11 minutes or until edges are firm, 11 necessary. quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely. about 30 minutes

4. Meanwhile, in t-quart saucepan, mix whipping cream and instant coffee. Heat over medium heal, stirring occasionally, until steaming and coffee is dissolved. Remove from heat: stir in chocolate chips until melted SUr in liqueur. Cool about 10 minutes Of until thickened 5. Spoon rounded 'h teaspoon espresso jilting into indentation in each cookie. Top with decors

High Altitude (3500·6500 tt): No change.

NulrllionlnlormationPerServlng:

1 COOKIE: CaIoriIIs 90 lCaklriols from Fa! ~5): Telal FalSg (Saturaled Fat 3g); ChoIest~roIl5mg; Sodium 4Omg: Total CarbohjUrnle 10!) (Dielary FiherOg):Pfol~lg

I holidaylavorites

Raspberry Thumbprint Cookies

Prep Time: 50 Minutes Star! to Finish: 50 Minutes Servings: 5'h dozen cookies

1 pouch (lib 1.5 oz) Betty crocker" sugar

cookie mix

'/2 cup butler or margarine, melted 1 egg

3 tablespoons Gold Medal- all-purpose flour '/3 cup seedless raspberry jam

1 cup white vanilla baking chips

1. Heat oven to 375°F. In large bowl, stir cookie mix, melted better, egg and flour until soil dough forms.

2. Shape dough into %-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about V. teaspoon jam into each indentation

3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks

4. In small microwavable bowl, microwave white vanilla baking chips uncovered on High 1 10 2 minutes or until Chips are melted: stir until smooth. Spoon melted Chips into small resealable food-storage plastic bag: cut small hole in corner of bag. Squeeze bag genlly to drizzle melted chips over cookies

High Attitude (3500-6500 ttl: Decrease buller to % cup: increase Hour to % cup. Bake 8 to 10 minutes.

Nutrition Informlilion Per Serving:

1 COOKIE,C81ories70 (Clllorill!!tromF!l.130):TolalFnI3.5g(SBlu'!l.led FBI 1.5g1: ChcIesterol5mg: Sodium 35mg: TOiBi Ga,bol"tydmle 109 (Q;elaryFlbe<Og):PrQlelnOg

TIp» HOW·TO

Use a piastre squeeze bottle WIth narrow tip to drizzle melted vanilla chips

BeltyCrocker MaslRequesledRecipes'~ 23

holiday favorites I

Coconut Cream Macaroons

Prep TIme; 1 Hour 15 Minutes Start to Finish: I Hour 45 Minutes Servings: About 3'h dozen cookies

3 packages (7 oz each) flaked coconut (7% cups) 1 cup Gold Medal" all-purpose flour

V2 teaspoon salt

1 can (14 oz) sweetened condensed milk

(not evaporated)

% cup canned cream of coconut (not coconut milk) 1 tablespoon vanilla

V4 teaspoon almond extract 1 egg

1 cup semisweet chocolate chips (6 ozl, if desired 1 tablespoon vegetable oil, if desired

1. Heal oven to 350"F. Une cookie sheets with foil or cooking parchmen! paper. On 1 lined cookie sheet. sprinkle 1 cup of the coconut over foil. Bake 5 to 7 minutes, stJlring occaSionally. until golden brown: cool. Reserve foil for baking cookies.

24 BettyCrcx:ker HoIidPyCookes

2. In large bowl. mix toasted coconut, remaining coconut, the flour and salt. In medium bowl, beat milk, cream of coconut. vanilla, almond extract and egg until well mixed. Pour milk mixture over coconut mixture: stir

until well mixed

3. On cookie sheets lined with foil, drop mixture by heaping tablespoonfuls about 2 inches apart

4. Bake 12 to 14 minutes or until golden brown (cookies will be sort in center and set at edges). Immediately slide foil with cookies from cookie sheet 10 cooling rack Cool completely, about 30 minutes

5. In t-quart saucepan, heat chocolate chips and oil over low heal, stirring constantly, until chips are melted Drizzle over cookies. LeI stand about 30 minutes or until chocolate is set.

High Altitude (3500-6500 ft): No change.

Nulrilion Inlormalion Per Serving:

ICOOKIE:CBIorie5140(CaIorIesIromFaI7Oj;"folajFal80(Sau.rated Fal6g); ChoIesIeroilOmg. Sodio.m85mg;ToIaICarbohydrale 16g{Oielary Foberlg};~2g

I hO!idayfavorites

Holiday White Chocolate Macaroon Cookies


1 pouch (lib 1.5 Ol) Betty Crocker-

sugar cookie mix

'/. cup butler or margarine, melted 1 egg

1 cup flaked coconut

1 % cups white vanilla baking Chips '/2 teaspoon coconut extract

1 teaspoon shortening

Red and green sugars Coarse white sparkling sugar

1. Heal oven 10 375~F. In large bowl, stir cookie mix. melted butter, egg. coconut. 1 cup of the baking chips and the extract unnl soft dough forms, Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sneer

2. Bake 9 to II minutes or until golden brown around edges. Cool minute before removing from cookie sheet; cool completely. about 20 minutes.

3. In small microwavable bowl. microwave remaining % cup baking chips and shortening uncovered 0f1 High 30 to 60 seconds or until mixture can be stirred smooth Drizzle over cookies; sprinkle with sugars as desired.

High Altitude (350().6500 It): No change.

Nutrition InlormBtion Per Serving:

1 COOKIE:CalonlIS14C1(CalOflllSfrom Fill 70):TotalFaI7g(Saluraled FoI4.5g):ChoItisI8folI5mg:Sodium75mg:TOlalCarbohydrBlel8g {Q;etaryFiberOg):Pmtainlg

TIp»

HOLlDAYH1NT

Add a speclaltouch of ncurrev color With red and green sprinkles

BettyCroeker MoslReqoostedReopes .... 25

holiday favorites I

Lime Crescents

Prep TIme: 1 Hour 15 Minutes Start to Finish: 1 Hour 15 Minutes Servings: About 4 dozen cookies

COOKIES

1 cup butler or margarine, softened 'h cup powdered sugar

1 teaspoon lime juice

2'/.0 cups Gold Medal" all-purpose flour '/.0 teaspoon salt

2 teaspoons grated lime peel

ICING

1 cup powdered sugar

1 teaspoon grated lime peel

1. Heat oven to 400"F (if using dark or nonstick cookie sheet, heat oven 10 37ScF),ln medium bo<Nl, beat butler, !h: cup powdered sugar and the lime juice with electric mixer on medium speed until smooto. Beat in flour, salt and 2 teaspoons lime peel

2. Shape dough by level measuring tablespoonfuls into crescent shapes, about 2 inches long, On ungreased cookie steer. place crescents 1 inch apart.

26 eettyCrocker HoildayCookies

3. Bake 6to 10 minutes or until edges begin to brown

4. Meanwhile, in small bowl, stir 1 cup powdered sugar and 1 teaspoon lima peel with fork. Roll warm cookies in sugar mixture: place on wire rack. Roll in sugar again.



1 COOKIE: Cllklries 70 (Caklries Irom Fal35), 1"oI:al Fa! 4(1 (saturmed Fal 2g); ChoIeSlerullOmg. Sodoum 4Omg; 1"01111 CWbohjl'(tr81e 8g (Dielary Fiber Dg):ProIOOOg

Tips» VARIATION

For orange-flavored crescents, substitute orange juice and orange peel for the lime juice and lime peel.

SUCCESS HINT

To ensure even baking, bake one sheet of cookies at a time and place the cookie sheet on the middle rack of your oven.

I holidaylavoriles

• lOW FAT

Almond Crescents

Prep Time: 1 Hour Sian to Finish: 1 Hour 30 Minutes Servings: 5 dozen cookies

1 pouch \1 Ib 1.5 oz) Betty crocker= sugar

cookie mix

'/2 cup cornstarch

'i2 cup ground blanched almonds Y2 cup butter or margarine, melted 1 teaspoon almond extract

1 egg


1. Heal oven 10 375°F. In large bowl, stir cookie mix, cornstarch, ground almonds, melted butter, almond extract and egg until sol! dough forms.

2. Shape dough by rounded teaspoonfuls into 2'h-inch strips. On ungreased cookie sheets, taper ends of strips and form crescent shape

3. Bake 9 10 10 minutes or until set. Cool 1 minule: remove from cookie sheets to cooling racks. Cool completely. about 30 minutes. Roll in powdered sugar.


Nulrilion Inlormallon Per Serving:

1 COOKIE: caicnes 10 (CalOries !rom Fat 25): Total Fat 3g (Saturatoo Fal tEl); CIlolestllroll0mg; SOdium 3Omg; Total CllrI;>ohydratll tOg jQ;etary FiberOg);Pro!&inOg

Tips» VARIATION

Try ground pecans in place of almonds for a different flavor.

DID YOU KNOW?

This crescent shaped rich butter cookie is sometimes called a Mexican Wedding Cake.

Betty Crocker Most Requested Recipes'" 27

.. -

BettyCroc:ker MoSI Requested Aecipes'" 29

Chip and Dip Cookies


1 pouch (lib 1.5 az) Betty Crocker" peanut butter

cookie mix

1 cup crushed ptain potato chips 3 tablespoons vegetable oil

1 tablespoon water

1 egg

0/.0 cup semisweet chocolate chips 3j. cup peanut butter chips

t cup finely chopped salted mixed nuts

1. Heat oven to 375°F. In large bowl, sur cookie mix, potato chips. oil, water and egg until soh dough terms. Shape dough into t-inch balls. On ungreased cookie sheets, place balls

2 inches apart; press each ball to natten slightly.

2. Bake 8 to 9 minutes or until edges are light golden brown. Cool 3 minutes: remove from cookie sheets to cooling racks. Cool completely.

3. In small microwavable bowl, microwave chocolate chips and peanut butler chips uncovered on High 1 minute 10

1 minute 30 seconds. stirring every 30 seconds, until melted and stirred smooth. Dip each cookie hallway into melted chocolate mixture, letting excess drip off. Immediately dip same half into chopped nets. Place on waxed paper until set, about 1 hour. Store between sheets of waxed paper in tightly covered container.

High Altitude (3500-6500 ttl: No change

NutrlUonlnformatlonPerServll'lg;

1 COOKiE: Calories 150 (Calories bom FaI70): TOlal Fal 8g (8a1uraleci Fal 2g):

Cholesterol 5mg: Sodium 120mg: TOla1 Carbohyd,ala 169 IDielary I'lber C1g); PrOleio3g

I prize-winning recipes

Black & White Cookies

Prep Time: 45 Minutes Start to Finish: 1 Hour 20 Minutes

Servings: 2 dozen large cookies

COOKIE

1 pouch (1 Ib 1.5 oz) Betty crocker" sugar cookie mix 'h cup buttermilk

V. cup butter or margarine, melted 1 teaspoon grated lemon peel

2 eggs

ICING

3 cups powdered sugar

v. cup whipping cream

2 tablespoons butter or margarine Yo teaspoon vanilla

'h cup dark chocolate chips (20z) 1 tablespoon whipping cream

1. Heat oven to 350°F. In large bowl, stir cookie ingredients until soft batter-like dough forms.

2. With medium cookie scoop or heaping tablespoon, scoop dough 3 inches apart onto ungreased cookie sheets

3. Bake 12 to 15 minutes or until edges are light golden brown. CoolS minutes; remove from cookie sheets to cooling racks. Cool completely

4. Place powdered sugar in large bowl: set aside, In small microwavable bowl, microwave '/4 cup cream and 2 tablespoons butter uncovered on High about 1 minute; stir until butter is melted. Add butter mixture and vanilla to powdered sugar: stir until mixture is smooth.

5. In medium microwavable bowl, microwave chocolate chips and 1 tablespoon cream uncovered on High 1 minute or until melted. Stir hall of vanilla icing into melted chocolate mixture until smooth and well blended, II necessary, add additional cream to thin both vanilla and chocolate icings

6. For each cookie, turn cookie Ilat side up: spread chocolate icing in Ihin layer on half of cookie. Spread other half with white icing. Store covered at room temperature

High Altitude (3500-6500 ft): Bake 14 to 17 minutes.

Numtren rnrcemeuon Per Serving:

1 LARGE COOKIE: Calorles200 (Caloffes trom Fal60): TOlal Fat 7g (Saturaled FaI3.5g); Choiesterol30mg; Sodium 8Omg: TOlal carbohydrale 33g (Dielary FiberOg):P'otllln2g

I prize·winning recipes

Mexican Hot Chocolate Cookies

Prep Time: 1 Hour start to Finish: 1 Hour Servings: 4 dozen cookies

'/. cup sugar

V. teaspoon ground cinnamon 'h cup butter or margarine

1 tablet Mexican hot chocolate drink mix (from

19-0z package)

1 pouch (lib 1.5 oz) Betty Crocker" sugar cookie mix 1 egg

1 cup miniature semisweet chocolate chips (60z)

1. Heat oven to 375"F In small bowl, mix sugar and cinnamon: set aside. In t-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantty.

2. Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.

3. Shape dough into t-lnch balls; roll in cinnamon-sugar mixture On ungreased cookie sheets. place balls 2 inches apart.

4. Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets \0 cooling racks. Store covered at room temperature.


NutrlUonlnlormallonPerSer'lling;

, COOKIE: Calories 90 (CalOfies from F$(40); Total Fill 4.5g (Saturated Fat 2g); Chol""terol tOmIl; Sodium 40mg; Total Cllrbohydmta 13g (Dietary Fiber 09); PrOieinOg


Salty Sweet Peanutty Treat

Prep Time: 30 Minutes Start to Finish: 3 Hours 20 Minutes Servings: 32 bars

COOKIE BASE

1 pouch (lib 1.5 oz) Betty crocker= chocolate chip

cookie mix


FILLING

24 caramels, unwrapped

2 tablespoons butter or margarine

1 can (14 oz) sweetened condensed milk (not evaporated)

TOPPING

60 small pretzeltwists (2 cups)

1 'h cups dry-roasted salted peanuts, chopped 1 cup semisweet chocolate chips (6 oz)

1. Heat oven to 350"F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl. stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan. Bake

10 minutes.

2. Meanwhile. in z-cuan saucepan, heat filling ingredients over medium-low heal 5 to 10 minutes, stirrIng constantly, until caramels are melted. Remove from heat.

3. As soon as pan is removed from oven, press pretzels firmly lnto partially baked base, slightly overlapping pretzels, Sprinkle cropped peanuts evenly over pretzels. Pour caramel filling over top: spread evenly.

4. Bake 20 minutes longer Of until caramel filling bubbles. Cool completely, about 2 hours

5. In small microwaveable bowl. microwave chocolate Chips uncovered on High t 10 2 mlnetes or until melted. Dip fork inlo melted Chocolate; drizzle Chocolate over bars. Refrigerate

30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

High Altitude (3500·6500 ttl: No change

NulrlUonlnformellonPerSenllng:

1 BAR CalorillS250 tCalor;IIS from Fat 110):T01I1IFat 12g (Satufated FatSg):

Choiostefol 2Omg: Sodium 19Omg: Tolal Cart>ohydfllte 319 (Di8l81)' Fibef Og):

PfOtflin49

I prize-winninq recipes

prize·winning recipes I

Fiesta Fudge Cookies

Prep TIme: 1 Hour Start to Finish: 1 Hour Servings: 5 dozen cookies

'1:0 cup buller or margarine

6 oz unsweetened baking chocolate

1 can (14 oz) sweetened condensed milk

(not evaporated)

1 pouch (lib 1.5 oz) Betty Crock~ sugar cookie mix 1 teaspoon ground cinnamon

60 Hereney=s Hugs· chocolates, unwrapped

1. Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate uncovered on High 1 minute. Sllr: microwave on High 1 minute longer or until buller is melted and chocolate can be stirred smooth.

2. Stir condensed milk Into chocolate mixture. Stir in cookie mix and cinnamon until well blended.

3. Using 1 level tablespoonful of dough lor each cookie, shape into 60 balls. On ungreased cookie sheets. place balls 2 inches apart.

4. Bake 6 10 7 rranutes or until edges lose melr shiny look (do rot Ovefbake). Immediately press 1 chocolate

38 Betty Crooker HoIidayCooloel

candyinlO center 01 each cookie. Cool cookies on cookie sheets 5 minutes; remove from cookie sheets to cooling racks. To get candy to spread slightly on top of cookie. tap edge of each cookie lightly. Cool completely. Store covered at room temperature.

High Altitude (3500-6500 tt): Bake 8 to g minutes.

Nutrillon informalion Per Serving:

1 COOKIE: Colefies 110 (Calories bom Fe! 45); Telal FBI 5g (SMuraled Fal 2.5g); CholflSleroi Smg: SOdium 4Omg; Telal Ca'oohyd'Ble 14g (DtelaryFlberOg);Prelein2g

Tips»

DID YOU teNO\"?

Pnscilla Vee, of Coocoru California, WO!! $500 lot this recipe In me 2007 Mix It Up with B~tty! Cookie Mix Recipe Contest.

sr- Sll fUTIO~:

You can substitute milk cbocotate candy drops Of pieces for the striped candy.


Caribbean Lime Coolers

Nutrition rnlormallon Per Serving:

1 COOKIE: Calories 100 (Calories Irom Fal 40): TOlai Fal 4,59 (Saluraled FaI2.5g): ChoIesI9(OI ISmg: Sodium 6Omg: TOlal Carbohydrale 15g (0i9laryFlbefOg):PIOIeinOg

Prep rene: , Hour Start to Finish: 1 Hour 30 Minutes

Servings: 2'h dozen cookies

1 pouch (1 Ib 1.5 oz) Betty Crocker" sugar cookie mix 'h cup coconut

1 tablespoon grated lime peel (about 1 lime) 3 tablespoons lime juice

6 tablespoons butter or margarine, melted 1 egg

'10 cup powdered sugar

1. Heat oven to 3S0·F, In large bowl, stir cookie mix, coconut, lime peel, lime juice, buller and egg until soft dough forms.

2. On ungreased cookie sheets, drop dough by level tablespoonluls 2 inches apart.

3. Bake 910 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. With small strainer, sift powdered sugar over cooled cookies, Store covered et room temperature.

High Altitude (3500·6500 tt): Bake 13 to 17 minutes

Betty Crocker Mast Requested Recipes"" 39

Alfajores (Dulce de Leche Sandwich Creme Cookies)

Prep TIme: , Hour 20 Minutes Start to Finish: 1 Hour 20 Minutes Servings: 24 sandwich cookies

1 pouch (lib 1.5 oz) Betty Crocker- sugar cookie mix 1 cup coconut

'h cup pecan halves, toasted, finely chopped 'h cup butter or margarine, melted

1 egg

1 can (13.4 oz) dulce de tache (caramelized sweetened condensed milk)

2 tablespoons powdered sugar

1. Heat oven to 375°F. Line cookie sheets with parchment paper.

2. In large bowl, stir cookie mix, 'h cup of the coconut. the pecans. melted butter and egg untilsliff dough toms.

3. On floured surface, roll half of dough to 'I.-inch thickness. Cut with 2-inch round or Iluted cookie cutter. Place 2 inches apart on cookie sheets. Repeal with remaining hair 01 dough.

4. Bake 7 10 9 minutes or until set. Cool 2 minutes: remove from cookie sheets 10 cooling racks. Cool completely.

40 BottyCrocker HoIidayCooi<>es

5. To make each sandwich cookie, spread about

2 teaspoons dulce de lache OIl bottom of t cookie

Top with second cookie, bottom side down; gently press cookies together so some of filling seeps out around edges. Roll edges in remaining 'h cup coconut. Place cookies on cooflng rack.

6. Sprinkle tops 01 sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container.


NutritionlnformationPerServtng:

1 SANDWICH COOKIE: Calo~85 190 (Calories from Fal 70): Total FaIBg(SaturatedFaI4g):ChoIe5I&<0115mg:SOdium951'l'9:Tolal Carbohy<jrala28g (Olalary Fiber 0Il): PrOle1n311

TIp»

DID YOU KNOW?

Crmstr-re Moma'vo. of Wmdsor helgms, Iowa won $500 for {hiS recipe In tne ~OO7 MIX It Up with Bettvl Cookie M,x Becipe contest

Cocon ut -ButterscotchFudge Cookies

Prep Time: 45 Minutes Start to Finish: 45 Minutes Servings: About 2Y.! dozen cookies

1 pouch Betty Crocker" sugar cookie mix '/2 cup buller or margarine, melted

1 egg

1 to 1 'h cups flaked coconut 'h cup butterscotch topping V. cup hot fudge topping


spreadable, Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered.

High Altitude (3500-6500 ft): Decrease butler to '/1 cup.


1 COOKIE: Calories 150 (Calories "'om FalSO): Total Fat Sg (Satllral~ FaI3.5g): Chtksleroll5mg: Sodium' 15mg; TOlal CSIbohydr"la 23g (D;"taryFibefOg): Protein 19

1. Heat oven to 375°F_ In large bowl, stir cookie mix, melted buller and egg until soft dough forms

2. Shape dough Into t-inch bails. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart 3. Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.

4. Drizzle butterscotch topping over each warm cookie In smalr microwavable bowl, microwave nottuoce topping uncovered on High 15 to 30 seconds or unlil

Betty Crocker Most Hequested Recipes'" 41

prize-winning recipes I

Crisp Peanut Butter Chews

Prep TIme: 25 Minutes Start to Finish: 55 Minutes Servings: 6 dozen cookies

l'h cups light corn syrup

1 cup creamy peanut butter

1 pouch (lib 1.5 oz) Betty Crocker" peanut butter cookie mix

7 cups crisp rice cereal I cup salted peanuts

1. Une 2 large cookie sheets with waxed paper or foil.

In s-qcert neew Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Slir in peanut butter until melted. Stir in cookie mix unlil well blended. Cook 2 minutes, stirring constantly. (Candy thermometer should read 16CfF.)

2. Immediately remove from heat. With wooden spoon or rubber spatula. genlly fold in cereal and peanuts until well coaled

3. Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slight~ with tingertips. Cool completely, about 30 minutes. Store covered at room temperature.

42 BettyCrocker H<*IIIyCoolues

High Altitude (3500-6500 It): No change.

Nutrition tnformatlon Per serving:

ICOOKIE:CiIIorIesIOO(CaIoOesffomFat3S):ToIaIFal4g(Saturliled Fal Ig): ChoIestlHoi Omg: Sodium 8Smg: TOI8I Carbohydra\lll4g {OieIa<y FlberOg);Proilrin2g

TIps»

DID YOU ~.:-~Ow?

Bat!! Baker. 0' MOUlI! Clemens, ""',chigall Nor, $500 lor uus .ecpe in 1M 2007 Mix It Up I'Vlth Berty! Cookip. Mot Recipe Co-nest.

VARIAtlON

Spread cookie mixture in an lmgteased 13x9-inch pan. Cui mto bats.

SPECIAL TOUCH

Drizzle me-tee rnllk chocolate ctups over

cookies.

Cranberry-Pistachio Biscotti

Prep TIme: 30 Minutes Start to Finish: 3 Hours 30 Minutes Servings: 40 cookies

1 pouch (lib 1.50Z) BettyCrocke"sugar cookie mix 1 box (4-serving size) pistachio instant pudding

and pie filling mix

'I. cup Gold Medal'" all-purpose flour 'h cup butter or margarine, melted

2 eggs

'h cup dry-roasted salted pistachio nuts, finely chopped

'h cup sweetened dried cranberries 2 tablespoons powdered sugar

1. Heat oven to 375°F. In large bowl, stir together cookie mix. pudding mix and flour, Stir in mailed butter and eggs until soft dough forms. Stir in pistachios and cranberries. Divide dough in half.

2. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.

3. Bake 1810 20 minutes or until golden brown Coolon cookie sheets 20 minutes. Reduce oven temperature 1025O"F. Place logs on cutting board. Cut crosswise into :y.-inch slices. Place slices cut sides down on ungreased cookie sheets


4. Bake 40 minutes, turning once. Immediately remove from cookie sheets to cooling racks. Coolt 0 minutes. With small, fine strainer. lightly sprinkle powdered sugar over tops of cookies. Store loosely covered.

High Altitude (3500-6500 ft): Increase Hour to 'h cup.

Nutrition Informallon Par Serving:

1 COOKIE: Calories 100 (Caklrias Imm Fal40J: Total Fat4.5g (Saturated Fat 2g); Chol!1slllfoll5mg: Sodium 9Omg: TOI;ll cartxltl)l<lfata 150 (OietaryFibe<Og):Prole!nlg

Tips»

DID YOU KNOW?

uebre rt-oroas. of Bidwell Ohio, won $500 fOI this recipe in the 2006 MIX IILJp With Hetty! Cooke Mix Becipe Contest.

SUB: rlTUTION

Pecans. walnuts and atmcnos make good stand-ins lor the pistachios.

