Steps

• 1

  Heat oven to 375°F. In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls. Place in 36 ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
• 2

  Bake 8 to 11 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, at least 30 minutes.
• 3

  Using small paring knife, for each strawberry, carefully cut around stem into pale flesh underneath, and remove. Place strawberry stem-end down on paper towel-lined cookie sheet to dry. Repeat with remaining strawberries.
• 4

  Spoon frosting into large resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 generous tablespoon per cookie cup. Place stem end of strawberry on each frosting-filled cookie cup, and press down slightly so frosting becomes a brim for hat. Pipe a small dab of frosting on tip of each strawberry for pom-pom. Serve immediately, or store loosely covered in refrigerator.

santa hat sugar cookie cups link

Steps

• 1

  Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until soft dough forms.
• 2

  On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2 1/2-inch gingerbread man cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
• 3

  Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• 4

  Spoon frosting into decorating bag fitted with round tip. Pipe frosting on cookies. Decorate with cinnamon decors.

Steps

• 1

  Heat oven to 375°F.
• 2

  Separate dough into 16 triangles. Cut each triangle into thirds lengthwise. Place sausage on shortest side of each triangle. Roll up, starting at shortest side of triangle and rolling to opposite point. On ungreased cookie sheet, place rolls point side down.
• 3

  Bake 12 to 15 minutes or until golden brown. Serve warm with ketchup, horseradish and mustard.

Sausage Snack Wraps link

Steps

• 1

  In large bowl, mix Chocolate Dough ingredients with spoon until soft dough forms. In another large bowl, mix Peanut Butter Dough ingredients with spoon until soft dough forms. Divide each dough in half; set aside.
• 2

  Place one half of the chocolate dough between 2 (17×12-inch) sheets of waxed paper or cooking parchment paper; roll out to 12×7-inch rectangle. Repeat with one half of the peanut butter dough; remove top sheet of waxed paper from both doughs. Invert peanut butter dough onto chocolate dough. Replace waxed paper on dough, and gently roll out to 14×8-inch rectangle. Remove top sheet; trim edges. Starting with long side, roll up dough using bottom sheet of waxed paper to help roll up dough. Wrap dough log tightly with waxed paper; twist ends to enclose. Repeat with remaining cookie doughs. Refrigerate 2 hours 30 minutes or until very firm.
• 3

  Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough log.
• 4

  Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

Chocolate-Peanut Butter Pinwheels link