Best Peek A Berry Boo Cookies Recipes

RASPBERRY PEEK-A-BOOS

Raspberry Peek-a-Boos image

A classic recipe from Betty's 1964 "Bisquick Cookbook," these easy frosted muffins overflow with juicy fresh raspberries.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 12

Number Of Ingredients 12

Ingredients

1 to 1 1/4 cups fresh raspberries
4 tablespoons granulated sugar
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
2 cups Original Bisquick™ mix
1/4 cup softened butter
2/3 cup milk
1 cup powdered sugar
1/2 teaspoon vanilla
Pinch of salt
1 1/2 tablespoons milk (or enough to make it easy to drizzle)

Steps:

Heat oven to 450°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin cups.
In small bowl, toss raspberries, 2 tablespoons of the granulated sugar, the nutmeg, cinnamon and lemon juice. Set aside.
In medium bowl, mix Bisquick mix, remaining 2 tablespoons granulated sugar and the butter. Add milk all at once; stir with fork into soft dough. Beat 20 strokes.
Spread a tablespoonful of dough in bottom of each muffin cup. Top each with 1 tablespoon raspberry mixture. Drop slightly less than 1 tablespoonful of dough onto berries.
Bake 10 to 15 minutes or until golden brown. Remove from muffin pans immediately after baking. Cool slightly.
Meanwhile, in small bowl, stir together Glaze ingredients until easy to drizzle. Drizzle over muffins.

Nutrition Facts : ServingSize 1 Serving

BLACKBERRY PEEKABOO COOKIES

Blackberry Peekaboo Cookies image

My grandmother bakes this recipe every year for the holidays. She uses homemade blackberry jam that she makes fresh every summer. These cookies are so delicious! -Jacquie Franklin, Hot Springs, Montana

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 3 dozen

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
4 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 cup seedless blackberry spreadable fruit

Steps:

Cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto parchment-lined baking sheets. Spread 1 teaspoon spreadable fruit in the center of each circle; top with remaining circles, pressing edges lightly to seal., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 162 calories, Fat 6g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 179mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.