Prep Time: 35 Min
Total Time: 1 Hr 5 Min
Makes: 32 cookies
INGREDIENTS
2 tablespoons red decorator sugar
1 roll (16.5 oz) refrigerated sugar cookies
2 tablespoons miniature semisweet chocolate chips
Black string licorice, cut into 1-inch pieces
DIRECTIONS
1 Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinkle red sugar evenly over plastic wrap. Roll cookie dough in sugar to coat. Wrap in plastic wrap; freeze 30 minutes.
2 Remove half of dough from wrapper; freeze remaining dough until needed. Cut dough into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough.
3 Bake 8 to 9 minutes or until unsugared edges are light golden brown. Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes; remove from cookie sheets to cooling racks.
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