Sweet Tooth Saturday [2] - Snickerdoodles

Since I love baking and making sweets, I figured I would share some recipes that I enjoy making or some recipes that I want to make in the future!

(Not my picture!)

I've been looking for a really easy recipe for these and I finally found one! I can't wait to give these a try this weekend!

Ingredients:

1 package Betty Crocker SuperMoist white cake mix

1/2 cup butter or margarine, melted

1 egg

2 tablespoons sugar

1 teaspoon ground cinnamon

Directions:

1) Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain).

2) Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.

3) Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack.

Sweet Tooth Saturday [1] - Mini Fruit Pizzas

Since I love baking and making sweets, I figured I would share some recipes that I enjoy making or some recipes that I want to make in the future!

Mini Fruit Pizzas!

(Not my picture!)

Ingredients:

          - 1 package (16 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies (24 cookies)

                - 1 package (8 oz) cream cheese, softened

                - 2 tablespoons frozen limeade concentrate

                - 1/2 cup powdered sugar

            - 3 cups fresh blueberries, sliced strawberries and kiwifruit

- Powdered sugar, if desired

STEPS:

1. Bake cookies as directed on package. Cool completely, about 10 minutes.

2. Meanwhile, in medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium speed until smooth.

3.  Spread each cookie with 1 tablespoon cream cheese mixture. Arrange sliced fruit on top of each cookie. Serve immediately, or cover and refrigerate up to 2 hours before serving. Sprinkle with powdered sugar just before serving.