Sugar Cookies
1 cup butter or margarine
1 cup sugar
1 cup confectioners sugar
1 cup Crisco oil
2 eggs
1 tsp vanilla
1 tsp baking soda
4 1/2 cups all-purpose flour
Preheat oven to 350 degrees. Cream butter, sugar and confectioners sugar
together.
Add oil, eggs, and vanilla. Sift baking soda and flour. Add to mixture. Let
stand 15
minutes. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Rub
bottom of flat bottomed glass once with oil. Dip glass into granulated sugar
each time and flatten cookies. Bake 8-10 minutes.
Pineapple Cookies
1 cup shortening
1 ½ cups sugar
1 egg
1 can (8 ¾ oz) crushed pineapple with juice
3 ½ cups Gold Medal Flour
1 tsp soda
½ tsp salt
¼ tsp nutmeg
½ cup chopped nuts
Mix shortening, sugar and egg thoroughly. Stir in pineapple. Measure sifted
flour. Stir together flour, soda, salt and nutmeg; blend in. Mix in nuts.
Chill at least 1 hour.
Heat oven to 400 degrees. Drop rounded teaspoons of dough about 2 inches
apart on lightly greased baking sheet. Bake 8-10 minutes until no imprint
remains when touched lightly. Makes about 5 dozen cookies.
Brownie Drop Cookies
1 package Duncan Hines Dark Chocolate Brownie Mix
1 egg
2 tbls water
1/3 cup vegetable oil
1 cup Hershey’s raspberry flavored chocolate chips
1 cup chopped pecans
Heat oven to 375 degree. Grease cookie sheet. Combine all ingredients.
Stir until well blended and soft dough forms. Drop by level tablespoons
about two inches apart. Bake 7-8 minutes or until cookies are set in center.
Do not overbake. Cool 1 minute before removing to cooling rack.
Oatmeal Cookies
2 cups all-purpose flour
1 ½ cups sugar
1 tsp baking soda
1 tsp salt
3 cups oatmeal
3 tsp cinnamon
1 cup oil
2 eggs
1 cup applesauce
1 cup raisins
1 cup chocolate chips
Preheat oven to 400 degrees. Mix all ingredients in a large bowl. Drop by
rounded teaspoons onto ungreased cookie sheet. Bake 12 minutes or until
golden. Yield: 48 cookies.
Cranberry Drops
½ cup butter or margarine
1 cup granulated sugar
¾ brown sugar, packed
¼ cup milk
2 tablespoons orange juice
1 egg
3 cups Gold Medal Flour
1 tsp baking powder
½ tsp salt
¼ tsp soda
1 cup chopped nuts
2 ½ cups coarsely chopped cranberries
Zest of 1 orange
Heat oven to 375 degrees. Cream butter and sugars together. Beat in milk,
orange juice and egg.
Sift together flour, baking powder, salt and soda. Blend well with sugar
mixture. Stir in chopped nuts, orange zest and cranberries. Drop dough by
teaspoonfuls onto greased baking sheet. Bake 10-15 minutes. Makes 11
dozen cookies. Drizzle with orange glaze. Recipe follows.
Orange Glaze
Mix ½ cup confectioners’ sugar, 1 tablespoon orange juice, 1 tablespoon
orange rind and 1 tsp soft butter.
Cherry Bomb Cookies
1 box cherry cake mix
1 egg
2 cup Cool Whip, thawed
6-8 Maraschino cherries, chopped
Mix above ingredients. With teaspoon roll into 1 to 1 ½ inch balls, drop into
bowl of powdered sugar. Roll to coat ball. Bake on cookie sheet at 350
degrees until golden, about 13-14 minutes.
Lemony Crisps
1 package Pillsbury Moist Supreme Lemon Cake Mix
1/3 cup Crisco Oil
2 eggs
¼ cup sugar
1 cup powdered sugar
2-3 tbls lemon juice
Yellow colored sugar
Heat oven to 375 degrees. In large bowl, combine cake mix, oil and eggs;
stir with spoon until thoroughly moistened. Shape dough into 1 inch balls;
place 2 inches apart on ungreased cookie sheets. Place sugar in shallow
dish. Dip bottom of glass in sugar and flatten cookies to ¼ inch thickness.
