1
container (12 oz) fluffy white whipped ready-to-spread frosting
20
candy eyes
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Steps
1
Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
2
On floured surface, roll dough to 1/4-inch thickness. Cut with floured 4-inch gingerbread man-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
3
Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
4
Spread thin layer of frosting on each cookie. Spoon remaining frosting into decorating bag fitted with flat basket weave tip #45. Squeeze bag to pipe frosting in crisscross pattern over cookies to look like mummy bandages. Attach candy eyes. Let stand until set, about 20 minutes.
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A pastry tip with a 1/2-inch-wide opening works best for piping the frosting on these cookies. Look for pastry tips at craft stores or online.
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Nutrition Facts
Serving Size:1 Serving
Calories
378
Total Fat
17g
0%
Saturated Fat
5g
0%
Sodium
133mg
0%
Total Carbohydrate
53g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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