1 small box of instant chocolate pudding
1/2 c. butter
1/2 c. sugar
1 egg, beaten
1 teaspoon vanilla extract
1-1/2 c. all-purpose flour
1 teaspoon baking powder
Mix pudding mix, butter & sugar. Add in egg & vanilla. Mix flour & baking powder in a separate bowl. Combine the mixtures.
Roll the dough out to 1/4" thick [I use an adjustable rolling pin & a Bethany pastry board to make this step simple]
Cut cookies & place them on a parchment covered cookie sheet, 1/4-1/2" apart.
Bake the cookies for 6 mins @ 350 degrees.
They will appear slightly puffy when they come out of the oven, let them completely cool on a cooling rack & they will return to their original shape.
*A quick tip: I dust my pastry board [& the ball of dough] with mixture of flour & SUGAR before I roll the dough out.
Whipped Cream Frosting:
2-3 oz softened cream cheese
1/2 c. powdered sugar
1 Tablespoon vanilla
1 pint of heavy whipping cream
Using a stand mixer or hand mixer, blend the ingredients until they reach a "whipped cream" consistency.
Refrigerate the cookies once they are "frosted" to preserve the whipped cream topping.
To dress them up: I sprinkle them with a little hot cocoa mix, Jet-Puffed Mallow Bits [tiny dehydrated marshmallow bits], & add a mini candy cane or crushed candy canes.