These days when we are all so busy and if you get short of time and have to get your cookies ready for decorating, there is nothing better than a good cookie mix that will give you time to decorate them in your own special Halloween way.
FUDGE AND MARSHMALLOW TOPPED COCOA COOKIES.
INGREDIENTS
1 Pouch of Betty Crocker Sugar Cookie Mix
Butter and an Egg is called for on the cookie mix pouch.
2 tablespoons of Sugar for pressing out the cookie dough.
1 cup of Sugar.
¼ cup of Butter or Margarine.
¼ cup of Milk
1 bag . 6 ounces Semi Sweet Chocolate Chips.
1-2 tablespoons Water.
METHOD
1) Make cookie dough as directed adding the cocoa.
2) Drop the dough by tablespoons about 2” apart on an ungreased cookie sheet.
Flatten each cookie to ¼” with a greased bottom glass dipped in 2 tablespoons of sugar.
3) Bake at 375 F for 7 – 9 minutes, immediately top each one with a
Marshmallow. Return to oven and bake for a further 2 minutes until
Marshmallow is soft. Lightly press each one to flatten. Put on wire rack to cool.
FROSTING.
Heat 1 cup of sugar, butter and milk over a medium heat, stirring occasionally
until the mixture boils. Boil for 1 minute. Remove from heat and let cool for 5 minutes. Stir in chocolate chips until melted and stir in water until frosting is smooth and spreadable. As frosting sets very quickly, thin as necessary with more water. Swirl 1 tablespoon of frosting on top of each cookie and top with a Halloween decoration before the frosting sets.
Instead of making this frosting you can use ‘Betty Crocker Frosting’ instead.
WHITE CHOCOLATE MACAROON COOKIES.
INGREDIENTS.
1 pouch of Betty Crocker Sugar Cookie Mix.
½ cup of Butter or Margarine.
1 Egg.
1 cup of Flaked Coconut.
1 cup of White Vanilla Baking Chips.
½ teaspoon Coconut Extract.
1 tablespoon of Shortening.
METHOD.
1) Heat your oven to 375 F. Stir all ingredients together except the ½ cup of Baking Chips and Shortening until a dough is formed. Drop the dough by rounded teaspoons 2” apart on a ungreased cookie sheet.
2) Bake for 9 – 11 minutes until the edges are golden brown. Cool for 1 minute.
Remove from cookie sheet to wire cooling rack. Cool completely.
3) In a small microwaveable bowl melt the ½ cup of Baking Chips and Shortening on ‘High’ for 30 – 60 seconds stirring every 15 seconds until melted.
Drizzle over cookies.
For a slightly different look you can use Semisweet Chocolate Chips. For a different flavor add ½ a cup of Chopped Macadamia Nuts and ½ cup of finely chopped dried Mango or dried Pineapple for a wonderful taste of the Tropics.
CREME BRULEE CHEESECAKE BARS.
Creme Brulee is Lesley’s favorite thing, so we can’t wait to try out this recipe
INGREDIENTS.
1 Pouch of Betty Crocker Sugar Cookie Mix.
1 Box (4 serving size) French Vanilla Instant Pudding and Pie Mix.
2 tablespoons Packed Brown Sugar.
½ cup Butter or Margarine, melted.
21/2 teaspoons Vanilla.
2 Eggs plus 3 Egg Yolks.
2 Pkts. Cream Cheese, softened.
½ cup of Sour Cream.
½ cup Sugar.
⅔ cup of Toffee Bits, finely crushed.
METHOD.
1) Heat oven to 350 F. Lightly spray bottom and sides of 13”x9” pan with cooking spray. In a large bowl stir cookie mix, pudding mix, brown sugar. melted butter or margarine, 1 teaspoon of vanilla and 1 whole egg until a soft dough is formed. Press the dough into the bottom and ½ inch up the sides of the pan.
2) In a small bowl beat the cream cheese, sour cream and sugar with an electric mixer on medium speed until smooth. Add the remaining egg, three egg yolks and the remaining 1½ teaspoons of vanilla, beat until smooth and spread over the crust in the pan.
3) Bake for 30-35 minutes or until set in the center. Sprinkle with crushed toffee bits at once. Cool for 30 minutes. Refrigerate for 3 hours or until thoroughly chilled. Cut into 9 x 4 rows to make 36 bars. Store covered in the ‘fridge.
BLACK FOREST DREAM BARS.
INGREDIENTS.
1 Pouch of Betty Crocker Double Chocolate Chunk Cookie Mix.
¼ cup of Vegetable Oil.
1 Egg.
1 Can (21ozs) Cherry Pie Filling.
2 Pkts (8 ozs each) Cream Cheese, softened.
½ cup sugar.
1 8oz Tub of Frozen Whipped Topping, thawed.
METHOD
1) Heat oven to 350 F. Lightly spray bottom and sides of 13”x9” inch pan with cooking spray. In a large bowl, stir cookie mix, oil, egg until a soft dough is formed. On an ungreased cookie sheet, drop 3 tablespoons of dough 2” apart to make three cookies. Bake for 12 or 13 minutes or until set. Cool for two minutes, remove from cookie sheet to wire rack to wire rack for cooling, about 15 minutes.
2) Meanwhile press the remaining dough in the bottom of the sprayed pan. Reserve 1 cup of cherry pie filling for the topping, cover with plastic wrap and refrigerate. In a large bowl beat cream cheese, sugar and the remaining pie filling with an electric mixer on medium speed, until blended. Spread the cream cheese mixture over crust in pan.
3) Bake for 35-40 minutes or until set. Cool for 30 minutes. Refrigerate for about an hour or until chilled.
4)Spread the whipped topping over the cream cheese layer. Top with spoonsfull of the reserved cherry pie filling. Coarsely crumble the 3 baked cookies and sprinkle over the top of the bars. Refrigerate for at least 1 hour for the flavors to blend. To serve cut into 5×4 rows. Store covered in refrigerator.
Use Raspberry Pie Filling for another lovely change.
THUMBPRINT COOKIES.
INGREDIENTS.
1 Pouch of Betty Crocker Sugar Cookie Mix.
½ cup Butter or Margarine, softened.
1 Egg
3 tablespoons All Purpose Flour.
⅓ cup of Jam of Your Choice.
1 cup White Vanilla Baking Chips if required.
METHOD
Heat oven to 375 F. In a large bowl stir cookie mix, butter or margarine, egg and flour until a dough forms.
2) Roll dough into ¾” balls and place on an ungreased cookie sheet, 2” apart. Using the handle of a wooden spoon or your thumb make an indentation in the center of each cookie. Spoon about ½ teaspoon of jam into each one.
3) Bake for 8-10 minutes or until the edges are a light golden brown. Cool for 5 minutes and remove to wire rack.
4) In a small microwaveable bowl, heat baking chips on ‘High’ for 1-2 minutes or until chips are melted. Stir until smooth and drizzle over cookies.
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