Recipes

[KathyInColorado]

These come from Gooseberry Patch's cookbook called Christmas Cookies and are on my "to bake list".

Red Velvet Christmas Cookies

18 - 1/2 oz. pkg red velvet cake mix (obviously cake mix sizes have changed since this was written)

1/2 cup oil

2 T water

2 eggs

12-oz. pkg. white chocolate chips

Combine all ingredients; mix well. Drop by tablespoonfuls onto baking sheets sprayed with non-stick vegetable spray. Bake at 350 degrees for 8 to 10 minutes. Let cool slightly before removing from baking sheets. Makes 3 dozen. (Maybe less because of package sizing)

Top with frosting of your choice.

White Chocolate-Cranberry Cookies

18-oz. tube refrigerated white chocolate chunk cookie dough, softened

1 cup chopped pecans

3/4 c. sweetened, dried cranberries

1 tsp. orange extract

1 t. vanilla extract

Combine all ingredients; mix well. Drop by heaping teaspoonfuls, 2 to 3 inches apart, onto ungreased baking sheets. Bake for 8 to 10 minutes at 350 degrees. Make 2 to 3 dozen.

Butterscotch Bars

18-1/2 oz. pkg butter pecan cake mix

1/2 cup butter, softened

1 egg

12 1-1/2 oz. jar caramel topping

Combine dry cake mix, butter and egg; mix well. Press half of mixture into the bottom of an ungreased 13 x 9" baking pan. Bake for 10 minutes at 350 degrees. Pour caramel topping over baked crust; sprinkle with reserved cake mixture. Bake an additional 20 to 25 minutes at 350 degrees, until lightly golden; cool completely. Cut into bars. Makes 2 dozen.