|Photo courtesy of Krusteaz|
The other time when I often use mixes is when I'm testing a new piece of bakeware. I want to know that any issues - sticking burning, uneven baking - is not the fault of some recipe that I randomly chose.
Lately, my mix of choice has been Krusteaz. I bought them in the past, then they sent some to me. I bought more (ooh! look! I haven't tried THAT yet!) and then the sent other stuff. I won't say I've tried every single one of their products, but I've tried enough of them to know that they're trustworthy. Even up here at high altitude, I get good results.
Now that it's cookie season (from the second it's not too hot to bake, until the time when it is too hot to bake - a season that lasts about 359 days) we're going to chat a bit about cookies.
They have a whole bunch of different flavors of mixes (of course) but they've come up with a bunch of different variations on using the mixes to make something a little bit different.
For example, you can use the Peanut Butter Cookie mix to make Peanut Butter Chocolate Cookies and you can use the Sugar Cookie mix to make Chocolate Marble Cookies (click on the links to see the recipes.
I thought that using the Snickerdoodle mix to make Cinnamon Roll Cookies was particularly appealing. I guess I have a thing for swirled baked goods. In any case, the recipe is below.
Also below (hehe) is a giveaway of all three of the cookie flavors I mentioned - Peanut Butter, Snickerdoodle, and Sugar Cookie - so you can have your own emergency supply of cookies at your disposal.
Cinnamon Roll Cookies
Recipe & photo courtesy of Krustez; used with permission
Makes 36-40 cookies
For the cookies:
1 pouch Krusteaz Snickerdoodle Cookie Mix
1/2 cup (1 stick) butter, softened
2 tablespoons Cinnamon-Sugar Topping (included with the mix)
1/2 cup chopped pecans
For the drizzle:
3/4 cup powdered sugar
2 tablespoons milk
Blend the cookie mix, butter and egg until a dough forms. Transfer the dough to a floured work surface and roll it to form a 12x8-inch rectangle.
Sprinkle the cinnamon-sugar mix and pecans over the dough. Starting with the 12-inch side, roll the dough into tight log. Cover and refrigerate until firm.
Heat the oven to 375 degrees and have a cookie sheet standing by. They suggest a greased cookie sheet, but these days I use parchment or a silicone mat.
Cut the log into 1/4-inch slices and place them once 1 inch apart on your prepared cookie sheet. Bake at 375 degrees for 7-9 minutes.
Let the cookies cool completely on a wire rack.
Meanwhile, make the drizzle:
Stir the sugar and milk together until smooth. Drizzle over cooled cookies.