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Stamped by Design Cookies Recipe

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“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!”

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72 Servings
Prep: 25 min. Bake: 10 min./batch + cooling

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

Directions

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. Yield: 6 dozen.

Nutrition Facts: 1 serving (1 each) equals 52 calories, 2 g fat (trace saturated fat), 6 mg cholesterol, 47 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

Stamped by Design Cookies published in Simple & Delicious November/December 2006, p53

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