Pioneer Brand Baking Mix
Holiday Cookie Recipes
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Pioneer Brand Recipes
Maybe you would like to make some special cookies for back to school or that after school sports party event.
Below are some cookie recipes for Pioneer Brand Baking and Biscuit Mix, using either regular or buttermilk brand.
Autumn Leaves
1
cup butter or margarine, softened
1 cup granulated sugar
1 large egg
1
tsp almond extract
4 drops red food coloring
2 drops yellow food coloring
3 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
1/2 cup
ground toasted almonds
1 can (16 oz.) prepared vanilla frosting
1 tube
chocolate decorating icing
In large mixer bowl, beat butter and sugar
until light and fluffy. Add egg, almond extract and food colors; beat well. Add
Pioneer Biscuit and Baking Mix; beat on low speed to combine. Stir in almonds.
Chill dough for at least 1 hour.
Roll out half of dough on a floured
surface to 1/4-inch thickness. Cut out leaf shapes (or other shapes as desired)
using 3-inch cookie cutter.
Place 1 inch apart on baking sheets coated
with nonstick cooking spray. Bake in a 350 F oven for 8 to 10 minutes or until
light golden brown. Remove from baking sheet to wire rack to cool. Repeat with
remaining dough.
Tip: To make sandwich cookies, spread about 1
tablespoon vanilla frosting on one cookie; top with another cookie. Repeat with
remaining cookies. Decorate with chocolate frosting. Makes about 3 dozen sandwich
cookies.
Back-to-School Alphabet Cookies
1 cup butter or margarine,
softened
1 cup light brown sugar, packed
1 large egg
1 tsp vanilla
extract
3 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
3/4
cup slivered almonds, toasted, cooled and finely ground
Decorating Icing
9 cups sifted powdered sugar
1/4 cup dried egg whites (found in the baking
aisle)
3/4 cup water
3 jars paste-style food colors (assorted colors)
In large mixer bowl, beat butter and brown sugar until light and
fluffy. Add egg and vanilla; beat well. Add Pioneer Biscuit & Baking Mix and
ground almonds; beat on low speed to combine. Refrigerate dough (covered) for
at least 1 hour.
On surface dusted with additional Pioneer Biscuit
& Baking Mix, roll out half of dough to 1/4-inch thickness. Use cookie cutters
to cut out letters of the alphabet (or other shapes as desired). Place 1 inch
apart on baking sheet coated with cooking spray. Bake at 350°F for 8 to
10 minutes or until light golden brown.
Remove to wire rack to cool completely.
Repeat with remaining dough. To make icing: In medium bowl, stir together powdered
sugar and dried egg whites. Stir in just enough of the water to make a spreadable
consistency. Divide into several small bowls. Add color by dipping wooden pick
into food color, and then into icing, stirring to combine. Add more color as desired.
Using a pastry brush, brush icing on each cookie to coat top. Place remaining
icing in small decorating bag or heavy-duty resealable plastic bag. Cut off tip
of one corner; pipe icing onto cookies to create desired designs.
Back-to-School Ranger Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
1 cup granulated sugar
1 cup packed dark brown sugar
2 large eggs
2 tbsp honey
2 tbsp milk
2 tsp vanilla extract
1 tsp ground cinnamon
3 1/2 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
2 1/2
cups old-fashioned rolled oats
1 1/2 cups crisp rice cereal
1 cup chopped
pecans, toasted
1 cup coconut
1/2 cup sunflower seeds
In large
mixer bowl, beat butter, margarine, granulated sugar and brown sugar until light
and fluffy. Add eggs, honey, milk, vanilla and cinnamon; beat well to combine.
Slowly add Pioneer Biscuit & Baking Mix and oats, beating on low speed to
combine. Stir in rice cereal, pecans, coconut and sunflower nuts. Cover; chill
dough for at least 1 hour.
Heat oven to 350F. Place tablespoonfuls of dough
on baking sheet coated with nonstick cooking spray. Bake for 10 to 12 minutes
or until golden brown, but still slightly soft in center.
Cool on baking sheet
for 5 minutes. Remove to wire rack to cool completely. Makes 6 dozen cookies.
This cookie dough can be stored in the refrigerator for up to 3 weeks. When you want fresh-from-the-oven cookies, just bake a few or a dozen at a time.
