Makes 32 cookies
|1||package (18 ounces) refrigerated sugar cookie dough|
|1||tablespoon plus 1 teaspoon freshly grated lemon peel|
|Yellow food coloring and yellow decorating sugar|
|1/4||cup semisweet or milk chocolate chips|
- Let dough stand at room temperature about 15 minutes.
- Combine dough, lemon peel and food coloring in large bowl; beat at medium speed of electric mixer until well blended and evenly colored. Wrap dough in plastic wrap; freeze 30 minutes.
- Preheat oven to 350°F. Shape dough into 32 balls. Place 2 inches apart on ungreased cookie sheets; flatten into 1-3/4-inch rounds. Sprinkle with yellow sugar.
- Bake 9 to 11 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.
- Place chocolate chips in small resealable food storage bag; seal. Microwave on HIGH 1 minute; knead bag lightly. Microwave on HIGH for additional 30-second intervals until chips are completely melted, kneading bag after each interval. Cut off very tiny corner of bag. Pipe chocolate onto cookies for eyes and mouths.
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