Rocket & Star Cookies
Knead flour into cookie dough until blended. Divide in 4 equal portions. Wrap 3 and refrigerate.
Rockets: With a floured rolling pin, on a floured surface, roll out unwrapped dough to a scant 1/4 in. thick. Cut out Rockets with pattern. Reroll and cut scraps. Repeat with another portion dough. Place 26 craft sticks about 31/2 in. apart on ungreased baking sheet(s). Place 4 Pull-n-Peel strands on top at end of each stick. Top each with a rocket, overlapping end of stick by about 11/2 inches. Lightly press down on dough.
Stars: Roll out another portion dough as above. Place 8 craft sticks, about 3 in. apart, on ungreased baking sheet. Cut out 3-in. stars with cookie cutter. Reroll and cut scraps. Top each stick with a star, overlapping end of sticks by about 11/2 inches. Repeat with remaining dough, sticks and 2-in. stars.
Bake Rockets 7 to 12 minutes, Stars 8 to 10 minutes until golden. (As they bake, the Pull-n-Peel strands change texture. That’s OK.) Cool 1 minute on baking sheet on wire rack. Transfer to wire rack to cool completely.
To decorate Rockets: Divide 1 can frosting between 2 small bowls; color 1 blue, the other red. Spoon red frosting into decorating bag fitted with piping tip. Using back of a small spoon, spread a layer of white frosting on bottom 2/3 of cookies. Pipe horizontal red lines across triangular top. Clean piping tip, insert in a clean bag and add blue frosting; pipe vertical lines on white frosting.
To decorate Stars: Divide 11/4 cups frosting between 2 small bowls; color 1 blue, the other red. Spoon blue frosting into decorating bag fitted with piping tip. Using back of a small spoon, spread stars with a layer white frosting. Pipe blue designs. Clean piping tip; insert in clean bag, add red frosting and pipe red designs.
*Available in supermarkets or stores selling crafts or cake-decorating supplies.
TIP To make half the number of Rockets and Stars (or only 1 kind of cookie) knead 2/3 cup flour into 1 roll of cookie dough and decrease the other ingredients by half.
Planning Tip: The cookies can be baked up to 2 weeks ahead and frozen airtight with wax paper between layers. Proceed with Step 6 up to 1 day ahead. Store tightly covered in a single layer (frosting stays soft) at cool room temperature or refrigerate.
|Per Single Serving / Serves 26 Total|
|Calories||346||Calories from fat||135|
|Total Fat||15gm||23%||Saturated Fat||4gm||20%|
Nutrition Facts provided by: Woman's Day
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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