Santa Heart-Shaped Cookies

By jenlin

Ingredients

• 1 pouch Betty Crocker™ sugar cookie mix
• 3 tablespoons Gold Medal™ all-purpose flour
• 1/2 cup butter, melted
• 1 egg
• Betty Crocker™ red gel food color
• 1 container Betty Crocker™ Rich & Creamy vanilla frosting
• Decorations, as desired
• Betty Crocker™ Candy Shop candy eyeballs, M&M'S™ Minis™ chocolate candies, semisweet chocolate chips, miniature marshmallows, flaked coconut, white candy sprinkles

Details

Preparation time 60mins
Cooking time 170mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 375°F.

In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. On floured surface, roll dough 1/4-inch thick. Cut with floured 3-inch heart shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.

Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.

In small bowl, stir food color into 1/2 cup of frosting to create desired color. Place 1/3 cup untinted frosting into small resealable food storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag; set aside.

Turn cookies so pointed ends are up. Working with one cookie at a time, spread 2 teaspoons of remaining untinted frosting on lower third of cookie for beard. Spread generous teaspoon red frosting on upper 1/3 of cookie for hat. Squeeze bag of frosting to pipe dots to attach eyes and nose. Pipe to finish hat, pom pom; decorate with additional decorations as desired. (Use photo as guide.)

Decorate each cookie before starting another so frosting does not set. Let stand until frosting is set, about 1 hour. Store in airtight container at room temperature with waxed paper between layers.