Recipes24

9 oz Chocolate wafer cookies
4 oz Milk chocolate candy melts|Use a serrated knife to carefully cut 18 of the cookies into quarters.
Save remaining cookies for another use. For each bat, place 2 cookie
quarters 1/4″ apart on waxed paper. Repeat with remaining quarters.
Melt candy melts. Drop about 1/2 teaspoon of melted candy at center
of each bat, connecting cookies. Use a toothpick to smooth melted
candy into a uniform circle. Cool completely before removing from
waxed paper.

———————————-COOKIES———————————-
1 pk DUNCAN HINES Peanut Butter
-Cookie Mix
1 Egg
2 t All-purpose flour

—————————-ASSORTED DECORATIONS—————————-
Miniature semi-sweet
-chocolate chips
Vanilla milk chips
Candy-coated semi-sweet
-chocolate chips
Colored sprinkles| 1. FOR COOKIES, combine cookie mix, contents of peanut butter packet from
Mix and egg in large bowl. Stir until thoroughly blended. Form dough into
ball. Place flour in jumbo (15×13″) resealable plastic bag. Place ball of
dough in bag. Shake to coat with flour. Place dough in center of bag (do
not seal). Roll dough with rolling pin out to edges of bag. Slide bag ont
baking sheet. Chill in refrigerator at least 1 hour.

2. Preheat oven to 375′F. Use scissors to cut bag down center and across
ends. Turn plastic back to uncover dough. Dip reindeer cookie cutter in
flour. Cut dough with reindeer cookie cutter. Dip cookie cutter in flour
after each cut. Transfer cut-out cookies to ungreased baking sheets using
floured pancake turner. Decorate each reindeer as desired. Bake at 375′F.
for 5-7 minutes or until set but not browned. Cool 2 minutes on baking
sheets. Remove to cooling racks. Cool completely. Store between layers of
waxed paper in airtight container.

Makes about 2 dozen cookies.

TIP: Reroll dough by folding plastic back over dough.

1 cup Butter or margarine — softened
1 1/2 cups Sugar — confectioner’s
1 Egg — lightly beaten
1 teaspoon Vanilla extract
1 teaspoon Almond extract
2 1/2 cups Flour — all purpose
Red decorators sugar ( opt.) | In a mixing bowl, cream butter and sugar. Add egg and extracts. Stir in flour;
mix well. Chill for several hours. On a lightly floured surface, roll dough to
1/4 inch thickness; cut with a 2 1/2 or 3 inch heart shaped cookie cutter.
Place on ungreased baking sheets; sprinkle with red sugar, if desired. Bake at
375F for 8 to 10 minutes or until lightly browned.