I found this adorable recipe in a Taste of Home magazine a few years back. At the time, I decided it was the perfect recipe to make for my son’s school picnic … the children loved them!
This week I will be making “piggies” for a baseball picnic for my son. There are a few steps, but they are worth it.. I’m so looking forward to the sweet smiles of these boys who worked so hard….
(When I make these I give my children a cookie, a spoon of frosting, and the toppings on the side and let them have fun making their own.)
Make your dough (as directed) and scoop into Tablespoons onto an un-greased cookie sheet
Bake @ 375 for 10-12 mins or until edges are lightly browned
Cool on racks
Start doing your “prep work” by cutting strawberry wafers into quarters then cutting them horizontally (these will be be the piggy ears)
Slice marshmallow in half
then the mini-choc chips (eyes) and the strawberry wafers (ears)
1 cup butter, softened
1-1/2 cups sugar
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners’ sugar
1/2 cup butter, melted
6 tablespoons milk
2 teaspoons vanilla extract
3 to 4 drops red food coloring
Pink sugar wafer cookies
36 large marshmallows, halved
Butterscotch chips and miniature semisweet chocolate chips
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well.
Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.
For frosting, in a large bowl, combine the confectioners’ sugar, butter, milk, vanilla and food coloring. Frost cookies.
Cut sugar wafers into triangles; place two on each cookie for ears. With a toothpick, poke two holes in each marshmallow half for nostrils; press butterscotch chips into holes. Place noses on cookies; add chocolate chip eyes. Yield: 6 dozen