Shaggy Monster Cookies
2 people added this to their Recipe Box
This recipe makes 32 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 9999 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 14 g14g carb |
| fibre | 1 g1g fibre |
| chol | 17 mg17mg chol |
| sodium | 56 mg56mg sodium |
| potassium | 35 mg35mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 44 vit A |
| folate | 99 folate |
Ingredients
- Cocoa Sugar Cookie Dough recipe Cocoa Sugar Cookie Dough recipe
- 1 bunch assorted candies 1 bunch assorted candies
- 1 bunch seeds 1 bunch seeds
- 1 bunch nuts 1 bunch nuts
Preparation
Working in batches, press dough through potato ricer or food mill, or coarsely grate into bowl. Mound dough by rounded 1 tbsp (15 mL), about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Freeze until firm, about 15 minutes, or refrigerate for 30 minutes.
Press candies for eyes and seeds for teeth into mounds.
Bake in 350°F (180°C) oven until firm to the touch and edges begin to darken, 18 to 22 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 3 days.)
Press candies for eyes and seeds for teeth into mounds.
Bake in 350°F (180°C) oven until firm to the touch and edges begin to darken, 18 to 22 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 3 days.)
Source : Canadian Living Magazine: November 2009
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