Little Peeper Cookies Recipes

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LITTLE PEEPER COOKIES



Little Peeper Cookies image

Just 4 ingredients and a few candies create deliciously cute chick cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
Betty Crocker™ yellow gel food color
36 semisweet chocolate chips, cut in half
Yellow candy-coated licorice
Orange candy slices

Steps:

  • Heat oven to 375° F. In medium bowl, stir cookie mix, butter and egg until dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. cool completely, about 15 minutes.
  • Stir frosting and 2 to 3 drops food color until well blended. Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add chocolate chip halves for eyes, yellow candy-coated licorice for feathers and pieces of orange candy slices for beak and feet.

Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Frosted Cookie (Undecorated), Sodium 110 mg, Sugar 17 g, TransFat 0 g

LITTLE DIPPERS



Little Dippers image

Another recipe that will place guests in awe of you. These cookies twinkle like little chocolate stars. To get the effect, dip baked cookies in melted chocolate and brush with edible gold luster dust.

Provided by Annacia

Categories     Dessert

Time 55m

Yield 48 cookies

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup butter, softened
1 cup sugar
1 egg
1 tablespoon instant espresso coffee powder
8 ounces sweet baking chocolate, chopped
2 teaspoons shortening
edible gold luster dust (optional)

Steps:

  • Combine flour, cocoa, and salt in a medium bowl; set aside.
  • Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds.
  • Add sugar and beat about 2 minutes or until fluffy, scraping side of bowl occasionally.
  • Beat in egg and espresso powder.
  • Beat in as much of the flour mixture as you can with the mixer.
  • Stir in any remaining flour mixture (dough will be crumbly).
  • Use your hands to form the dough into a ball. Divide dough in half.
  • Preheat oven to 350°F
  • Roll each half of the dough to 1/4-inch thickness on a lightly floured surface.
  • Cut out shapes using a 2-1/2-inch star-shape cookie cutter.
  • Place 1 inch apart on ungreased cookie sheets.
  • Bake for 10 to 12 minutes or until edges are firm.
  • Transfer to wire racks and let cool.
  • Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power about 2 minutes or until melted and smooth, stirring three times.
  • Dip one-third of each cookie into melted chocolate mixture; let excess drip back into bowl.
  • Place cookies on waxed paper; let stand about 1 hour or until set.
  • If desired, brush luster dust on chocolate.
  • Makes 48 cookies.
  • TO STORE:.
  • Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Nutrition Facts : Calories 90.9, Fat 4.9, SaturatedFat 2.9, Cholesterol 12, Sodium 35, Carbohydrate 11.7, Fiber 0.6, Sugar 6.6, Protein 1

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