It's no secret I love food. Especially food with lots of sugar. And carbs. Sugar and carbs are where it's AT!
So, it shouldn't surprise you at all that one of my very favorite things about the holiday season is all the yummy goodies. Fudge, cookies, warm rolls straight out of the oven, pie, mmmmm...
One of my favorite memories of Christmas as a child was making sugar cookies with white frosting and rainbow colored sprinkles to leave out for Santa. What is that is just so darn fun about rainbow colored sprinkles on white frosting?
So, this past weekend I went to my first ever cookie exchange, which gave me a perfect excuse to bust out some recipes from my new Betty Crocker Christmas cookie cookbook. I'm trying not to have too many sweets in the house, but hello! I had to make 3 dozen cookies for this party, so the cookie making just had to happen.
I fell in love when I saw the words, "Orange Cream Cookies."
Holy toledo, Batman. Orange cream is one of my favorite flavors in the whole entire world. Orange cream soda, orange cream candy, orange cream ice cream treats, and now you're telling me I can have all that delicious goodness in a cookie? I love you, Betty Crocker.
So, here's the skinny on how you can make these rip-roaring tasty cookies. Now, keep in mind that in the picture in the cookbook, these cookies are a very calm, pastel-ish light orange color. That's because the recipe calls for 5 drops of yellow food color and 2 drops of red food color. Well, I decided to be cheap and buy the store brand food coloring. What I didn't realize is that there are no droppers on the store brand food coloring. I'm guessing I was off in my estimations of what the equivalent of 5 drops of yellow and 2 drops of red were.
Hence, the neon cookies that almost make you want to wear sunglasses.
1 pouch (1 lb 5 oz) Betty Crocker sugar cookie mix
3 Tbsp. butter or margarine, melted
1 tsp. orange extract
1 tsp. vanilla
5 drops yellow food color
2 drops red food color
1 bag (12 oz) white vanilla baking chips (2 cups) **I think 1.5 cups would be perfect - 2 was a bit much)
1. Heat oven to 350. In a large bowl, stir all ingredients except baking chips until soft dough forms. Stir in baking chips.
2. On ungreased cookie sheets, drop dough with 1 1/2 Tbsp-size cookie scoop or by rounded Tbsp about 2 inches apart.
3. Bake 9 to 10 minutes or just until dough is set (do not overbake). Cool 1 minute; remove from cookie sheets to cooling racks
Nutrition Info: Ahhh, who cares. Seriously.