GIANT POLKA DOT COOKIES
Appeal to kids of all ages with super-size and super-yummy cookies chock-full of colorful M&M's™ chocolate candies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 28
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt. Stir in candies.
- Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
- Bake 12 to 16 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Fat 3, Fiber 0 g, ServingSize 1 Cookie, TransFat 1 1/2 g
POLKA-DOT MACAROONS
Macaroons studded with M&M's are easy to mix up in a hurry. That's good, because believe me, they never last long. -Janice Lass, Dorr, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, mix coconut, milk and flour until blended; stir in M&M's., Drop mixture by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 99 calories, Fat 5g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
SPRING POLKA DOT CUPCAKES
Dot the day with deliciously simple and colorful cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on cake mix box, adding gelatin with the water. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with electric mixer on low speed until well blended. Beat in vanilla and 2 tablespoons of the milk. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. Divide frosting among 4 small bowls. Stir 6 drops yellow food color into frosting in one bowl. Stir 4 drops red food color into frosting in second bowl. Stir 6 to 8 drops blue food color into frosting in third bowl. Stir 4 drops yellow and 2 drops red food color into frosting in fourth bowl.
- Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white vanilla baking chips, flat side up, into frosting on each cupcake to look like polka dots. Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 36 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 28 g, TransFat 0 g
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