Pioneer Brand Cookie Recipes

Easy Chewy Pecan Squares

• 1 1/4 cups Pioneer Biscuit and Baking Mix
• 3 large eggs
• 1 1/2 cup brown sugar - packed
• 3/4 cup pecans - chopped
• 2 tbs. white powdered sugar

Preheat over to 350 degrees. Oil a 9 x 13 inch baking pan. Blend all ingredients until just moistened.
Spread mixture into prepared pan. Bake 20 to 25 minutes. Cool, and cut into 2 inch squares and sprinkle with powdered sugar. Yield - 24

Note: I made these today, and was surprised at how simple they were to make, and tasty! I wound up using 4 eggs though, maybe mine were not "large" enough. I also sprinkled some of the chopped pecans on top before baking.

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 and 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 degF 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 and 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 and 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 and 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 350 F 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 degF 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 degF 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.