Love Stinks Sugar Cookie Kit

You will need:

For sugar cookies:
4 TBSP. room temperature butter
1 egg

For vanilla frosting:
4 TBSP. room temperature butter
1 cup powdered sugar
1 TBSP. milk

For icing:
4 tsp. milk
3 tsp. corn light syrup
1 cup powdered sugar

DIRECTIONS

Bake
1. Grease baking sheet with cooking spray, or use silicone liners. Wash cutter in warm, soapy water and dry thoroughly.
2. Combine cookie mix, butter and egg* in large mixing bowl. Mix until well combined.
3. On a lightly floured surface, roll cookie dough to 3/16-inch thick or desired thickness. Cut into shapes with cutters, gathering and rerolling as necessary. Reverse the cutter and press firmly on cookies to create skunk imprint. HINT: If dough becomes sticky, place in fridge for 10 minutes, also sprinkle rolling pin and dough liberally with flour. Place 2 inches apart on prepared baking sheet. Allow to chill in refrigerator for 30 minutes to hold shape. Preheat oven to 350˚F while cookies chill.
4. Bake for 11 to 14 minutes or until golden. Thicker cookies may require longer baking time. If necessary, lightly press imprint side of cutter into cookies again during last minute of baking.
5. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.

Decorate
1. To make frosting, use an electric mixer to beat room temperature butter on HIGH for one minute, or until light and fluffy. Add frosting mix and powdered sugar and mix on LOW just until combined. Add milk and beat frosting on HIGH for 1 minute until creamy.
2. Stand a piping bag in a tall glass and drape over the edge to hold open. Use a spatula or spoon to transfer frosting to bag. Twist top of bag to close and set aside.
3. Make icing by combining milk and corn syrup together in a bowl. Add powdered sugar and stir until well combined. Scoop 1/3 of icing into a small mixing bowl and add contents of red color powder until desired shade is achieved. Add up to 1/4 tsp. milk if icing is too thick and hard to stir. Fill a piping bag in the same manner as above and set aside. HINT: A rubber band is helpful to keep the top of the bag sealed, or leave piping bag standing upright in glass until ready to decorate.
4. Tint the remaining icing black by adding all of the black color powder and stirring well to combine. Add up to 1/2 tsp. milk if icing is too thick and hard to stir. Fill the last piping bag as above.
5. Empty candy eyes into a small bowl. Cut a small tip off of the black piping bag and fill in embossed areas by applying gentle pressure and piping a thin layer of icing onto cookie. Use tip of the piping bag to help push icing over areas as desired. Refer to box for inspiration. A toothpick may be helpful to push icing into small corners. HINT: Do not apply icing thickly. Thinly spread icing dries faster. Press candy eyes into place and set aside. Repeat process for each remaining cookie. Place cookies in the refrigerator for 10 minutes to allow icing to set. Icing must set 10 minutes in the refrigerator after each color application to avoid colors running together.
6. Cut a small tip off of the red piping bag and add noses and hearts to each cookie; return cookies to the refrigerator for 10 minutes to allow icing to set.
7. Cut a small tip off of the white frosting piping bag add fluffy tails and other details to cookies. Place decorated Love Stinks cookies on a serving platter and enjoy!

* High Altitude (over 3500 ft.): Add 3 TBSP. flour and 2 TBSP. water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.

Yield: 10 Love Stinks Sugar Cookies

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