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Christmas Cookies

Irving Shaggy

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During Christmas this is a good recipe for Christmas, it combines two favorite Christmas items hot coco and candy canes.

Ingredients

1

roll Pillsbury™ refrigerated sugar cookies SAVE $

3

tablespoons unsweetened baking cocoa

1

cup marshmallow creme (from 7-oz jar)

1/3

cup crushed peppermint candies

Steps

 

1 Heat oven to 350°F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined.

 

2 Shape dough into 20 (1 1/2-inch) balls. Place on ungreased cookie sheets, and press down slightly with fingers. Bake 10 to 13 minutes or until centers of cookies are set; cool 2 minutes on pans. Transfer to cooling racks to cool completely, about 15 minutes.

 

3 Meanwhile, with spatula sprayed with cooking spray, transfer marshmallow creme to microwavable cup sprayed with cooking spray. Microwave uncovered on Medium (50%) 60 to 90 seconds or until melted. Cool slightly, then transfer to resealable food-storage plastic bag.

 

4 Cut 1/8 inch from 1 corner of bag, then drizzle cookies with marshmallow creme, and sprinkle with crushed peppermint candies. Refrigerate at least 30 minutes but no longer than 12 hours before serving.

I hope you enjoy this easy Christmas recipe

 

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