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Decorated
Peanut Butter Blossom Cookies
2 pouches (1 pound 1.5 ounces each) Betty Crocker sugar cookie mix 2/3 cup butter or margarine, melted 1/4 cup Gold Medal all-purpose flour 2 eggs 1/2 cup granulated sugar 2 teaspoons ground cinnamon 1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour and eggs until soft dough forms. 2. Shape dough into 1-inch balls. Mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. 3. Bake 11 to 12 minutes or until set. Cool 1 minute. Remove from cookie sheets. If desired, roll warm cookies in additional sugar-cinnamon mixture. About 6 dozen cookies Gingerbread People Cookies: 1 cup packed brown sugar 1/3 cup shortening 1 1/2 cups dark molasses 2/3 cup cold water 7 cups Gold Medal all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon salt Easy Creamy Frosting: 4 cups powdered sugar 1 teaspoon vanilla About 5 tablespoons half-and-half 1. In large bowl, stir together brown sugar, shortening, molasses and cold water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours. 2. Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll 1/4 dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet. 3. Bake 10 to 12 minutes or until no indentation remains when touched (for softer, chewier cookies, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Repeat with remaining dough. Cool completely, about 30 minutes. 4. In large bowl, stir together frosting ingredients until smooth and spreadable. Decorate cookies with frosting. About 9 dozen 3-inch cookies Raspberry Jam Strips Cookies: 1 cup (2 sticks) butter or margarine, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 egg 1 teaspoon vanilla 2 1/2 cups Gold Medal all-purpose flour 1 teaspoon baking powder 1/2 cup raspberry jam Vanilla Glaze: 1 cup powdered sugar 1/2 teaspoon vanilla 2 to 3 teaspoons water 1. In large bowl, stir together butter, sugars, egg and 1 teaspoon vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.) 2. Heat oven to 350°F. Divide dough into 8 equal parts. On ungreased cookie sheet, roll each part into 8-inch rope; press down until 1 1/2 inches wide. Make indentation down center of each with handle of wooden spoon. Fill with 1 measuring tablespoon jam. Bake 10 to 12 minutes or until edges are light brown; cool 2 minutes. 3. Stir together glaze ingredients until smooth and thin enough to drizzle. Drizzle over strips. Cut diagonally into 1-inch pieces. About 5 dozen cookies Luscious
Layer Bars
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