Snickerpoodles the Editors of Publications International, Ltd.
Makes about 2 dozen cookies
|1||package (18 ounces) refrigerated sugar cookie dough|
|1||teaspoon ground cinnamon, divided|
|Chocolate chips and mini chocolate chips|
|Prepared white icing (optional)|
- Preheat oven to 350°F. Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
- Combine dough, 1/2 teaspoon cinnamon and vanilla in large bowl; beat until well blended. Combine sugar and remaining 1/2 teaspoon cinnamon in small bowl. For each poodle face, shape 1/2 tablespoon dough into oval. Roll in cinnamon-sugar; place on prepared cookie sheet. For poodle ears, divide 1/2 tablespoon dough in half; shape each half into teardrop shape. Roll in cinnamon-sugar; place on cookie sheet at either side of face. For top of poodle head, shape scant teaspoon dough into oval. Roll in cinnamon-sugar; place on cookie sheet at top of face.
- Bake 10 to 12 minutes or until edges are lightly browned. Immediately press 1 chocolate chip and 2 mini chocolate chips upside down in face for nose and eyes. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely.
- Decorate with icing, if desired.
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