Sunday, September 9, 2012

Betty's Cranberry Cream Cheese Snickerdoodles


Ingredients:

pouch Betty Crocker® snickerdoodle cookie mix
4 oz (half of 8-oz package) cream cheese, softened
1/4 cup butter, margarine or spread, softened
1 tablespoon water
1 egg
1 cup sweetened dried cranberries

Directions:

Mix cream cheese and butter in bowl untl smooth. Open cookie mix; remove cinnamon sugar packet; set aside. Add water, egg and cookie mix to cream cheese mixture until soft dough forms. Stir in cranberries. Cover; refrigerate 30 minutes.
Drop dough by rounded teaspoonfuls into bowl with cinnamon sugar packet; roll to coat. Place 2 inches apart on ungreased cookie sheets.

Bake at 375°F for 8 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely.

Recipe shared from: www.bettycrocker.com