Cookie Base and Topping
1 pouch Betty Crocker* Sugar Cookie Mix
1/4 cup (50 mL) cold butter
4 oz (125 g) cold cream cheese (half of 250 g package)
3 oz (95 g) cream cheese, well-softened
2 tbsp (25 mL) sugar
3 tbsp (45 mL) canned pumpkin (not pumpkin pie filling)
2 tsp (10 mL) all-purpose flour
1/4 tsp (1 mL) pumpkin pie spice
Cherry Pie Cookies: Make pie cookies as directed above, using cherry filling instead of pumpkin filling. Make cherry filling by mixing 1/2 cup cherry preserves, 1/4 cup dried cherries and 1/4 teaspoon ground cinnamon.
Did You Know? Pumpkin pie spice is a mixture of equal parts ground cinnamon, nutmeg and ginger.