Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

3-Ingredient Shortbread Cookies Recipe

a General Mills Recipe

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INGREDIENTS:
1 cup butter, softened
3/4 cup powdered sugar
2 1/2 cups all-purpose flour
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350° F. In large bowl, beat butter and powdered sugar with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)

2:  Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.

3:  Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

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Darlene’s Tips:  You can add some finely chopped nuts, maybe 1/4 cup, pecans are great! These can be dipped in melted chocolate or any flavor of melted candy morsels.  Or you can drizzle the melted morsels on the cookies. Add a drop of food coloring for pastel shortbread cookies. If you don’t want to roll the dough, make sloppy shortbread cookies by just taking a small ball of dough and pressing it flat with your fingers. Any odd shape is fine!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Piña Colada Fudge Recipe

a General Mills Recipe

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INGREDIENTS:
1 (12-oz.) pkg. (2 cups) white vanilla chips
1 (3.25-oz.) jar macadamia nuts, chopped
1 (16-oz.) can Pillsbury Creamy Supreme Vanilla Frosting
1/2 cup chopped dried pineapple
1/2 cup coconut flakes
1 teaspoon rum extract
1 teaspoon coconut extract
(see my tips below)

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DIRECTIONS:

1:  Line 8 or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.

2:  Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture and mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm.

3: Remove fudge from pan by lifting foil. Remove foil and cut into squares.

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Darlene’s Tips:  You can store in the refrigerator if you want this to stay more firm. You could use lemon frosting for a flavor twist.  You can use any brand of frosting but pick a creamy variety, not whipped.  Use any chopped nuts you want or you can skip the nuts. 

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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