The simplest and sweetest way to decorate these kid-friendly snowmen cookies is with a glaze of powdered sugar icing, miniature chocolate chip eyes and buttons, and a gumdrop piece for a nose.
Cut cookie dough into 18 equal pieces. Divide each dough piece into 3 balls: one large (about 1-1/4 inches in diameter), one medium (about 1 inch in diameter), and one small (about 3/4 inch in diameter). Assemble each set of balls 1/4 inch apart in a snowman shape on an ungreased cookie sheet, placing the largest balls 2 inches apart so the snowmen don’t bake together.
Bake in a 375º F oven for 8 to 10 minutes or until edges are very lightly browned. Cool on cookie sheet for 3 minutes. Gently transfer cookies to a wire rack; cool.
For glaze, in a small mixing bowl stir together powdered sugar, vanilla, and 1 tablespoon of the milk. Stir in additional milk, 1 teaspoon at a time, to make glaze of drizzling consistency. Spoon glaze over snowmen. Decorate as desired with gumdrops and/or chocolate pieces. Makes 18 snowmen.
Nutrition facts per cookie: 148 cal., 6 g total fat (2 g sat. fat), 7 mg chol., 59 mg sodium, 23 g carbo., 0 g fiber, 1 g pro.
Refrigerated peanut butter cookie dough serves as a shortcut for these small-in-size, rich-in-taste, three-ingredient tarts.
Spray twenty-four 1-3/4-inch muffin cups with nonstick coating; set aside.
For tart shells, cut cookie dough into 6 equal pieces. Cut each piece into 4 equal slices. Place each slice of dough in a prepared cup.
Bake in a 350-degree F oven for 9 minutes or until edges are lightly browned and dough is slightly firm but not set. Remove tart shells from oven. Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
Bake 2 minutes more or until the edges of tart shells are firm and light golden brown. Let tart shells cool in cups on a wire rack for 15 minutes. Carefully remove tart shells from cups. Cool completely on wire racks.
For filling, in a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over medium heat until chocolate is melted. Spoon a slightly rounded teaspoon of filling into each cooled tart shell. Cool, allowing filling to set. Makes 24 tarts.
Nutrition facts per cookie: 75 cal., 4 g total fat (1 g sat. fat), 4 mg chol., 46 mg sodium, 10 g carbo., 0 g fiber, 1 g pro.
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