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Pumpkin Seed Cheddar Cookies

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0 Comments
  • Prep Time 40 min
  • Total Time 40 min
  • Servings 32

These savory, lightly spiced cookies made with Betty Crocker™ cornbread & muffin mix, add a touch of elegance to your appetizer spread.

Ingredients

1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/4
teaspoon ground cumin
1/8
teaspoon ground red pepper (cayenne)
1/2
cup butter or margarine, softened
1
egg
3/4
cup shredded sharp Cheddar cheese (3 oz)
1/3
cup roasted salted hulled pumpkin seeds (pepitas)

Directions

  • 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 Information

NUTRITION INFORMATION PER SERVING

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

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