Cookie Gift Baskets Tip & Recipe Blog

Posts Tagged ‘baking shortcuts’

The white cake mix in this recipe not only cuts down on the ingredients needed, but it also creates a delicious twist to the traditional rolled sugar cookie.  With the wide variety of cookie cutters available, you’re sure to find one suitable for any occasion!

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

Directions:

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. 4. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Frost cookies.
5. 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.

Makes about 4 dozen 2 1/2 inch cookies.

I love peanut butter cookies!  They’re crispy on the outside, chewy on the inside and they just seem to melt in your mouth!

Here are Peanut Butter Cookies with a twist!  These cookies start with a boxed yellow cake mix and end in deliciousness!

Ingredients

* 1 box 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

Directions

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.

Makes about 54 cookies

Note: You can always add your favorite chips to jazz up the recipe.