School Bus Cookies
3/4 cup Granulated sugar
1/2 cup Butter, softened (do
not use margarine; reserve butter box
1 each Large Egg
1 tsp Grated lemon
peel or vanilla extract
1/2 tsp Yellow food color
2 1/2 cups Pioneer Original
or Buttermilk Biscuit & Baking Mix
1/2 cup Mini M & M candies
2
tsp Unsweetened cocoa powder
2 tbsp Decorating icing (optional)
-In large mixer bowl, beat sugar and butter until creamy. Add egg; beat until
light and fluffy. Add lemon peel and food coloring; beat to combine.
-Add
Pioneer Biscuit & Baking Mix, beating on low speed to combine.
-Shape
dough into a ball. Pack dough firmly in empty butter box (coated with cooking
spray), tapping box on counter to pack. Close box. Refrigerate for at least 2
hours or until dough is very firm.
-Carefully peel box away from dough. Cut
a wedge, 1 1/2 inches long by 1 inch high, out of the top right corner; set wedge
aside.
-Using a long, thin-bladed knife, slice dough lengthwise into ten 1/4-inch
slices.
-Place about 2 inches apart on ungreased baking sheet. Using your
fingers, round off the corners to make each shape resemble a school bus. Decorate
with candies as desired.
-Mix cocoa into the reserved dough. Shape dough into
balls, using 1/2 teaspoon dough for each. Flatten slightly to resemble wheels;
place 2 on each bus cookie.
-Bake at 350 F for 10 to 12 minutes or until cookies
just begin to brown. Cool on pan before removing to wire rack. -Decorate with
icing as desired. Makes 10 school bus cookies.
Blondies
2 cups
light brown sugar, packed
4 large eggs
2 cups Pioneer
Original or Buttermilk Biscuit & Baking Mix
1/4 tsp Salt
1
pinch Nutmeg
1 tsp Vanilla extract
2 cups Pecans, chopped
-Preheat
oven to 350F. Lightly oil a 9x13-inch pan.
-Beat together light brown sugar
and eggs.
-Add Pioneer Biscuit & Baking Mix, salt, nutmeg and vanilla.
Continue mixing until smooth.
-Stir in chopped pecans.
-Pour batter into
baking pan.
-Bake for 35-40 minutes, or until toothpick comes out clean. Cool,
cut into squares.
Candy Corn Cookies
1 cup Butter or margarine,
softened
2/3 cup Powdered sugar
1/2 tsp almond extract
2 cups Pioneer
Original or Buttermilk Biscuit & Baking Mix
1 can (16 oz.) Vanilla frosting
2/3 cup granulated sugar or coarse sugar crystals (divided)
1 dash red
and yellow food color (as needed)
-In large mixer bowl, beat butter,
powdered sugar and almond extract until creamy, about 2 minutes. Add Pioneer Biscuit
& Baking Mix, beating on low speed to combine.
-Press dough to fit 14-inch
pizza pan coated with nonstick cooking spray. Using a fork, prick dough every
2 inches. Bake at 325° for 25 to 30 minutes or until golden brown. Cool on
wire rack for 10 minutes.
-Cut into 12 wedges, then cool completely. Repeat
cuts to separate pieces, but leave pieces on pan.
-Spread a thin layer of
frosting over cookie pizza crust. To mark cookie for decorating, lightly press
a 4-inch-diameter bowl upside down in center of frosting; remove bowl. Lightly
press a 9-inch-diameter cake pan upside down in center of frosting; remove pan.
-Place 1/3 cup sugar in each of 2 small bowls. Add food colors to sugars to
make orange and yellow sugars. Leave the center circle plain. Sprinkle orange
sugar in the 9-inch ring. Sprinkle yellow sugar in the outer ring. Decorate with
candy corn as desired.
Fabulous Football Cookies
1 cup packed
dark brown sugar
1 cup butter or margarine, softened
1 large egg
1
tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2
3/4 cups Pioneer Brand Biscuit and Baking Mix
1 cup white chocolate baking chips
2 tsp shortening
-In large mixer bowl, beat sugar and butter until creamy, about 3 minutes. Add
egg, ginger, cinnamon and cloves; beat until light and fluffy. Add Pioneer Biscuit
& Baking Mix, beating on low speed to combine.
