How To Bake Pillsbury Cookies

Basic Refrigerator Cookies Recipe Pillsbury.com

WEBNov 2, 2010 · Steps. 1. In large bowl, beat granulated sugar, brown sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended, scraping bowl …

1. In large bowl, beat granulated sugar, brown sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour, baking powder and salt until well combined, scraping bowl occasionally. Stir in nuts.
2. Divide dough into 3 equal parts; shape each into roll 1 1/2 inches in diameter. Wrap each roll in plastic wrap; refrigerate until firm, about 2 hours.
3. Heat oven to 425°F. Cut dough into 1/4-inch slices; place 1 inch apart on ungreased cookie sheets.
4. Bake 5 to 7 minutes or until light golden brown. Immediately remove from cookie sheets.

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On the Go Breakfast Cookies Recipe Pillsbury.com

WEBSep 11, 2014 · 1. Heat oven to 350°F. Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at …

1. Heat oven to 350°F. Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
2. In large bowl, place all ingredients. Beat with electric mixer on medium speed until well mixed. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
3. Bake 12 to 16 minutes or until edges are light golden brown. Cool completely on cookie sheets, about 20 minutes.

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GreatStart Breakfast Cookies Recipe Pillsbury.com

WEBApr 28, 2021 · 1. Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until …

1. Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.
3. Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely, about 15 minutes.
4. In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.

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