- This topic has 1 reply, 1 voice, and was last updated February 3, 2009 at 4:42 pm by .
-
Posts
-
-
rtebalt
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2 tablespoons unsweetened baking cocoa
1 container (1 lb) chocolate creamy ready-to-spread frosting
1/8 teaspoon peppermint extract
8 round hard peppermint candies, crushedDIRECTIONS
1. Heat oven to 350°F. In large bowl, break up cookie dough. Beat in cocoa with electric mixer until well blended.
2. On lightly floured surface, roll out half of dough at a time to 1/8-inch thickness. With 2 1/2-inch heart-shaped cookie cutter, cut out heart shapes. On ungreased cookie sheets, place shapes 1/2 inch apart.
3. Bake 10 to 12 minutes or until set. Remove cookies from cookie sheets; place on cooling racks. Cool completely, about 5 minutes.
4. In small bowl, mix frosting and peppermint extract until well blended. Spread about 2 teaspoons frosting on each cookie. Sprinkle each with about 1/4 teaspoon crushed candy.High Altitude (3500-6500 ft): No change.Makes 3 dozen cookies
-
- You must be logged in to reply to this topic.