Stop the mixer and scrape the bowl several times to evenly incorporate all ingredients.
Don't over mix, or risk tough cookies.
Chill cookie dough to
make it easier to
roll out.
Bake cookies one sheet at a time in the center of the oven.
Stacking sheets can block heat and cause cookies to bake unevenly.
Avoid tough, dry cookies by accurately measuring flour.
Rather than scooping from the bag, lightly spoon flour into your measuring cup, overfilling slightly, and then level with a
straight edge.
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Brown Sugar Cookies
Prep Time: 15 min Cook Time: 14 min Yields: 4 dozen
| · 1⁄2 cup |
· 1⁄2 cup butter |
| · 11⁄4 cups firmly packed brown sugar | · 1 large egg |
| · 1 teaspoon vanilla extract | · 6 tablespoons unsweetened cocoa powder |
| · 2 cups Pillsbury BEST® All Purpose Flour | · 1⁄2 teaspoon baking soda |
| · 1⁄4 teaspoon salt |
| 1 | Heat oven to 350°F. |
| 2 | Beat together shortening, butter, brown sugar, egg and vanilla in medium bowl until light and fluffy. Mix in flour, baking soda and salt. |
| 3 | Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. |
| 4 | Shape dough into 1 inch balls or use small cookie scoop. Place 2 inches apart on ungreased baking sheet. |
| 5 | Bake 12 to 14 minutes or until golden brown. Remove to cooling rack after 1 minute. |
| ©/® The J. M. Smucker Company. Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license. |
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Chocolate Chip Treasure Cookies
Prep Time: 15 min Cook Time: 10 min Yields: 3 dozen
| · 1 1/2 cups graham cracker crumbs | · 1/2 cup all-purpose flour |
| · 2 teaspoons baking powder | · 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk |
| · 1/2 cup butter or margarine, softened | · 1 1/3 cups flaked coconut |
| · 1 (12 ounce) package semi-sweet chocolate chips | · 1 cup chopped walnuts |
| 1 | Preheat oven to 375°F. In small bowl, combine graham cracker crumbs, flour and baking powder. |
| 2 | In large mixing bowl, beat sweetened condensed milk and butter until smooth. Add crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. |
| 3 | Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Store loosely covered at room temperature. |
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Chocolate Chip Hazelnut Cookies
Prep Time: 15 min Cook Time: 20 min Yields: 4 dozen
| · 3⁄4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening or 3⁄4 cup Crisco Butter Flavor All-Vegetable Shortening | · 11⁄4 cups firmly packed light brown sugar |
| · 2 tablespoons milk | · 1 tablespoon vanilla extract |
| · 1 large egg | · 1⁄2 cup Jif® Chocolate or Mocha Cappuccino Flavored Hazelnut Spread |
| · 13⁄4 cups Pillsbury BEST® All Purpose Flour | · 1 teaspoon salt |
| · 3⁄4 teaspoon baking soda | · 1 (6 oz.) package semi-sweet chocolate chips (1 cup) |
| · 1 cup coarsely chopped hazelnuts |
| 1 | Heat oven to 375°F. |
| 2 | Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and chocolate hazelnut flavored hazelnut spread. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts. |
| 3 | Drop by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet. |
| 4 | Bake 10 to 12 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely. |
| 5 | If nuts are omitted, add an additional 1⁄2 cup semi-sweet chocolate chips. |
| Variation | Bar Cookies|
| 1 | Heat oven to 375°F. Follow recipe above to prepare dough. Spray a 13 x 9 inch pan with no-stick cooking spray. Spread dough evenly in pan. |
| 1 | Bake 23 to 25 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars. |
| Chocolate Drizzle | |
| 1 | Place 3⁄4 cup semi-sweet chips with 11⁄2 teaspoons shortening in a resealable plastic bag; seal. Microwave on high for 1 minute; knead bag. Continue in 10 seconds intervals, if necessary, until melted. Clip off corner of bag. Drizzle chocolate over cooled cookies or bars. |
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Classic Molasses Cookies
Prep Time: 15 min Cook Time: 15 min Yields: 4 dozen
| · 3⁄4 cup Crisco® All-Vegetable Shortening or Crisco Baking Sticks All-Vegetable Shortening | · 1 cup firmly packed brown sugar |
| · 1 large egg, lightly beaten | · 1⁄4 cup light molasses |
| · 2 1⁄4 cups Pillsbury BEST® All Purpose Flour | · 2 teaspoons baking soda |
| · 1 teaspoon ground cinnamon | · 1 teaspoon ground ginger |
| · 1⁄2 teaspoon ground cloves | · 1⁄4 teaspoon salt |
| · Granulated sugar for dipping |
| 1 | Combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Add egg and molasses; beat until light and fluffy. |
| 2 | Combine flour, baking soda, cinnamon, ginger, cloves and salt in medium bowl. Beat into shortening mixture at low speed until well blended. Chill 3 hours or overnight. |
| 3 | Heat oven to 350 degrees F. Shape mixture into 1 inch balls; dip one side in granulated sugar. Place, sugared side up, on ungreased cookie sheet 2 inches apart. |
| 4 | Bake 12 to 15 minutes. Cool on rack. |
| Footnotes | |
| Bake 12 to 15 minutes. Cool on rack. |
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Classic Sugar Cookies Pair with Folgers Gourmet Selections® Vanilla Biscotti
Prep Time: 15 min Cook Time: 10 min Yields: 3 dozen
| Ingredients | |
| · 1 cup Crisco® Butter Flavor All-Vegetable Shortening | · 1 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening |
| · 11⁄2 cups granulated sugar | · 1⁄2 cup firmly packed brown sugar |
| · 2 tablespoons milk | · 3 large eggs lightly beaten |
| · 1 teaspoon vanilla extract | · 4 cups Pillsbury BEST® All Purpose Flour |
| · 11⁄2 teaspoons baking soda | · 11⁄2 teaspoons cream of tartar |
| · 1 teaspoon salt | · Colored sugar and decors |
| Buttery Cream Frosting | |
| · 4 cups powdered sugar | · 1⁄3 cup Crisco® Butter Flavor All-Vegetable Shortening |
| · 1⁄3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening | · 11⁄2 teaspoons vanilla extract |
| · 6 to 7 tablespoons milk | · Food coloring |
| 1 | Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla. |
| 2 | Combine flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill 1 hour. |
