| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 1 | cup flaked coconut |
| 1 2/3 | cups white vanilla baking chips |
| 1/2 | teaspoon coconut extract |
| 1 | teaspoon shortening |
| Betty Crocker® red and green decorating sugars |
| Coarse white sparkling sugar |
| 1. | Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. |
| 2. | Bake 9 to 11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes. |
| 3. | In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle over cookies; sprinkle with sugars as desired. |
| No change. |
|
| Keep cookies chewy and soft by storing them tightly covered. Resealable plastic bags, plastic food containers with tight-fitting lids and metal tins work best. |
Nutrition Information:
150 ( 70); 8g ( 5g, 1/2g); 15mg; 80mg; 19g ( 0g, 14g); 2g 0%; 0%; 0%; 0% 1/2 ; 1 ; 0 ; 1 1/2 1