Cookies

This is a great and fun recipe


Chocolate-Marshmallow Pillows

Prep Time: 45 min
Total Time: 1 hour 5 min
Makes: 2 dozen cookies


Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set

Substitution
A pouch of Betty Crocker chocolate chip cookie mix can be used for the double chocolate chunk cookie mix.

How-To
Lightly spray kitchen scissors with cooking spray to make cutting marshmallows easy.

Nutrition Information:
1 Cookie: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 100mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 18g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Here's a great one too:

Raspberry Thumbprint Cookies

Prep Time: 1 hour 10 min
Total Time: 1 hour 10 min
Makes: 5 1/2 dozen cookies


1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
3 tablespoons Gold Medal all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
2. Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
4. In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4 cup.


How-To
Use a plastic squeeze bottle with narrow tip to drizzle melted baking chips.
Variation
Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry.

Nutrition Information:
1 Cookie: Calories 70 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 35mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 7g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.Not what you're looking for? Try another search:

Black-and-White Coconut Macaroons


Prep Time: 1 hour 0 min
Total Time: 2 hours 25 min
Makes: 40 macaroons

Cookies
3 cups lightly packed shredded coconut
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup sweetened condensed milk (not evaporated)
1/2 to 1 teaspoon almond extract
1 teaspoon cream of tartar
2 egg whites
Glaze
2 cups semisweet chocolate chips (12 oz)
1 tablespoon shortening
1/3 cup macadamia nuts, finely chopped



1. Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Using food processor, process coconut until finely ground.
2. In large bowl, stir together coconut and cookie mix. Add sweetened condensed milk and almond extract; mix well. Mixture will be crumbly. Stir in cream of tartar.
3. In small bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Fold egg whites into cookie mixture. Using 1 1/2 tablespoon-size cookie scoop, firmly pack with coconut mixture and place mound on cookie sheet. Repeat with remaining coconut, placing mounds 2 inches apart. Press each mound to flatten slightly.
4. Bake 8 to 10 minutes or until edges just begin to lightly brown (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
5. In 1-quart nonstick saucepan, melt chocolate chips and shortening over medium heat, stirring until chocolate is melted. Dip each cooled cookie halfway into melted chocolate, letting excess drip off. Place on sheet of parchment paper; sprinkle chocolate portion with nuts. Let stand until chocolate sets, about 1 hour. Store between sheets of parchment paper in tightly covered container.

Nutrition Information:
1 Macaroon: Calories 160 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4 1/2g, Trans Fat 1/2g); Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 15g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Really Easy Recipe I use this one year round with all kinds of cookie cutters. My grandkids love them.

Easy Holiday Cutout Cookies

Prep Time: 20 min
Total Time: 1 hour 30 min
Makes: About 2 dozen cookies
:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
2 tablespoons Gold Medal all-purpose flour
1/3 cup butter or margarine, melted
1 egg
1 1/4 cups Betty Crocker Whipped fluffy white frosting (from 12-oz container)
Betty Crocker decorating icing (assorted colors, as desired)
Betty Crocker decorating gels (assorted colors, as desired)
Betty Crocker green and yellow decorating sugars

1. Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet.
2. Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely.
3. Spread frosting on cooled cookies. Decorate as desired with remaining ingredients.
High Altitude (3500-6500 ft): No change.


Success
Lift cookies to a cookie sheet with a wide metal spatula that's at least as wide as the cookie so the cookie doesn't lose its shape.

Nutrition Information:
1 Cookie: Calories 160 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 1 1/2g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 15g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.