Bake for 5-7 minutes or until edges are light golden brown.
In small bowl, combine powdered sugar and lemon juice until smooth.
Drizzle over cookies and sprinkle with colored sugar before icing sets.
Makes about 4 dozen cookies.
Applesauce Cookies
1 cup packed brown sugar
2 ½ cups Bisquick
1 cup raisins
2/3 cup applesauce
2/3 cup chopped nuts
1 egg
2 tbls cinnamon or allspice
½ cup butter, softened
¼ cup flour
Heat oven to 375 degrees. Mix brown sugar, butter and egg. Stir in
remaining ingredients. Drop dough by teaspoonfuls onto ungreased cookie
sheet. Bake until brown, 10-12 minutes. Immediately
remove from cookie sheet. Cool slightly. Bakes about 4 dozen
Glaze
1 cup confectioners sugar
Enough milk to make drizzle consistency
Chocolate Peanut Butter Cloud Cookies Recipe from Betty Crocker
INGREDIENTS
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
3/4 cup creamy peanut butter
1/3 cup water
1 teaspoon vanilla
4 eggs
1 1/2 cups semisweet chocolate chips
Frosting:
1 1/2 containers (12 oz each) Betty Crocker® Whipped fluffy white
frosting, 3/4 cup creamy peanut butter, 2 teaspoons milk
1 Heat oven to 375°F. Spray cookie sheet with cooking spray.
2 In large bowl, beat cake mix, 3/4 cup peanut butter, the water,
vanilla and eggs on medium speed about 2 minutes or until blended. Gently
stir in chocolate chips. Onto cookie sheet, drop dough by rounded
teaspoonfuls about 2 inches apart.
3 Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie
sheet to cooling rack. Cool completely, about 10 minutes.
4 In medium bowl, stir together frosting ingredients. Frost cookies
with frosting.
Tips for a decorative touch, spoon frosting into pastry bag fitted with
star tip, then squirt on each cookie. You can also use a star tip inside
a food-storage plastic bag!
Mix-Easy Rolled Sugar Cookies
INGREDIENTS
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup shortening
1/3 cup butter or margarine, softened
1 teaspoon vanilla or 1/2 teaspoon almond extract or lemon extract
1 egg
Sugar
1 cup Betty Crocker® Rich & Creamy vanilla frosting
Food colors
1 Heat oven to 375°F (350°F for dark or
nonstick cookie sheets). In large bowl, beat cake mix, shortening,
butter, vanilla and egg with electric mixer on low speed 30 seconds, then
on high speed 1 minute.
2 Divide dough into 4 equal parts. Roll each part 1/8 inch thick on
lightly floured cloth-covered surface with cloth-covered rolling pin. Cut
with 2 1/2-inch cookie cutters into desired shapes; sprinkle with sugar.
On ungreased cookie sheet, place 2 inches apart.
3 Bake 5 to 7 minutes or until light brown. Cool 1 minute; remove from
cookie sheet to cooling rack. In microwavable bowl, microwave frosting
uncovered on High 20 to 30 seconds or until melted; stir. Frost cookies.
Stir together small amounts of water and food color. Paint colors on
freshly frosted cookies, using fine-tip brush, then swirl colors with
brush or toothpick to create marbled designs. Dry completely before
storing.
Mix-Easy Oatmeal-Raisin Cookies
INGREDIENTS
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1/4 cup water
1 1/2 teaspoons ground cinnamon
1 egg
2 cups quick-cooking or old-fashioned oats
1 cup raisins or chopped dates
1/2 cup chopped nuts, if desired
1 Heat oven to 375°F. In large bowl, beat
cake mix, brown sugar, butter, shortening, water, cinnamon and egg with
electric mixer on medium speed 1 minute until smooth. With spoon, stir
in oats, raisins and nuts.
2 Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie
sheets.
3 Bake 10 to 12 minutes (centers will be soft). Cool 1 minute; remove
from cookie sheets.
