LARGE COOKIE CUTTER RECIPES

Steps:

• Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheet with cooking parchment paper.
• In large bowl, break up cookie dough. Add flour; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Place cookie dough on cookie sheet; press into 15x8-inch rectangle. With pizza cutter or sharp knife, cut dough into 30 (4x1-inch) sticks (do not separate).
• Bake 12 to 15 minutes or until edges are light golden brown. Cool 2 minutes. Cut into 30 sticks with pizza cutter or sharp knife. Cool 1 minute; remove from cookie sheets to cooling racks, separating into cookie sticks. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, melt candy coating as directed on package. Dip one end of each stick into candy coating; dip or sprinkle with sugar crystals.

Steps:

• Preheat oven to 375ºF. Grease a 9x13 pan and set aside. In a medium bowl, whisk together 1 1/2 cups flour, cocoa, baking powder, and salt. Set aside. With a mixer, cream together the butter and sugars for about 3 minutes. Add egg and vanilla extract. Mix until well combined. Slowly mix in the dry ingredients. Mix until just combined. (Dough should be thick and dense, the consistency of sugar cookie dough. Add up to 1/4 cup additional flour if dough is too moist and fudgy.)Press cookie dough into the prepared pan. Bake for 12 minutes or until cookie bars are set. Don’t overbake. Remove from oven and let cool completely. While the cookie bars are cooling, make the frosting. Using a mixer, beat the butter on medium speed until creamy, about 2 minutes. With the mixer on low, slowly add the confectioners' sugar, cream or milk, and vanilla extract. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another tablespoon of cream or milk if frosting is too thick. Add a drop of red food coloring and mix until smooth. If you want the frosting darker, you can add more food coloring. Cut the cooled bars with a small heart shaped cookie cutter. Frost the hearts with the frosting, using a knife or piping bag. Decorate with sprinkles. Note: Save the cookie scraps for snacking! They are great on top of ice cream or in a milkshake. Store the frosted cookie hearts in an airtight container for up to 2 days.