Found- Family Fun, November 2012 issue
2 ½ cups flour
1 tsp. baking soda
1 tsp. kosher salt
1 cup (2 sticks) butter, at room temperature
1 cup light brown sugar
½ cup sugar
1 TBS. vanilla
1 ½ cups Raisinets
3 cups buttered and salted popcorn (store-bought or homemade)
Preheat oven to 325 degrees.
- Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, use a stand or hand mixer on medium speed to cream the butter until it's light and fluffy. Add both sugars and blend until they're well combined.
- Crack one egg into a small bowl. Separate the white from the yolk of the second egg, and add the yolk to the first egg. Discard the white or reserve for another recipe. Add the eggs and vanilla to the butter mixture and blend on medium-high until they're fully incorporated.
- Add the flour mixture to the wet mixture in three batches, blending well after each addition.
- With a spatula, stir in the Raisinets, and then gently fold in the popcorn.
- Form dough into medium-sized mounds (about 2 TBS. each), and put nine of them staggered, on each baking sheet. Bake the cookies until golden brown, about 14 minutes, turning the pans halfway through. Transfer the cookies to a rack to cool. Repeat the step to bake the remaining dough. Serve.
1 recipe Vanilla Whipped Cream (see recipe, below)
1(5 oz. pkg. vanilla pudding mix (or 1-8 oz. container of pre-made pudding, store bought or homemade)
1(15 oz.) can pureed pumpkin
1 tsp. pumpkin pie spice
In a large bowl, mix pudding mix, pumpkin, and pumpkin pie spice. Fold in vanilla whipped cream. Chill in fridge until ready to serve. Goes great with graham crackers or ginger snaps.
Vanilla whipped Cream
Found- From McCormick
1 cup heavy cream
¼ cup confectioners' sugar
1 tsp. vanilla extract
Beat all ingredients together in medium bowl with electric mixer on high speed until stiff peaks form.