| 3 | Roll out 1⁄3 of dough at a time to about 1⁄4 inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled. |
| 4 | Bake 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack. |
| Buttery Cream Frosting | |
| 5 | Combine powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency. |
| 6 | Beat on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired. |
| 7 | Spread a thin layer of frosting on cookies and decorate with sparkling sugars or sprinkles while frosting is still wet to ensure the decorations stay in place. If you're planning to pipe on frosting decorations, make sure to allow the base coat of frosting, and then each addition layer, to dry completely before adding another. |
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Cranberry Cashew Chocolate Chip Cookies Pair with Folgers Gourmet Selections® Morning Café
Prep Time: 15 min Cook Time: 10 min Yields: 2 dozen
| · Crisco® Original No-Stick Cooking Spray | · 1⁄4 cup Crisco Butter Flavor All-Vegetable Shortening |
| · 1⁄2 cup firmly packed brown sugar | · 1 large egg |
| · 2 teaspoons water | · 1 teaspoon vanilla extract |
| · 1 1/3 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water) | · 1/3 cup sweetened dried cranberries, chopped |
| · 1/2 cup chopped cashews | · 2 tablespoons miniature semi-sweet chocolate chips |
| 1 | Heat oven to 350°F. Coat baking sheet with no-stick cooking spray. |
| 2 | Beat shortening and brown sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add egg, water and vanilla. Beat until smooth. Blend in pancake mix. Stir in cranberries, cashews and chocolate chips. Drop by tablespoonfuls onto prepared baking sheet. |
| 3 | Bake 8 to 10 minutes or until edges are lightly browned. Cool on baking sheet 1 minute. Remove to wire rack to cool completely. |
| 4 | To substitute Hungry Jack Complete Chocolate Chip Pancake & Waffle Mix for the Complete Buttermilk Pancake Mix, use 11⁄2 cups pancake mix and omit the 2 tablespoons miniature semi-sweet chocolate chips. Or substitute 1 (7 oz.) pouch Hungry Jack Easy Pack Chocolate Chip Pancake & Waffle Mix and omit the 2 tablespoons miniature semi-sweet chocolate chips. |
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Deluxe Triple-Chocolate Cookies
Prep Time: 70 min Cook Time: 12 min Yields: 5 dozen
| · 1 cup Unsalted or Salted Butter, softened | · 3⁄4 cup packed brown sugar |
| · 3⁄4 cup granulated sugar | · 2 eggs |
| · 1 teaspoon vanilla | · 1⁄2 cup hazelnut spread with cocoa |
| · 1⁄2 cup Jif® Creamy Peanut Butter | · 1 box (5 oz) Hershey®’s Goodnight Kisses milk chocolate hot cocoa mix (four 1.25-oz envelopes) or 1 cup milk chocolate instant hot cocoa mix (dry) |
| · 2 cups Pillsbury BEST® All Purpose Flour | · 1 cup old-fashioned or quick-cooking oats |
| · 1 teaspoon salt | · 1 teaspoon baking soda |
| · 1 bag (12 oz) Hershey®’s semi-sweet chocolate baking chips (2 cups) |
| 1 | Heat oven to 375°F. Line cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. |
| 2 | In large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. On low speed, beat in hazelnut spread, peanut butter and dry cocoa mix until well blended. Stir in flour, oats, salt and baking soda until well blended. Stir in chocolate chips. |
| 3 | Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely. |
| 4 | Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets. Bake 9 to 12 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling racks. Store tightly covered |
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Easy Chocolate Chip Cookies
Prep Time: 15 min Cook Time: 13 min Yields: 4 dozen
| · 1 cup brown sugar | · 1⁄4 cup Crisco® Butter Flavor All-Vegetable Shortening |
| · 1⁄4 cup butter, softened | · 3 tablespoons milk |
| · 1 tablespoon vanilla extract | · 1 large egg |
| · 3 cups Hungry Jack® Complete Chocolate Chip Pancake & Waffle Mix | · 1 cup semi-sweet chocolate chips |
| 1 | Heat oven to 350°F. Beat brown sugar, shortening, butter, milk and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg. |
| 2 | WHISK together flour, salt, baking powder and ginger in medium bowl. |
| 3 | Blend in pancake mix and chocolate chips. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. |
| 4 | Bake 10 to 13 minutes or until set in center and edges are lightly browned. Cool 2 minutes on baking sheet on cooling rack. Remove cookies to wire rack to cool completely. |
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Holiday Treasure Cookies
Prep Time: 15 min Cook Time: 13 min Yields: 4 dozen
| · 1 cup brown sugar | · 1⁄4 cup Crisco® Butter Flavor All-Vegetable Shortening |
| · 1⁄4 cup butter, softened | · 3 tablespoons milk |
| · 1 tablespoon vanilla extract | · 1 large egg |
| · 3 cups Hungry Jack® Complete Chocolate Chip Pancake & Waffle Mix | · 1 cup semi-sweet chocolate chips |
| 1 | Heat oven to 350°F. Beat brown sugar, shortening, butter, milk and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg. |
| 2 | Blend in pancake mix and chocolate chips. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. |
| 3 | Bake 10 to 13 minutes or until set in center and edges are lightly browned. Cool 2 minutes on baking sheet on cooling rack. Remove cookies to wire rack to cool completely. |
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Jiff® Irresistible Peanut Butter Cookies
Prep Time: 20 min Cook Time: 24 min Yields: 3 dozen
| · 1 1⁄4 cups firmly packed light brown sugar | · 3⁄4 cup Jif® Peanut Butter |
| · 1⁄2 cup Butter Flavor Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening | · |
| · 3 tablespoons milk | · 1 tablespoon vanilla extract |
| · 1 egg | · 1 3⁄4 cups sifted all-purpose flour |
| · 3⁄4 teaspoon baking soda | · 3⁄4 teaspoon salt |
| 1 | Preheat oven to 375°F. Place sheets of foil on countertop for cooling cookies. |
| 2 | Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. |
| 3 | Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. |
| 4 | Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork. |
| 5 | Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
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Peanut Butter Chocolate Chip Cookies
Prep Time: 15 min Cook Time: 10 min Yields: 5 1/2 dozen
