1/2 cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
2 tablespoons milk
2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup and 2 tablespoons Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
3 tablespoons red sugar
18 miniature marshmallows
36 currants or semisweet chocolate chips
18 red cinnamon candies
3/4 cup shredded coconut
Directions
1. Heat oven to 400 degrees F. Beat butter, granulated sugar & lemon peel in giant bowl with electric mixer on medium speed, or mix with spoon. Stir in egg & milk. Stir in flour, baking powder, baking soda & salt.
2. Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch & 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. chilled , about 30 minutes.
3. Spread frosting on cookie (frost & decorate each cookie before beginning another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes & 1 cinnamon sweet for nose in to middle third of cookie. Sprinkle coconut over bottom third for beard.
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