Pillsbury Easter egg cookies with ice cream
These ready-to-bake cookies are dinner tonight: warm from the oven with vanilla ice cream, they're sweet enough to close the day. The shelf makes this the quickest route to dessert for two.
About 120 calories a serving, 5 g protein, 15 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 pint vanilla ice cream
From your shelf
- 1 package Pillsbury ready to bake Easter egg cookies
- Heat the oven to 375°F [190°C]. Arrange six cookies on a baking sheet, spacing them two inches apart.
- Bake until the edges are set and the centres are still soft, about twelve minutes.
- Cool the cookies on the sheet for two minutes, then transfer them to plates. Top each cookie with a scoop of vanilla ice cream while the cookie is still warm.
Note Swap the ice cream flavour as you like; chocolate or salted caramel work well. Leftovers keep in an airtight tin for three days. Serve with cold milk or coffee.
On the label
ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, PALM OIL, CANOLA OIL, WATER. CONTAINS 2% OR LESS OF: EGGS, BAKING POWDER (SODIUM ALUMINIUM PHOSPHATE, BAKING SODA), SALT, ARTIFICIAL FLAVOR, YELLOW 5, RED 40, SODIUM BENZOATE (PRESERVATIVE).
Pillsbury, crusts & dough, serving 30 g. Ingredients as printed on the label.
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Cooks as eggs, cookies. Half of it left? Use up the eggs.