PEANUT BUTTER PENGUINS
Could these be any more adorable? To treat your guests to this chocolaty, peanut buttery goodness, just cover Nutter Butter cookies with chocolate and decorate! They're a lot of fun to make and even more fun to eat. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Microwave candy coating; stir until smooth. Dip 1 cookie in chocolate; allow excess to drip off. Place on waxed paper. Attach 2 candy eyes and a white coating disk for the belly. Add an M&M's mini for beak and 2 regular M&M's for feet. Repeat to dip and decorate all cookies. Let stand until set.
Nutrition Facts : Calories 156 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 57mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
PENGUIN SLICE-AND-BAKE COOKIES
Not all the holiday fun happens at the North Pole. These South Pole denizens are the season's cutest critters. Have fun shaping and rolling colorful sugar cookie dough so that every slice produces a perfect penguin.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 24 cookies
Number Of Ingredients 13
Steps:
- Make the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in 1 egg and the vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined.
- Turn out all but 1/4 cup of the dough onto a floured surface. Add 3 drops orange food coloring to the dough left in the bowl and mix on low until evenly colored a vibrant orange. Flatten the orange dough into a disk, wrap in plastic and refrigerate until just firm, about 20 minutes.
- Wipe the mixing bowl and paddle clean and add 3/4 cup of the remaining uncolored dough back into the bowl. Add 4 drops black food coloring and mix on low until evenly colored a deep black. Form the black dough into a rectangle, wrap in plastic and refrigerate until just firm, about 20 minutes.
- Make the penguin's body: Roll the remaining uncolored dough into a cylinder 9- to 10-inches long and about 1 1/2-inches wide. Wrap in plastic and set aside at room temperature.
- Divide the orange dough into 3 equal pieces (these will be the feet and the nose). Roll into 3 ropes, 9- to 10-inches long and about 1/3-inch wide. Press one rope into a triangle shape by flattening the sides (a ruler is helpful for this). Wrap the orange pieces separately in plastic and freeze until hard, about 15 minutes.
- Slice through the uncolored cylinder lengthwise to make 2 long half-moons. Brush both halves on the cut side with the egg wash. Press the orange triangle rope down the center of the cut side of one of the halves. Cover with the other half and press together to seal and re-form into a cylinder.
- Make the black part of the penguin's body: On a floured surface, use a rolling pin to roll the black dough into a 1/4-inch thick 9-by-4-inch rectangle, with the long side facing you. Use the rolling pin to flatten each of the long sides out 1 inch more so that the edges are thinner and the rectangle mounds in the center. The rectangle should be 9 by 6 inches. Brush the black rectangle with the egg wash then wrap it around the uncolored cylinder, pushing with your hands to adhere the doughs. There will be a thicker layer of black dough on top of the cylinder (the penguin's head) and a thinner layer on the bottom.
- Adhere the feet: Brush the thinner, bottom part of the black dough with egg wash and press the 2 thin orange ropes along the length of the dough about 1/4 inch apart (these will be the feet). Wrap in plastic and use the heels of your hands to form the log into an egg shape; the head should be the narrow end. Freeze until solid, about 2 hours.
- Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment.
- Cut 1/4 inch off each end of the cylinder with a very sharp knife to reveal the penguin face. Slice the cylinder into about 1/4-inch-thick cookies. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the pans halfway through, until crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Line another baking sheet with parchment. Melt the red candy melts in a small glass bowl in the microwave in 30-second intervals, stirring in between, until completely melted and smooth. Dip the top of each penguin's head in the red candy melts to make a hat; dip the heads slightly off-center for a jaunty look. Put the cookies on the prepared baking sheet. Stick a marshmallow on the center of each hat for a pompom and let the candy melts harden, about 15 minutes.
- Meanwhile, melt the white candy melts in a glass bowl in the microwave in 30-second intervals, stirring in between each, until completely melted and smooth. Transfer to a small resealable plastic bag and seal. Cut a very small hole in one of the corners of the bag and decorate the hat as desired. Use the white candy melts to attach 2 mini chips for the eyes. Let the candy melts harden completely before serving, about 15 minutes.
PERKY PENGUINS
My children and I needed something to perk up our spirits during the cold month of January, so we decided to celebrate Penguin Awareness Month with these cute critters.-Julie Lavender, Silverdale, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 penguins.