| · 8 (1 ounce) squares semi-sweet chocolate | · 3 tablespoons butter or margarine |
| · 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk | · 2 cups biscuit baking mix |
| · 1 egg | · 1 teaspoon vanilla extract |
| · 1 cup peanut butter chips |
| 1 | Preheat oven to 350 degrees F. In large saucepan, over low heat, melt chocolate and butter with sweetened condensed milk; remove from heat. |
| 2 | Add biscuit mix, egg and vanilla; with mixer, beat until smooth and well blended. Let mixture cool to room temperature. Stir in peanut butter chips. |
| 3 | Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake 6 to 8 minutes or until tops are lightly crusted. Cool. Store leftovers tightly covered at room temperature. |
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Easy Peanut Butter Cookies
Prep Time: 10 min Cook Time: 8 min Yields: 5 dozen
| · 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk | · 1 1⁄4 cups Jif® Creamy Peanut Butter |
| · 1 large egg | · 1 teaspoon vanilla extract |
| · 2 cups biscuit baking mix | · Granulated Sugar |
| 1 | In large bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. | |
| 2 | Bake 6 to 8 minutes or until lightly browned (do not over bake). Cool. Store tightly covered at room temperature. | |
| 3 | ADD flour, brown sugar, baking soda and cinnamon. Beat until evenly moistened. Stir in chocolate chips. Form balls using 1 tablespoon of dough. Place on cookie sheet. Flatten slightly with a cup coated with no-stick cooking spray. | |
| Footnotes | Variations | Peanut Blossom Cookies |
| Make dough as directed above. Shape into 1 inch balls and roll in sugar; do not flatten. Bake as directed above. Immediately after baking, press solid milk chocolate candy drop in center of each ball. | ||
| Peanut Butter & Jelly Gems: | ||
| Make dough as directed above. Shape into 1 inch balls and roll in sugar; do not flatten. Press thumb in center of each ball of dough; fill with jelly, jam or preserves. Proceed as directed above. | ||
| Any Way You Like-Em Cookies: | ||
| Stir 1 cup semi-sweet chocolate chips, chopped peanuts, raisins or flaked coconut into dough. Proceed as directed above. |
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Caramel Apricot Thumbprint
Prep Time: 40 min Cook Time: 17 min Yields: 4 dozen
| · Crisco® Original No-Stick Cooking Spray | · 1⁄2 cup firmly packed light brown sugar |
| · 1 Crisco Baking Sticks Butter Flavor All-Vegetable Shortening, cut into slices or 1 cup Crisco Butter Flavor All-Vegetable Shortening | · 3 large eggs, separated |
| · 2 tablespoons water | · 11⁄2 teaspoons vanilla extract |
| · 1⁄4 teaspoon salt | · 2 cups Pillsbury BEST® All Purpose Flour |
| · 2 cups finely chopped pecans | · 1⁄2 cup Smucker's® Caramel Flavored Topping |
| · 1⁄2 cup Smucker’s Apricot Preserves |
| 1 | Heat oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray. |
| 2 | Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended. |
| 3 | Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about two teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. |
| 4 | Bake 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1⁄2> teaspoon caramel flavored topping into the indentation of each cookie. Then place about 1⁄2 teaspoon preserves on top of the caramel. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely. |
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Chocolate Caramel Thumbprint Cookies Pair with Folgers Classic Roast®
Prep Time: 40 min Cook Time: 17 min Yields: 4 dozen (1 3/4inch) cookies
| · Crisco® Original No-Stick Cooking Spray | · 1/2 cup firmly packed light brown sugar |
| · 1 Crisco Baking Sticks Butter Flavor All-Vegetable Shortening cut into slices | · 1 cup Crisco Butter Flavor All-Vegetable Shortening |
| · 3 large eggs | · 2 tablespoons water |
| · 11⁄2 teaspoons vanilla extract | · 13/4 teaspoon salt |
| · 13⁄4 cups Pillsbury BEST® All Purpose Flo | · 1⁄4 cup unsweetened cocoa powder |
| · 2 cups finely chopped pecans | · 1 cup Smucker's® Caramel Flavored Topping |
| 1 | Heat oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.. |
| 2 | Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour and cocoa on low speed until well blended. |
| 3 | Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. |
| 4 | Bake Bake 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon caramel topping into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely. |
| ©/®The J. M. Smucker Company. Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license. |
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Chocolate Cracked Cookies
Prep Time: 15 min Cook Time: 10 min Yields: 3 dozen
| · 11⁄4 cups firmly packed light brown sugar | · 1 stick Crisco® All-Vegetable Shortening |
| · 1 teaspoon vanilla extract | · 2 large eggs, lightly beaten |
| · 2 cups Pillsbury BEST® All Purpose Flour | · 6 tablespoons unsweetened cocoa powder |
| · 1⁄2 teaspoon salt | · 1⁄4 teaspoon baking soda |
| · 2⁄3 cup semi-sweet chocolate chips | · 1⁄3 cup sugar |
| · 1⁄2 cup powdered sugar |
| 1 | Beat brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well. |
| 2 | Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours. |
| 3 | Heatoven to 375 degrees. Shape dough into 11⁄4 inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet. |
| 4 | Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely. |
| ©/® The J. M. Smucker Company. Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license. |
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Chocolate Mint Brownie Cookies
Prep Time: 20 min Cook Time: 9 min Yields: 6 dozen
| · 11⁄2 cups firmly packed light brown sugar | · 2⁄3 cup Crisco® All-Vegetable Shortening or Crisco Baking Sticks All-Vegetable Shortening |
| · 1 tablespoon water | · 1 teaspoon vanilla extract |
| · 1⁄2 teaspoon peppermint extract | · 2 large eggs, lightly beaten |
| · 11⁄2 cups Pillsbury BEST® All Purpose Flour | · 1⁄2 teaspoon salt |
| · 1⁄3 cup unsweetened cocoa powder | · 1⁄4 teaspoon baking soda |
| · 2 cups mint chocolate chips |
| 1 | Heat oven to 375°F. |
