Sweet Sharing Season

Saturday is here! Eeep!!! Let the Christmas baking festivities begin. Whether you have a neighborhood cookie exchange, office party, or early family get together, we’re here to help you bake something special to bring along. A little goodie called Frosted Snickerdoodles. They are just your regular cinnamony-sugary snickerdoodles elevated with tasty cream cheese frosting. ”Tis the season to share some sweets!

Frosted Snickerdoodles

INGREDIENTS

1 3/4 cups sugar, divided
1 stick Crisco Baking Sticks Butter Flavor 

2 large egg whites

2 tablespoons almond milk

2 teaspoons vanilla extract

2 3/4 cups Pillsbury BEST™ All Purpose Flour

2 teaspoons cream of tartar

1 teaspoon baking soda

3/4 teaspoon salt

1 tablespoon ground cinnamon 

1 can cream cheese frosting 

DIRECTIONS

HEAT oven to 400°F.
COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.

COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.

COMBINE remaining 1⁄4 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.

BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely, then frost with cream cheese frosting. 

Oh My Sweetie Pie

Have you heard what today is? It’s National Pie Day! And we can’t think of any better way to celebrate than featuring our most favorite pie ever! Cherry Pie! We’ve made it before and we’re maken ‘it again. Grab your apron and rolling pin and join us in observing this special holiday sweetly!

  

Ingredients

• pre- packaged pie crust 
• Mixed cherry pie filling
• 1 beaten egg
• granulated sugar for dusting tops of pies
Directions
1. Roll the dough out and use a large cup to cut a circle shape a little larger then a cup cake pan.
2. Press the circles into a greased cup cake pan, and press the edges together. One package of pie crust made 9 mini pies.
3. Spoon the pie filling into the cups. Don’t go quite to the top.

4. Take the other crust dough and use a pizza cutter to cut thin strips about 1/4 inch apart.

5. Use the strips to weave the pie lattice across the top of the pies.
6. Cut off the extra edges and crimp the edges together like you would with a regular pie.
7. Brush the tops with a little beaten egg and dust with granulated sugar.
8. Bake for about 20 minutes at 375, until the tops were brown.
9. Cool for a few minutes and serve with ice cream and whipped cream. Devour!

* recipe adapted from My Litter