Penguin Cookies Recipes

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.

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:

• In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Stir in sour cream. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate 3 hours or until easy to handle., Preheat oven to 375°. Remove 1 portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 4-in. penguin cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high 4 minutes or until soft peaks form. Cover frosting with damp paper towels between uses., Set aside half of frosting to remain white. Tint half of the remaining frosting black. Divide the rest into thirds; tint 1 orange, 1 red and 1 green., Working quickly with the black frosting, pipe outlines of the penguins' bodies; fill in with thinned black frosting. Let dry at room temperature for several hours or until firm. Fill in centers of penguins with thinned white frosting; let dry until firm. , Add eyes with the black and white frostings or edible-ink pen. Add orange beaks and feet and red and green scarves. Let stand until set. Add white and contrasting-colored polka dots on the scarves. Let stand until set. Store in an airtight container.