| 2 | Combine brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well. |
| 3 | Combine flour, salt, cocoa and baking soda in medium bowl; add to shortening mixture. Beat at low speed just until blended. Stir in mint chocolate chips. |
| 4 | Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. |
| 5 | Bake 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely. |
| Footnotes | |
| 2⁄3 cup CriscoAll-Vegetable Shortening equals 2⁄3 stick Crisco Baking Sticks All-Vegetable | |
| Shortening Tip: Is your cocoa powder still good? Unsweetened cocoa powder can be stored in a tightly closed container in a cool, dark place for up to two years. |
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Coffee Chip Drops
Prep Time: 20 min Cook Time: 10 min Yields: 3 1/4 dozen
| · 1 tablespoon Folgers Classic Roast® Instant Coffee Crystals | · 2 tablespoons milk |
| · 11⁄4 cups firmly packed light brown sugar | · 3⁄4 cup Crisco® Butter Flavor All-Vegetable Shortening or Crisco Baking Sticks Butter Flavor All-Vegetable Shortening |
| · 1 teaspoon vanilla extract | · 1 large egg, lightly beaten |
| · 1 3⁄4 cups Pillsbury BEST® All Purpose Flour | · 1 teaspoon salt |
| · 3⁄4 teaspoon baking soda | · 1⁄2 cup semi-sweet chocolate chips |
| · 1⁄2 cup milk chocolate chips | · 1⁄2 cup coarsely chopped walnuts |
| · 30 to 40 chocolate kiss candies, unwrapped |
| 1 | Heat oven to 375°F. Dissolve coffee crystals in milk. |
| 2 | Combine brown sugar, shortening and vanilla; beat at medium speed until well blended. Add egg and coffee; beat well. |
| 3 | Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. |
| 4 | Stir in chocolate chips and walnuts. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. |
| 5 | Bake 8 to 10 minutes or until cookies are lightly browned and just set. Place 1 candy in center of each cookie. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely. |
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Fudge-Filled Irresistible Peanut Butter Cookies Pair with Folgers® Black Silk Coffee
Prep Time: 30 min Cook Time: 10 min Yields: 48 sandwich cookies
| · Crisco® Original No-Stick Cooking Spray | · 11⁄2 cups Jif® Creamy Peanut Butter |
| · 1 stick Crisco Baking Sticks All-Vegetable Shortening | · 1 cup Crisco All-Vegetable Shortening |
| · 21⁄2 cups firmly packed brown sugar | · 1/2 cup milk |
| · 2 tablespoons vanilla extract | · 2 large eggs |
| · 31⁄2 cups Pillsbury BEST® All Purpose Flour | · 11⁄2 teaspoons baking soda |
| · 11⁄2 teaspoons salt | |
| Filling | |
| · 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk | · 3 cups semi-sweet chocolate chips |
| · 1 teaspoon vanilla extract |
| Heat oven to 375°F. Coat baking sheets with no-stick cooking spray. | |
| Cookies | |
| 1 | Beat peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended. |
| 2 | Combine flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets. |
| 3 | Bake 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely. |
| Filling | |
| 1 | Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH for 11⁄2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies. |
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Funfetti® Holiday Wreath Sugar Cookies
Prep Time: 30 min Cook Time: 14 min Yields: 8 large cookies
| · 1 (17.5 oz.) package Pillsbury® Funfetti® Holiday Cookie Mix | · 1⁄2 cup butter, softened |
| · 1 large egg | · 1 (13 oz.) can Pillsbury® Easy FrostTM Holiday Vanilla Flavored No-Fuss Frosting |
| · Red and green decorator sugar or sprinkles |
| 1 | Heat oven to 375°F. |
| 2 | Combine cookie mix, butter and egg in medium bowl. Mix until soft dough forms. Use level measuring teaspoons of dough to make 1⁄2 inch balls. Use 12 balls of dough for each large cookie. Place all 12 balls in a circle about 1⁄2 inch apart on cookie sheet to form a round wreath shape. Repeat to make a total of 8 cookies, about 2 inches apart on cookie sheets. |
| 3 | Bake 12 to 14 minutes or until light golden brown. Cool on cookie sheet 2 minutes. Transfer to wire rack. Cool completely. Decorate with frosting by making a scalloped outline of wreath on outer and inner edges and a few swirls in between. Sprinkle with red and green decorator sugar or sprinkles. |
| 4 | Tip Cookie dough balls will bake together to form the shape. |
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Jam and Hazelnut Cookies Pair with Folgers Gourmet Selections® Lively Colombian
Prep Time: 2 hrs Cook Time: 30 mins Yields: 4 dozen
| · 11⁄2 cups sugar | · 1 cup Crisco® All-Vegetable Shortening |
| · 1 stick Crisco Baking Sticks All-Vegetable Shortening | · 1 large egg |
| · 2 teaspoons vanilla extract | · 1 teaspoon grated lemon peel |
| · 2 cups Pillsbury BEST® All Purpose Flour | · 1 cup ground hazelnuts |
| · 1⁄2 teaspoon baking powder | · 1⁄2 teaspoon salt |
| · 1⁄2 teaspoon cinnamon | · 1⁄4 cup Smucker's® Orchard's Finest® Pacific Grove Orange Marmalade Medley |
| · 1⁄4 cup Smucker's® Orchard's Finest® Northwoods Blueberry Preserves | · 1⁄4 cup Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves |
| · Powdered sugar |
| 1 | Beat sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy. Add egg, vanilla and lemon peel, beating until well blended. Combine flour, ground hazelnuts, baking powder, salt and cinnamon in medium bowl. Add flour mixture gradually to shortening mixture at low speed until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes. |
| 2 | Heat oven to 350°F. Roll 1⁄4 of dough between 2 sheets of lightly floured wax paper to 1/8 inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3⁄4 to 1 inch cutter. Place 2- inches apart on ungreased baking sheet. |
| 3 | Bake 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves. |
| 4 | If dough becomes too soft while cutting, place in freezer for 10 minutes. |
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Jam Filled Pecan Snowballs
Prep Time: 2 hrs Cook Time: 30 mins Yields: 34 cookies
| · 2⁄3 cup pecan halves, lightly toasted* and cooled | · 2 cups powdered sugar, divided |
| · 1⁄4 teaspoon salt | · 1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces |
