RECIPE USING COOL WHIP RECIPES
BEST CHOCOLATE COOL WHIP COOKIES RECIPE - HOW TO MAK…
Chocolate Cool Whip Cookies from Delish.com use just four ingredients!
Provided by Laura Rege
Categories nut-free vegetarian feed a crowd baking dessert
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 20
Number Of Ingredients 4
Steps:
- Preheat the oven to 350° with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a large bowl, using a hand mixer, beat cake mix with Cool Whip and egg until smooth and dough has a taffy-like consistency, about 1 minute. Place powdered sugar in a shallow bowl. Using a medium cookie scoop, scoop dough into the powdered sugar and roll to coat completely. Arrange each ball 2" apart on prepared baking sheets and bake, rotating the trays halfway through, until cookies crackle and are set but still slightly soft in the center, 13 to 15 minutes. Transfer to a cooling rack and let cool completely.
Nutrition Facts : Calories 143 calories
COOL WHIP EASY SNICKERDOODLE RECIPE - MY FO…
Learn to make this COOL WHIP Easy Snickerdoodle Recipe for the holidays. This easy snickerdoodle recipe is a simple way to perfect a classic dish.
Provided by My Food and Family
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 21 servings, 2 cookies each
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Combine sugar and cinnamon in medium bowl.
- Beat remaining ingredients in large bowl with mixer until blended. (Dough will be thick and sticky.) Use 2 small spoons to drop dough, 2 tsp. at a time, into sugar mixture; toss until dough is evenly coated with sugar mixture.
- Place dough, 2 inches apart, on parchment-covered baking sheets.
- Bake 13 to 15 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 120, FatContent 3 g, SaturatedFatContent 2.5 g, TransFatContent 0 g, CholesterolContent 10 mg, SodiumContent 150 mg, CarbohydrateContent 23 g, FiberContent 0.5936 g, SugarContent 14 g, ProteinContent 0.8861 g
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The Twinkie was invented in 1930 by the late James A. Dewar, then the Chicago-area regional manager of Continental Baking Company, the parent corporation behind the Hostess trademark. At the time, Continental made "Little Short Cake Fingers" only during the six-week strawberry season, and Dewar realized that the aluminum pans in which the cakes were baked sat idle the rest of the year. He came up with the idea of injecting the little cakes with a creamy filling to make them a year-round product and decided to charge a nickel for a package of two. But Dewar couldn't come up with a catchy name for the snack cake—that is, until he set out on a business trip to St. Louis. Along the road he saw a sign for Twinkle Toe Shoes, and the name Twinkies evolved. Sales took off, and Dewar reportedly ate two Twinkies every day for much of his life. He died in 1985. The spongy treat has evolved into an American phenomenon. Today the Twinkie is Continental's top Hostess-line seller, with the injection machines filling as many as 52,000 every hour.
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If you're a fan of Hostess powdered Donettes, or cupcakes, check out these recipes.
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