From HERSHEY’S Makes 30 cupcakes Harvest some good times this fall by gathering around your holiday table to enjoy these delicious Chocolate Peppermint Cupcakes. INGREDIENTS…
From NESTLÉ
Tasty Butterfly cookies…
INGREDIENTS
1 package (16.5 ounces) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
1/4 cup all-purpose flour, plus extra for rolling
Frostings of various colors
Sprinkles and sugars
NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
Red string licorice cut into 24, 1- to 2-inch pieces
DIRECTIONS
1.Preheat oven to 350 degrees
2.Crumble dough into medium bowl. Add flour; mix until combined.
3.Sprinkle work surface lightly with flour. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking. Cut cookie dough with 2-inch diameter heart shaped cookie cutter. To make butterflies, overlap one hearts point over another hearts point by 1/2 inch; press together slightly. Transfer to ungreased baking sheets, placing about 2 inches apart. Remaining scraps of dough can be rolled out again to make more hearts. Refrigerate for 10 minutes.
4.Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Decorate as desired with frostings, sprinkles, morsels and licorice antennae. Store in airtight container.
Find this recipe and more holiday treats at verybestbaking.com
From HERSHEY’S Makes 30 cupcakes Harvest some good times this fall by gathering around your holiday table to enjoy these delicious Chocolate Peppermint Cupcakes. INGREDIENTS…
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