| · 11⁄2 teaspoons vanilla extract | · 2 cups Pillsbury BEST® All Purpose Flour or Pillsbury BEST Unbleached All Purpose Flour |
| · 1⁄4 to 1⁄3 cups Smucker's® Red Raspberry Jelly, or any Smucker’s jam or jelly of your choice |
| 1 | Heat oven to 350°F. Place pecans, 1⁄2 cup powdered sugar and salt in bowl of food processor fitted with metal blade. Pulse machine on and off to break up nuts, then process until nuts are finely ground. Add butter a few pieces at a time, pulsing on and off to incorporate, then process until mixture is smooth; pulse in vanilla. Add flour and pulse machine on and off until incorporated, scraping the dough down once or twice. Process until the dough begins to form a ball. |
| 2 | Remove dough from machine, form into a very flat disc, wrap in plastic wrap and refrigerate at least 2 hours or until firm enough to roll into balls. Dough may be refrigerated overnight.** |
| 3 | Line two rimmed jelly-roll pans with parchment paper. Roll dough between lightly floured palms into 1-inch balls and place on prepared cookie sheets 2 inches apart. Make an indentation with your thumb or finger in center of each cookie to make a deep well, going about three-quarters of the way down into the cookie. If cracks form, simply press any cracks together. |
| 4 | Bake 13 to 15 minutes or until light golden brown on the bottoms and around the edges. Place cookie sheets on cooling racks; sift remaining 11⁄2 cups powdered sugar over warm cookies. Immediately fill the indentations with jelly and allow to cool completely. |
| 5 | Tip *To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned. |
| 6 | Tip **You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding |
| 7 | Tip Cookies may be stored at room temperature in an airtight container for up to 2 weeks; these are best stored in single layers separated by waxed or parchment paper. |
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Magic Cookie Bars
Prep Time: 10 min Cook Time: 30 min Yields: 2 dozen
| · 1⁄2 cup butter or margarine, melted | · 11⁄2 cups graham cracker crumbs |
| · 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk | · 2 cups semisweet chocolate morsels |
| · 11⁄3 cups flaked coconut | · 1 cup chopped nuts |
| 1 | Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9 inch baking pan with no-stick cooking spray. | |
| 2 | Combine cookie mix, flour, butter and egg in medium bowl. Stir until soft dough forms. Roll dough on lightly floured surface to 1/4 inch thickness. Cut out shapes with cookie cutters. Place 2 inches apart on cookie sheet. Sprinkle with colored sugar, if desired. | |
| 3 | Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely. Frost and decorate as desired. *To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds. |
|
| Footnotes | Variations | 7-Layer Magic Cookie Bars: |
| Substitute 1 cup (6-ounces) butterscotch flavored chips for 1 cup semi-sweet chocolate chips and proceed as directed above. Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips. | ||
| Magic Peanut Cookie Bars: | ||
| Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts. | ||
| Magic Rainbow Cookie Bars | ||
| Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips. |
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Peppermint Dipped Chocolate Cookies Pair with Folgers Classic Roast®
Prep Time: 30 min Cook Time: 12 min Yields: 3 dozen
| · 1 (17.5 oz.) package Pillsbury® Chocolate Cookie Mix with Crushed Peppermint Candy | · 1/2 cup butter softened* |
| · 1 large egg/td> | · 1 (16 oz.) container Pillsbury Peppermint Frosting |
| 1 | Heat oven to 375°F. Reserve peppermint candy pouch for topping. |
| 2 | Combine cookie mix, softened butter and egg in medium bowl. Mix with spoon until soft dough is formed. Drop by rounded teaspoons on cookie sheet 2 inches apart. |
| 3 | Bake 8 to 10 minutes or until edges are set. Cool on cookie sheet 2 minutes. Transfer to wire rack. Cool completely. |
| 4 | Microwave opened container of frosting on HIGH 20 seconds; stir. Microwave 10 seconds more; stir until smooth. Dip cooled cookies half-way into frosting. Scrape excess from bottom of cookie on edge of container. Place on wire rack. Sprinkle immediately with reserved peppermint pieces. Allow frosting to set 30 minutes or until hardened. |
| 5 | *To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds. |
| 6 | For easy clean up, place wax paper under wire racks before dipping cookies. |
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Fudge Raspberry Thumbprints
Prep Time: 40 min Cook Time: 17 min Yields: 4 dozen
| · Crisco® Original No-Stick Cooking Spray | · 1⁄2 cup firmly packed light brown sugar |
| · 1 Crisco Baking Sticks Butter Flavor All-Vegetable Shortening, cut into slices or 1 cup Crisco Butter Flavor All-Vegetable Shortening | · 3 large eggs, separated |
| · 2 tablespoons water | · 11⁄2 teaspoons vanilla extract |
| · 1⁄4 teaspoon salt | · 2 cups Pillsbury BEST® All Purpose Flour |
| · 2 cups finely chopped pecans | · 1⁄2 cup Smucker's® Hot Fudge Topping |
| · 1⁄2 cup Smucker's® Hot Fudge Topping | · 1⁄2 cup Smucker’s Seedless Red Raspberry Jam |
| 1 | Heat oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray. |
| 2 | Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended. |
| 3 | Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. |
| 4 | Bake 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1⁄2 teaspoon hot fudge topping into the indentation of each cookie. Then place about 1⁄2 teaspoon jam on top of the hot fudge. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooking rack to cool completely. |
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Smucker's® Snowball Cookies
Prep Time: 15 min Cook Time: 8 min Yields: 7 dozen
| · 1/2 cup Crisco® Light Tasting Olive Oil | · 1/4 cups quick rolled oats |
| · 1 (18.25 ounce) package Pillsbury® Classic White Cake Mix | · 1/2 cup firmly packed brown sugar |
| · 2 large eggs | · 2 teaspoons clear vanilla extract |
| · 1/2 cup finely chopped walnuts | · Confectioners' sugar |
| 1 | Heat oven to 350 degrees F. |
