Can you make carrot cake cookies using the Betty Crocker mix or do you own to make your own batter?
Answers:
Hi !
Here you stir...YOU CAN CERTAINLY USE THE CAKE MIXES.
Carrot Cake Cookies
Ready in: 2-5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 3.5 dozen
Ingredients:
1 packet carrot cake mix
1/4 cup margerine or butter, softened
2 tablespoons molasses or dark corn syrup
2 eggs
1/2 cup raisins
Directions:
Mix roughly half of the cake mix (dry), the margerine, molasses and eggs within large bowl till smooth.
Stir contained by remaining cake mix and the raisins.
Refrigerate until chilled, about 2 hours.
Heat oven to 375oF.
Drop dough by rounded teaspoonfull nearly 2 inches apart onto ungreased cookie sheet.
Bake 8 - 10 minutes (centers will be soft).
If desired, frost each cookie beside cream cheese frosting and top with one pecan partly.
---------AND...
Carrot-Molasses Cookies
1 package Betty Crocker(R) SuperMoist carrot cake mix
1/4 cup butter or margarine -- softened
2 tablespoons frothy molasses
2 eggs
1/2 cup chopped nuts, if desired
1 tub Betty Crocker(R) Rich & Creamy cream cheese ready-to-spread frosting, if desired
Beat half of the cake mix (dry), the butter, molasses and eggs surrounded by large bowl beside electric mixer on medium speed until smooth, or mix beside spoon. Stir in remaining cake mix and the nuts. Refrigerate going on for 2 hours or until chilled.
Heat oven to 375o. Lightly grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until edges are set (centers will be soft). Remove from cookie sheet to cable rack. Cool completely. Frost with frosting. (Cover and refrigerate any remaining frosting.)
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Answers:
Hi !
Here you stir...YOU CAN CERTAINLY USE THE CAKE MIXES.
Carrot Cake Cookies
Ready in: 2-5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 3.5 dozen
Ingredients:
1 packet carrot cake mix
1/4 cup margerine or butter, softened
2 tablespoons molasses or dark corn syrup
2 eggs
1/2 cup raisins
Directions:
Mix roughly half of the cake mix (dry), the margerine, molasses and eggs within large bowl till smooth.
Stir contained by remaining cake mix and the raisins.
Refrigerate until chilled, about 2 hours.
Heat oven to 375oF.
Drop dough by rounded teaspoonfull nearly 2 inches apart onto ungreased cookie sheet.
Bake 8 - 10 minutes (centers will be soft).
If desired, frost each cookie beside cream cheese frosting and top with one pecan partly.
---------AND...
Carrot-Molasses Cookies
1 package Betty Crocker(R) SuperMoist carrot cake mix
1/4 cup butter or margarine -- softened
2 tablespoons frothy molasses
2 eggs
1/2 cup chopped nuts, if desired
1 tub Betty Crocker(R) Rich & Creamy cream cheese ready-to-spread frosting, if desired
Beat half of the cake mix (dry), the butter, molasses and eggs surrounded by large bowl beside electric mixer on medium speed until smooth, or mix beside spoon. Stir in remaining cake mix and the nuts. Refrigerate going on for 2 hours or until chilled.
Heat oven to 375o. Lightly grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until edges are set (centers will be soft). Remove from cookie sheet to cable rack. Cool completely. Frost with frosting. (Cover and refrigerate any remaining frosting.)
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