Best Fruity Cookie Crispies Recipes

FRUITY COOKIE CRISPIES

Steps:

• Preheat oven to 350°F
• Beat cake mix, oil, water and egg in large bowl until well blended.
• Add cereal; mix well.
• Drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 11 minutes or JUST until cookies begin to brown.
• Cool on wire racks.

FRUITCAKE CHRISTMAS COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)

FRUITCAKE COOKIES

Steps:

• Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
• Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.

COOKIE CRISPIES

Steps:

• Preheat oven to 350°F. Beat cake mix, oil, water and egg in large bowl with wooden spoon until well blended. Add cereal; mix well.
• Drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 11 min. or just until cookies begin to brown. Cool on wire racks.

FRUITY NO-BAKE COOKIES

Steps:

• Place cereal in a food processor; process until finely crushed. Add cream cheese; process until blended. Shape into 1-in. balls. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten to 1/4-in. thickness; re-dip glass in sugar as needed. Freeze 30 minutes or until firm., In a microwave, melt candy coating and shortening; stir until smooth. If desired, stir in lemon extract. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, immediately decorate with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator.