Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ Sugar Cookie Mix
1
egg
1/4
cup Gold Medal™ All-Purpose Flour
5
oz. cream cheese, softened (from 8 oz package)
1/4
cup butter, softened
1/2
teaspoon almond extract
4
cups powdered sugar
2
to 3 tablespoons maraschino cherry juice
1/3
cup chopped maraschino cherries
1/2
cup Betty Crocker™ Rich & Creamy Chocolate Frosting (from 16 oz container)
Preparation
Mix together cookie mix, egg and flour. Add 2 oz. cream cheese (reserve remaining 3 oz. cream cheese), 2 tablespoons butter and almond extract; blend. Shape dough into 12x13-inch heart on large ungreased cookie sheet.
Bake at 375°F for 12 to 15 minutes or until light golden brown around edges. Cool on cookie sheet 20 minutes. Carefully remove to cooling rack. Cool completely.
Beat powdered sugar, 3 oz. cream cheese, remaining butter and cherry juice with electric mixer on low speed until smooth and creamy. Stir in maraschino cherries. Spread over cooled cookie.
Spoon chocolate frosting, reserving 2 tablespoons, into decorating bag, with small star tip (#21); pipe around edges of cookie. Using reserved frosting pipe message on top of cookie. Store any leftover cookie in refrigerator.
