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Stamped by Design Cookies

Stamped by Design Cookies
“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!”
72 ServingsPrep: 25 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 package chocolate or white cake mix (regular size)
  • 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.
© Taste of Home 2013

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Stamped by Design Cookies (continued)

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.
© Taste of Home 2013