santa hat
sugar cookie
cups
ingredients
1 pouch sugar cookie mix
Flour, butter and egg called for in
mix pouch
36 whole medium strawberries
1 container vanilla frosting
instructions
Heat oven to 375°F. In large bowl,
mix cookie mix, flour, melted butter
and egg with spoon until soft dough
forms. Shape into 36 (1 1/4-inch)
balls. Place in 36 ungreased mini
muffin cups. Press indentation in
center of each with end of wooden
spoon.
Bake 8 to 11 minutes or until light
golden brown. Immediately repeat
indentation into center of each
cookie with end of clean wooden
spoon to create 1-inch opening,
cleaning off end with paper towel
when needed. Cool in pans 10
minutes. Remove to cooling
rack. Cool completely, at least 30
minutes.
Using small paring knife, for each
strawberry, carefully cut around
stem into pale flesh underneath,
and remove. Place strawberry stem-
end down on paper towel-lined
cookie sheet to dry. Repeat with
remaining strawberries.
Spoon frosting into large resealable
food-storage plastic bag; partially
seal bag. Cut off tiny corner of
bag. Insert cut corner of bag into
indentation in each cookie cup.
Squeeze bag to fill opening, about
1 generous tablespoon per cookie
cup. Place stem end of strawberry
on each frosting-filled cookie
cup, and press down slightly so
frosting becomes a brim for hat.
Pipe a small dab of frosting on tip
of each strawberry for pom-pom.
Serve immediately, or store loosely
covered in refrigerator.
recipe from Betty Crocker