Kellogg’s Cherry Almond Cookies
These are sure to hit the spot just about the time the
fourth quarter rolls around.
11/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup margarine, softened
3/4 cup firmly packed brown sugar
2 egg whites
11 teaspoon almond flavoring
1/3 cup maraschino cherries, chopped
2 cups Kellogg’s Low-Fat Granola or Low-Fat Granola with Raisins
1. Preheat oven to 375°F.
2. In a mixing bowl, stir together flour, baking soda
and salt. Set aside.
3. In a large electric-mixer bowl, beat margarine and sugar
until light and fluffy. Add egg whites and almond flavoring.
Beat well. Stir in flour mixture until well combined. Add
cherries and granola. Drop by level tablespoonfuls onto a
baking sheet lightly coated with cooking spray.
4. Bake 10 minutes, or until edges start to turn brown.
Cool on wire racks. Store in airtight container.
Makes 21/2 dozen cookies.
Kirkland Signature Fresh-Baked
Cookie Ice Cream Sandwich
What better way to wow the crowd than to make a big
stack of these easy ice cream Costco Bakery cookie-wiches
ahead of time and then just pull them out of the freezer
16 Kirkland Signature cookies, in assorted flavors
1 pint vanilla or chocolate ice cream, slightly softened
Garnishes as desired
11. Place a cookie with flat side up on a serving dish.
2. Place a bit less than 1/4 cup of ice cream on the flat
side of the cookie.
3. Place a second cookie with flat side down on top of
the ice cream to form a sandwich. Press down gently.
4. Apply garnishes and sauces as desired.
5. Serve immediately or wrap tightly in plastic and freeze.
Makes 8 servings.
Serving Suggestions: Roll the exposed ice cream in
crushed nuts, mini semisweet chocolate morsels,
coconut or crushed peppermints.