Featuring carrot cake and cranberries, spiced cookies are drizzled with cream cheese frosting to add a bit of sweetness.
box Betty Crocker™ SuperMoist™ carrot cake mix
cup Gold Medal™ all-purpose flour
cup butter or margarine, melted
cup sweetened dried cranberries
cup Betty Crocker™ Rich & Creamy cream cheese frosting
Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, flour, butter and eggs with electric mixer on low speed 1 minute. Stir in cranberries.
On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
Bake 10 to 13 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over cookies. Store covered.
Try using raisins instead of the dried cranberries.
Measure flour by spooning it lightly into a dry-ingredient measuring cup, then leveling it off with the straight edge of a spatula or knife.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.