The original recipe calls for a whipped topping and fruit on top of these cookies, but my modified version is for the cookies alone. I sprinkle them with colored sugar before baking. . .they have a slightly saltier taste than a sugar cookie and are a little crumbly.
4 cups Original Bisquick® mix
2/3 cup sugar
2/3 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1. Heat oven to 375ºF. Stir Bisquick, 2/3 cup sugar, the butter, vanilla and eggs in large bowl until soft dough forms. Pat dough into sixteen 3-inch circles on ungreased cookie sheets.
Lauren's note: You can make the cookies as big or as small as you like. I form individual balls and flatten them out on the cookie sheet.
2. Bake 8 to 10 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
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