Ingredients
1/2
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup butter or margarine, softened
1
teaspoon vanilla
1
egg
2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
1
oz unsweetened baking chocolate, melted, cooled
Preparation
In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.
Divide dough in half. Place half of dough and melted chocolate in resealable food-storage plastic bag; seal bag and knead until well mixed. Cover plain dough with plastic wrap. Refrigerate doughs about 2 hours or until firm.
Heat oven to 375°F. Keep dough covered while shaping cookies. To form penguins, shape 1 1/2-inch balls of plain dough into ovals for bodies. Shape wings and head with chocolate dough; press onto bodies. Shape beak, eyes and feet with plain dough; place on penguins. On ungreased cookie sheet, place cookies about 2 inches apart.
Bake 8 to 10 minutes or until set. Cool on cookie sheet 2 minutes; carefully remove to cooling rack. Cool completely, about 30 minutes.
