Carrot-Molasses Cookies
A Betty Crocker betty-crocker-cookies recipe for Carrot-Molasses Cookies.
Ingredients
- 1 package Betty Crocker® SuperMoist carrot cake mix
- 0.3 cup butter or margarine, softened
- 2 tbsp light molasses
- 2 eggs
- 0.5 cup chopped nuts, if desired
- 1 tub Betty Crocker® Rich & Creamy cream cheese
Instructions
- 1
ready-to-spread frosting, if desired Beat half of the cake mix (dry), the butter, molasses and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix and the nuts. Refrigerate about 2 hours or until chilled. Heat oven to 375º. Lightly grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until edges are set (centers will be soft). Remove from cookie sheet to wire rack. Cool completely. Frost with frosting. (Cover and refrigerate any remaining frosting.) ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "42 Cookies" "2:00" Protein; 11g Carbohydrate; 9mg Cholesterol; 92mg Sodium Other Carbohydrates Great! You don't have to shred carrots by hand for this homey, old-fashioned cookie. "I Don't Have That" Honey or maple-flavored syrup can be substituted for the molasses. Page 29