Everyone loves Christmas cookies! This morning we were live from The Betty Crocker Kitchens at General Mills and their new state-of-the-art food studio to see how to make some sweet treats for the holiday season.
KARE 11 Saturday's home page has more holiday tips, as well as our special Holiday section with events, deals, even Toys for Tots drop off locations.
For more great recipes, go online to www.bettycrocker.com/recipes.
Cherry Tea Cakes
Prep Time: 1 Hr 10 Min
Start to Finish: 1 Hr 40 Min
1 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons maraschino cherry liquid
1/2 teaspoon almond extract
3 or 4 drops red food color
2 1/4 cups Gold MedalŽ all-purpose flour
1/2 teaspoon salt
1/2 cup drained maraschino cherries, chopped
1/2 cup white vanilla baking chips
1. Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
2. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
3. Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.
4. In 1-quart re-sealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.
About 5 dozen cookies
Frosted Cinnamon-Ginger Bars
Prep Time: 15 Min
Start to Finish: 1 Hr 35 Min
Bars
3/4 cup butter or margarine, softened
1/2 cup packed brown sugar
1 egg
1/3 cup molasses
2 1/2 cups Gold MedalŽ all-purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Topping
1/2 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
1 cup Betty CrockerŽ Whipped vanilla frosting (from 12-oz container)
1. Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in egg until well blended. Beat in molasses until creamy. On low speed, beat in remaining bar ingredients until soft dough forms. Press dough in bottom of ungreased 13x9-inch pan.
2. Bake 15 to 18 minutes or until edges look dry and center springs back when touched gently with finger. Cool completely, about 1 hour.
3. In small bowl, mix granulated sugar and 1/4 teaspoon cinnamon. Spread frosting over bars; sprinkle with cinnamon-sugar mixture. For bars, cut into 6 rows by 4 rows.
2 dozen bars
Kitchen Tips:
Add 1 1/2 cups chopped walnuts to the batter.
Use Betty CrockerŽ Whipped cream cheese frosting instead.
Holiday House Cookies
1 pouch (1 lb 1.5 oz) Betty CrockerŽ gingerbread cookie mix
1/2 cup butter or margarine, softened
1 tablespoon water
1 egg
1 container (1 lb) Betty CrockerŽ Rich & Creamy creamy white or vanilla frosting, if desired
Assorted small candies, if desired
1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until dough forms. Divide dough in half.
2. Working with half of dough at a time, roll out on floured surface into 9x6-inch rectangle. Cut rectangle into 6 (3-inch) squares. Place 4 squares on ungreased cookie sheet. Cut remaining 2 squares diagonally in half to form 4 triangles. Place 1 triangle on one side of each square for roof; press dough to seal.
3. Bake 8 to 11 minutes or until set. Cool 5 minutes. Remove from cookie sheet. Cool completely, about 15 minutes. Decorate with frosting and candies.