BenyCrocker Most Requesledfleclpes"' 43

Ultimate ChocolateCappuccino Cookie Cups


2 tablespoons cappuccino-flavored instant cortes mix

1 tablespoon water

1 pouch (lib 1.5 oz) Betty Crocker" double

chocolate chunk or chocolate chip cookie mix 3 tablespoons vegetable oil

1 egg

1 container (\ Ib) Betty crocker= Rich & Creamy

chocolate frosting

t teaspoon coffee-flavored liqueur

1 cup frozen (thawed) whipped topping 36 chocolate-covered espresso beans

1. Heat oven to 375°F. Line 36 miniature mulfin cups with paper baking cups, or spray with cooking spray. In large bowl. dissolve couee mix in water. Add cookie mix. oil and egg: stir until soft dough forms.

2. Shape dough into 36 (I-inch) balls: place in muffin cups.

3. Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 monee. Remove from pan.

4. In small bov.'I, stir frosting anc:ltiqueur unlil well blended. Gently stir in whipped topping. Spoon frosting mixture

44 Betty Crocker HoildayCooioe-s

into decorating bag with star tip. Pipe frosting into each cookie cup. Top each with espresso bean. Store covered inrefrigeratOf.

High Altitude (35()(Hj500 tt): Spray paper baking cups Of muffin cups with cooking spray. Bake 9 to 10 msunes.

Nutrition Information Per ServIng:

1 COOK'E:CilIories170 (CaIorIealromFBI 60): Total Fal7g(Saluraled Fa! 2.Sg): Choleslerol5mg; Sodn.n 85mg: TOIaI C8rboh)ldrale 27g {OieIalyFiberOg):PrOlOinOg

Tips»

DIOY(lltll,',W?

Lmca BibbO, of Cnaqnn raus. Ohio, won $500 tal ttus recipe tn tne 2006 ~ix It Up .... un Betty! Cookie M,x Recipe Contest

• OW-TO

If you ocn't have a decorating bog and tip. just put the frosting mixture in a resealaole food-storage prasttc hag Snip off a corne! and squeeze tile froattnq 11110 each baked cookie cup.

Double-Chocolate Caramel-Coffee Cups


Servings: 3 dozen cookies

COOKIE CUPS

1 teaspoon instant espresso coffee granules 1 tablespoon water

1 pouch (lib 1.5 oz) Betty Crocker= double chocolate chunk cookie mix

3 tablespoons vegetable oil

1 egg

TOPPING

1 container (lib) Betty Crocker" Rich & Creamy

vaniliafrOSling

2 tablespoons caramel-flavored liqueur '12 cup marshmallow creme

2 tablespoons caramel topping

1. Heal oven to 375"F. Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups. In large bowl, dissolve espresso granules in water. Add cookie mix, oil and egg; stir until soft dough forms

2. Shape dough inlo 36 (I-inch) balls; place in muffin cups.


3. Bake 810 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.

4. In small bowl, stir trosting and liqueur until well blended Gently stir in marshmallow creme. Spoon frosting mixture evenly into each cookie cup. Store covered in refrigerator. Before serving. use fork to drizzle each cookie cup with caramel topping.

High Altitude (3500-6500 tt): Bake 10 to 11 minutes

Nutrilion lnformalion Per Serving:

1 COOKIE: Calories 130 (Calories from Fal 50): Total Fat 5g (Saturated Fal 1.5g): Choieslarol5mg: Sodium 85mg: TOlal Carbohydrate 209 (OietaryFIbe<Og):PrOleinOg

TIp»

DID YOU ~·~oW?

Llnosav WOISS, 01 Overland Park, Kansas was awarded honorable mention tor this recipe m me 2007 MIX I' Up wilt! 8dtry< COO~ IE' MilO;: nec-pe Coruest

Betty Crocker Mast Requested Recipes'" 4S

Linzer Cookie Tarts

Prep Time: 1 Hour 15 Minutes Start to Finish: 2 Hours ServIngs: Aboul32 cookies

1 pouch (lib 1.5 ez) Berty Crocl<e~ sugar cookie mix !AI cup slivered almonds, toasted, finely chopped

'/3 cup butter or margarine, melted

'h teaspoon almond extract

I egg

% cup seedless raspberry jam

'Is cup dark or semisweet chocolate chips

1. Heat oven to 375"F. In large bowl, stir together cookie milt and almonds. Stir in melted buller, almond extract and egg until stiff dough forms.

2. On flOured surface, roll hall of cIoI.qIlo %-inch thickness. Cut with 2-inch round, fluted or star cookie cutter. On ungreased cookie sheets, place cookies 2 inches apart 3. Bake 7 to 9 minutes or until set. CoolS minutes; remove from cookie sheets 10 cooling racks. Cool completely.

4. Meanwhile, on floured surface, roll other half of dough 10 \t..-inch thickness. Cut with linzer cutter with hole in center, OR CUI with same 2-inch round cookie cutter and use smalil-inch cutter to cut hole out of center of each cookie. On ungreased cookie sheets, place cookies 2 inches apart.

46 BeltyCrocker HoIidayCoolae!l

5. Bake 7 to 9 minutes or until set. Cools minutes; remove from cookie sheets to cooling racks. Cool completely.

6. Spread 1 teaspoon jem on bottom of each whole cookie: top each with cutout cookie to make sandwich cookie. In smaU microwavable bowl, microwave chOCOlate Chips uncovered on High about I minute, stirring after 30 seconds, until melted and stirred smooth. Using lip of f01k or knife, drizzle chocolate in lines over cookies. Let stand until chocolate is set. about 45 minutes. Or, sprinkle with powdered sugar instead 01 drizzling with chocolate. Store between sheets of waxed paper in lightly covered container

High Altitude (3500-6500 It): No change


1 COOKIE; CalOfies 120 (catories Irom Fa! 4(11: TOla! FaI4.5g (Silluraled Fal 291: Choloslarol1 Omg; Sodl~m 55mg: Total Carbohydra1e res (OieIilI\lFibafOgI:PfOIelnlg

TIp»

010' 0Li KNOW?

Jane naeen 01 Cleveland HAlyl.IS, 0"10, WOn $500 for nus recipe In the 2006 MIX It Up With Benvt CooKIP MIX RpClpf'! co-nest

Lemon Dream Tassies

Prep Time: 40 Minutes Start to Finish: 2 Hours 10 Minutes


1 pouch (lib 1.5 oz) Betty Crocker" sugar cookie mix 'h cup whole almonds, ground

6 tablespoons butter or margarine, metted 1 package (30z) cream cheese, softened 1 jar (12 oz) lemon or lime curd

% cup Berty Crocker" whipped fluffy white frosting

(from tz-oa container)

'h cup frozen (thawed) whipped topping 1 teaspoon grated lemon or lime peel

2 tablespoons sliced almonds

1. Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray. In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms

2. Shape dough into 36 (l'!4.inch) balls. Press each ball in bouom and up side of muffin cup. 3. Bake 12 to 15 minutes or until golden brown. Cool completely in pan. about 30 minutes.


4. Remove cookie cups from pan. FiU each with about 1 :hteaspoons lemon curd.

5. In small bowl. mix frosling and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each lilled cookie cup. Garnish each with lemon peel and almonds. Store covered in refrigerator

High Altitude (3500-6500 til: No change.


1 COOKIE: Calon"", 140 (Calorloo trom Fat 60); Total Fat 6g (Saturated FaT 2.5g); Cholest6rOllSmg; Sodium 65mg; Total Carbohydrala 21g (D"'IBryFiberllg):Pralein19

TIp»

010 -ou ,\_',uW?

tmua BibbO, of Chagnn Falls Ohto won $500 for lhls recroe If~ tile 20U7 MIX It Up wttn Bettv' Cookie MI){ Becme Contest

Betty Crocker MaslReqlJesledRecipes'" 47

prize·winningrecipesl

Apple Streusel Cheesecake Bars


1 pouch (lib 1.5 oz) Betty crocker" oatmeal

cookie mix

'h cup lirm butter or margarine

2 packages (8 oz each) cream cheese, softened '12 cup sugar

2 tablespoons Gold Medal- all-purpose flour 1 teaspoon vanilla

1 egg

1 can (21 oz) apple pie filling 'h teaspoon ground cinnamon '/4 cup chopped walnuts

1. Heat oven to 350"F. Spray bottom and sides 01 13x9'lnch pan with cooking spray. Place cookie mix in large bowt. With pastry blender or fork, cut in butter unlit mixture is crumbly and coarse. Reserve 1 'n cups crumb mixture: press remaining crumbs in bottom of pan. Bake 10 minutes.

2. Mean'Nhile. in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

48 8ettyCrockef HoIidayCook.oes

3. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and coremono Spoon evenly 0V8f cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

4. Bake 35 to 40 minutes longer or untit tight golden brown. Coot about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cui into 6 lOWS by 4 lOWS. Store covered in refrigerator

High Altitude (35QO-6500 It): Bake 40 to 45 minutes

Nutrition Information Per Serving: 18AR:Calooi8$240(CeIOliMtromFaIIIO);TOlaIFall3g(Saluraled Fal 7g): ChOleslfllOl4Omg; Sodium 17Omg: TOlal Carbohydf&le29g tOletaryFiberOg):P,OIe!n4g

TIp»

DID YOU KNOW?

Brenda Watts at Gaffney South

Carolina won $1 ,noo lJI ttus recipe .1"1 the 2007 MIX It Up with Settyl Oooxle MIX aecme Oonresr

Noir Bars

Prep Time: 40 Minutes Start to Finish: 5 Hours Servings: 36 bars

COOKIE BASE

1 pouch (1 Ib 1.5 oz) Betty Crocker" double

chocolate chunk cookie mix '/~ cup vegetable oil

2 tablespoons water

1 egg

FILLING

8 tablespoons butter or unsalted butler

:y~ cup semisweet or bittersweet chocolate chips 2 packages (8 oz each) cream cheese, softened

1'h cups powdered sugar

1 teaspoon ground cinnamon 1 teaspoon vanilla

TOPPING

'h cup whipping cream

2 cups semisweet or bittersweet chocolate chips (12az)

'/4 cup butter or unsalted butter

2 tablespoons instant espresso powder

1. Heal oven to 350°F. 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 unlil set. Cool completely. about 30 minutes

2. Meanwhile, in 1-quart saucepan, melt 21ablespoons of the butter and % cup chocolate chips over mediumtow heat, stirring constantly. Set aside 10 coot


3. In large bowl, beat cream cheese and remaining

6 tablespoons butler with electric mixer on medium speed unlil 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.

4. In z-cuan saucepan, heat cream, 2 cups chocolate chips, V. cup butter and the espresso powder over medium-low heal. stirring constanlly, until menec and smooth. Cool until lukewarm, about 10 minutes

5. Pour chocolate topping over filling: spread to cover bars. Refrigerate uncovered unlil set. at least 2 hours or overnight. For bars, cut with wei knife into 9 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ttl: In step I. bake crust 14 to t z rninutes

Nutrition Information Pur Serving'

1 BAR: Gal0"" 250 (calories from Fa1150): TOlal Fa116g (Salllrated FaI9g): Choiesterol:J.5mg; Sodium 120m,,: TOIal Carboh)'drala 24" (Dielary Flbe'Ilg): Proleln2g

TIp»

(·OYOU KNOW?

nonda Srnitf of verona f'\j",,,,, .Jersey won $500 for this recme rn tile 2007 MIX II Up With 6ettyl Cockle MIX aecoe Contest

Chocolate-Topped Peanut-Toffee Bars

Prep Time: 30 Mmutes Start to Finish: 3 Hours 15 Minutes Servings: 32 bars

COOKIE BASE

1 pouch (lib 1.5 oz) Betty Crocke"- peanut

butter cookie mix

3 tablespoons vegetable oil 1 tablespoon water

1 """

FILLING

1 cup butter, cut into small pieces 1 cup packed brown sugar

1 'h cups lightly crushed potato chips 1 cup sailed peanuts

TOPPING

2 cups semisweet chocolate chips (12 oz)

1. Heat oven to 350'F. 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 bcnom of pan. Bake 10 minutes or just until dough is set.

2. Mearl'Wtlile, In 1-quart saucepan, melt butter over medium heal. Stir in brovm sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.

3. 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.

50 BottyCrcx:ker HoIidayCookies

4. Sprinkle chocolate chips evenly over Chips and peanuts: return to oven for 2 minutes to soften chocotae. 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 loom temperature.

High Altitude (3500-6500 tt): In step I, bake 12 minutes In step 4. return to oven for 3 mlnutes

NUlrlllonlnlormatlonP8f"Servlng:

I BAR: calori8s260 (Calories Iromfal140): Tot ... Fill '6v(SaI"",led fill 79): Cholesl9fo! 2Orng: Sodium lSOmg: Tolitl Cwbohydra\lI26g (OietaryF"lbeflg):P,01e<n3g

Tips»

~D YOU t • lOW?

