| 1/2 | cup granulated sugar |
| 1/2 | cup packed brown sugar |
| 1/2 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 1 | egg |
| 2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1 | oz unsweetened baking chocolate, melted, cooled |
| 1. | In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. |
| 2. | Divide dough in half. Place half of dough and melted chocolate in resealable food-storage plastic bag; seal bag and knead until well mixed. Cover plain dough with plastic wrap. Refrigerate doughs about 2 hours or until firm. |
| 3. | Heat oven to 375ºF. Keep dough covered while shaping cookies. To form penguins, shape 1 1/2-inch balls of plain dough into ovals for bodies. Shape wings and head with chocolate dough; press onto bodies. Shape beak, eyes and feet with plain dough; place on penguins. On ungreased cookie sheet, place cookies about 2 inches apart. |
| 4. | Bake 8 to 10 minutes or until set. Cool on cookie sheet 2 minutes; carefully remove to cooling rack. Cool completely, about 30 minutes. |
|
| To keep cookies longer, wrap tightly, label and freeze up to 6 months. |
Nutrition Information:
140 ( 50); 6g ( 3 1/2g, 0g); 25mg; 120mg; 20g ( 0g, 10g); 2g 4%; 0%; 2%; 6% 1/2 ; 1 ; 0 ; 1 1