|1||pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix|
|1/3||cup unsweetened cocoa|
|1/4||cup butter or margarine, softened|
|1/4||cup sour cream|
|1||tablespoon red food color|
|3/4||to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting|
|1/4||cup chopped nuts|
Some things that I did were: Instead of using just red food coloring, I also made some green ones as well. They tasted just the same, and were a bit more festive than just red. I also did not use nuts. Since some people just don't like nuts, and some are alergic ( my hubby ), I nixed the nuts and just did Christmas sprinkles. Those looked really cute I think. Another little tip would be to flatten the cookies a bit before cooking. The first batch I didn't really do this to, and the tops came out kind of mis-shapen. I just didn't like how they looked. When I flattened the tops, the icing went on much nicer, and the whole cookie had a prettier appearance.
- Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
- Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
- Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.
Unfortunately, I don't have a picture of my own cookies. I thought I would have extra's to bring home, but that didn't happen.
Try the recipe yourself, and tell me what you think!
Recipe courtesy of BettyCrocker.com.