Easter Nest Cookies

A sweet treat for the Easter table or a spring party, these cookies couldn’t be easier, starting with refrigerated sugar cookies and purchased frosting.

Prep: 45 min / Total: 45 min / Makes: 24 cookies

Ingredients:

• 1 package (16 oz) Pillsbury Ready To Bake refrigerated sugar cookies (24 cookies)
• 1 container (12 oz) fluffy white frosting
• 1 cup flaked coconut
• Food color
• Jelly Beans

Directions:

1. Bake cookies as directed on package. Cool completely, about 10 minutes.
2. Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops favorite food color, shaking bag to blend color. It may be necessary to add 1 to 2 tablespoons water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about 1 teaspoon coconut on each cookie.
3. Top with jelly beans or candy coated chocolate peanut candy.

Coconut Macaroons

Yield: Makes about 40 macaroons

We dressed up this chewy classic for the holidays with a festive, to-die-for drizzle of chocolate. Oats replace part of the coconut to make this a lowfat yet satisfying goody.

Ingredients:

• Vegetable oil cooking spray
• 10 egg whites
• 2 cups unsweetened dried shredded coconut
• 2 cups plain quick-cooking oats
• 1 tablespoon vanilla extract
• 3/4 cup sugar
• 1/2 teaspoons bittersweet chocolate morsels
• 1 teaspoon trans-fat-free soft-tub margarine

Preparation:

1. Heat oven to 350 degrees F. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well blended. Drop tablespoons of dough onto baking sheets, half an inch apart. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire rack and cool completely. Place chocolate morsels and margarine in a glass bowl or measuring cup. Microwave on high until chocolate melts completely, 40 to 50 seconds, or melt it in 350 degrees F oven 5 to 6 minutes. (Do not overheat chocolate or it will scorch.) Dip a metal teaspoon into warmed chocolate and gently drizzle chocolate over cookies in a zigzag pattern. Cool completely. Store in an airtight container in a cool, dry place for up to 3 days.

Surprise Cookies

To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from smearing.

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally
• Chocolate Frosting for Surprise Cookies

Directions:

1. Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add eggs, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Carrot-Cake Cookies

Before being filled, the cookies can be kept in an airtight container at room temperature for up to three days. The filling can be made ahead and chilled for up to five days.

Prep: 30 minutes / Total: 1 hour 15 minutes

Ingredients:

For the filling:

• 2 ounces car cream cheese, room temperature
• 2 ounces unsalted butter, room temperature
• 1/4 cup confectioners sugar
• 1 teaspoon fresh lemon juice

For the cookies:

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 large egg yolk
• 3/4 cup all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup rolled oats
• 3/4 cup packed, finely grated, peeled carrots
• 1/3 cup dried currents

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currents.
3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
4. Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Ultimate Chocolate-Cappuccino Cookie Cups

Prep Time: 45 Minutes / Total Time: 1 Hour 15 Minutes / Makes: About 3 dozen cookies

Ingredients:

• 2 tablespoons cappuccino-flavored instant coffee mix
• 1 tablespoon water
• 1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk or chocolate chip cookie mix
• 3 tablespoons vegetable oil
• 1 egg
• 1 container Betty Crocker Rich & Creamy chocolate frosting
• 1 teaspoon coffee-flavored liqueur
• 1 cup frozen (thawed) whipped topping
• 36 chocolate-covered espresso beans

Directions:

1. Heat oven to 375 degrees F. Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray. In large bowl, dissolve coffee mix in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.
2. Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
3. In small bowl, stir frosting and liqueur until well blended. Gently stir in whipped topping. Spoon frosting mixture into decorating bag with star tip. Pipe frosting into each cookie cup. Top each with espresso bean. Store covered in refrigerator.

Did You Know?

This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!

Variation

If you don’t have a decorating bag and tip, just put the frosting mixture in a resealable food-storage plastic bag. Snip off a corner, and squeeze the frosting into each baked cookie cup.

Do-Ahead

You can bake the cookies, wrap tightly and store in the freezer for up to 2 months. They’ll be ready to frost whenever you need them.

