Recipe below is from BETTY CROCKER CHRISTMAS COOKIES
Prep Time: 1 Hour 15 Minutes • Start to Finish: 5 Hours 5 Minutes • 16 cookies
1 pouch Betty Crocker® chocolate chip cookie mix
1 tablespoon all-purpose flour
½ cup butter, softened
2 pouches (7 oz each) chocolate decorating icing
32 candy eyes
16 small round chocolate-covered creamy mints
1 pouch (7 oz) white decorating icing
1. In large bowl, beat cookie mix, flour, butter and egg with electric mixer on low speed just until blended. Shape into ball. Flatten dough to ½-inch thickness; wrap in plastic wrap. Refrigerate 3 hours or until very firm.
2. Heat oven to 350°F. Unwrap dough; on well-floured surface, roll dough to ¼-inch thickness. Cut with floured 3½-inch gingerbread boy cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Refrigerate on cookie sheets 10 minutes.
3. Bake 9 to 10 minutes or until edges are lightly golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4. Turn each cookie upside down to look like reindeer face. Outline cookie with chocolate icing; fill in and spread icing with toothpick. Attach candy eyes and mint for nose. Decorate with white icing to look like antlers. Let stand until set.
1 Cookie: Calories 310; Total Fat 14g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 0mg;
Sodium 220mg; Total Carbohydrate 48g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch,
2½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 3
Recipes & Photographs from BETTY CROCKER CHRISTMAS COOKIES. Copyright © 2013 by General Mills, Minneapolis, Minnesota. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.