HOLIDAY PENGUIN COOKIES

Holiday Penguin Cookies image

A sugar cookie base, lots of decorative sprinkles and a little bit of creativity make these fun winter-time cookies!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 12

Number Of Ingredients 11

Ingredients

1 pouch Betty Crocker™ sugar cookie mix
1 egg
1/3 cup butter or margarine, softened
1 tablespoon Gold Medal™ flour
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
2 tablespoons coarse white sparkling sugar
1/4 cup coarse black sparkling sugar
1 pouch (7 oz) Betty Crocker™ Cookie Icing white icing
24 brown mini candy-coated milk chocolate candies
6 candy corn, cut in half vertically
24 black jelly beans

Steps:

Heat oven to 350°F. Make cookie dough as directed on pouch for Cutout Cookies. On lightly floured surface, roll out dough to 1/4-inch thickness. Using table knife, cut out 12 ovals (3 1/2 x 2 1/2 inches) and 12 small circles, slightly larger than a quarter, gently pressing together and rerolling dough scraps as necessary.
For each cookie, arrange 1 oval and 1 circle, edges touching, on ungreased cookie sheets, leaving 2 inches between cookies. Bake 7 to 9 minutes until edges are light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. Cool completely before frosting.
Spread frosting evenly over cooled cookies. For each cookie, using teaspoon, carefully sprinkle white sugar in center of frosted oval, creating belly. Carefully sprinkle black sugar over remainder of frosted cookie. Using white icing, pipe small dollops for eyes; press 1 milk chocolate candy on each. Press into frosting 1 candy corn, flat side down, for nose and 2 jelly beans for feet.

Nutrition Facts : Calories 410, Carbohydrate 64 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 200 mg, Sugar 46 g, TransFat 3 1/2 g