Nutrition Information:

1 Serving (1 Cookie)

• Calories 170
  • (Calories from Fat 60),

• Total Fat 7g
  • (Saturated Fat 2 1/2g,
  • Trans Fat 1g),
• Cholesterol 5mg;
• Sodium 85mg;
• Total Carbohydrate 27g
  • (Dietary Fiber 0g,
  • Sugars 22g),
• Protein 0g;

Chocolate Pretzels

Ingredients:

• 1/4 cup (20 grams) cocoa
• 4 teaspoons instant coffee
• 1 teaspoon ground cinnamon
• 10 tablespoons boiling water
• 1/2 cup (113 grams) unsalted butter, room temperature
• 2/3 cup (135 grams) granulated white sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 teaspoon salt
• 1 2/3 cup (220 grams) all-purpose flour
• confectioners’ sugar to sprinkle on top

Method:

1. In a small bowl, mix together the instant coffee, cocoa and cinnamon.
2. Pour the boiling water into the bowl and stir thoroughly. Set aside.
3. Put the butter and granulated sugar in the bowl of your electric mixer. Mix until creamy. Then add the egg, vanilla extract and salt and mix again.
4. Add the cocoa-coffee-cinnamon mixture and beat slightly.
5. Gradually add flour, and mix until a smooth dough forms.
6. Turn out on a floured counter and form a ball. Wrap in foil and refrigerate for about one hour.
7. Preheat an oven to 350 degrees F (175 C).
8. Line a baking sheet with parchment paper.
9. Shape the dough into a log and cut it into 18 equal pieces. Form a small ball from each piece. Shape the balls into 12-inch-long (30 cm) ropes.
10. Twist each rope into a pretzel shape (I recommend doing this on the baking sheet because it might get a bit awkward to transfer them onto the sheet).
11. Some granulated sugar on top. Here we go… Bake for 10 minutes.
12. Remove from the oven and let cool on a wire rack. If you’d like your cookies a bit more festive you can sprinkle them with some confectioners’ sugar. These cute and delicious pretzels can be stored in airtight containers at room temperature up to 1 week.

Banana Whoopie Pies

These golden-edged banana cookies stuffed with cream cheese frosting unite two favorites - whoopie pie and moist banana cake - in an immensely satisfying revival.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup mashed banana (from 1 large ripe banana)
• 1/2 cup sour cream
• 4 ounces (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 16 ounces cream cheese, softened
• 1 cup confectioners’ sugar, plus more for dusting.

Directions:

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
2. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
3. Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
5. Beat cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.
6. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners’ sugar, and serve immediately.

Chocolate-Coconut Macaroon Cups

Prep: 10 minutes / Total: 50 minutes

Ingredients:

• Nonstick cooking spray
• 2 large egg whites
• 1/4 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 package (7 ounces) sweetened shredded coconut
• 1/2 cup sliced almonds

Directions:

1. Preheat oven to 350 degrees F. Coat a standard (12-cup) nonstick muffin tin with cooking spray.
2. In a large bowl, whisk egg whites, sugar, cocoa powder, and salt until combined. Add coconut; mix with a fork until coated. Dividing evenly, spoon mixture into prepared tin, and pat in gently with moistened fingers; sprinkle with almonds, and pat on gently.
3. Bake until almonds are golden, 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around macaroons to loosen them from pan; turn out onto rack, and cool completely. Cookies keep in an airtight container at room temperature up to 3 days.

Cookie Dough Truffles

Ingredients:

• 8 tbsp. unsalted butter, at room temperature
• 3/4 cup light brown sugar, packed
• 2 1/4 cup all-purpose flour
• 1 (14 oz.) can sweetened condensed milk
• 1 tsp. vanilla extract
• 1/2 cup mini semisweet chocolate chips
• 1 1/2 lb. semisweet (or bittersweet) chocolate, coarsely chopped
• Mini chocolate chips (for garnish)

Directions:

1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
2. Shape the chilled cookie dough mixture into 1-1 1/2 inch balls. Place on a baking sheet lined with waxed paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
3. When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. One all the truffles have been dipped, store them in the refrigerator until ready to serve.

Mini Ice Cream Cookie Cups

MILLION-DOLLAR WINNER! An easy make-ahead recipe is a fun and impressive dessert for your next gathering.

Prep: 20 min / Total: 45 min / Makes: 24 tarlets

Ingredients:

• 1 package (16 oz) Pillsbury Ready to Bake! refrigerated sugar cookies (24 cookies)
• 4 teaspoons sugar
• 1/3 cup Fisher Chef’s Naturals Chopped Walnuts, finely chopped
• 1/2 cup Hershey’s semi-sweet chocolate baking chips
• 1/4 cup Smucker’s Seedless Red Raspberry Jam
• 1 1/2 cups vanilla bean ice cream, softened
• 24 fresh raspberries

Directions:

1. Heat oven to 350 degrees F. Spray 24 mini muffin cups with Crisco Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.

Prepare cookie cups through step 5 omitting jam. Store covered up to two days at room temperature. When ready to serve, fill with jam, ice cream and top with raspberry.

Nutritional Information:

1 Serving (1 Tartlet)

• Calories 140
  • (Calories from Fat 60),

• Total Fat 7g
  • (Saturated Fat 2 1/2g,
  • Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 55mg;
• Total Carbohydrate 19g
  • (Dietary Fiber 0g,
  • Sugars 13g),
• Protein 1g;