Snickerdoodles Recipe from Betty Crocker
INGREDIENTS
1 package Betty Crocker® SuperMoist® white cake mix
1/4 cup vegetable oil
2 eggs
2 tablespoons sugar
1 teaspoon ground cinnamon
1 Heat oven to 350°. Mix cake mix, oil and
eggs in large bowl with spoon until dough forms (some dry mix will
remain).
2 Shape dough into 1-inch balls. Mix sugar and cinnamon in small
bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches
apart on ungreased cookie sheet.
3 Bake 10 to 12 minutes or until set. Remove from cookie sheet to
wire rack.
New-Fashioned Peanut Butter Cookies
Make homemade cookies the new-fashioned way! Cake mix gives you a quick
start.
INGREDIENTS 1 box Betty Crocker® SuperMoist® yellow or butter recipe
yellow cake mix
1/4 cup packed brown sugar
1/3 cup water
1 cup creamy peanut butter
1/4 cup shortening or vegetable oil
2 eggs
Granulated sugar
1 Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In
large bowl, beat cake mix, brown sugar, water, peanut butter, shortening
and eggs with electric mixer on medium speed until smooth.
2 Shape dough into 1-inch balls. Roll in granulated sugar and, on
ungreased cookie sheet, place 2 inches apart. Flatten in crisscross
pattern with fork dipped in sugar.
3 Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove
from cookie sheet to cooling rack.
Mix Easy Chocolate Chip Cookies
INGREDIENTS
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
1 cup semisweet chocolate chips
1 Heat oven to 350°F (325°F for dark or
nonstick cookie sheets). In large bowl, beat cake mix, butter, vanilla
and eggs with electric mixer on medium speed until smooth, or mix with
spoon. Stir in nuts and chocolate chips.
2 Onto ungreased cookie sheet, drop dough by slightly less than
tablespoonfuls 2 inches apart.
3 Bake cookies 10 to 12 minutes or until edges are set (centers will be
soft). Cool 1 minute; remove from cookie sheet to cooling rack.
Mocha-Toffee Chocolate Cookies Recipe from Betty Crocker
INGREDIENTS
4 teaspoons instant coffee (dry)
2 teaspoons vanilla
1 box Betty Crocker® SuperMoist® butter recipe chocolate cake mix
1/2 cup butter or margarine, softened
2 eggs
1 cup miniature semisweet chocolate chips
1/2 cup English toffee bits
1 Heat oven to 350°F. In small bowl, stir together coffee and vanilla
until coffee is dissolved. In large bowl, mix cake mix, coffee mixture,
butter and eggs with spoon until soft dough forms. Stir in chocolate
chips and toffee bits.
2 On ungreased cookie sheets, drop dough by rounded teaspoonfuls about
2 inches apart.
3 Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute;
remove from cookie sheets to cooling racks.
Easy Pumpkin Spice Cookies
INGREDIENTS
1 pkg Betty Crocker® SuperMoist® carrot cake mix
1 cup canned pumpkin
1/4 cup margarine or butter, melted
1 egg
1 can (16 oz) Betty Crocker® Rich & Creamy cream cheese
frosting
36 candy pumpkins
1 Heat oven to 350°F. Grease cookie sheets. In large bowl, combine
cake mix, pumpkin, margarine and egg; stir until well combined. Drop
dough by rounded tablespoonfuls onto greased cookie sheets.
2 Bake at 350°F. for 12 to 15 minutes or until puffed and set in
center. Cool 2 minutes; remove from cookie sheets. Cool 15 minutes
or until completely cooled.
3 Frost cooled cookies with cream cheese frosting. Press 1 candy
pumpkin onto each cookie.
Quick-Mix Chocolate Cookies Recipe from Betty Crocker
INGREDIENTS
1 box Betty Crocker® SuperMoist® devil's food cake mix
1/2 cup vegetable oil
1 teaspoon vanilla
2 eggs
1/4 cup sugar
1 Heat oven to 350°F. In large bowl, mix cake
mix, oil, vanilla and eggs with spoon until dough forms.
2 Shape dough into 1-inch balls; roll in sugar. On ungreased
cookie sheets, place balls about 2 inches apart.
3 Bake 10 to 12 minutes or until set. Cool 1 minute; remove from
cookie sheets to cooling racks. Cool completely, about 30 minutes.
Store tightly covered.