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Sun-Dried Tomato Pesto
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Worm Cookies
Yield: Makes about 3 dozen cookies
Ingredients:
1-3/4
cups all-purpose flour
3/4
cup powdered sugar
1/4
cup unsweetened cocoa powder
1/8
teaspoon salt
1
cup (2 sticks) butter, softened
1
teaspoon vanilla
1
tube white frosting
Preparation:
1.
Combine flour, sugar, cocoa and salt; set aside. Combine butter and vanilla in large bowl. Beat with electric mixer at medium-low speed until fluffy. Gradually beat in flour mixture until well combined. Cover and chill dough at least 30 minutes before rolling.
2.
Preheat oven to 350°F. Form dough into 1-1/2-inch balls. Roll balls gently to form 5- to 6-inch logs about 1/2 inch thick. Shape into worms 2 inches apart on ungreased cookie sheets.
3.
Bake 12 minutes or until set. Let stand on cookie sheets until cooled completely. Create eyes and stripes with white frosting.
This recipe appears in:
Cooking with Kids
