Cookie Candy Penguins Recipes

PERKY PENGUINS

Steps:

• In a microwave, melt milk chocolate chips and shortening; stir until smooth. Cool slightly. Place a small amount of chocolate mixture on top of six marshmallows. Let stand for 1 hour or until set., Warm chocolate mixture. For the penguin bodies, carefully dip sides of the marshmallows in chocolate mixture so three-fourths of the marshmallows are covered, leaving about 3/4-in. vertical strip of white. Let stand on waxed paper until set, about 1 hour., For penguin heads, cut Tootsie Rolls into two-piece sections. Place on a microwave-safe plate; microwave at 10% power for 10-15 seconds or until slightly warmed. Carefully roll each into a ball., With a toothpick, position chocolate chips for eyes. For beaks, cut off yellow end of six candy corn pieces; flatten remaining candy slightly. Press gently into chocolate balls. Reheat chocolate mixture. Dab a small amount onto bottom of each ball; position on penguin bodies. Let stand until set, about 45 minutes., Separate cream-filled cookies; remove and discard cream filling. For wings, cut six cookies in half. Rewarm the chocolate mixture. Spread a small amount on each cookie half; attach to penguins with cut edge facing forward., For bases, attach penguins to remaining cookies using melted chocolate. For feet, remove white ends of remaining candy corn pieces and discard; flatten candy. Attach two candies to each cookie base. Let stand for 45 minutes or until set.

COOKIE & CANDY PENGUINS

Steps:

• Melt chocolate in microwave according to package directions.
• Dab chocolate onto the top of 6 marshmallows, and top each with one of the remaining 6.
• Leaving a vertical white strip down the middle for the penguin's chest, dip the marshmallow pairs into the chocolate to create the body.
• Attach a chocolate malt ball with a dab of chocolate to the top of each chocolate-covered marshmallow pair - this is the head.
• Use two miniature chocolate chips for the eyes, "gluing" them on with a dab of chocolate (a toothpick is good for this) to the chocolate malt ball.
• Cut the white tips off of the candy corn and use 6 of these white tips for beaks.
• Separate the cream-filled cookies, trying to keep the white cream only on one side.
• Cut the six cookie halves with no cream in half to make the wings. This is one of the trickiest parts, since they seem to want to break easily.
• Use a dab of chocolate to attach the wings on either side of each marshmallow pair. The cut-side should face front.
• Dab some chocolate on the remaining 6 cookie halves with the cream facing upwards and attach at the bottom of each marshmallow penguin.
• Attach the remaining orange and yellow cut pieces of candy corn as feet to the bottom of each marshmallow, and on top of the cookie.

HOLIDAY PENGUIN COOKIES

Steps:

• Heat oven to 350°F. Make cookie dough as directed on pouch for Cutout Cookies. On lightly floured surface, roll out dough to 1/4-inch thickness. Using table knife, cut out 12 ovals (3 1/2 x 2 1/2 inches) and 12 small circles, slightly larger than a quarter, gently pressing together and rerolling dough scraps as necessary.
• For each cookie, arrange 1 oval and 1 circle, edges touching, on ungreased cookie sheets, leaving 2 inches between cookies. Bake 7 to 9 minutes until edges are light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. Cool completely before frosting.
• Spread frosting evenly over cooled cookies. For each cookie, using teaspoon, carefully sprinkle white sugar in center of frosted oval, creating belly. Carefully sprinkle black sugar over remainder of frosted cookie. Using white icing, pipe small dollops for eyes; press 1 milk chocolate candy on each. Press into frosting 1 candy corn, flat side down, for nose and 2 jelly beans for feet.

PEANUT BUTTER PENGUINS

Steps:

• Microwave candy coating; stir until smooth. Dip 1 cookie in chocolate; allow excess to drip off. Place on waxed paper. Attach 2 candy eyes and a white coating disk for the belly. Add an M&M's mini for beak and 2 regular M&M's for feet. Repeat to dip and decorate all cookies. Let stand until set.