Perky Penguins

 

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.