STAMPED BY DESIGN COOKIES

Stamped by Design Cookies image

"I was afraid if I frosted cookies to give for gifts at Christmastime, they would stick together when stacked in tins," relates Sherry Lee of Columbus, Ohio. "So I came up with this idea to use a foam stamp to create an indented design for the frosting. They're so easy!"

Provided by Taste of Home

Time 35m

Yield 6 dozen.

Number Of Ingredients 8

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

Steps:

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. , 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. , 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.,

Nutrition Facts : Calories 52 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.