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Pumpkin Seed Cheddar Cookies

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  • Prep 40 min
  • Total 40 min
  • Servings 32
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These savory, lightly spiced cookies made with Betty Crocker™ cornbread & muffin mix, add a touch of elegance to your appetizer spread.
Updated Mar 6, 2014
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Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • 2
    In large bowl, stir together cornbread mix, cumin and red pepper. Add butter and egg; stir until soft dough forms. Stir in cheese and pumpkin seeds. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
  • 3
    Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack.

Nutrition

60 Calories, 4g Total Fat, 1g Protein, 5g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Total Fat
4g
0%
Saturated Fat
2 1/2g
0%
Sodium
85mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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