Number Of Ingredients 7
Steps:
- In a microwave, melt milk chocolate chips and shortening; stir until smooth. Cool slightly. Place a small amount of chocolate mixture on top of six marshmallows. Let stand for 1 hour or until set., Warm chocolate mixture. For the penguin bodies, carefully dip sides of the marshmallows in chocolate mixture so three-fourths of the marshmallows are covered, leaving about 3/4-in. vertical strip of white. Let stand on waxed paper until set, about 1 hour., For penguin heads, cut Tootsie Rolls into two-piece sections. Place on a microwave-safe plate; microwave at 10% power for 10-15 seconds or until slightly warmed. Carefully roll each into a ball., With a toothpick, position chocolate chips for eyes. For beaks, cut off yellow end of six candy corn pieces; flatten remaining candy slightly. Press gently into chocolate balls. Reheat chocolate mixture. Dab a small amount onto bottom of each ball; position on penguin bodies. Let stand until set, about 45 minutes., Separate cream-filled cookies; remove and discard cream filling. For wings, cut six cookies in half. Rewarm the chocolate mixture. Spread a small amount on each cookie half; attach to penguins with cut edge facing forward., For bases, attach penguins to remaining cookies using melted chocolate. For feet, remove white ends of remaining candy corn pieces and discard; flatten candy. Attach two candies to each cookie base. Let stand for 45 minutes or until set.
Nutrition Facts :
COOKIE & CANDY PENGUINS
Last year, I prepared Recipe #146204 and thought they were too cute for a winter season treat, especially for little kids and kids-at-heart. However, I found them to be a bit time consuming with the multiple drying times needed. After making and enjoying Recipe #142998 for Thanksgiving this year, I made some changes to the penguins to make them quicker to make - I got all six done in about 30 minutes. As an added bonus, for small crowds like mine, they now use more of the same ingredients as the turkeys, so I can actually use up those ingredients between Thanksgiving and Christmas... after getting the candy corn on sale after Halloween! The shorter work time also helps to prevent the marshmallows from drying out.
Provided by Starrynews
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate in microwave according to package directions.
- Dab chocolate onto the top of 6 marshmallows, and top each with one of the remaining 6.
- Leaving a vertical white strip down the middle for the penguin's chest, dip the marshmallow pairs into the chocolate to create the body.
- Attach a chocolate malt ball with a dab of chocolate to the top of each chocolate-covered marshmallow pair - this is the head.
- Use two miniature chocolate chips for the eyes, "gluing" them on with a dab of chocolate (a toothpick is good for this) to the chocolate malt ball.
- Cut the white tips off of the candy corn and use 6 of these white tips for beaks.
- Separate the cream-filled cookies, trying to keep the white cream only on one side.
- Cut the six cookie halves with no cream in half to make the wings. This is one of the trickiest parts, since they seem to want to break easily.
- Use a dab of chocolate to attach the wings on either side of each marshmallow pair. The cut-side should face front.
- Dab some chocolate on the remaining 6 cookie halves with the cream facing upwards and attach at the bottom of each marshmallow penguin.
- Attach the remaining orange and yellow cut pieces of candy corn as feet to the bottom of each marshmallow, and on top of the cookie.
Nutrition Facts : Calories 204, Fat 6.8, SaturatedFat 2.2, Sodium 182.2, Carbohydrate 35.4, Fiber 1, Sugar 22, Protein 2.2
HOLIDAY PENGUIN COOKIES
A sugar cookie base, lots of decorative sprinkles and a little bit of creativity make these fun winter-time cookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Make cookie dough as directed on pouch for Cutout Cookies. On lightly floured surface, roll out dough to 1/4-inch thickness. Using table knife, cut out 12 ovals (3 1/2 x 2 1/2 inches) and 12 small circles, slightly larger than a quarter, gently pressing together and rerolling dough scraps as necessary.
- For each cookie, arrange 1 oval and 1 circle, edges touching, on ungreased cookie sheets, leaving 2 inches between cookies. Bake 7 to 9 minutes until edges are light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. Cool completely before frosting.
- Spread frosting evenly over cooled cookies. For each cookie, using teaspoon, carefully sprinkle white sugar in center of frosted oval, creating belly. Carefully sprinkle black sugar over remainder of frosted cookie. Using white icing, pipe small dollops for eyes; press 1 milk chocolate candy on each. Press into frosting 1 candy corn, flat side down, for nose and 2 jelly beans for feet.
Nutrition Facts : Calories 410, Carbohydrate 64 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 200 mg, Sugar 46 g, TransFat 3 1/2 g
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