This soft cookie is made from a cake mix and bakes up in minutes. The kids will enjoy adding simple decorations to make these cute bunnies.
Author: Taste of Home
Recipe type: Cookies
- •1 package yellow cake mix (regular size)
- •2 eggs
- •1/2 cup water
- •15 drops red food coloring
- •16 red gumdrops
- •32 miniature semisweet chocolate chips
- •In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Reserve 1 cup batter. To remaining batter, stir in food coloring. Cut a ¼-in. hole at the corner of two food-safe plastic bags; fill one with pink batter and one with plain batter.
- • Using pink batter, pipe a 4-in. x 2-in. oval ring onto a greased baking sheet for bunny face. Pipe two ovals for ears. Using plain batter, pipe centers for ears and cheeks for face. Pipe additional pink batter to completely fill ears and face. Repeat with remaining batters.
- • Trim off bottom ends of gumdrops; use rounded tops for noses. Add chocolate chips for eyes. Bake at 375° for 4-6 minutes or until set. Cool for 1 minute before removing to wire racks to cool. Store in an airtight container.
Iced Oatmeal Raisin Cookies
Iced Oatmeal Raisin Cookies
Oatmeal Raisin Cookies are my family’s favorite. Unlike other Oatmeal Raisin Cookies these are soft and chewy. They make a great after school snack
◾3/4 cup all purpose flour
◾3/4 teaspoon salt
◾1/2 teaspoon baking soda
◾1/2 teaspoon ground cinnamon
◾3/4 cup butter, softened
◾3/4 cup granulated sugar
◾3/4 cup packed light brown sugar
◾1 tablespoon water
◾1 tablespoon vanilla, divided
◾3 cups uncooked quick or old-fashioned oats
◾1 cup raisins
◾1/2 cup powdered sugar
◾1 tablespoon milk
1.Preheat oven to 375F. Line baking sheets with parchment paper or spray with nonstick cooking spray and set aside.
2.In a small bowl, stir together flour, salt, baking soda and cinnamon.
3.In a large mixing bowl with an electric mixer on medium speed, beat butter, granulated sugar and brown sugar until light and fluffy.
4.Add egg, water and 2 teaspoons vanilla and mix well.
5.With mixer on low speed, gradually add dry flour mixture and beat just until blended.
6.With large wooden spoon, stir in oats and then raisins.
7.Drop dough by tablespoonfuls about 2 inches apart, onto prepared baking sheets.
8.Bake until edges are golden brown, about 10 to 11 minutes.
9.Remove from the oven and let cookies cool on the sheets for 2 minutes then transfer to wire racks to cool completely.
Stir powdered sugar, milk and remaining 1 teaspoon vanilla in small bowl until smooth. Drizzle with fork or spoon over cooled cookies.
11.Store cookies in tightly covered container at room temperature or freeze for up to 3 months.
Ooey-Gooey Turtle Bars When it comes to dessert we all know the Ooey-Gooey the better and these Ooey-Gooey Turtle Bars are so good the family will want them again and again.
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups Fisher® Chef’s Naturals® Chopped Pecans
1/2 cup LAND O LAKES® Butter
1/2 cup packed light brown sugar
1 jar (12.25 oz) caramel ice cream topping
1 cup graham cracker crumbs (16 squares)
1. Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13×9-inch pan.
2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3. In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans
4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows