Optional decorations such as colored sugar crystals, sprinkles or chopped
Heat oven to 350 degrees F. Crumble cookie dough into Classic Batter
Bowl. Add flour, molasses and spice blend; mix until completely blended using
Small Mix 'N Scraper(R).
Using Large Scoop, fill Cookie Press with dough. Fit press with disk #4,
#5, #7 or #14, making sure the number on the disk is facing outward, away from
the dough. Press dough onto flat Baking Stone, 1 inch apart.
Bake 12-14 minutes or until cookies are set and edges are light golden brown.
Cool 2 minutes on baking stone; remove to Stackable Cooling Rack. Cool completely.
Repeat with remaining dough.
In Small Batter Bowl, combine powdered sugar and enough milk to make a thick
icing. Drizzle over cooled cookies. Decorate as desired. Let stand until icing
Yield: About 2 1/2 dozen cookies
Nutrients per serving: (1 cookie): Calories 100, Total Fat 4 g, Saturated
Fat 1 g, Cholesterol 5 mg, Carbohydrate 17 g, Protein less than 1 g, Sodium
80 mg, Fiber 0 g
Cook's Tip: To easily drizzle icing over cookies, place a small, resealable
plastic food storage bag inside Measure-All(R) Cup. Pour icing into corner of bag.
Twist top of bag; secure with Twixit! Clip. Cut a small tip off corner of bag to
allow icing to flow through.