Ballpark Cookies Food

BALLPARK COOKIES

Ballpark Cookies image

Bite into a tasty and crunchy new rolled sugar cookie, decorated or not.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 48

Number Of Ingredients 11

Ingredients

2 1/2 cups Rice Chex™ cereal
3/4 cup butter or margarine, softened
1 package (8 oz) cream cheese, softened
1 1/3 cups granulated sugar
2 teaspoons vanilla
1 egg
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
2 cups powdered sugar
3 to 4 tablespoons milk
Betty Crocker™ decorating gel, in colors desired

Steps:

Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, beat butter and cream cheese on medium speed until smooth. Beat in granulated sugar until fluffy. Beat in vanilla and egg. Stir in flour, crushed cereal and baking powder. Divide dough into thirds. Wrap each in plastic wrap. Refrigerate 2 hours.
Heat oven to 375°F. Roll out dough, 1/3 at a time, on well floured surface to 1/8-inch thickness. Cut into rounds using 3-inch cookie cutter. On ungreased cookie sheet, place 2 inches apart.
Bake 8 to 10 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
In medium bowl, beat powdered sugar and milk until smooth. Spread over cookies. Let stand until dry. Decorate with decorating gel. Let stand until dry. Store in single layer in airtight container.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 11 g, TransFat 0 g

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