Ingredients
2
cups sugar
1
cup shortening
3/4
cup butter or margarine, softened
2
teaspoons vanilla
1
egg
3 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
2
tubs (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
4
cups assorted candies
4
oz vanilla-flavored candy coating (almond bark), shredded
Preparation
Heat oven to 375°F. In large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.
On lightly floured surface, roll half of dough at a time 1/4 inch thick. Cut into 3-inch rounds. On ungreased cookie sheet, place rounds 2 inches apart.
Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Spread frosting on cookies. Top with candies. Sprinkle with shredded candy coating.
