Ingredients
1 3/4
cups Gold Medal™ flour
3/4
teaspoon baking soda
1/2
teaspoon salt
1
package (3 oz) Jell-O™ orange-flavored gelatin
1/2
cup butter or margarine, softened
1/2
cup sugar
1
egg
1/2
cup buttermilk
1
teaspoon grated orange peel
3/4
cup Betty Crocker™ Rich & Creamy dark chocolate frosting (from 16-oz container)
40
green mini candy-coated milk chocolate candies
10
orange mini candy-coated milk chocolate candies, cut in half
About 2 tablespoons shredded coconut (120 shreds)
1
pouch (7 oz) Betty Crocker™ Cookie Icing red icing
Preparation
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In a medium bowl, stir together flour, baking soda, salt and gelatin; set aside. In separate medium bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Add egg; beat until blended. Beat in flour mixture alternately with buttermilk on low speed, half of each at a time, until soft dough forms. Stir in orange peel.
Onto lined cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until bottoms are golden brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely before decorating.
To Decorate Cookies: Into 1-pint resealable food-storage plastic bag, add chocolate frosting; reseal bag. Cut 1/8-inch opening diagonally across bottom corner of bag. Pipe cat face onto center of cookies, smoothing out frosting with small spatula as necessary. For each cookie, press into frosting 2 green milk chocolate candies for eyes, 1 orange milk chocolate candy half for nose and 6 coconut shreds for whiskers. Using chocolate frosting, pipe thin line down center of green candies, creating pupils for eyes. Using red icing, pipe on mouth. Store in airtight container.
