Ballpark Cookies
If you have around 3 hours to spend in the kitchen, Ballpark Cookies might be an outstanding lacto ovo vegetarian recipe to try. For 15 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 120 calories, 1g of protein, and 5g of fat per serving. This recipe serves 48. This recipe is liked by 10 foodies and cooks. If you have cream cheese, powdered sugar, flour, and a few other ingredients on hand, you can make it. It is brought to you by Betty Crocker. With a spoonacular score of 8%, this dish is improvable. Ballpark Scramble, Ballpark Strawberry Shake, and Ballpark Bananas Foster are very similar to this recipe.
Servings: 48
Preparation duration: 30 minutes
Cooking duration: 150 minutes
Ingredients:
1 teaspoon baking powder
3/4 cup butter or margarine, softened
2 1/2 cups Rice Chex® cereal
1 package (8 oz) cream cheese, softened
1 egg
3 cups Gold Medal® all-purpose flour
1 1/3 cups granulated sugar
3 to 4 tablespoons milk
2 cups powdered sugar
2 teaspoons vanilla
Equipment:
plastic wrap
ziploc bags
rolling pin
bowl
oven
cookie cutter
baking sheet
wire rack
Cooking instruction summary:
1 Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, beat butter and cream cheese on medium speed until smooth. Beat in granulated sugar until fluffy. Beat in vanilla and egg. Stir in flour, crushed cereal and baking powder. Divide dough into thirds. Wrap each in plastic wrap. Refrigerate 2 hours. 2 Heat oven to 375°F. Roll out dough, 1/3 at a time, on well floured surface to 1/8-inch thickness. Cut into rounds using 3-inch cookie cutter. On ungreased cookie sheet, place 2 inches apart. 3 Bake 8 to 10 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely. 4 In medium bowl, beat powdered sugar and milk until smooth. Spread over cookies. Let stand until dry. Decorate with decorating gel. Let stand until dry. Store in single layer in airtight container.
Step by step:
1. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, beat butter and cream cheese on medium speed until smooth. Beat in granulated sugar until fluffy. Beat in vanilla and egg. Stir in flour, crushed cereal and baking powder. Divide dough into thirds. Wrap each in plastic wrap. Refrigerate 2 hours.
2. Heat oven to 375°F.
3. Roll out dough, 1/3 at a time, on well floured surface to 1/8-inch thickness.
4. Cut into rounds using 3-inch cookie cutter. On ungreased cookie sheet, place 2 inches apart.
5. Bake 8 to 10 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
6. In medium bowl, beat powdered sugar and milk until smooth.
7. Spread over cookies.
8. Let stand until dry. Decorate with decorating gel.
9. Let stand until dry. Store in single layer in airtight container.
Nutrition Information:
covered percent of daily need