| 2 | Combine olive oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1 inch balls and place about 2 inches apart on ungreased cookie sheet. |
| 3 | Bake 8 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to cooling rack. Roll in powdered sugar while still slightly warm. |
| ©/®The J. M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license. |
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Swedish Almond Spritz Cookies
Prep Time: 30 min Cook Time: 10 min Yields: 8 dozen
| · 1 cup powdered sugar | · 1 cup Crisco® Butter Flavor All-Vegetable Shortening or Crisco Baking Sticks Butter Flavor All-Vegetable Shortening |
| · 1 large egg | · 1⁄4 teaspoon salt |
| · 2 tablespoons water | · 3⁄4 teaspoon vanilla extract |
| · 1⁄2 teaspoon almond extract | · 21⁄4 cups Pillsbury BEST® All Purpose Flour |
| · 1⁄2 cup finely ground blanched almonds | · Sliced almonds, if desired |
| 1 | Heat oven to 400 degrees F°. Combine powdered sugar and shortening in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, water, vanilla and almond extracts. Using a spoon, stir in flour until well mixed. Stir in ground nuts. |
| 2 | Fit cookie press with desired template. Fill cookie press; press dough onto ungreased baking sheets. Press almond slices onto the center of the cookies, if desired. |
| 3 | Bake 7 to 9 minutes or until set, but not brown. Cool one minute. Remove to cooling rack. |
| Footnotes | |
| 1 cup Crisco Butter Flavor All-Vegetable Shortening equals 1 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening | |
| 1 cup TIP: If dough becomes too soft, refrigerate about 5 minutes or until firm. | |
| ©/® The J. M. Smucker Company. Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license. |
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Brigaderios Caramel Fudge Truffles
Prep Time: 30 min Cook Time: 10 min Yields: 3 dozen
| · Crisco® Butter Flavor No-Stick Cooking Spray | · 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk |
| · 2 tablespoons unsweetened cocoa powder | · 2 teaspoons Folgers Classic Roast® Instant Coffee Crystals |
| · 1⁄4 cup finely chopped pistachios | · 1⁄4 cup toasted coconut |
| · 1⁄4 cup chocolate decorator sprinkles |
| 1 | Coat plate with no-stick cooking spray. Whisk together sweetened condensed milk, cocoa and coffee crystals in 2 quart saucepan. Bring to boil over medium-high heat, stirring frequently. Cook 4 to 5 minutes, stirring constantly, until mixture pulls away from bottom of pan. Spread on prepared plate. Chill 30 minutes. |
| 2 | Place pistachios, coconut and sprinkles on 3 different plates. Coat hands with no-stick cooking spray. Using a 1 teaspoon measuring spoon, form caramel mixture into 36 small balls. Roll 12 each in the pistachios, the coconut and the sprinkles. Put in mini paper liners, if desired. Chill 30 minutes. |
| 3 | To toast coconut: Spread coconut on microwave-safe plate. Microwave on high 1 to 2 minutes, tossing coconut with fork after each minute. To avoid over-browning, remove from pan immediately. |
| 4 | Bake 6 to 8 minutes or until set. Cool on rack. *1/2 cup Crisco Butter Flavor All-Vegetable Shortening equals 1/2 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening |
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Chocolate Maple Cake with Chocolate Maple Mousse
Prep Time: 15 min Cook Time: 25 min Yields: 12 servings
| · Chocolate Maple Cake | · Crisco® Original No-Stick Cooking Spray |
| · 2 ounces unsweetened baking chocolate | · 1⁄4 cup butter |
| · 1⁄2 cup sugar | · 1⁄2 cup Hungry Jack® Original Syrup |
| · 1⁄4 cup strong brewed Folgers Classic Roast® Coffee, cooled to room temperature | · 1⁄2 cup buttermilk |
| · 1 large egg | · 1⁄2 teaspoon vanilla extract |
| · 1 cup Pillsbury BEST® All Purpose Flour | · 1⁄2 teaspoon baking soda |
| · 1⁄2 teaspoon salt | |
| Chocolate Maple Mousse | |
| · 1 1⁄4 cups milk chocolate chips or 1 (8 oz.) milk chocolate candy bar, chopped | · 1 tablespoon Hungry Jack® Original Syrup |
| · 2 cups heavy cream | · Fresh fruit (optional) |
| 1 | Heat oven to 350°F. Coat 8 inch square baking pan with no-stick cooking spray. |
| For cake: | |
| 1 | Microwave chocolate and butter in small microwave-safe bowl on high 1 minute or until melted and smooth when stirred. |
| 2 | Combine sugar, syrup, coffee, buttermilk, egg, vanilla and chocolate mixture in a large bowl with electric mixer on medium speed until blended. Stir together flour, baking soda and salt in small bowl. Gradually add flour mixture into chocolate mixture until blended. Spread batter in prepared pan. |
| 3 | Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. |
| 4 | Cool completely in pan on wire rack. |
| For mousse: | |
| 1 | Microwave chocolate chips in large microwave-safe bowl on high 1 minute or until melted and smooth when stirred. |
| 2 | Stir in syrup and about 1⁄2 cup cream until blended. Cool 5 minutes. Add remaining 11⁄2 cups cold cream. Beat mousse mixture with electric mixer on medium-high speed until stiff. Spread over cooled cake. |
| 3 | Top with fresh fruit if desired. |
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Chocolate Peanut Butter Fudge
Prep Time: 15 min Cook Time: 2 mins Yields: 48 pieces
| Ingredients | |
| · Crisco*® Original No-Stick Cooking Spray | · 1 (18 oz.) jar Jif® Extra Crunchy Peanut Butter or 1 (18 oz.) jar Jif Creamy Peanut Butter |
| · 1 (11.5 oz.) package milk chocolate chips or 1 (12 oz.) package semi-sweet chocolate chips | · 1⁄4 teaspoon almond extract |
| · 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk |
| 1 | Line an 8 inch square pan with aluminum foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray. |
| 2 | Place peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on high 1 to 2 minutes, stirring occasionally until melted. |
| 3 | Stir in almond extract and sweetened condensed milk until blended. Pour into prepared pan; chill 1 hour or until firm. Remove fudge from pan by lifting foil; remove foil. Cut into 48 pieces. |
| Variation | Chocolate Raisin Peanut Butter Fudge: |
| 1 | Prepare recipe as above stirring in 1/2 cup raisins with the almond extract. |
