Penguin Cookies

By nlhartman

Ingredients

• 1 pouch Betty Crocker® sugar cookie mix
• Butter, fl our and egg called for in Cutout
• 2-1/4 cups Betty Crocker® Whipped
• Red, green and blue gel or liquid
• Black decorating icing
• 1 teaspoon sugar
• Black and orange large gumdrops
• 6 miniature marshmallows, cut
• Ziploc® brand holiday containers & bags

Details

Servings 1
Adapted from grocerysavvy.com

Preparation

Step 1

Directions

Heat oven to 375°F. In bowl, stir cookie mix, butter, fl our and egg until soft dough forms.
Shape dough into 12 (1 1/2-inch) balls and 12 (1-inch) balls. For each penguin, place 1 each of the 1 1/2-inch and 1-inch balls with edges 1 inch apart on ungreased cookie sheet; flatten each with glass dipped in sugar. Shape large ball into upside down teardrop; shape small ball into square. Repeat to form 12 penguins, placing 2 inches apart.
Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
In each of 2 small bowls, place 1/2 cup frosting; tint each with food color to desired shades of red and green. In another small bowl, place 1/4 cup frosting; tint with food color to desired shade of blue. Frost cookies with white frosting to within 1/8 inch of edges. Use colored frostings for hat and scarf. Pipe black icing for eyes and around edges of cookies.
Sprinkle sugar onto sheet of waxed paper. Place gumdrops about 1/4 inch apart on sugar; top with another sheet of waxed paper. Roll gumdrops between waxed paper to about 1/8-inch thickness. Cut out wings and tails from black gumdrops and feet and noses from orange gumdrops; place on cookies. Place marshmallow halves on hats with frosting for pom poms.
Place in festive Ziploc® brand holiday containers & bags to share with family and friends!