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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup buttermilk |
| 1/4 | cup butter or margarine, softened |
| 1 | teaspoon grated lemon peel |
| 2 | eggs |
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| 3 | cups powdered sugar |
| 1/4 | cup whipping cream |
| 2 | tablespoons butter or margarine |
| 1/2 | teaspoon vanilla |
| 1/3 | cup dark chocolate chips (2 oz) |
| 1 | tablespoon whipping cream |
| 1. | Heat oven to 350°F. In large bowl, stir cookie ingredients until batter-like dough forms. |
| 2. | With medium cookie scoop or heaping tablespoon, scoop dough 3 inches apart onto ungreased cookie sheets. |
| 3. | Bake 12 to 15 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets. Cool completely. |
| 4. | Place powdered sugar in large bowl; set aside. In small microwavable bowl, microwave 1/4 cup cream and 2 tablespoons butter on High about 1 minute; stir until butter is melted. Add butter mixture and vanilla to powdered sugar; stir until mixture is smooth. |
| 5. | In medium microwavable bowl, microwave chocolate chips and 1 tablespoon cream on High 1 minute; or until melted. Stir half of vanilla icing into melted chocolate mixture until smooth and well blended. If necessary, add additional cream to thin both vanilla and chocolate icing. |
| 6. | For each cookie, turn cookie flat side up; spread chocolate icing in thin layer on half of cookie. Spread other half with white icing. Store covered at room temperature. |
| Bake 14 to 17 minutes. |
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| This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded! |
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| Use a #67 or medium-sized spring-loaded ice cream scoop to make quick work of dropping the cookie dough. Using a scoop also ensures cookies will be the same size and will bake the same length of time. |
Nutrition Information:
200 ( 60); 7g ( 3 1/2g, 1g); 30mg; 80mg; 33g ( 0g, 26g); 2g 2%; 0%; 0%; 2% 2 ; 0 ; 1/2 ; 1 2