Anna GinSberg. of Austm, texas won

the $5,000 Grand Prize for 'his recipe In toe 2007 MIX II Up with Beuv! Cookie MIl( Recipe Contest

SUCCESS HINT

Raldgeralllig the uars far 30 minutes

sets the chocolate so cutting and serving are a snap.

Blueberry Cheesecake Bars

Prep Time: 40 MlflUtes Start to Finish: 4 Hours 10 Minutes Servings: 28 bars

CRUST

1 pouch (1 tb 1.5 oz) Betty Crocker- oatmeal

cookie mix

'h cup butter Of margarine, softened 1 "99

FILLING

3 packages (8 oz each) cream cheese, softened ¥. cup sugar

Y2 cup whipping cream 3 eggs

1 jar (10 oz) blueberry spreadable Iruit

1'h cups fresh or frozen (thawed and drained) blueberries

1. Heal oven 10 350'F. Spray ocnom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, buUer and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.

2. Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar on medium speed until fluffy. Add whipping cream and

3 eggs: beat on low speed unlit well blended


3. Spread spreadable fruit evenly over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over bluebemes, spreading gently

to cover.

4. Bake 40 to 45 minutes longer or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator.

High Altitude (350()'6500 tt): In step 4. bake 4510 5Ominules.

NutrlUon InformaUon Per Serving:

1 BAR: Calories 260 (Calories from Fal 130);TOI&lFal 15g(SaIUf8Ied F&lSg); C~eslarol7Omg; Sodium 170mg; TQI&I CartJohydnll8 28g jDielaryFibarlg);Prolain4g

TIp»

10 r.'lU Kt-.OW?

~,cnelle noblnson at Jacksonville Flnnda, won $500 fur II"I,s -ecne III tne 2006 MIX It uo with Betty I Cookie MIX necroe Ooruear

Chocolate-Cream CheesePeanut Butter Bars

Prep Time: 50 Mmutes Start to Finish: 2 Hours 15 Minutes Servings: 36 bars

COOKIE BASE AND TOPPING

1 pouch (lib 1.5 Oz) Betty CrOCker- peanut

butter cookie mix

3 tablespoons vegetable oil 1 tablespoon water

1 "'"

FILLING

1 V. cups semisweet chocolate chips (71f.. oz) Yo cup butler or margarine

1 package (8 oz) cream cheese, softened % cup crunchy or creamy peanut butter

:y. cup powdered sugar

'1.1 cup whipping cream

1. Heat oven to 350"F. Spray bottom ooly of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (l.inch) balls of dough. On ungreased ccooe sheet, place balls 2 inches apart; uanen in crisscross pattern wilhfork.

2. Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies lor topping. 3. In small microwavable bow1, microwave chocotate chips and butter uncovered on High t minute to 1 minute

52 eettyCrocker HoIidayCooiYes

30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread eventy over bars. Rerrigerate until lirm, about 30 minutes.

4. tn medium bov-A. beat cream cheese, peanut butler. ocwoeeo sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and nutty. Spread over chocolate layer.

5. Crush reserved cookies: sprinkle over cream cheese layer. Press in lighIly. Refngerateuntil sal, aoout30mirutes. For bars, cui into 9 rows by II rows. Store covered in relrigeralor.

High Altitude (35()()"6500 tt): No change.

NutritlonlnformotionPerSeTVlng:

1 BAR: Calor1ell90 (Calorl" lrom F~~ IIG); Tot81 F~I 129 (Saturaled Fal Sg); Choleslerol2Omg: SOdium 125mg: Total Carbohydrale 17g (DleUlryAberOg);PrOleln3g

Tip»

DID (OU KNOW?

Maruyn Brankscnren 01 Cliruonvme. W!SCOtlSln, WOr"T $500 tor Ihl~ rec pe In the 2006 Mix It up with Bettyl Cooxte MIX aecme contest

Lemon Linzer Bars

Prep Time: 20 Minutes Start to Finish: 5 Hows 15 Minutes

Servings: 24 bars

COOKIE BASE

1 pouch (1 Ib 1.5 Ol) Betty Crocker" sugar cookie mix V3 cup butter or margarine, softened

2 oz cream Cheese, softened

4Y2 teaspoons frozen (thawed) lemonade concentrate % teaspoon almond extract

1 egg

FILLING

% cup seedless raspberry jam

1 package (80z) cream cheese, softened 'h cup lemon curd (from 10-10 tz-oz jar)

2 cups frozen (thawed) whipped topping or 2 cups sweetened whipped cream

TOPPING

\1'3 cup sliced almonds, toasted

24 fresh or frozen (thawed and drained) raspberries

1. Heal oven to 350°F. Spray bouorn and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until sot! dough forms. Spread dough in bottom of pan.

2. Bake 20 to 23 minutes or until golden brown, Cool completely, about 30 minutes


3. Spread raspberry jam over cooled base. In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth. Fold in whipped topping. Drop lemon mixture by teaspoonfuls over jam layer: spread gently and evenly over jam.

4. Sprinkle toasted almonds over top. Refrigerate at least 4 hours or overnight. For bars. CUi into 6 rows by 4 rows, To serve, lop each bar with 1 raspberry. gently pressing into lemon mixture. Store covered in refrigerator.

High Altitude (3500-6500 ttl: Bake 22 to 25 minutes.

Nutnnon Information Per Serving;

1 BAR:Calorles230(CaIorieslromFal100):T018iFal11g(Salurated Fal 6g): ChOIeslarol35mg: Sodium 115m,,: Total Carbohvdrale 30g (Dietary Rber I)g): Proteln2g

TIp»

DID YOU KNOW?

Carcre t+crt of Mendota He.qnrs "JIH'nesota won $$00 for ttus recipe In or-'e 2Q07 MIX It Up wl[h Betty' COOKie MIX Hecme Contest

BeltyCrocker Most Requested aecoes= 53

Elegant Almond Bars


COOKIE BASE

1 pouch (\ Ib 1.5 oz) Betty Crocker- sugar cookie mix 'ft cup butter or margarine, meneo

'h teaspoon almond extract

1 egg

FILLING

1 can (8 oz) or 1 package (7 oz) almond paste,

crumbled into 'k-inch pieces V~ cup sugar

'10 cup butter or margarine, melted 2 eggs

'h cup sliced almonds

TOPPING

2 oz while chocolate baking bar, coarsely Chopped (\13 cup)

2 tablespoons shortening v:. cup sliced almonds

1. Heal oven to 350"F. In large bowl, stir cookie base ingredients unlil soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or ufltillight golden brown.

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

54 Betty Crocker HoIidayCooIoos

3. Spread almond paste mixture over partially baked base. Sprinkle with 'hcup almonds. Bake 151020 minutes longer or unlll filling is set (filling will pufI up during baking). Cool completely, about 1 hOur.

4. tn t-qcsrt heavy saucepan, melt white Chocolate

and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 'I. cup almonds. Let stand about 30 minutes or until topping is set. For bars. cutmio 8 rows by 4 rows. Store covered at room temperature.

High Attitude (3500-6500 tt): In step 1. bake 18 to 21 minutes. In step 3, bake 17\0 22 minutes

Nutrition Inlormatlon Per Sarvlng:

1 OAR: Calooa& 180 (CalOlil!!l lrom Fat 901: Tl"Ital Fat 109 ($alUraladFal 4g): ChoIeSlarol30mg: Sodium 7Smg: Tolel C8rbohydfala 199 (Dietary Fib&rOg):Proleln3g

TIp»

'.uo ICtHtdW?

Ailee Marshall, of San LUIS ODISPO, Oautom a won 'E500 lor lhls recipe on the 2007 MIX It UP with Betty! Oooste MIX Recine Ocntesr

Aloha Paradise Bars

Prep 11me: 25 Minules Start to Finish: 2 Hours 15 Minutes Servings: 36 bars

1 pouch (lib 1.5 oz) Betty crocker" sugar cookie mix y~ cup butter or margarine, softened

1 egg

2 cups while vanilla baking chips (12 oz) 1 cup coarsely chopped dried pineapple 1 cup lIaked coconut

1 cup chopped macadamia nuts

1 can (14 oz) sweetened oondensed milk (not evaporated)

1. Heat oven to 350"F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, buller and egg unlil soft dough terms. Press dough in bottom 01 pan.

2. Bake 15 minutes. Sprinkle with white vanilla baking chips, pineapple, coconut and nuts. Drizzle evenly with sweetened condensed milk.

3. Bake 30 10 35 minutes longer Of unlillight golden brown. Cool completely, about 1 hour. For bars, CUI jntc 9 rows by 4 rows. Store covered in refrigerator.

I prIZe-winning recipes

High Altitude (3500-6500 tt): In step 2. bake 20 minutes.

Nutrtuoninform8lionPer5erving:

1 BAR: CalorIes 230 (CalorIestromFall(0):TDlBlFal1211 (SatUf8ted Fat Bg): CMlestoroll5mg: Sodium l00m!J: Toea! Carbohydrate 29gc (Diel9Jy Flber ()g): Prolain 3g

Tips»

DID YOU KNOW?

Heather Spigner, of Crossville, Tennessee, won $:;:.00 tor ttus rec.pe II' !hp. 2006 Mi)( II Up with Benv' Cookie Mix necoe Contest

sue; rss ,,/lIH

SKip tne cooking spray, and instead line the pan wltll quick release ton tor uulck cleanup and easy removal of bars.

Betty Crocker Most ReQuested Recipes .... 55

Cinnamon Stars, p. 66 and Tiny Snowmen Cookies, p. 68

Chunky Peppermint Fudge Dream Cookies

Prep Time: 50 Minutes Start to Finish: 50 Minutes Servings: About 20 large cookies

0/. cup packed brown sugar 3;:' cup granulated sugar

'h cup butter or margarine, softened 'h cup shortening

1 teaspoon vanilla 2 eggs

2 oz unsweetened baking chocolate, melted, cooled

2'14 cups Gold Medal- all-purpose flour 1 teaspoon baking soda

2 packages (4.67 oz each) foil-wrapped rectangular creme de menthe thin chocolate mints, unwrapped, coarsely chopped

1'h cups semisweet chocolate chunks

1. Heal oven to 350°F. In large bowl, beat brown sugar, granulated sugar, butler, shortening. vanilla and eggs with electric mixer on medium speed unlil smooth. Beat in melted baking chocolate. On low speed, beat in Hour and baking soda until weI! blended. Reserve 1 cup of the chopped mints sur remaining minis and the chocolate chunks into dough. 2. On ungreased cookie sheets, drop dough by Y4 cupfuls

2 inches apart

3. Bake 11 to 15 minutes or unlil centers of cookies no longer look moist (do not overbake). Immediately sprinkle with reserved more. Cool 1 mioute: remove from cookie sheets

to cooling racks.

High Altitude (350()'6500 ttl: Bake 12 to 16 minutes

NutrIUontnformatlonPer$ervlng:

1 LARGE COOKIE: Calories 370 (CaiQf;w (rom Fal 180); TOial Fal 20g (SaI",,,loo Fal9g); Cholesterol 35mg; Sodium 115mg: Tatal Carlxlhydralll43g (DietaryFiber2g):Prolein4g

I great for gift giving

Chocolate-Caramel Turtle Cookies

Prep Time: 1 Hour 40 Minutes Start to Finish: 1 Hour 40 MinUies Servings: 4 dozen cookies

2'h cups pecan halves 'h cup water

'h cup sugar

3/. cup butter or margarine, softened 1 teaspoon vanilla

1 egg

1'h cups Gold Medal~ all-purpose flour V. cup unsweetened baking cocoa

48 round milk chocolate-covered chewy caramels (from 13-oz bag), unwrapped

1. Heat oven to 375°F (if using dark or nonstick cookie sheet heat oven to 350"F). In medium bowl, soak pecans in water while making dough; drain well

2.ln medium bowl, beat sugar, butler, vanilla and egg with electric mixer on medium speed until light and lIuffy, On low speed. beat in flour and cocoa unnl dOUg!l forms

3. On ungreased cookie sheets. lor each cookie, arrange

5 pecans to look like head and legs of a turtle. Shape dough by rounded teaspoonfuls into 1-inch balls. Place 1 ball on top of each group of 5 pecans, pressing lightly into pecans with patm of hand.

4. Bake 7 to 10 minutes or until set. Immediatety press

1 caramel genUy onto top of each cookie; tet stand 5 minutes to sollen caramel. Use small spatula to flatten candy slightly. Remove cookies from cookie sheets to coating racks.

