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Since my trip to General Mills I have been in a baking mood. Not so much an eating mood, but a baking mood. 🙂 I laughed and told my husband yesterday that I think the majority of what I bought at the grocery store yesterday was from General Mills. Mostly because I wanted to make everything that I had tasted there to share with my family. I just don’t know if I can stomach any sweets right now.
I don’t have anybody to pawn my baked good off on. I guess I could go knock on my neighbors doors with plates of goodies! My sister volunteered to be my taste tester if I mailed her a box. I may do that. She is in college, and working and doesn’t have time to bake. That is a great idea for any of you that know students that are off on their own. Bake them a care package just because. It will make there day.
So, the recipe that I am sharing with you today is so yummy and refreshing. I made a batch in the Betty Crocker test kitchens and they are super easy to throw together. I will be including these on my Christmas Cookie trays this year. The Betty Crocker Sugar Cookie Mix makes them really quick to make. Plus, it is dairy free! So, if you use margarine to make your cookies, you are all set! You could also use a regular drop sugar cookie recipe. Either way these will turn out fabulous!
By the way, I told them that I would love to see a Gluten Free Sugar Cookie mix. Betty Crocker has no plans to release any more Gluten Free products. So, if you would like to see more, or you have someone with Gluten issues in your family. Contact Betty Crocker and let them know how important this is to you. I was told only 1% of consumers are Gluten Free. I don’t feel that is an accurate number. Do you? Apparently, Betty Crocker Gluten Free Yellow Cake Mix makes a really mean sugar cookie. I can’t wait to get the recipe to try them. I will share it as soon as I get my hands on it!
Citrus-Kissed Fig Thumbprints
|1||pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix|
|3||tablespoons Gold Medal® all-purpose flour|
|1/2||cup butter or margarine, melted|
|1||teaspoon grated lemon peel|
|1||teaspoon grated orange peel|
|1/3||cup fig preserves|
|1||teaspoon coarse sugar, if desired|
Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon preserves into each indentation. Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. If desired, sprinkle with coarse sugar. Cool completely. Store tightly covered at room temperature.
Makes 48 cookies
I have everything to make these sitting on the counter right now. I will be making a batch in the next day or two. If you can’t find fig preserves, you can substitute another flavor. Trust me. You may want to make 2 batches. These won’t last long!
Looking for some more great treat recipes? Check out my Desserts!