Break open these cookie clocks for a burst of sprinkles to ring in the New Year. Or tweak the frosting decoration for a birthday party surprise.
Cut dough using (3 in.) Biscuit Cutter. Transfer 9 cut out circles onto Cookie Sheet. Using the (1 ½-in.) Biscuit Cutter, cut 2 overlapping circles ¼-in. from edge of dough in the center of 3 dough circles. Bake 9 – 11 minutes or until edges are light golden brown; remove from oven; cool 2 minutes. Transfer cookies to Stackable Cooling Rack.
Gather scraps and follow same procedure for cutting dough circles until you have a total of 45 cookies, or 5 batches of 9 cookies per cookie sheet. Some dough scraps will be left over. To assemble the cut-out cookies, stack the bottom, middle (with cut-out oval) and top cookies, so that the top surface of all cookies is facing up. There will be 15 cookies of 3 layers each.
Use 2 (7 oz each) tubes of prepared Decorating Cookie Icing to glue the middle (with cut-out) cookie layer to the bottom cookie layer by piping a circle around the edges. Fill the cut-out of the cookie with ½ tbsp of sprinkles. Don’t overfill. Glue the top cookie with icing to the middle cut-out layer. Using Small Spreader, frost the top more icing. Allow all icing to set for 15 minutes.
Meanwhile, place ½ cup semi-sweet chocolate morsels in (1-cup) Prep Bowl. Microwave, uncovered, on HIGH 1-minute, stirring every 30 seconds or until smooth. Transfer melted chocolate to Easy Accent® Decorator with writing tip. Pipe numbers of a clock and hands pointed to midnight on the face of the cookie. Allow to set at room temperature. Repeat with remaining 14 cut-out cookies.
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