Santa Heart-Shaped Cookies Recipe

Ingredients

1 pouch Betty Crocker™ sugar cookie mix
3 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter, melted
1 egg
Betty Crocker™ red gel food color
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Decorations, as desired
Betty Crocker™ Candy Shop candy eyeballs, M&M'S™ Minis™ chocolate candies, semisweet chocolate chips, miniature marshmallows, flaked coconut, white candy sprinkles

	PREP TIME 1h	COOK TIME 1h50m	TOTAL TIME 2h50m
YIELD 15 servings

Heat oven to 375°F.
In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. On floured surface, roll dough 1/4-inch thick. Cut with floured 3-inch heart shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
In small bowl, stir food color into 1/2 cup of frosting to create desired color. Place 1/3 cup untinted frosting into small resealable food storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag; set aside.
Turn cookies so pointed ends are up. Working with one cookie at a time, spread 2 teaspoons of remaining untinted frosting on lower third of cookie for beard. Spread generous teaspoon red frosting on upper 1/3 of cookie for hat. Squeeze bag of frosting to pipe dots to attach eyes and nose. Pipe to finish hat, pom pom; decorate with additional decorations as desired. (Use photo as guide.)
Decorate each cookie before starting another so frosting does not set. Let stand until frosting is set, about 1 hour. Store in airtight container at room temperature with waxed paper between layers.