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How to Make Flan
Peruvian Arroz con Pollo
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
tablespoons Gold Medal™ all-purpose flour
tablespoons vegetable oil
cups Betty Crocker™ Whipped fluffy white frosting
In medium bowl, stir cookie mix, flour, oil, water and egg until soft dough forms.
Heat oven to 375°F. On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- x 2 1/2-inch ghost-shaped cookie cutter. Pinch one end of straw to make oval shape. With oval end of straw, cut out eyes in ghost cookies. Place 1 inch apart on ungreased cookie sheet.
Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In small microwavable bowl, microwave frosting uncovered on High 15 seconds or until frosting can be stirred smooth. Frost cookies with frosting as shown in photo. Before frosting sets up, remove frosting from the eye area with toothpick.
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.
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