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LEMON-CRANBERRY


ICEBOX COOKIES This classic icebox cookie can be made ahead, frozen, and baked on your time.


PREP TIME 15 MIN. – COOK TIME 7 MIN. READY IN 22 MIN. – SERVINGS 18 COOKIES


1 (17.5) oz pkg Betty Crocker sugar cookie mix 3 tbsp flour 1 stick (½ cup) unsalted butter, melted


1 large egg 1 lemon ¾ cup dried cranberries 2 cups sugar


1 tbsp juice, and ¾ cup cranberries. Mix until dough is fully combined. STEP 2 Divide the dough in half. Shape each half into a log with a 1½-inch diameter and wrap with plastic wrap. Chill, if desired, or freeze for a later use. STEP 3 Set racks to positions in upper and lower thirds of the oven, then preheat oven to 350°F. Set sugar on a large plate and roll the logs over to coat. Slice logs into ¼–½-inch rounds and arrange 1-inch apart on parchment-lined baking sheets. Bake for 15 min., or until cookies are golden brown. Rotate sheets halfway through. Transfer cookies to wire racks to cool completely.


STEP 1 Prepare the cookie dough according to package directions. Add the zest from the lemon,


Per serving: 266 calories, 8g fat, 3g saturated fat, 28mg cholesterol, 134mg sodium, 50g carbohydrate, 0g fiber, 38g sugar, 2g protein


COATINGS AND DECORATIONS


Mix sugar with ½ cup roasted, salted almonds, coarsely chopped, and roll logs to coat. Chop ¼ cup dried pineapple and ¼ cup dried mango, mix with granulated sugar and roll logs to coat. Dice ½ cup candied orange peel and melt 5 oz bittersweet chocolate in the microwave. Dip ¼ of each baked cookie into melted chocolate, top with candied orange peel, and leave to dry on a rack.


Sugar cookie mix Betty Crocker's Sugar Cookie


Mix is the perfect holiday hack for endless cookie varieties.


DECEMBER 2016 77


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