1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup chopped nuts (I used Pecans)
1.Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2.Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3.Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4.Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.
A Couple of Notes:
*I used a small sized cookie dough scoop and then rolled in into a ball. It was the perfect size. The recipe said you should get 36 cookies, but doing it the way I did, I really only got maybe a dozen and a half. You could make them smaller, more like bite sized to get more.
*I just used the Betty Crocker Food Coloring Gel, but it took an entire brand new tube of the red to get the 1 Tablespoon.
Recipe From: Betty Crocker
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