CINNAMON BISCUIT BLOSSOMS
Found this on the back of a Pillsbury Biscuit dough wrapper. These are so simple to put together. Making biscuits blossom and look like flower petals, sprinkle cinnamon & sugar on top and a scant of jelly in the center. Tasty!
Provided by Vseward Chef-V
Categories Breakfast
Time 17m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Separate dough into 8 biscuits.
- Make 5 (3/4-inch-deep) cuts evenly around outside edge of each biscuit to resemble flower petals.
- Place each biscuit flower on ungreased large cookie sheet. (If biscuits are uneven, flatten slightly to make tops even.).
- In small bowl, combine sugar and cinnamon; mix well.
- Sprinkle sugar mixture over biscuits.
- With thumb, make deep indentation in center of each biscuit.
- Fill each with scant teaspoon jelly.
- Bake at 375°F for 11 to 17 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 196.4, Fat 7.8, SaturatedFat 2, Sodium 640.2, Carbohydrate 29.4, Fiber 1, Sugar 8, Protein 3.6
S'MORES BLOSSOM COOKIES
Toasted, gooey marshmallows found their way into your peanut butter-chocolate blossom cookies and life couldn't be any better. Enjoy these treats warm or at room temperature -- and be thankful you didn't have to build a campfire.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 8
Steps:
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
- Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly.
- Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on.
- Top each cookie with a marshmallow, sticky-side-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
CINNAMON BLOSSOMS
Light spritz cookie with a cinnamon base and a chocolate drop in the center. Pretty cookies on a plate and just as delicious. They taste a little like a cinnamon snickerdoodle.
Provided by Wendelina
Categories Drop Cookies
Time 18m
Yield 60 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter, sugar, egg and vanilla until creamy.
- Add dry ingredients, except chocolate chips.
- Put into a cookie press and press out flower-shaped cookies.
- Bake 6-8 minutes or until edges start to lightly brown.
- Remove from oven and immediately place a chocolate chip in the center of each cookie.
- Let cool a minute or two before removing from pan.
Nutrition Facts : Calories 53, Fat 3.2, SaturatedFat 2, Cholesterol 11.3, Sodium 31.7, Carbohydrate 5.7, Fiber 0.1, Sugar 2.5, Protein 0.5
EASY PEANUT BLOSSOMS
My husband doesn't care for much sweets but loves these.It doesn't call for as many ingredients as others.
Provided by Patsy W
Categories Dessert
Time 36m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix milk and peanut butter until smooth.
- Add biscuit mix and vanilla.
- Shape into 1 inch balls.
- Roll in sugar.
- Place 2 inches apart on ungreased pan.
- Bake at 375 degrees for 6-8 minutes or until light brown.
- While cookies are baking,unwrap hersheys.
- Press kisses into center as soon as cookies are out of oven.
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- Heat oven to 375°F. Separate dough into 8 biscuits. Make 5 (3/4-inch-deep) cuts evenly around outside edge of each biscuit to resemble flower petals. Place each biscuit flower on ungreased large cookie sheet. (If biscuits are uneven, flatten slightly to make tops even.)
- In small bowl, combine sugar and cinnamon; mix well. Sprinkle sugar mixture over biscuits. With thumb, make deep indentation in center of each biscuit. Fill each with scant teaspoon jelly.
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