oven to 325° F. Grease or foil-line a large baking sheet.

PLACE

 

whole bar of dough on prepared baking sheet. Allow to soften for 5
to 10 minutes. Using fingertips, pat dough gently to form an 11 x 8-inch

rectangle.

BAKE

 

for 18 to 20 minutes or until light golden brown. Cool on baking sheet
for 10 minutes; remove to wire rack to cool completely. Gently slide cookie

onto cutting board. Trim edges of rectangle as needed.

CUT

 

cookie into 4 x 2-inch rectangles, or to about the length of the candy canes
you will be using. (Cut in half lengthwise and you should have 2 long rectangles

that are 4 inches wide. Cut each long rectangle into 5 pieces. This should give

you ten 4 x 2-inch rectangles.) Use about 1 teaspoon frosting on backside of

cookies to attach candy canes (1 teaspoon per candy cane should do). Let

stand for 30 minutes or until set. Once set, turn the sled over so the candy

canes are on the bottom.

SPRINKLE

 

sled with glitter (to look like snow), if desired. Fill sled with candies.

Cook’s Tip:

 

You can make mini-sleds by using mini candy canes and cutting
cookies into smaller rectangles. Also, if you would like to personalize the sleds

with your child’s initial, pipe it on. Here’s how: Add frosting to small plastic

food storage bag, snip off tiny corner from bag and pipe initial onto cookie.

Be sure to let it dry before adding any candy cargo!

 
Chocolate Chip Cookie Sleds

Prep:

20 Mins

Cooking:

 

18 Mins

Level:

 

Intermediate

Cooling:

 

30 Mins

Yields:

 

10 Sleds

Ingredients:

•

1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

•

1/3 cup ready-to-use white frosting

•

20 (5 1/4-inch) WONKA SweeTart Candy Canes

•

NESTLÉ and WONKA assorted Holiday Candy

•

Edible white glitter (optional)

Chocolate Chip Cookie Sleds are THE perfect ‘baketivity’ for kids. These

chocolate chip cookie sleds feature makeshift sled runners made out of candy

canes. You can even decorate them with Santa’s favorite candies! Make

mini-sleds by using mini candy canes.

1 cup butter, softened – make sure it’s at room temperature or you won’t have good results.
1/2 cup confectioners’ sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch (yes, you read that right – 1/2 cup)

Frosting:
2 tablespoons butter, softened
1-1/2 cups confectioners’ sugar
2 tablespoons 2% milk
1/4 teaspoon peppermint extract

1/2 cup crushed peppermint candies (I use candy canes)

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.

Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, & extract; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.

Yield: approx. 3 1/2 dozen.

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**Update: for those of you that have been asking, these are similar to a shortbread cookie. You really could change up the flavours however you wanted!**