School Days Pencil Cookies

Decorating cookies makes a great after-school or evening activity and offers time for conversation.

(35)
0 reviews.
Save and Share
  • prep time 1 hr 5 min
  • total time 1 hr 35 min
  • ingredients 10
  • servings 26
 

Ingredients

Cookies

1
roll Pillsbury™ refrigerated sugar cookies
1/4
cup all-purpose flour
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg

Decorations

1
cup vanilla creamy ready-to-spread frosting (from 1-lb container)
10
drops yellow food color
2
rolls strawberry chewy fruit snack (from 5-oz box)
Edible glitter, if desired
2
tablespoons miniature semisweet chocolate chips
1/8
teaspoon vegetable oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line 13x9-inch pan with foil, extending foil over 2 sides of pan. In large bowl, break up cookie dough. Stir or knead in flour, cinnamon and nutmeg until well blended. Press dough evenly in bottom of pan.
  • 2 Bake 18 to 20 minutes or until edges are golden brown. Cool completely, about 30 minutes. Remove cookie from pan by lifting foil; remove foil.
  • 3 Trim 1/2 inch from each short side of cookie. Cut cookie in half lengthwise. Cut each long strip into 3/4-inch-wide strips, making a total of 26 strips. From 1 end of each strip, cut off corners to form "pencil point." Discard corner pieces. Place "pencils," bottom side up, 1/2 inch apart on cooling rack over sheet of waxed paper.
  • 4 In small microwavable bowl, mix frosting and food color until well blended. Microwave uncovered on High 30 to 40 seconds or until frosting is melted and can be stirred smooth. Spoon frosting over "pencils," leaving "points" unfrosted and allowing frosting to drip down sides. If desired, smooth sides with knife.
  • 5 Cut fruit snack rolls into 26 (1 1/2-inch) strips. Save any remaining fruit snack for another use. At end of each "pencil," place 1 strip on top and down sides of "pencil" to form "eraser." Sprinkle glitter below "eraser" to look like "metal band." Cool until frosting is set, at least 30 minutes.
  • 6 In another small microwavable bowl, place chocolate chips and oil. Microwave uncovered on High 45 to 60 seconds or until chocolate can be stirred smooth. Dip "pencil points" in melted chocolate to look like "lead." Cool until chocolate is set, about 15 minutes.
  • 1 Heat oven to 350°F. Line 13x9-inch pan with foil, extending foil over 2 sides of pan. In large bowl, break up cookie dough. Stir or knead in flour, cinnamon and nutmeg until well blended. Press dough evenly in bottom of pan.
  • 2 Bake 18 to 20 minutes or until edges are golden brown. Cool completely, about 30 minutes. Remove cookie from pan by lifting foil; remove foil.
  • 3 Trim 1/2 inch from each short side of cookie. Cut cookie in half lengthwise. Cut each long strip into 3/4-inch-wide strips, making a total of 26 strips. From 1 end of each strip, cut off corners to form "pencil point." Discard corner pieces. Place "pencils," bottom side up, 1/2 inch apart on cooling rack over sheet of waxed paper.
  • 4 In small microwavable bowl, mix frosting and food color until well blended. Microwave uncovered on High 30 to 40 seconds or until frosting is melted and can be stirred smooth. Spoon frosting over "pencils," leaving "points" unfrosted and allowing frosting to drip down sides. If desired, smooth sides with knife.
  • 5 Cut fruit snack rolls into 26 (1 1/2-inch) strips. Save any remaining fruit snack for another use. At end of each "pencil," place 1 strip on top and down sides of "pencil" to form "eraser." Sprinkle glitter below "eraser" to look like "metal band." Cool until frosting is set, at least 30 minutes.
  • 6 In another small microwavable bowl, place chocolate chips and oil. Microwave uncovered on High 45 to 60 seconds or until chocolate can be stirred smooth. Dip "pencil points" in melted chocolate to look like "lead." Cool until chocolate is set, about 15 minutes.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
130
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
5mg
5%;
Sodium
80mg
80%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
13g
13%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.