High Altitude (3500-6500 tt): Bake 9 10 12 minutes


1 COOKIE: Calories 120 (Calories Irom Fal 70): TOlal Fa! 8g (Salural&d Fat 2.5g) Gholilstarol 15m9:Sodium30mg:TotaICarbohydraI910g 1000IaryFiberl)g): ?rOlejnlg


Caramels

Prep Time: 45 Minutes Start to Finish: 2 Hours 45 Minutes Servings: 64 candies

2 cups sugar

'AI cup butter or margarine 2 cups whipping cream %. cup light corn syrup

1. Butter bottom and sides of 8-inch square (2-quart) glass baking dish.

2. In heavy 3-quart saucepan, heat all ingredients to boiling over medium heat, stirring constantly. Boil uncovered about

35 minutes. stirring Irequento/, until candy thermometer reads 245QF or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed.

3. Immediately spread caramel mixture in baking dish. Cool completety, about 2 hOUfS.

4. CuI into I-inch squares. Wrap individually in waxed paper or plastic wrap. Store in tightly covered container.

High Altitude (3500-6500 tt): Use s-qcet saucepan. Boil over medium heat about 15 minutes. stirring frequently. unlil candy merrorneter reads 240-F.

Nlllrttlon Information Per Servtng: lCANDY:c:aIoI'Ies80(CaIoriesfromFat40);TotalFal4g(SatU'lltedFat2.5g):

Cholesttlfoll5mg: Sodium 15mg: Talal Carbohydrale9g (Dietary FoberOg):

ProteinOg

Chocolate Caramels: Heat 2 oz unsweetened baking crccciate with \he sugar mixture.

I great lor gift giving

Chocolate-Covered Caramel Corn

Prep Time: 20 Minutes Start 10 Finish: 3 Hours 50 Minutes

Servings: About 18 cups snack

12 cups popped popcorn

3 cups unblanched whole almonds, pecan halves

or walnut halves

'h cup butter or margarine

1 cup packed brown sugar '/.0 cup light corn syrup

'h teaspoon salt"

'12 teaspoon baking soda

'h cup semisweet chocolate chips, milk chocolate chips or white vanilla baking chips

1. Heat oven to 200"F. Remove any onpoppeo kernels from popcorn. In very large roasting pan or very large bow. place popcorn and nuts, or divide popcorn and nuts between

2 ungreased taxa-non pans

2. In z-quan saucepan, rnett butler over medium heal. Stir

in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally, Continue cooking 5 minutes without stirring. Remove from heat. Slir in baking soda until foamy. Pour sugar mixture over popcorn mixture; loss unlil evenly coaled. If using bowl, transfer mixture to 2 ungreased 13x9·inch pans

3. Bake 1 hour, stirring evel'{ 15 minutes, Spread on foil or cooking parchment paper. Cool completely, about 30 minutes

4.ln medium bowl, place 3 cups popcorn mixture. tn t-ouart saucepan, melt chocolate chips over tow heal. stirring constantly, Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on roil or cookoq parchment paper. coot about

2 hours or until chocolate is firm,

5. Add chocolate-covered popcom mixture to remaining popcorn mixture; toss gently to combine, Store lightly covered

High Altitude (3500-6500 Ill: No change

Nutrition Informalion Per Serving:

1 cup, Calones33Cl(Caloriesl,omFaI200J:TOlalFal22g(SaluratedFalSgl:

ChOle$teroll5mg: Sodium 150mg: TOlal Carbohydrate 279 (Dietary Flber 49):

PrOl~n6g

'Omit sail II lfSIng salted microwave jlOPCOfno,bags 01 poppedpopcom containirtgsall.

I great lor gift giving

Tips»

HOW-TO

If you want two or three kinds of chocolate in your mixture, make separate batches of each type of chocolate-covered popcorn mixture, following

the directions in Step 4. If you make two kinds of chocolatecovered popcorn mixture,

you will have 9 cups of plain caramel corn left; if you choose three kinds of chocolatecovered popcorn, you'll have

6 cups of plain caramel corn left.

TIME-SAVER

You'll want to gobble up

this popcorn just as soon as possible, so to get there even faster, 1001< for bags of popped plain white popcorn in the snacks and chips aisle of

your supermarket.

Betty Crocker MostRequesledRecipes'~ 65

great tor gilt giving I

• LOW FAT

Cinnamon Stars

Prep Time: I Hour 55 Minutes Start 10 Finish: 3 Hours 5 Minutes Servings: Aboul8 dozen cookies

COOKIES


1 cup butter or margarine, softened 1 egg

1 teaspoon vanilla

2'h cups Gold Medal» all-purpose flour 1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon ground cinnamon

CINNAMON ICING

'h cup red cinnamon candies 'f.. cup water


1. In large bowl, beat 1 II:! cups powdered sugar and the butter with electric mixer on medium speed until smooth. Beat in egg and vanilla until smooth. Beat in

66 Betty Crocker HoIidIr)rCoolues

Hour. baking soda, cream 01 tartar and cinnamon until well blended. Cover; refrigerate 1 hour or until firm.

2. Heat oven to 375°F (if using dark or nonstick cookie sheet. heat oven to 35O"F). Divide dough in half.

On lighlly floured surface, roll half of dough at a lime

'/.0 inCh thick. Cut With 2-inch star-shaped cooke culler. On ungreased cookie sheets, place stars 1 inch apart. 3. Bake 7108 minutes or until light golden. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completety, about 30 minutes.

4. In z-qcet saucepan. heat candies and water to boiling over medium-high heal, stirring frequently. Reduce heat to medium-low; simmer uncovered 510 6 minutes, stirring frequently, until candies are melted. Remove from heat. With wire whisk. stir in 2'h cups powdered sugar, 'h cup at a time, until smooth. Drizzle icing over cookies. (Icing sets up quickly; if necessary, add water, 1 teaspoon at a time, for drizzling consisteocvj

High Altitude (3500-6500 tt): Bake 6 to 7 minutes.


1 COOKIE: CaklliesSOICaloo"iesfTomFaI20):TOlIllFal211 ISaturlIled Fat tg); Choleslefol5mg: Sodium 2Smg: TOtal Carbohydrate 9g (Olelafy FibutOg): .... oteinOg

I great for gift gilling

'TIS THE SEASON

lor giving great gilts

Ii pad it allc/IPr(/p il

When it comes to packaging gifts. try thinking outside the box-literally. These creative containers add interest to any gift

• Farmers' Market and grocery store berry

baskets (piastre or cardboard)

• Decorative cardboard boxes

• Take-out food containers (unused, obviously)

• Plastic or glass jars Gelly jars are often quite

inexpensive If you buy them by the dozen)

• Transparent cellophane or plastic bags

• Cups and saucers or large goblets

• Serving plates and platters

• Small trays and baskets

When it comes to topping your package, ribbons and bows are pretty but they aren't your only option. Try adorning your gift with items that go wilh the gift, such as unique silverware, pie servers. spreaders, ladles, nested measuring cups, measuring spoons, candy thermometer, cookie cutters or recipe cards.

Ii till' ("/el'e/' "//lnler

"VV'here oo you ever find that?" Clever shoppers find unique plates, saucers. cups, silverware, doilies, napkins, containers, themed merchandise and collectibles by leaving department stores behind. Instead. check garage sales and flea markets throughout the year. Clearance. dollar and discount stores are packed with inexpensive hidden treasures, and antique and consignment stores will tempt you with unique. one-ot-a-ldno gifts. The best part? Never having to step foot into a crowded mall!

IiiI sellel tI/('1I1 P(/rlill1

To make sure your gifts arrive shipshape, here are some pointers:

• Wrap cookies in pairs, back to back. Brownies and bars are best uncut; just wrap the whole rectangle or square in plastic wrap.

• Sturdy metal cans, rigid plastic containers and firm-sided cerctoard boxes are excellent choices. Before adding treats, line the container with waxed paper, plastic wrap or aluminum foil.

• Fill each container until almost full. allowing space at the top to cushion with crumpled waxed paper, paper towee or packing peanuts to prevent shaking and breakage. Put top on container.

• Pack filled containers in a corrugated cardboard or fiberboard packing box. Cushion with bubble wrap, crumpled newspaper, shredded paper, plain popped popcorn or packing peanuts. Start by placing several inches of fill in the bottom of the packing box; add more between items so the containers won't get jostled during shipping.

• Seal the box with clear shipping tape, and cover the address label with tape for added protection. If applicable, have the post office or shipper label the box. "This side up" or "Fragile" to encourage careful handling.

great for gilt gilling I

Tiny Snowmen Cookies

Prep Time: 2 Hours 10 Minutes Start to Finish: 2 Hours 40 Minutes Servings: 6 dozen cookies

1 cup butter, softened (do not use margarine) 'h cup powdered sugar

1 teaspoon vanilla

2 cups Gold Medal~ an-purpose flour '14 teaspoon salt

4 orange slice jelly candies, flattened slightly

2 tablespoons miniature semisweet chocolate chips Betty Crocker- decorating get (any color)

(from O.68·oz tube)

1. Heat oven to 400°F (if using dark or nonstick cookie sheet. heat OIIen to 37S·F). In medium bowt, beat butter, powdered sugar and the vanilla with electric mixer on medium speed unfil smooth. Beat in flour and salt until dough forms.

2. Divide dough into 3 equal pieces. With 1 piece of dough, make 72 balls using slightly rounded

V. teaspoonfuls. With remaining 2 pieces of dough, make 72 balls using slightly rounded 'h teaspoonfuls. On ungreased cookie sheets, place 1 ball of each size side by side for each snowman. Place snowmen 1 inch apar\. Bake 5 to 8 minutes or until bottoms are golden brown

68 Berty Crocker HoIidIlYCooiaet

3. Meamvhile, CUI each orange candy into 181iny wedges with scissors to make a total of 72 wedges.

4, Immediately press 1 orange wedge into face of each cookie for carrot nose. Press miniature chocolate chips onto body of each snowman tor buttons. Cool

5 minutes; remove from cookies sheets to cooling racks. Cool completely, about 30 minutes,

5. Make tiny eyes and smile on each cookie with decorating gel.

High Altitude (3500-6500 tt): Bake 5 to 6 minutes.


1 COOKIE: Calotkis 180 (Cakllki$lrom Fa(90): TOlai Fal 1 lG (Saluraled Fat Sy): Cholesl9l0125mg: $odIum 1000g: Total Cart)ohydralll 199 lOielaryFlberOg):PrOI&in2g

TIp» SPECIAL TOUCH

Une these cute little guys up In a narrow olive server and wrap In cellophane for a wnlrnslcat gift

Turtle Shortbread Cookies

Prep Time: 1 Hour 10 Minutes Stan to Finish: 1 Hour 25 Minutes Servings: 6 dozen cookies

1 'h cups butter or margarine, softened 'h cup sugar

1 teaspoon almond extract

4 cups Gold Medal all-purpose flour 'h teaspoon salt

24 caramels, unwrapped

1 cup semisweet chocolate Chips (6 oz) 2 teaspoons shortening

1 cup chopped pecans

72 pecan halves

1. Heal oven to 350"F.ln large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to 2 tablespoons additional softened butter or marparlne.)

2. Divide dough nrc 12 equal parts Roll each pan into v.-inch-thick round. (If dough is sticky, refrigerale about 15 minutes.) Cut each round into 6 wedges. On ungreased cookie sheets. place wedges 1 inch apart. Bake 8 to 10 minutes Of until set. Immediately remove from cookie sheets to COOling racks. Cool comptetely, about 30 minutes.


3. Meanwhile, in t-qcart saucepan, heat ceramee over medium heat about 10 minutes, stirring frequently, until melted. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.

4. Dip 2 straight edges 01 each cookie into melted caramel, then into chopped pecans. (II ceeneteackeos. add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens.)

5. Place dot of melted chocolate on lop 01 each cookie: place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.

High Altitude (3500·6500 ttl: No change.

Nutrillon Informallon Per Serving:

, COOKIE: Calorln 110 (Calorles Irom Fat 60); Tolal Fal7g ISaturated FaI3g); ChoiesterallOmg; Sodium SOrnQ: Tala! Csrbohydrllie 1 Ig (DietBryFlbBrClg);PmtBinlg

Tip» VARIATION

Use vanilla for the almond extract for a slightly different flavor

BettyCroc:ker MoSI R!IQOOSted aecoes= 69

great for gilt giving I

"Pet Lover" Cookies

Prep Time: 1 Hcur 20 Minutes Start to Finish: 1 HOUf 50 Minutes Servings: About 4 dozen cookies

'h cup butter or margarine, softened 'h cup shortening

'lor cup packed brown sugar V. cup granulated sugar

2'/.0 cups Gold Medal- all-purpose flour

1 teaspoon salt

Betty crocker" Rich & Creamy chocolate and vanilla frostings, if desired

Miniature chocolate chips, candies and licorice, [fdesired

1. Heat oven to 300"F. In large bowl, beat buller, shortening and sugars with electric mixer on medium speed, Of mix with spoon. until well blended, Stir in flour and salt until dough terms. (Dough will be dry and crumbly; use hands to mix cernpletety.)

