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How to Make Flan
Peruvian Arroz con Pollo
cup butter or margarine, softened
package (7 or 8 oz) almond paste (not marzipan)
pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
unblanched whole almonds
cup powdered sugar
teaspoon almond extract
Heat oven to 375°F. In large bowl, beat butter and almond paste with electric mixer on medium speed until well blended. Beat in egg until well blended. Stir in cookie mix and 1 tablespoon water until soft dough forms.
Using cookie scoop (2-tablespoon size), drop dough by level scoopfuls 2 inches apart onto ungreased cookie sheets. Press 1 almond in center of each mound of dough.
Bake 12 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. In small bowl, mix icing ingredients until smooth. Drizzle icing over cookies.
Almond paste comes in a tube or a can. You can use either one in this recipe.
This recipe was one of 15 finalists in the 2008 Bake Life Sweeter™ Cookie Mix Recipe Contest.
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
2012 © and ®/™ of General Mills
© 2019 ®/TM General Mills All Rights Reserved
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