| 2 | Cooking time is based on a 1,000-watt microwave oven. |
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Chocolate Peppermint Cheesecake Bars
Prep Time: 15 min Cook Time: 55 min Yields: 20 bars
| · Crisco® Butter Flavor No-Stick Cooking Spray | · 3⁄4 cup Pillsbury BEST® All Purpose Flour |
| · 1⁄2 cup powdered sugar | · 1⁄4 cup unsweetened cocoa powder |
| · 1⁄2 cup cold butter | · 1 (8 oz.) package cream cheese, softened |
| · 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk | · 2 large eggs |
| · 11⁄2 teaspoons peppermint extract | |
| Chocolate Glaze | |
| · 1⁄4 cup semi-sweet chocolate chips | · 1 tablespoon butter |
| · 16 chocolate mint candies, broken into pieces |
| 1 | Heat oven to 350°F. Line the bottom and sides of an 8 x 8 inch baking pan with foil. Coat lightly with no-stick cooking spray. |
| 2 | Combine flour, powdered sugar and cocoa in a large bowl. Cut in butter (mixture will be very dry and powdery). Press firmly on bottom of foiled-lined pan. Bake 15 minutes. |
| 3 | Beat cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and peppermint extract, mixing well. Pour over prepared crust. |
| 4 | Bake 35 to 40 minutes or until lightly browned around edges. Cool 30 minutes. |
| 5 | Place chocolate chips and butter in small microwavable bowl. Microwave on high for 30 seconds. Stir. If necessary, continue to heat in 5 second intervals until smooth. Place in resealable plastic bag. Cut small tip off one corner of bag. Drizzle over cooled cheesecake. Sprinkle candy pieces on top. |
| 5 | Chill. Remove from pan using edges of foil. Cut into bars. |
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Chocolate Peppermint Fudge Bites
Prep Time: 30 min Cook Time: 7 min Yields: 6 dozen
| · 1 (17.5oz.) package Pillsbury® Chocolate Cookie Mix with Crushed Peppermint Candy | · 1⁄4 cup Pillsbury BEST® All Purpose Flour |
| · 1⁄2 cup butter, softened | · 1 large egg |
| · Pillsbury® Easy FrostTM Decadent Chocolate Fudge Flavored No-Fuss Frosting |
| 1 | Heat oven to 375°F. Reserve peppermint candy pouch for topping. |
| 2 | Combine cookie mix, flour, softened butter and egg in medium bowl. Mix with spoon until soft dough is formed. Use level measuring teaspoon of dough to make 3⁄4 inch balls. Place on cookie sheet. |
| 3 | Bake 6 to 7 minutes or until edges are set. Remove immediately from cookie sheet to wire rack. Cool 5 minutes. |
| 4 | Remove five-star tip from frosting can. Insert nozzle in top of warm cookie. Press tip to fill cookie. Apply additional frosting on top in a spiral pattern. Sprinkle with peppermint candy pieces. |
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Chocolate Raspberry Red Velvet Cupcakes
Prep Time: 40 min Cook Time: 20 min Yields: 2 dozen
| · 1 package Pillsbury® Supreme Collection™ Red Velvet Cake Mix | · 1 cup water |
| · 1⁄3 cup Crisco® Pure Canola Oil | · 3 large eggs |
| · 1⁄2 cup Smucker's® Seedless Red Raspberry Jam | |
| Frosting | |
| · 1 packet Cream Cheese Filling Mix | · 2 tablespoons water |
| · 2 tablespoons Crisco Pure Canola Oil | · 1 (12 oz.) jar Smucker’s Marshmallow Flavored Topping |
| · 1 cup Pillsbury® Creamy Supreme® Chocolate Fudge Flavored Frosting |
| 1 | Heat oven to 350°F. Line 24 muffins cups with paper baking cups. Combine cake mix, water, oil and eggs in large bowl with electric mixer until moistened. Beat on medium speed for 2 minutes. Spoon 2 tablespoons batter in muffin cup. Place 1 teaspoon jam in center of batter. Spoon 1 tablespoon batter on top of jam. Repeat to make 24 cupcakes. |
| 2 | Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Remove to wire rack to cool completely. |
| 3 | Combine filling mix, water, oil and marshmallow flavored topping in small bowl with electric mixer on low speed until smooth. Dip each cupcake top into marshmallow mixture allowing excess to drip off. Turn right side up. Allow to set for 30 minutes. |
| 4 | Place 1 cup fudge frosting into corner of 1 quart resealable plastic bag. Microwave on HIGH for 30 seconds. Cut small corner off bag. Squeeze over tops of cupcakes in a zig-zag or criss-cross design. |
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Cinnamon Apple Crisp
Prep Time: 15 min Cook Time: 45 min Yields: 12 servings
| · Crisco® Original No-Stick Cooking Spray | · 2 (21 oz.) cans apple pie filling |
| · 1 (17.5 oz.) package Pillsbury® Snickerdoodle Cookie Mix | · 3⁄4 cup old-fashioned rolled oats |
| · 1⁄2 cup butter, melted | · 1⁄2 cup finely chopped pecans or walnuts |
| 1 | Heat oven to 350°F. Coat 9x9 inch baking pan with no-stick cooking spray. Spread apple pie filling evenly in prepared pan. |
| 2 | Reserve 1 tablespoon cinnamon-sugar mixture from pouch for topping. Combine cookie mix, oats and remaining cinnamon- sugar mixture in large bowl. Stir in melted butter with fork until evenly moistened. Crumble over apple filling. Mix reserved cinnamon-sugar with nuts. Sprinkle evenly over crumble mixture. |
| 3 | Bake 45 to 48 minutes or until golden brown and filling bubbles on sides of pan. Cool 15 minutes before serving. |
| 4 | Tip: for variety, try peach, blueberry or cherry pie filling. |
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Cookies 'n' Cream Fudge
Prep Time: 10 min Yields: 2 1/2 Pounds
| · 3 (6 ounce) packages white chocolate baking squares | · 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk |
| · 1⁄8 teaspoon salt | · 3 cups coarsely crushed chocolate creme-filled sandwich cookies |
| 1 | In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies. |
| 2 | Spread evenly into wax-paper-lined 8 inch square pan. Chill 2 hours or until firm. |
| 3 | Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator. |
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Funfetti® Color Me Holiday Cupcakes
Prep Time: 50 min Cook Time: 18 mins Yields: 18 cupcakes
| · 1 package Pillsbury® Funfetti® Holiday Cake Mix | · 1 cup water |
| · 1⁄3 cup Crisco® Pure Vegetable Oil | · 3 large eggs |
| · 1⁄2 teaspoon red food color | · 1 (15.6 oz.) can Pillsbury Funfetti Holiday Vanilla Flavored Frosting |
