This recipe worked perfectly - it didn't puff up out of the pan, stayed tender and chewy, and had a nice golden crust on the outside. The cookies look so pretty and it was awesomely easy!
Orange pecan snowflake cookies
1 (1 lb 1.5 ounce) pouch Betty Crocker Sugar Cookie Mix
1 box (4 serving size) vanilla instant pudding and pie filling mix
1/4 cup flour
1/2 cup butter, melted and cooled slightly
3/4 cup pecans, chopped fine
peel of one orange, grated fine
3/4 teaspoon orange extract flavoring
1. Preheat your oven to 350 degrees.
2. In a large bowl stir the cookie mix, pudding, flour, pecans, and grated orange peel together. Add melted butter, eggs, and orange flavoring. Stir until blended.
3. Take a ball of dough and press into greased cookie pan so that the dough is slightly smaller than the mold (or drop by spoonfuls onto parchment paper if you don't have a cookie pan).
4. Bake for 8-10 minutes. Do not over bake or they will not be soft and chewy! Take them out when when the outside edge is golden. Let them cool for about 5 minutes, then remove and let them cool on a wire baking rack. (I was able to use my fingernail to flip them gently out of the mold - they stayed together perfectly.) Store in an airtight container.
Makes about 2 dozen cookies.