2. On lightly Iioured surface. ron dough into 15x7'h-inch rectangle with lightly floured rolling pin. Cut with animalshaped cutters. On ungreased cookie sheets, place shapes about 1 inch apart.

3. Bake about 25 minutes or until set. (Cookies brown very little. and shape does not change.) Immediately

70 8&ttyCro.:k&f HolidayCookil!s

remove from cookie sheets to cooling racks, Coot completely, about 30 minutes. Decorate cookies as desired with frostings and chocolate chips, candies and licorice

High Altitude (3500-6500 ft): Bake about 30 minutes

Nutrttrcn Inforffl&tlon Per Serving;

1 COOKIE jUNDECORATED): Calories 70 (Calorles !rom Fal35) Total Fat "9 (Saturated Fat 2g);ChOleste<oI5mg; Sodium 6Omg; TOtal Carbohydrale8g (OIetaryFiberOg);PrOIe-in ts

Tips» HOLIDAY HINT

Kids can "spot" a great gift easily. Make a cardboard pet house for gifting the cookies.

HOW-TO

If you don't own a variety of animalshaped cookie cutters, keep things simple and use a single shape such as a cat, dog or a bone. You can vary the way you decorate each one.

Snowy Bonbons

Prep nme: 1 Hoor 40 Minutes Start to Finish: 2 Hours 10Minutes Servings: 40 cookies

COOKIES

1'h cups Gold Medal» all-purpose flour Y2 cup butter or margarine, softened Ys cup powdered sugar

3 tablespoons milk

'AI teaspoon vanilla

'h package (7- or a-oz size) almond paste

ALMOND FROSTING


'/2 teaspoon almond extract 4 to 5 teaspoons milk

DECORATION

Edible glitter, white candy sprinkles or coarse sugar

1. Heat oven to 375"F. In large bowl, beat flour, butter, 'h cup powdered sugar, 3 tablespoons milk and the vanilla with electric mixer on medium speed, or mix with spoon, until well blended. Cut almond paste into 'h-inch slices: cut each slice into 8 pieces.

2. Shape t-lnch ball of dough around each piece of almond paste. Gently roil 10 form ball. On ungreased cookie sheets, place balls about 1 inch apart.

3. Bake 10 10 12 minutes or until set and bottoms are golden brown. Immediately remove from cookie sheets 10 cooling racks. Cool completely. ecoor ao minutes.

4. In small bowl. mix frosting ingredients with spoon until smooth. Dip tops of cookies into frosting. Sprinkle edible gliller over lops.

High Altitude (3500-6500 ft): No Change.

Nulrltion Inlormalion Per Serving:

1 COOI(IE:Calories 80 {CalorlesffomFal35): Total FaI3.5g{Salurated Fat 1.50); CholesterolSmg: Sodium 15mg; TOlal Carbohydrate 12g {DialaryFlberOQ);PrOlelnlg

I great for gift gilling

Tips» SPECfAL TOUCH

Mini paper cupcake liners or fluted bonbon cups make great holders for these gift-giving treats.

VARIATION

Jazz up these otherwise all-white bonbons by sprinkling with colored candy sprinkles or colored edible glitter.

Betty Crocker Most Requested Recipes'" 71

great for gift giving I

Confetti Chocolate-Oatmeal Cookie Mix

Prep Time: 45 Minutes Start 10 Finish: 50 Minutes Servings: About 3 dozen cookies

1 cup sugar

:y., cup Gold Medal* all-purpose flour Y.. cup unsweetened baking cocoa 'h teaspoon baking soda

V. teaspoon salt

1'h cups quick-cooking or old-fashioned oats

1 cup miniature candy-coated milk chocolate baking bits

1.ln medium bowl, mix sugar, flour, cocoa, baking soda and salt. In t-quart food-safe jar, place mixture: tap lightly to pack. Top with oats and baking bits. Cover tightly. Wrap as desired.

2_ Give with gifl card that reads: To make cookies, heat oven to 350°F, In large bowl, place contents of jar, 'h cup softened butter or margarine, 21ablespoons water, V2 teaspoon vanilla and 1 egg. Stir 30 seconds

72 BettyCro.:ker HolidayCookies

with spoon or unlil combined. On ungreased cookie sheets, spoon dough by rounded teaspoonfuls 2 inches apart Bake 10 to tz minutes or until edges are set Cool 5 minutes: remove from cookie sheets to cooling racks.



1 COOKIE: Calories 95 (Calories from Fat 35): Total Fat 4g (Saturated Fat 3g): Choles[ll(oI15m,,; Sodium 55mg: Talal Carbohydrate 14" (D~ary Fibeflg):Proteinlg

Tip»

HOLIDAY HINT

Layer the sugar mixture, oats and baking bits in a a-quart glass mixing bowl. Place a clear glass plate on top (perlect for serving cookies after they're baked). Wrap bowl with cellophane, and tie

with ribbon, spoon and gift card.

Santa-on-a-Stick Cookies

Prep Time: 1 Hour 55 Minutes Start to Finish: 2 Hours 15 Minutes Servings: About 14 cookies

1 cup granulated sugar

'h cup butter or margarine, softened 2 tablespoons milk

'h teaspoon almond extract 1 egg

2'10 cups Gold Medal. all-purpose flour 1 teaspoon baking powder

Y4 teaspoon salt

14 craft sticks (flat wooden sticks with round ends) Small round candies or chocolate chips

'h cup Betty crocker= Rich & Creamy vanilla frosting Red food color

Colored sugar, if desired Miniature marshmallows Flaked coconut, if desired

1. Heat oven 10 350"F. In large bowl, beat granulated sugar, buner, milk, almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder and salt untu doughforrns


2. Shape dough by 2 tablespoonfuls into 1 'h-inch balls. Remove about Ih-inch piece of dough from each.

On ungreased cookie sheets, place larger balls about 3 inches apart. Flatten to I-J.-inch thickness with floured bottom of glass. Insert wooden Slick into side of each. Shape small pieces of dough into triangles: press and flatten onto rounds opposite sticks 10 form hats.

3. Bake 12 to 15 minutes or until edges are light golden brown. Insert candies into cookies for eyes, nose and mouth. CoolS minutes: remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. Tint about Y. cup frosting with red food color. Frost hats: sprinkle with colored sugar. Add miniature marshmallows 10 tips 01 hats. Use additionallrosting and candies, granulated sugar and coconut for brims of hats. Use about ,/. cup white frosting and additional coconut lor beards

High Altitude (3500-6500 fI): No change


1 COOKIE, Calories 295 (Calories I,om Fal100j; TOlal Fal 11g (SalUrnlOO FaI7gj:Chol ... 18fol 35mg: Sodium 135mg: TOialCarbohydmto44g {D1etHryFibeilg):Protein3g

aettyCrocker Most aecuesrec Peclpes= 73

great for giH giving I

Holiday Cookie Ornaments

Prep TIme: I Hour 15 Minutes Start 10 Finish: 2 Hours 15 Minutes Servings: About 3 dozen cookies

1 pouch Betty crocker= sugar cookie mix 'AI cup butter or margarine, melted

2 tablespoons Gold Medal- an-purpose flour 1 egg

36 small candy canes

2 containers (lib each) Betty Crocker:l> Rich & Creamy creamy white or vanilla frosting

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

2. On floured surface, roll dough until about Va inch thick. CuI with 3· to 3\7-inch cookie cutters. Place

cutouts 1 inch apart on cookie sheets.

3. Bake 5 minutes. Mean'M1ile, break at! top of each candy cane 10 create ceo for hanging cookies. To evenly break candy canes, cuI with SCiSSOfS W"hile stiU in wrapper, then unwrap and use. Remove cookies from oven; press 1 candy piece on top of each cookie 10 make a loop. Bal<.e 1 to 2 mirutes lOnger or until edges are set. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, aboul20 minutes

74 BettyCrOGker HoIideyCoolti9s

4. Une cookie sheet with parchment paper. Place

1 container of frosting at a time in a-ceo glass measuring cup. Microwave on High 45 to 60 seconds, stirring fNery 15 seconds. until melted. Dip each cookie in frosting, allowing excess to drip off. Place cookies on parchment paper. Decorate as desired. Let stand

about 1 hour unlillrosting is set

High Altitude (35()().8500 tt): No change.


1 COOKtE: Calories 200 (C8lorleslrom FalBO): Total Fal9g (Salurated Fat 3.5g): Cholo51efol 1OmIjl: SOdium 1 IOmg: TOIal Carboh~rate 29g (DtalaryFll)erOg):PfolemOg

Tip»

For Santa Cookie Ornament, shown on cover, do not microwave frosting. Spread frosting on cookies. Sprinkle red colored sugar on top for hat; add miniature marshmallow for tip of hat. Add chocolate chips, small candies and licorice for face. Sprinkle with edible glitter for beard.

Chocolate-Covered Cherry Brownies

Prep Time: 20 Minutes Start to Finish: 2 Hours 30 Minutes Servings: 48 brownies

BROWNIES

% cup buller or margarine

3 oz unsweetened baking chocolate

1 'f.. cups sugar

1 teaspoon vanilla 3 eggs

1 cup Gold Medal· all-purpose flour '/4 teaspoon salt

1 cup marshmallow creme

'h cup chopped maraschino cherries, well drained and 2 tablespoons cherry juice reserved for glaze

CHOCOLATE-CHERRY GLAZE

1 cup semisweet chocolate chips (6 oz) 6 tablespoons butter or margarine

1 tablespoon light corn syrup

2 tablespoons reserved maraschino cherry juice

1. Heat oven 10 350"F. Grease 13x9-inch pan with Shortening. In a-quart heavy saucepan, heal butter and baking chocolate over low heat, stirring constantly, until


melted. Remove from heat. Stir in sugar, vanilla and eggs until blended. Stir in flour and sail unlil smooth. Spread in pan.

2. In small bowl, mix marshmallow creme and cherries Spoon by teescooraus omo batter; Swirl lighlly with knife. 3. Bake 30 to 40 moutes or until marshmallow mixture is light golden brown. Cool completely, about 1 hour.

4. In t-quart saucepan, Ileal chocolate chips, butler and corn syrup over low heat. stirring constantly,

unlil melted. Stir in cherry juice. Spread over bars Refrigerate 30 minutes or unlil glaze is set. For brownies, cut into 8 rows by 6 rows,

High Altitude (3500-6500 ft): Bake 35 to 45 minutes

Nutrition Information Per Serving;

1 BROWNIE: Calo<~ 125 (Calo<ies from Fal6$): Ictal Fat 7g (SatYfatad Fa!4g):Cho~\efOI<'5mg:Soc:lium50mg:To!alCarbollyd'alal4il (OiataryFibe<lg):P,otainlg

Tip» HOW-TO

To keep bars longer, wrap cut bars tightly, label and freeze up to 4 months

Betty Crocker MQst Requested Recipes"" 75

Chocolate Chip Truffle Bars

Prep TIme: 35 Minutes Start to Finish: 2 Hours Servings: 35 bars


1 pouch (lib 1.5 oz) Betty crocker= chocolate chip cookie mix

1 cup semisweet chocolate chips (60z)

1 container (lib) Belly Crocker- Rich & Creamy chocolate frosting

1 can (6.4 oz) Betty crocker= Easy Flow pink decorating icing

35 yogurt-covered miniature pretzels

1. Heat oven 10 350°F. Spray bottom of 13x9·inch pan with cooking spray. In medium bowl, stir together softened buller and egg. Stir In cookie mix until son dough forms. Press mixture in bottom of pan using floured fingers.

2. Bake 191021 minutes or until golden brown. Cool 30 minutes.

3. In medium microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes. stirring every

76 BettyCrOGker HoIidayCookies

30 seconds, until melted. Stir in frosting. Spread evenly over bars. Cool completely, about 30 minutes.

4. For bars, cut into 7 rows by 5 rows. Using star tip on pink decorating icing, fill in each hole of each pretzel. forming a heart in center of each. Place decorated pretzel on each bar.

