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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pots of Cactus

Makes: 12 servings Yield: 12 cookies
Prep 1 hr Bake 325°F 12 mins  per batch Cool 1 min
Pots of Cactus
  • 1  cup  butter (no substitutes)
  • 1/2  cup  sugar
  • 1/2  teaspoon  vanilla
  • 1/2  teaspoon  almond extract
  • 2 1/4  cups  all-purpose flour
  • 1/4  teaspoon  green food coloring
  • 12  wooden crafts sticks
  • 3/4  cup  pine nuts
  • 3  tablespoons  butter or margarine
  • 1 10  ounce package  marshmallows
  • 1  teaspoon  vanilla
  • 6  cups  puffed rice cereal
  • 12  flat-bottom ice cream cones
  • 1  cup  canned white frosting
  •  Yellow-orange food coloring
  • 12  maraschino cherries
  •  Red 1/2-inch-wide ribbon (optional)

1. Beat 1 cup butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, 1/2 teaspoon vanilla, and almond extract; beat until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Mix in green food coloring until dough color is uniform. Divide dough into thirds.

2. Shape one portion of dough into twelve 3/4-inch balls for barrel cactus cookies; place balls 1 inch apart on an ungreased cookie sheet. Divide another dough portion into 12 pieces. Shape each piece into an oval around the top half of a wooden crafts stick; place on another ungreased cookie sheet. Divide the remaining portion into twenty-four 1/2-inch balls; elongate slightly, making one end a little narrower. Press narrow ends of two elongated pieces into the sides of each oval to form a saguaro-shape cookie. Press pine nuts into all cookies.

3. Bake in a 325 degree F oven for 12 to 15 minutes or until bottoms are lightly browned. Cool 1 to 2 minutes on cookie sheets. Carefully transfer to wire racks to cool.

4. For the puffed rice treats, melt 3 tablespoons butter or margarine in a large saucepan over low heat. Add marshmallows; stir until melted. Remove from heat; stir in 1 teaspoon vanilla and puffed rice cereal, tossing until well coated. Press some of the mixture into ice cream cones filling to 1/2 inch below top rim; cool. (Press remaining mixture into a shallow baking pan; let cool. Cut into bars.) Carefully insert the wooden stick of a saguaro cactus cookie slightly off-center in each one as directed above.

5. Tint frosting yellow-orange with food coloring. Using about 1 tablespoon of icing, frost top of each cone around saguaro cactus stick. Place one barrel cactus cookie atop icing on each cone. Cut each cherry into sections, leaving bottom intact; fan open to make a flower. Top each barrel cactus cookie with a cherry, using a dollop of frosting for glue. If desired, tie ribbon around stick at base of cactus. Makes 12.

Nutrition Facts (Pots of Cactus)
  • Servings Per Recipe 12,
  • cal. (kcal) 500,
  • Fat, total (g) 26,
  • chol. (mg) 48,
  • sat. fat (g) 13,
  • carb. (g) 62,
  • fiber (g) 1,
  • pro. (g) 6,
  • vit. A (IU) 875,
  • vit. C (mg) 3,
  • sodium (mg) 305,
  • calcium (mg) 20,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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