Grape Delight Cookies
Pandol Bros., Inc.
1½ cups confectioners’ sugar
1 18.25-ounce package
lemon cake mix
2 cups ( 6 ounces) whipped
dessert topping
1 large egg
1 teaspoon rum extract
1 teaspoon vanilla extract
1½ cups chopped walnuts
(optional)
2 cups Pandol
red seedless grapes,
diced (not necessary
to remove skins)
Preheat oven to 350°F. Line a cookie sheet with
parchment paper. Place confectioners’ sugar in
a shallow bowl.
With a spoon, mix together cake mix, whipped
topping, egg and extracts. Fold in walnuts
and grapes.
Drop by the spoonful into the confectioners’
sugar and roll into 1½-inch-diameter balls.
Place on the cookie sheet 2 inches apart. Bake
for 15 minutes, or until lightly browned. The
cookies will be soft.
Slide the parchment paper (with cookies) o; the
cookie sheet to cool before serving. The cookies
can be refrigerated. Makes 4 dozen cookies.
Recipe developed by Sherry Wysinger
of Pandol.
Coffee Meringue Cookies
Starbucks Co;ee
3 egg whites (about ½ cup)
½ teaspoon cream of tartar
¼ teaspoon salt
1 teaspoon vanilla extract
¾ cup sugar
1 packet Starbucks VIA
Ready Brew
Preheat oven to 275°F. Line cookie sheets with
parchment or foil.
In a large bowl, combine egg whites, cream of
tartar, salt and vanilla. Beat until they stand in
soft peaks.
Stir the sugar and Starbucks VIA Ready Brew
together and slowly add to the whites, while
continuing to beat until they stand in sti; peaks.
Shape the meringues on the parchment using
a teaspoon. Form 1½-inch mounds about an
inch apart.
Bake for about 30 minutes.
Let cool completely before storing.
Makes 48 cookies.