High Altitude (35()()'6500 It): Bake about 22 minutes

Nutrition Inlormatlon Par Sarvlng: 18AR:Celoriesl90(CalOrlesbomFol90):T!)taIFal109 (SGluraledFal Sg): ChoIes19l0l15mg: Sodium 15Omg: 'rcrer Catbohydlate 259 {DIetary Fib&rOg):Proleinlg

Tip» TIME·SAVER

If you like skip the cookinq spray, and Instead line the pan with fall for quick cleanup and easy bar removal

Peppermint Cookie Bark

Prep Time: 20 Minutes Start 10 Finish: 1 Hour 15 Minutes Servings: About 36 pieces

12 hard round peppermint candies, unwrapped 1 pouch (1 Ib 1.5 02) Betty Crocker" chocolate

chip cookie mix

Y4 cup Gold Medal" all-purpose flour Ys cup buller or margarine, softened 1 egg

V. cup white vanilla baking chips 2 teaspoons vegetable oil

1. Heal oven to 37S"F, Grease 15xl O-inch pan with sides with shortening or cooking spray. In reseal able food-storage plastic bag. place mints. With rolling pin or fiat side of meat mauet. coarsely crush mints. Place fine strainer over large bowl. Pour crushed mints into strainer and shake lightly so tiny pieces lall into bowl (reserve larger pieces of minis for garnish).

2. In large bowl with tiny mint pieces, stir cookie mix, flour, butter and egg until stiff dough forms. Press in bottom of pan,

3. Bake 13 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.

4. In small microwavable bowl, microwave baking chips and oil uncovered on High 30 to 60 seconds, sllrring every 15 seconds, until chips are melted and mixture is smooth


5. With tork, dr[zzle half 01 meuec chips over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chips. let stand about 10 minutes

or until set. Break into irregular 2-10 3-inch pieces Store between sheets of waxed paper in tightly covered container.


Nutrition tnformatlon Per Serving'

1 PIECE: ceicrtee 110 (Calories trom Fal 45): TOlal Fat 5g (SatUflltad Fat 3g): CholeslerollOmg: Sodium 65mg: TOlal Cafbohydrale 16g lDie1ary FlbllrOg):Proteinlg

Tips» SUCCESS HINT

Hard round peppermint candies come in both red and white and green and white. Use either one to make this cookie bark.

SUBSTITUTION

If you can't find the round peppermint candies, crushed candy canes or cherryflavored hard candies will work as well.

Betty Crocker MQst Requested Redpes'" 77

• LOW FAT

Rum Balls

Prep Time: 20 Minutes Start to Finish: 5 Days 20 Minutes Servings: About 60 candies

1 package (9 oz) thin chocolate wafer cookies,

finely crushed (about 2 cups)

2 cups finely chopped almonds, pecans or walnuts 2 cups powdered sugar

'/4 cup light rum

'14 cup tight corn syrup 'h cup powdered sugar

1. In large bowl, mix crushed cookies, almonds and 2 cups powdered sugar. Stir in rum and com syrup. Shape mixture lnto t-Incn balls.

2. In small bowl, place 'h cup powdered suqar.

Roll balls In powdered sugar. store in lightly covered container at least 5 days before serving 10 develop flavor but no longer than 4 weeks.

78 Betty Crocker HoIidayCooi<oes

High Altitude (3500-6500 ttl: No change.

Nutrition tnformatton Per Servtng:

1 CANOY: CaIoIie9 7() (Calorleillrom Fal25): TOIaI Fal3g (Saturated Fal Og): Cholasll!1"01 Omg: Sodium 25mg: TOIat Carbollydrate 109 (Dietary FiberOg):ProIalnlg

Bourbon Balls: Substilute V. cup bourton lor the rum.

Brandy Balls: Substitute V. cup brandy lor the rum.

TIp»

HOLIDAY HINT

For a clever amusing way to show off these tavontes. place Individual balls In shot gtasses-or put more In champagne or martini glasses

Toffee

Prep TIme: 35 Minutes Start to Finish: 1 Hour 35 Minutes

Servings: About 36 candies

1 cup sugar

1 cup butter or margarine '14 cup water

V~ cup semisweet chocolate chips 'h cup finely chopped pecans

1. In 2-quart heavy saoceoan. heat sugar, butler and water to bolling, stirring constantly. Reduce heat to medium; cook about 13 minutes, stirring constentv to 3OO~F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, briUle threads. (Walch carefully so mixture does not bum.)

2. Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture 10 Y.·inch thickness. Sprinkle with chocolate chips: let stand about I minute or uout chips are completely soneneo. Spread scnenec chocolate evenly over toffee. Sprinkle with pecans.


3. Let stand at room temperature about \ hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in tighUy covered container.

High Altitude (3500-6500 It): Cook to 2S3'F to 255°F on candy thermometer.

Nutrition Information Per SllfVing:

1 CANOY: C8loriea90 (Calories !rom Fat 60): Total Fat 7g (SatUlllted Fat 3gJ; ChO~ler~ 15mg: Sodium 35mg: Tota! carboilydf&te 7g (DIetary AberOg):Pl'OleillOg

Tip»

HOUOAYHINT

Packaging gifts for the holidays can

be as fun as making them. Look for interesting containers like oversized coffee mugs or decorative boxes with lids (found in party stores), and fill with Toffee. Separate the layers with colored tissue paper or plastic wrap.

8enyCrocker Most RoQuestedRecipes'" 79

Betty Crocker MQstRequestedRedpes'~ 81

Cookie Cutter Fudge

Prep Time: 20 Minutes Start to Finish: 2 Hours 20 Minutes

Servings: 6 large candies

1 'h cups semisweet chocolate chips (9 oz) 1 cup peanut butter chips (6 oz)

1 can (14 oz) sweetened condensed milk (not evaporated)

2 tablespoons butter or margarine, softened 1 teaspoon vanilla

Betty Crocker" white or fed decorating icing (in 4.25-oz tube), if desired

Assorted candies, if desired

1. Cut 6 (S-inch) squares of foil. Place 1 (3x'h-inch) mittenshaped cookie cutters, or other cookie cutters in a simple shape, on each square of foil. Seal foil tightly around outside of each cookie cutter, leaving one side open. Place open side up on cookie sheet. lightly spray inside of cookie cutters with cooking spray

2. In a-cop microwavable measuring cup. mix chocolate chips. peanut butter chips, milk and butter. Microwave uncovered on High 1 to 2 minutes. stirring every 30 seconds. until chips are almost melted. Stir in vanilla

3. Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm

4. Decorate fudge with icing and candies. Carefully remove loil and place cookie cutter with fudge in cellophane gift bags; tie bag closed with ribbon, Or gently press fudge out 01 molds to serve. Store covered in refrigerator.

High Altitude (3500-6500 It): No change

NutrlUon Information Per ServIng:

1 LARGECANDV:Calorll)!;690(GalorleslromFal290): TOtal F(I(3('g(SaMaled Fat 22g): Chotesle<oI40mg: SOO;lIm t70mg: Totat CarOOhydrate 94g ((l;e1a!y Fib e ,2g):P,olllin9g

I holiday baking with kids

• LOW FAT

Candy Cane Wands

Prep Time; 25 Minutes Start to Finish; 40 Minutes Servings: 16 wand candies

'h cup semisweet chocolate chips or white vanilla baking chips

2 teaspoons shortening

16 candy canes or peppermint sticks (about 6 inches long)

Crushed hard peppermint candies, miniature chocolate chips, candy decorations, colored glitter sugars or coarse sugar crystals (deCorating sugar), if desired

1. Line 15x10xt-inch pan with waxed paper. In t-quert saucepan. heat chocolate chips and shortening over low heat, stirring occasionally, until melted.

2. Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about hall of each cane. Place on waxed paper in pan. Let stand about 2 minutes or until chocolate is partially dry

3. Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Lei stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks


NutrlUon rnrormenen Per Serving:

1 WAND CANDY: Caioriss9IJ(CaiorissfmmFal20); TolalFal2g(SiItuf8looFai 19); Cholesterol Omg: Sodium 5mg; Total Cartlonydmle ISg (Dietary Fiber Og):

ProteinOg

I hotiday baking with kids

holiday baking with kids I

t pouch (lib t.5 oz) Betty crocker= sugar cookie mix 'h cup butter or margarine, melted

2 tablespoons Gold Medal- all-purpose flour 1 egg

1 container (12 ozl Betty crocker" Whipped fluffy white frosting

Betty Crocker- decorating icings (from 4.2S-oz tubes)

Betty Crocker- blue, green and yellow sugars Betty Crocker- red cinnamon decors

edges. Cool I minute before removklg from COOkie s-ees to cooling racks. Cool completely, about 30 minutes.

3. Spread frosting on cookies. Decorate as desired with remaining ingredients.

High Altitude (3500·6500 II): No change.

Snowman Cookie Friends


Nutrition Informlltton Por Serving:

1 COOlI;rE: Calories 22(J (Calori&e from Fa.I SO): Total Fat 9g (Saturated Fst3.5g):ChO)lestarol 15mg; SOdium 95mg:Total Carlxlhydrale359 (DlerIll)'FliJefOg):P,otelnlg

1. Heat oven to 375CF. In medium bowl, stir cookie mix, melted butter. flour and egg until soft dough forms. Roll dough on floured surface until about Y. inch thick. Cui with 3- to 3!h-inch cookie cutters. On ungreased cookie sheets. place cutouts t inch apart.

2. Bake 7 10 9 minutes or unlillight golden brown around

TIp» HOW-TO

Allow frosted or decorated cooktes to harden or become set before stonng Store them between layers of waxed paper, plastic wrap or fall

86 8ettyCrocker HolideyCook.ies

Have the kids put on an apron or a big shirl, or ue a towel around thelf waists

~ Kids in the Kitchen

Fill the Sink partway with warm, soapy water and wash utensils as y u use

BettyCroeker Most Requesled Recipes'" 87


Jolly Snowman Cookies

Prep Time: 1 Hour Start 10 Finish: 1 Hour 40 Minutes Servings: 3 dozen cockes

1 pouch (lib 1.5 oz) Betty Crocker'" sugar cookie mix 'h cup butter or margarine, melted

1 egg

1 container (12 oz) Betty crocker= Whipped vanilla frosting

Black shoestring licorice V!! cup raisins

1(.0 cup fed cinnamon candies

1. Heat oven to 37S"F. In medium bowl, stir cookie mix, melted butler and egg until soft dough forms

On ungreased cookie sheets, drop dough by rounded teaspoonfuls 3 inches apart. Flatten drops of dough until 'I .. inch thick and 2 inches across.

2. Bake 7 to 9 minutes or until edges are tight golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Coot completely. about 30 minutes.

3. Frost and decorate one cookie at a time. Spread frosting on 1 cookie. Add licorice across top third of cookie for hal. 3 raisins for eyes and nose and 5 candies for mouth. Repeat WIth remaining cookies.

88 Betty Crooker HoKIayCooioes

High Altitude (3500-6500 tt): Folia...- H'9h Alhtude COOkie mix directions on pouch

Nutrition Information ser SOl"'llng:

, COOKIE:C81Dr1es 145 tCaJories from Fa155): T.,.al Fat 6g (S-alUnlled Fa1 2g): Choleslerol5mg: SodIum 15mg: TOial CiIrtloI1ydrale 22g (O~ elaryFIbef0g):PrOletn1g

Tip» SUCCESS HINT

When you have lots of cookies to bake and just 1 or 2 cookie sheets, pick up cooking parchment paper near the

foil at your supermarket. Just tear off

the length of paper you need to cover your cookie sheet and place it curled side down on the cookie sheet. When cookies have baked, just slide the baked cookies along with the parchment paper off the cookie sheet onto the cooling

rack. In no time, you'll have a cooled cookie sheet ready for the next batch.

Snow-Capped Tree Cookies

Prep Time: 1 Hour 15 Minutes Start to Finish: 1 Hour 45 Minutes Servings: 4 dozen cookies

6 02: white chocolate baking bar

1 pouch (lib 1.5 oz) Betty crocker= sugar cookie mix 'h cup butter or margarine, melted

1 egg

2 tablespoons Gold Medal:!t an-purpose flour 'h teaspoon almond extract

7 drops green food color

Betty crocker" candy decors or COlored sugars, if desired

24 thin pretzel slicks, broken in half 1 teaspoon shortening

1. Heat oven to 37S·F. Grate 2 02 of the white chocolate In large bowl, stlr cookie mix, melted butter, egg, flour, almond extract, 2 02 grated while chocolate and lood color unlil soli dough forms


2. Divide dough into 6 pieces. Press each piece into 6-inch round, Cut each round into 8 wedges; separate wedges. On ungreased cookie sheets, place wedges 2 inches apart. If desired, decorate with candy decors Under each wedge, place hall of 1 pretzel stick for ueeuuok

3. Bake 6 to 8 minutes or unHi set. Cool 1 minute. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes

4, Une 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 rnettec. Dip top of each cookie in white chocolate mixture, allowing excess to drip off. Place cookies on waxed paper; refrigerate about 30 mcues or cnaser


Nutrition lntcrmetlen Per Serving:

1 COOKIE: Calorles 8(1 (Calorie, trom Fat 3CI): Total Fal :).59 (Saluraled Fal 1.5g): Choieslefol10mg: Sodium ~Omg: Total carbohydrale 11g (Dietary FlbeIOg): PrOlelnOg


Peppermint Candy Cookies

3.ln small bowl, mix frosling and extract. Spread each cookie with frosting, Spoon red sugar onto cookies in spiral design to look like peppermint candies.

