Cookie Bones

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3

cup butter or margarine, softened

2

tablespoons Gold Medal® all-purpose flour

1

egg

24

pretzel rods, broken in half

3

cups white vanilla baking chips (18 oz)

• 1 Heat oven to 350°F. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms. Place dough in refrigerator to chill slightly, about 30 minutes.
• 2 Roll dough into 96 half-tablespoon-size balls. Press and roll 1 dough ball around both ends of each pretzel to from bone shape; repeat with remaining dough and pretzels. Place 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes or until edges of cookie are light golden brown. Cool completely on cooling rack, about 15 minutes.
• 3 In small microwavable bowl, microwave baking chips uncovered on High in 30-second increments until melted when stirred. Dip each cookie into coating. Place on cooling rack until set, about 15 minutes.