| 1 | Heat oven to 350°F. Line cupcake pan with baking cups. Prepare cake according to package directions using water, oil and eggs. Place about 1 2⁄3 cups batter into a separate small bowl. Tint red with 1⁄2 teaspoon red food coloring. Do not tint remaining batter. |
| 2 | Using separate spoons for each batter, fill each baking cup with a scant 2 tablespoons each of plain, red and plain batters. Do not stir batters together. Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool completely. |
| 3 | Frost cupcakes using frosting and candy bits. |
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Funfetti® Holiday Ice Cream Cake
Prep Time: 1 hr Cook Time: 50 mins Yields: 18-20
| Funfetti® Cake | |
| · Crisco® Original No-Stick Cooking Spray | · 1 package Pillsbury® Funfetti® Holiday Cake Mix |
| · 1 cup water | · 1⁄3 cup Crisco Pure Vegetable Oil |
| · 3 large eggs | |
| Fudgy-Crunch Filling | |
| · 1 (1.5 qt) chocolate ice cream, softened | · 1 (9 oz.) package dark chocolate round wafers |
| · 1 (11.75 oz.) jar Smucker's® Hot Fudge Topping | |
| Whipped Frosting | |
| · 2 (15.6 oz.) cans Pillsbury Funfetti Holiday Vanilla Flavored Frosting | · 2 cups frozen whipped topping, thawed |
| · 1 (13.5 oz.) can Pillsbury Easy FrostTM Vanilla Dream Flavored No-Fuss Frosting |
| Funfetti Cake: | |
| 1 | Heat oven to 350°F. Coat 10 inch springform pan with cooking spray. Prepare cake according package directions using water, oil and eggs. Spread batter evenly into prepared pan. Bake 48 to 52 minutes or until toothpick inserted in center comes out clean. Cool cake completely. Remove outer ring. Level top of cake using a serrated knife. Replace outer ring. |
| Fudgy-Crunch Filling: | |
| 2 | Turn-out softened ice cream into large bowl stirring occasionally until it is of spreading consistency. Break wafers with fingers into no larger than 1⁄4 inch pieces. Spread unheated hot fudge topping evenly over cooled cake in springform pan. Top with even layer of broken wafers. Spread ice cream evenly over wafer layer. Freeze ice cream cake for 6 hours or overnight. |
| Whipped Frosting: | |
| 3 | Whip frosting and whipped topping in a large mixing bowl, scraping bowl occasionally, until light and fluffy. Remove outer ring from ice cream cake. Working quickly, frost cake smoothing frosting on top and sides. Pull a cake comb along the sides of cake to create ribbed effect. Return cake to freezer as needed. Decorate with Easy Frost no-fuss frosting and candy bits. Freeze cake 1 hour to set frosting before serving. |
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Funfetti® Holiday Treats
Prep Time: 10 mins Cook Time: 40 mins Yields: 4 dozen
| · 1 (17.5 oz.) package Pillsbury® Funfetti® Sugar Cookie Mix | · 6 tablespoons Pillsbury BEST® All Purpose Flour |
| · 1⁄2 cup butter, softened* | · 1 large egg |
| · 3 large eggs | · Pillsbury® Easy Frost™ Vanilla Dream Flavored No-Fuss Frosting or Pillsbury Easy Frost Decadent Chocolate Fudge Flavored No-Fuss Frosting |
| · 1 (1.5 qt) chocolate ice cream, softened | · 1 (9 oz.) package dark chocolate round wafers |
| · Holiday decorator sprinkles |
| 1 | Heat oven to 375°F. |
| 2 | Combine cookie mix, flour, butter and egg in medium bowl. Stir until soft dough forms. Divide dough into fourths. Shape each piece of dough into long rope, 1⁄2 inch in diameter. Cut into 2 inch pieces. Place 2 inches apart on cookie sheets. |
| 3 | Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely. Frost by applying frosting in a zig zag pattern. Decorate with holiday sprinkles. |
| 4 | TIP *To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds. |
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Perfect Pumpkin Pie
Prep Time: 25 min Cook Time: 50 min Yields: 8 Servings
| · 1 (15 oz.) can pumpkin (about 2 cups) | · 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk |
| · 2 large eggs | · 1 teaspoon ground cinnamon |
| · 1⁄2 teaspoon ground ginger | · 1⁄2 teaspoon ground nutmeg |
| · 1⁄2 teaspoon salt | · 1 (9-inch) unbaked pie crust/td> |
| 1 | Heat oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. |
| 2 | Bake 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. |
| Favorite Toppings | |
| Sour Cream Topping | |
| 1 | Combine 11⁄2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350°F, spread evenly over top. Bake 10 minutes. |
| Streusel Topping: | |
| 2 | Combine 1⁄2 cup packed brown sugar and 1⁄2 cup flour in medium bowl. Cut in 1⁄4 cup cold butter until mixture resembles coarse crumbs. Stir in 1⁄4 cup chopped nuts. After pie has baked 30 minutes at 350°F, sprinkle evenly over top. Bake an additional 10 minutes. |
| Chocolate Glaze | |
| 3 | Melt 1⁄2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie. |
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Pumpkin Cheesecake Muffins
Prep Time: 30 min Cook Time: 25 min Yields: 12 muffins
| Filling: | |
| · Crisco® Original No-Stick Cooking Spray | · 1 (8 oz.) package cream cheese, softened |
| · 1 large egg | · 1⁄4 cup sugar |
| · 1 teaspoon vanilla extract | · 2 teaspoons grated lemon peel |
| Muffins: | |
| · 1 (14 oz.) package Pillsbury® Pumpkin Quick Bread & Muffin Mix | · 3⁄4 cup milk |
| · 1⁄4 cup Crisco Pure Vegetable Oil | · 2 large eggs |
| · 1 teaspoon vanilla extract | |
| Streusel Topping: | |
| · 3 tablespoons butter, melted | · 1⁄4 cup chopped pecans |
| 1 | Heat oven to 350°F. Coat 12 muffin cups with no-stick cooking spray. |
| Filling: | |
| 2 | Beat cream cheese in medium bowl with electric mixer until soft. Add egg, sugar, vanilla and lemon peel. Beat until blended. |
| Muffins: | |
| 3 | Place quick bread mix into large bowl. Remove 3⁄4 cup dry mix. Place in small bowl for streusel topping. Add milk, oil, eggs and vanilla to remaining mix in large bowl. Stir 50 strokes or until blended. Divide batter evenly into muffin cups. Divide cream cheese mixture evenly into center of muffins. |
| Streusel Topping | |
| 4 | Add melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble a tablespoon of streusel over each muffin. Bake 25 minutes. Cool 10 minutes in pan. Remove muffins from pan to wire rack. Cool completely. |