High Altitude (3500·6500 tt): No change.

Prep Time: 15 Minules Start to Finish: I Hour 15 Minules Servings: 2'12 dozen cookies

1 pouch (lib 1.5 oz) Betty Crocker= sugar cookie mix 'h cup butter or margarine, melted

1 egg

Yo cup Gold Medal" au-ourcose flour

1 container (12 oz) Betty crocker= Whipped lIuffy white frosting

1 teaspoon peppermint extract Betty Crocker' red sugar

Nutrition Inlormatlon Par Serving:

1 COOKIE: Calories 160 (Calorle!llrom FaI70): Total FalSg (Salurated FaI2,Sg):Cnolesle<(lII5m£l;SOdlum15m£1:TotaICarbohydrllle21g (OiolllryRt>erOg):PrQlelnOg

1. Heat oven to 375°F, In large bowl, stir cookie mix, melted butter, egg and flour until soft dough forms. Roll dough into 1 r;.·indl balls. On ungreased cookie sheets, place baits 2 inches apart. Flatten slightly with bottom 01 glass.

2. Bake 810 10 minutes or until edges are light golden brown, Cool I minute: remove from cookie sheets to cooling racks. Cool completely, about 30 minutes

Tip» HOW·TO

Fill a small plastic tccd-storaqe bag With red sugar, Snip off a corner to squeeze sugar onto cookies

90 Batty Crocker HoKieyCookJOs


Easy Stained Glass Holiday Cookies

cookie sheets to cooling racks. Cool completely, about 20 minutes.



1 pouch (lib 1.5 OZ) BeI1yCrocke~ sugar cookie mix 'h cup butter or margarine, melted

1 egg

2 tablespoons Gold Medal$ all-purpose flour Betty crocker= red and green decorating gels (from O.68·oz lubes)


1 COOKIE: Calories 110 (Calorltls from Fill 40); TOlai F~14.5g IS~tur~lad Fa! 2g); Cholest<lfoll$mg; Sodium 70mg; Total Carbohydrate 17g (Q;etaryFiberGg):Proleinlg


1. Heal oven to 375~F_ In medium bowl. stir cookie mix. butter. egg and flour until dough forms.

2. Roll dough on floured surface until about y;, inch thick. Cut with 3-10 3¥.!-inch cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart. Decorate unbaked cookies with gels

3. Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from

Betty Crocker MQst Bequested aecoes= 91


Chocolate Teddy Bear Pops

Prep Time: 15 Minutes Start to Finish: 2 Hours 30 Minutes Servings: 20 cookie pops

1 cup sugar

1 cup butter or margarine, softened 'h: teaspoon vanilla

t egg

2 cups Gold Medal- all-purpose flour V. cup unsweetened baking cocoa

20 craft sticks (flat wooden sticks with round ends)

1 package (16 oz) chocolate-flavored candy coating Betty Crocker" chocolate candy sprinkles,

if desired

40 small gumdrops, if desired

1 bag (90z) candy-coated chocolate candies, if desired

60 red cinnamon candies or ready-to-eat cereal pieces, if desired

2, Heat oven 10 375°F, Shape dough into 20 (1-inch) balls and 20 (o/..-inch) balls. To make each cookie, on ungreased cookie sheet. arrange 1 large ball and

1 small ball with sides toucrmo. Insert about 1 Y.1 inches 01 wooden stick through center of 1-inch ball and into smaller ball. Press floured bottom 01 glass on dough until about V. thick. Place pairs of dough balls about

2 inches apart on cookie sheet.

3. Bake 10 to 12 minutes or until set. Cool 1 minute; remove lrom cookie sheet to cooling rack. Cool completely, about 30 minutes

4. Place waxed paper on tray. Melt candy coating as directed on package. Spoon coating over cookies; place on waxed paper. Sprinkle with chocolate candy sprinkles. Add gumdrops lor ears. Add chocolate cenoes lor hands and feet. Add cinnamon candies for eyes and nose.

High Altitude (3500-6500 ttl: Decrease butter to;y. cup

1. In large bowl, beat sugar, butter, vanilla and egg with spoon until smooth. Stir in flour and cocoa. Cover and refrigerate at least 1 hour.

Nutrition lntcrmatlcn Per Serving;

I COOKIE POP; Calories 320 (calories flom Fat 160): Total Fat 189 tSaturated Fat 1 t9): GI>oIesterol40mg: Sodium 85mg: TOlal Carbohy· drale37g(DietaryFlbllr2g):Proleln4g

92 BtlIIyCrocker HolidayCookies

Snow People

Prep Time: 30 Minutes Start 10 Finish: 50 Minutes Servings: 12 candies

8 oz vanilla-flavored candy coating (almond bark) 24 large marshmallows

12 large pretzel rods

24 large gumdrops

24 miniature semisweet chocolate chips

About 3 Betty crocker= Fruit Aoll-Ups~ chewy fruit snack (from s-oz box)

1. Cover cookie sheet with foil or waxed paper. Mell candy coaling as directed on package.

2. To make each candy, thread 2 marshmallows onto each pretzel rod so marshmallows are at one end of pretzel. For hat brim, press gumdrop to nauen and attach to lop of pretzel, using melted coating: press and hold brim about 5 seconds. For top 01 hat, attach another gumdrop, flat side dov.tn, on center 01 brim, using mailed coating; press and hold about 5 seconds.


Place pretzel in empty beverage glass to hold upright; let stand about 20 minutes until set.

3. For eyes. attach chocolate chips to marshmallow, using melted coating. Cut fruit snack rolls into strips, about 6 inches long and 't. inch wide; place on snow people for scarves.

High Altitude (350()'6500 tt): No change

Nlflrition InformatIon Per Serving:

1 CANOY: C&lorIes 270 (CIIkIries "om Fal65): Total Fal 7g (Saturated Fal 4g): CnoIe$t0f~ 5mg: Sodium 320mg: TotaiClut:lohy(lfale 50g {Dielar1Flberlg):"'~"3g

Tip» HOLIDAY HfNT

Place snow people In container filled with sugar cubes or miniature marshmallows to look like snow

Berty Crocker Most Requested aecces= 93

Crunchy Peanut Clusters

Prep Time: 15 Minutes Stan to Finish: 1 Hour 15 Minutes Servings: About 6'h dozen candies

1 package (24 oz) vanna-navoreo candy coating

(almond bark), broken into pieces % cup creamy peanut buller

4 cups Cheerios'" cereal

2 cups miniature marshmallows 2 cups dry-roasted peanuts

1. In a-quart saucepan, melt candy coating over medium heat, stirring frequently. Stir In peanut butter until medure is smooth. Add remaining Ingredients: stir until completely coated.

2. On waxed paper or cookie sheet, drop mixture by heaping teaspoontuls. Let stand about 1 hour or until firm. Store tightly covered.

94 Betty Crocker HoIidayCookolts


NulritionlnlormlltionPerServlng:

1 CANDY: CIIlories100 (CalO!lesfrornFalSO):TOIillFat6g(Salura!ed FaI2g): CtlOl9S1erol Omg: Sodium 6Omg: TOlal Carbohydrate 8g (DIetary Fd*Og);P'~eln2g

TIp» VARIATION

After makmg the recipe a few times, you II find yourself tossmg tn your own

I favorites Try ratsms for starters

I nutrition

nutrition and recipe testing guidelines

Daily Values are set by the Food and Drug Administration and based on the needs of most healthy adults. Percent Daily Values are based on an average diet of 2,000 calories per day. Your daily values may be higher or lower depending on your caloric needs.

RECOMMENDED INTAKE FOR A DAILY DIET OF 2,000 CALORIES

Total Fat ... . . . .. Less than 65g

Saturated Fat... .. Less than 20g

Cholesterol Less than 300mg

Sodium ... . Less than 2.400mg

Total Carbohydrate.. . 300g

Dietary Fiber . .. 25g

CALCULATING NUTRITION INFORMATION

GUIDELINES

• The first ingredient is used wherever a choice is given (such as 1/3 cup sour cream or plain yogurt).

• The first ingredient amount is used wherever a range is given (such as 2 to 3 teaspoons).

• The first serving number is used wherever a range is given (such as 4 to 6 servings).

• "If desired" ingredients are not included, whether mentioned in the ingredient list or in the recipe directions as a suggestion (such as sprinkle with brown sugar if desired).

• Only the amount of a marinade or frying oil that is absorbed during preparation is calculated

INGREDIENTS USED FOR RECIPE TESTING AND NUTRITION CALCULATIONS

The following ingredients, based on most commonly purchased ingredients. are used unless indicated otherwise:

• Large eggs

·2%mjlk

• Vegetable-oil spread with at least 65% fat whenever margarine is used

• Solid vegetable shortening (not margarine, butler or nonstick cooking spray) is used for greasing pans

EQUIPMENT USED IN RECIPE TESTING

• Cookware and bakeware without nonstick coatings are used unless specified in recipe.

• Whenever a baking pan is specified in a recipe, a metal pan is used; wherever a baking dish or pie plate is specified, oven proof glass or ceramic ovenware is used.

Berty Crocker MQst Requested Recipes'" 95

index I

index

BARS

Aloha Paradise Bars.. 55

Apple Streusel Cheesecake Bars , 48

Blueberry Cheesecake Bars 51

Chocolate Chip Truffle Bars 76

Chocolate-Cream Cheese-Peanut Butter Bars 52

Chocolate-Topped Peanut-Toffee Bars 50

Elegant Almond Bars 54

Lemon Linzer Bars , 53

Nair Bars 49

Salty Sweel Peanutty Treat 37

BROWNIES

Chocolate-Covered Cherry Brownies 75

CANDIES

Candy Cane Wands 85

Cararnets.c.; . 63

Chocolate-Covered Caramel Corn 65

Crunchy Peanut Clusters 94

Cookie Cutter Fudge, ",., .. ,", 83

Peppermint Cookie Bark

Gingerbread Cutouts .. . . 14

Holiday Cookie Ornaments . . 74

Lemon Dream 'lasses .' .. 47

Linzer Cookie Tarts . 46

Peppermint Candy Cookies .. . 90

"Pet Lover" Cookies 70

Reindeer Ginger Pops 15

Snowman Cookie Friends .. . 86

Starlight Sugar Cookies 11

Turtle Shortbread Cookies 69

SHAPED COOKIES

Almond Crescents... 27

Buttery Spritz 16

Candy Cane Cookies . 20

Chip and Dip Cookies..... .. ,31

Chocolate-Caramel Turtle Cookies 61

Chocolate Snowballs ..

................... 13

Chocolate Teddy Bear Pops , 92

Christmas Candy Cane Cookies . .. . .. .. . 21

Coconu\-Butterscotch-Fudge Cookies. ... . 41

Toffee.

.77 Cranberry-Pistachio Blscottl....; .. .43

Rum Balls 78 Double-Chocolate Caramel-Coffee Cups . 45

Snow People 93

79

Easy Spritz Cookies .. .. . 17

Espresso Thumbprint Cookies 22

Festive Peanut Butter Blossom Cookies 9

Festive Snickerdoodles 18

Fiesta Fudge Cookies. .. 38

Holiday Snickerdoodles . 19

Lemon Dream Tassies 47

Lime Crescente. . 26

Mexican Hot Chocolate Cookies. . . .. 35

Peanut Buller-Chocolate Candy Cookies 8

Raspberry Thumbprint Cookies 23

Russian Tea Cakes 12

Senta-on-a-Stck Cookies 73

Snow-Capped Tree Cookies. . 89

DROP COOKIES

Black & White Cookies 33

Caribbean Lime Coolers 39

Chunky Peppermint Fudge Dream Cookies 59

Coconut Cream Macaroons., , , , 24

Confetti Chocorate-Oatrneat Cookie Mix... . 72

Crisp Peanut Buller Chews 42

Jolly Snowman Cookies 88

Holiday White Chocolate Macaroon Cookies 25

ROLLED COOKIES

Alfajores (Dulce de Leche Sandwich

Creme Cookies) .40 Snowy Bonbons... . . ,71

Cinnamon Stars , 66 Tiny Snowmen Cookies 68

Easy Stained Glass Holiday Cookies 91 Ultimate Chocolate-Cappuccino

Ethel's Sugar Cookies 10 Cookie Cups , 44

96 BettyCro<:ker HoildayBaloog

Betty Crocker - Holiday Cookies 2007

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Betty Crocker - Holiday Cookies 2007

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﻿I introduction

letter from the editor

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I introduction