Stamped by Designed Cookies

By Snoo

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

serving size: 1 cookie
Cal 53
Fat 2g
Protein 1g
Carb 9g
Sodium 47mg

Ingredients

• Ingredients:
• 1 package (18-1/4 ounces) chocolate or white cake mix
• 2 eggs
• 1/4 cup canola oil
• Sugar
• ICING:
• 2 cups confectioners' sugar
• 2 to 3 tablespoons milk
• Assorted food coloring, optional

Details

Servings 72

Preparation

Step 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.

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.