PENGUIN SUGAR COOKIES RECIPES

Steps:

• In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.
• Divide dough in half. Place half of dough and melted chocolate in resealable food-storage plastic bag; seal bag and knead until well mixed. Cover plain dough with plastic wrap. Refrigerate doughs about 2 hours or until firm.
• Heat oven to 375°F. Keep dough covered while shaping cookies. To form penguins, shape 1 1/2-inch balls of plain dough into ovals for bodies. Shape wings and head with chocolate dough; press onto bodies. Shape beak, eyes and feet with plain dough; place on penguins. On ungreased cookie sheet, place cookies about 2 inches apart.
• Bake 8 to 10 minutes or until set. Cool on cookie sheet 2 minutes; carefully remove to cooling rack. Cool completely, about 30 minutes.

Steps:

• Heat oven to 350°F. On ungreased cookie sheet, place cookie dough rounds 2 inches apart, pressing slightly to form rectangles. Sprinkle heavily with coarse sugar.
• Bake 12 to 16 minutes or until edges are light golden brown. carefully reshape cookie slightly if needed. Cool 2 minutes; remove from cookie sheet to cooling rack. Sprinkle with sugar again if desired. Cool completely, about 10 minutes.
• Spoon melted chocolate into resealable food-storage plastic bag. Cut 1/2 inch off one corner of bag, and pipe chocolate on outside of cookie (see photo). Cut feet and beaks from orange candies. Use chocolate to attach beak and feet on each cookie. Add mini chocolate chips for eyes.