Hy-Vee Recipes and Ideas

Need a quick sugar cookie recipe? One that doesn't use a bunch of ingredients? Or an easy one that your kids can help you bake and decorate? This is it.

Combine dough and 1/3 cup Hy-Vee all-purpose flour; roll into 1/4-inch thickness. Cut into 2-inch circles. Cut 3/4-inch stars out of the centers of half of the circles. Spread canned Hy-Vee raspberry pie filling on uncut circles, then top with cutout circles; press edges to seal. Chill on parchment-lined cookie sheet for 30 minutes. Sprinkle with coarse sugar. Bake at 350 for 12 to 14 minutes. Makes 20.

Divide dough into 3 portions. Tint 1 portion red and 1 portion green; leave 1 portion untinted. Roll each portion into a 7x10-inch rectangle. Stack rectangles together on parchment paper. From one long edge roll dough into a log. Roll log in nonpareils. Wrap in plastic wrap; freeze 2 to 4 hours or until firm. Cut log into 1/4-inch slices. Bake on parchment-lined cookie sheet at 350 degrees for 7 to 9 minutes. Makes 20.

Shape dough into 1-3/4-inch balls; place on parchment-lined cookie sheets. Bake at 350 degrees for 12 to 14 minutes or until edges begin to brown. Cool on wire rack. Combine 2 cups Hy-Vee powdered sugar and 1/3 cup Hy-Vee heavy whipping cream in a small bowl. Spread on cookies. Sprinkle half of each cookie on red sanding sugar. Let dry. Makes 15.

Melt 1 (4-oz.) 60% cacao baking bar; cool. Combine dough and melted chocolate. Shape into balls; place on parchment-lined cookie sheets. Bake at 350 degrees for 8 minutes. Top with Hy-Vee mini marshmallows. Bake 3 minutes more or until set in the center. Toast marshmallows under broiler, if desired. Sprinkle with Hy-Vee mini chocolate chips. Makes 20.

Combine dough with 1 tablespoon matcha green tea powder. Tint with green food coloring. Shape into 1-inch balls. Place on parchment-lined cookie sheets; press slightly. Bake at 350 degrees for 10 to 12 minutes or until set. Cool. Drizzle with melted white chocolate; sprinkle with crushed freeze-dried raspberries. Let set. Makes 18.

Shape dough into 1-inch balls; dip in water, then roll in chopped Hy-Vee pecans. Place on parchment-lined cookie sheets. Bake at 350 degrees for 8 minutes or until edges begin to brown. Use handle of a wooden spoon to make indents in warm cookies; cool. Fill centers with melted Hy-Vee caramels; sprinkle with salt flakes. Makes 20. 

Combine dough, 1/2 cup chopped Hy-Vee maraschino cherries, 3/4 cup Hy-Vee all-purpose flour, 1/3 cup Hy-Vee sliced almonds, and 1/4 teaspoon Hy-Vee almond extract. Refrigerate 30 minutes. Shape dough into balls; place on parchment-lined cookie sheets. Bake at 350 degrees for 10 to 12 minutes or until set. Remove from oven and press whole maraschino cherry in centers. Makes 20.

Halve sugar cookie dough crosswise. Knead or beat 2-oz. melted 60% cacao baking bar into one dough portion. Roll into a 4-inch log; halve log lengthwise. Roll and halve white dough in same manner. Join halves to form two white and chocolate dough logs. Halve logs lengthwise; rearrange halves to alternate white and chocolate dough. Roll in chopped pistachios. Wrap and freeze 2 to 4 hours or until firm. Cut into 1/2-inch slices; bake at 350 degrees on a parchment-lined cookie sheet for 8 to 10 minutes. Cool. Makes 20.

Combine dough with 1/2 cup chopped raw pistachios, 1/2 cup chopped Hy-Vee dried cherries, and 1 tablespoon orange zest; shape into a 10-inch log. Freeze 2 to 4 hours or until firm. Cut log into 1/4-inch slices; place 1-inch apart on parchment-lined cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Cool. Frost as desired. Pipe green icing in center and sprinkle with coarse sugar, if desired. Makes 20.