Cornucopia Spice Snaps
Prep Time: 60 Mins
Yields: 24 Cookies
Ingredients:
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup sugar
1/2 cup brown sugar
1 cup butter
at room temperature
2 large eggs
1/3 cup molasses
3 pouches Betty Crocker® Cookie Icing in yellow, chocolate and green
1 bottle Cake Mate® Decors Fruit Flavors
1 bottle Cake Mate® Harvest Decors
Instructions:
1. Sift the flour, baking soda, cinnamon, nutmeg, and salt together into a medium sized bowl and stir together. Set aside.
2. Mix both sugars and the butter in the bowl of an electric mixer at medium speed for 3 minutes. Add eggs, one at a time, beating well after each. Be sure to scrap down the bowl and add the molasses, mixing to blend. Stir the dry ingredients on low speed in 2 batches until just combined. Scrape down the dough, cover and chill in the bowl for 30 minutes.
3. Preheat oven to 350°.
4. When the oven has preheated, remove the chilled dough from the refrigerator and scoop dough into heaping tablespoons. Roll each into a ball and place them on a parchment lined cookie sheet, allowing 3" between each cookie. Press the balls down slightly and bake for 13-15 minutes or until just set. Cool completely before decorating.
5. Pipe a the outline of the circle and cap of the cornucopia with the Betty Crocker Chocolate Cookie Icing. Fill the outline with the Yellow Cookie Icing. While the icing is still wet, sprinkle with Decors of choice. Allow the icing to dry and finish decorating with Chocolate and Green cookie icings to create stems and leaves.