PENGUIN COOKIES
Looking for some sweet fun? Chocolate and vanilla cookie doughs create perky penguins.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 20
Number Of Ingredients 9
Steps:
- In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.
- Divide dough in half. Place half of dough and melted chocolate in resealable food-storage plastic bag; seal bag and knead until well mixed. Cover plain dough with plastic wrap. Refrigerate doughs about 2 hours or until firm.
- Heat oven to 375°F. Keep dough covered while shaping cookies. To form penguins, shape 1 1/2-inch balls of plain dough into ovals for bodies. Shape wings and head with chocolate dough; press onto bodies. Shape beak, eyes and feet with plain dough; place on penguins. On ungreased cookie sheet, place cookies about 2 inches apart.
- Bake 8 to 10 minutes or until set. Cool on cookie sheet 2 minutes; carefully remove to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 120 mg, Sugar 10 g, TransFat 0 g
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