Get carried away with these fun kite cookies. Using our refrigerated chocolate chip cookie dough and assorted decorating icing and gels, these customizable cookies are fun and easy enough for anyone to do!
Kite Cookies are the perfect treat for a quick and easy dessert adventure from NESTLÉ® TOLL HOUSE®. These kid-friendly cookies start with NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, making them as simple to prepare as they are delightful. Adorned with assorted decorator icings, sugars, and sprinkles, these cookies offer a fun way for everyone to express their creativity. Complete your edible kite creation with thin string licorice or another rope-type candy to mimic the kite string.
Ideal for all occasions and guaranteed to bring smiles, Kite Cookies by NESTLÉ® TOLL HOUSE® are a delicious snack that you can prepare in less than an hour. Whether it's a fun family project or a kid-friendly party activity, these treats are sure to soar high in everyone's hearts!
Directions
Step 1
Preheat oven to 350° F.
Step 2
Break dough apart cookie dough into medium bowl. Combine dough and 2 tablespoons flour until mixed. Roll cookie dough to 1/4-inch thickness between two sheets of floured wax paper. Remove top piece of paper. Cut cookie dough with 3-inch kite shaped cookie cutter. Transfer kites to ungreased baking sheets, placing about 4 inches apart (2 to 3 baking sheets will be needed, pending size of sheet- kites will spread). Refrigerate for 15 minutes.
Step 3
Bake for 13 to 14 minutes or until lightly browned. Remove from oven and immediately pat sides of each kite with edge of knife to help retain shape. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Step 4
Decorate as desired. Adhere licorice strings to kites with icing.
Make It
Step 1
Preheat oven to 350° F.
Step 2
Break dough apart cookie dough into medium bowl. Combine dough and 2 tablespoons flour until mixed. Roll cookie dough to 1/4-inch thickness between two sheets of floured wax paper. Remove top piece of paper. Cut cookie dough with 3-inch kite shaped cookie cutter. Transfer kites to ungreased baking sheets, placing about 4 inches apart (2 to 3 baking sheets will be needed, pending size of sheet- kites will spread). Refrigerate for 15 minutes.
Step 3
Bake for 13 to 14 minutes or until lightly browned. Remove from oven and immediately pat sides of each kite with edge of knife to help retain shape. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Step 4
Decorate as desired. Adhere licorice strings to kites with icing.
Ingredients
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