This classic icebox cookie can be made ahead, frozen, and baked on your time.
Prep Time 15 minutes – Cook Time 7 minutes – Ready In 22 minutes – Makes 18 servings


1 (17.5) oz pkg Betty Crocker sugar cookie mix
3 Tbsp flour
1 stick (1/2 cup) unsalted butter, melted
1 large egg
1 lemon
¾ cup dried cranberries
2 cups sugar


Prepare the cookie dough according to package directions. Add the zest from 1 lemon, 1 tbsp juice, and ¾ cup cranberries. Mix until dough is fully combined.

Divide the dough in half. Shape each half into a log with a 1 ½-inch diameter and wrap with plastic wrap. Chill, if desired, or freeze for a later use.

Set racks to positions in upper and lower thirds of the oven, then preheat oven to 350°F. Set sugar on a large plate and roll the logs over to coat. Slice logs into ¼–½-inch rounds and arrange 1-inch apart on parchment-lined baking sheets. Bake for 15 min., or until cookies are golden brown. Rotate sheets halfway through. Transfer cookies to wire racks to cool completely.

Coatings & Decorations

Mix sugar with ½ cup roasted, salted almonds, coarsely chopped and roll logs to coat.
Chop ¼ cup dried pineapple and ¼ cup dried mango, mix with granulated sugar and roll logs to coat.
Dice ½ cup candied orange peel and melt 5 oz bittersweet chocolate in the microwave. Dip ¼ of each baked cookie into melted chocolate, top with candied orange peel, and leave to dry on a rack.

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