We added sweet apricot jam filling, almonds and vanilla baking chips to Betty Crocker Gingerbread Cookies for a delicious holiday cookie bar.
pouch (17.5 oz) Betty Crocker™ gingerbread cookie mix
cup butter, softened
cup apricot jam
cup white vanilla baking chips
cup sliced almonds
Heat oven to 375°F. Line 8- or 9-inch square pan with cooking parchment paper; spray paper with cooking spray.
In medium bowl, stir cookie mix, butter, egg and water until soft dough forms.
Press half of the dough in pan. Spread jam evenly over dough. Sprinkle with white chips. Gently press remaining dough over jam and chips. Top with almonds.
Bake 25 to 35 minutes or until set and lightly browned. Cool completely in pan on cooling rack. Cut into 3 rows by 3 rows.
Replace apricot jam with strawberry or your favorite flavor.
When pressing the remaining dough in the pan, you don’t have to completely cover the jam; just make sure that when the cookie bakes, it will expand over most of the jam and chips.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.