-Chill dough for at least
1 hour. On surface dusted with Pioneer Biscuit & Baking Mix, roll out half
of dough to 1/8-inch thickness. With cookie cutter, cut out football shapes (or
other shapes as desired). Place 1 inch apart on cookie sheets coated with nonstick
cooking spray.
-Bake at 350 F for 10 to 12 minutes or until tops are no longer
moist. Remove from cookie sheet to wire rack to cool. Repeat with remaining dough.
-To decorate, place white chocolate chips and shortening in heavy-duty resealable
plastic bag; microwave on 50 percent power for 3 to 4 minutes, massaging bag every
minute, or until chips are melted.
-Cut off tip of one corner of bag. Pipe
melted white chocolate onto cookies to resemble seams on footballs.
-Makes
4 to 5 dozen cookies, depending on size of cutter.
Giant Soccer Ball Cookies
1
package (7 or 8 oz.) almond paste (room temperature)
1 cup butter or margarine,
softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
3 1/2 cups Pioneer Original or Buttermilk
Biscuit & Baking Mix
2 tbsp unsweetened cocoa powder
-In large mixer bowl, beat almond paste and butter until smooth (about 3 minutes).
Add sugar, egg and vanilla; beat until light and fluffy. Add Pioneer Biscuit &
Baking Mix, beating on low speed to combine.
-Remove about 1 1/2 cups cookie
dough and stir cocoa into it until well combined.
-Shape white dough into
20 balls (about 2 tablespoons each) and the chocolate dough into 12 balls (about
2 tablespoons each).
-Coat a 13-inch pizza pan with cooking spray. Place 1
chocolate ball in the center, then arrange 5 white balls around it. Alternate
5 white balls and 5 chocolate balls around the rim of the pan. As the cookie bakes,
the balls melt into each other to create the soccer ball.
-Bake at 350F for
12 to 14 minutes or until light golden brown. Cool on pan on wire rack. Repeat
with remaining balls. Makes 2 giant cookies.
Harvest Shortbread Cookies
3/4
cup butter or margarine, softened
2/3 cup packed dark brown sugar
2 cups
Pioneer Original or Buttermilk Biscuit &
Baking Mix
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8
tsp ground cloves
1/4 cup granulated sugar
-In large mixer bowl,
beat butter and brown or until light and fluffy, about 2 minutes. Add Pioneer
Biscuit & Baking Mix, ginger, cinnamon and cloves; beat on low speed until
mixture forms a ball.
-Roll dough into 1/2-inch balls (about 1 tablespoon
each). Roll in granulated sugar.
-Place on baking sheet that has been coated
with cooking spray. Using a decorative cookie stamp, press firmly to create design.
-Bake at 325°F for 12 to 15 minutes or until set and just beginning
to brown Cool completely on wire rack.
What's a Cookie Stamp?
A
cookie stamp (a small, decorative, round or square cookie imprinter, usually made
of glass, ceramic or wood) is pressed into a ball of cookie dough, which flattens
it and imprints a relief design on the surface. Cookie stamps come in many designs
and are available at specialty kitchenware shops. If you don't have a cookie stamp,
press each ball of dough with the bottom of a glass.
Mardi Gras King Cookies
1
cup packed light brown sugar
1 cup butter or margarine, softened
1 large
egg
1 tsp vanilla extract
1 tsp ground cinnamon
3 cups Pioneer
Original or Buttermilk Biscuit & Baking Mix
-In large mixer bowl,
beat brown sugar and butter until creamy, about 3 minutes. Add egg, vanilla and
cinnamon; beat until light and fluffy. Add Pioneer Biscuit & Baking Mix, beating
on low speed to combine.
-Wrap dough in plastic wrap, shaping into a 1-inch-thick
disk. Chill dough for at least 1 hour.
-On surface dusted with additional
biscuit and baking mix, roll out dough to 1/4-inch thickness. Cut out shapes with
a 5x3-inch crown-shaped or other cookie cutter. Place 1 inch apart on ungreased
cookie sheets.
-Bake at 350°F for 12 to 14 minutes or until tops are
light brown. Cool on cookie sheet for 1 minute. Remove from cookie sheet to wire
rack to cool completely. Decorate as desired. Makes 20 to 22 cookies.
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