Bathing in Chocolate - Cookie Dessert for Mother's Day

Make the sugar cookie dough and let chill for one hour. With this recipe you could make 8 to 10 Girl cookies or one Girl cookie and freeze the rest for a later use. Pre-heat the oven to 375 F.

I did a design on card stock and cut that out to use as a cookie template. It is easy to design the cookie. The head is a 1-1/4 inch circle, draw a neck and then draw a 3 inch circle. (I used the rim of a vase and a small bowl to make the circles). Draw a line across the top third of the circle and you now have the basic shape of the head, neck and shoulders.


Draw hair on either side of the top of the forehead and then on either side of the head to the shoulders. Add a 2 inch base to the bottom of the shoulders. When the cookie is in the pudding the shoulders will be visible and the base will support the cookie so it will not sink into the pudding. Decide which bowl you will be using and place the template into it checking that the base is not too long.




Draw a pair of crescents to represent closed eyes and a crescent as a smile. You will be using these as a guide.










Flour your rolling surface and roll out the dough. Place your cookie template on it and using a pairing knife cut around the template. Remove the excess dough and using a spatula place the dough on a cookie sheet and bake for 8 minutes (approx) at 375 F.






Let the cookie cool completely. Using our Ultimate Cookie Icing Recipe divide the icing into two bowls and color one bowl light pink (or what ever other tone you would like) and one yellow (or what ever hair color you would like).  Outline face with pink icing using the template as a guide and flood area.







Outline the hair area with the yellow icing and flood that area with the icing.










I used chocolate sprinkles for the eyes. Find two chocolate sprinkles that have a slight curve to them. If they are too long then carefully with a knife cut them down. Use a pair of clean tweezers to put the eyes in place. When you are satisfied to their placement gently press them into the icing.





I used a red sprinkle for the mouth. Find a large red sprinkle with a curve and again using the tweezers put it in place and gently press into the icing.

Let the icing set for an hour.







If you have a great recipe for chocolate pudding make it up but I decided to use a store bought instant pudding. I first filled the bowl with water and measured how much was used so I would know how much pudding to make. Following the instructions prepare the pudding, pour into the bowl and let it set until firm. Carefully slide the cookie into the bowl on an angle. If you find the cookie is too long then gently pull it out and with a knife cut the bottom of the cookie and replace it into the pudding. I jiggled the pudding so it would cover the front of the cookie.