Stamped by Design Cookies |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 72 |
|
âI was afraid if I frosted cookies to give for gifts at Christmastime, they would stick together when stacked in tins,â relates Sherry Lee of Columbus, Ohio. âSo I came up with this idea to use a foam stamp to create an indented design for the frosting. Theyâre so easy!â Ingredients:
1 package chocolate or white cake mix (regular size) |
2 eggs |
1/4 cup canola oil |
sugar |
icing: |
2 cups confectioners' sugar |
2 to 3 tablespoons milk |
assorted food coloring, optional |
Directions:
1. In a large bowl, beat the cake mix, eggs and oil until blended. Roll into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar.
2. Bake at 350° for 6-8 minutes or until tops are set. Lightly press a 1-1/2-in. cookie cutter onto cookies making a slight indentation. Remove to wire racks to cool completely.
3. In a small bowl, whisk the confectioners' sugar and enough milk to achieve a drizzling consistency. Tint with food coloring if desired. Place icing in a small heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Carefully pipe icing into indentations. Yield: 6 dozen.
|
|