Ingredients

• 1 package sugar cookie dough (14–16 oz)
• ¾ cup raspberry jam, divided
• 2 tablespoons confectioners sugar

Steps

1. Bake cookies following package instructions. Let stand 5–6 minutes, then transfer to wire racks to cool.
2. Spread 1 tablespoon jam over bottom of 12 cookies, then place on top of remaining 12 cookies. Sprinkle sugar over tops of cookies and serve.

Ingredients

• Nonstick aluminum foil
• 1 (8 oz) package cream cheese
• ½ cup unsalted butter
• 1 cup starlight mints (or candy canes)
• Large zip-top bag
• 1 large egg
• ½ teaspoon vanilla extract
• 1 box white cake mix (15–18 oz), divided
• 1 cup white chocolate morsels

Steps

1. Preheat oven to 350°F. Line 2 baking sheets with foil. Cut cream cheese and butter into small pieces and place in large bowl to soften. Crush mints in zip-top bag using meat mallet (or in food processor) until texture of sand.
2. Add egg, vanilla, and one-half cake mix to cream cheese and butter. Beat with electric mixer 1–2 minutes until thoroughly blended. Stir in remaining half cake mix, morsels, and ½ cup mints until blended. Place remaining ½ cup mints in shallow bowl. Chill dough 10–15 minutes.
3. Shape dough into 1-inch balls and dip tops lightly into reserved mints (about ⅛ teaspoon each). Place cookies on baking sheets 2 inches apart, mint side up. (Do not let mints touch foil, as candy will melt and stick.)
4. Bake 10–12 minutes until cookies are lightly browned and centers are barely set. Let stand 3–4 minutes, then transfer to wire racks to cool. Serve.

Ingredients

• Aluminum foil
• 6 tablespoons unsalted butter
• 1 (15.25 oz) box devil’s food cake mix
• 1 large egg (or ¼ cup egg substitute)
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (or walnuts)
• 2 cups semisweet chocolate morsels, divided
• 1 (14 oz) can sweetened condensed milk

Steps

1. Preheat oven to 350°F. Line 13- x 9-inch baking dish with foil, letting extra overhang sides. Melt butter.
2. Combine butter, cake mix, egg, and vanilla in large bowl. Beat with electric mixer on MEDIUM 1–2 minutes until crumbly. Divide crumb mixture in half; press one-half firmly into baking dish and bake 12 minutes.
3. Stir nuts and 1 cup morsels into remaining half crumb mixture. Place remaining 1 cup morsels and condensed milk in small saucepan on low; cook and stir 2–3 minutes until smooth. Pour milk mixture over warm crust, then top with nut mixture. Bake 20–25 minutes until topping is firm to the touch. Let stand 30–40 minutes until completely cooled. Use foil to remove from baking dish; cut into bars and serve.