Ingredients:

Ingredients: Mix Ingredients: Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening Blend (Palm Oil and/or Soybean Oil, Propylene Glycol Monoesters of Fats and Fatty Acids, Mono- and Diglycerides, Soy Lecithin, Citric Acid Preservative, BHT Preservative), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), contains 2% or less of the following: Modified Corn Starch, Dextrose, Wheat Starch, Salt, Cellulose Gum, Guar Gum, Natural And Artificial Flavor, Yellow 5, Yellow 6.Chocolate Flavored Black Wafer Ingredients: Sugar, Partially Hydrogenated Palm Kernel Oil, Cocoa Powder (processed with Alkali), Artificial Color (Blue Lake 2, Yellow Lake 6, Red Lake 40), Soy Lecithin (an Emulsifier), Reduced Mineral Whey Powder (Milk), and Salt.Orange Color Ingredients: Water Sugar, Propylene Glycol, Yellow 6, Red 40, Yellow 5, Modified Food Starch, Xanthan Gum, Red 3, Potassium Sorbate Preservative, Sodium Benzoate Preservative, Blue 1.

Directions:

Instructions: What you will need:First: preheat oven to 350 degrees F.Mix: in a large bowl, combine cookie mix, 2 eggs, and 1/4 cup of oil. Mix until a dough forms (about 1 minute). Stir vigorously until all pockets of dry cookie mix are gone. Dough will be very stiff.Tint: make a small indentation on top of the dough. Carefully clip the top of the orange food color packet and pour into indentation. Using a sturdy spoon, thoroughly stir coloring into the dough, then knead with hands until it becomes a solid orange color.Roll: roll pieces of dough into 1 1/2 inch balls and place at least 2 inches apart on a baking sheet. Then, using the palm of your hand, gently flatten each ball of dough.Bake: bake 8 to 10 minutes. Remove from oven while cookie centers are still slightly soft.Melt: pour chocolate flavored melting wafers into a microwave-safe bowl. Microwave for 20 seconds then stir. Continue microwaving and stirring in 10 second increments until the wafers are completely melted.Drizzle: carefully scoop the melted wafers into a pastry bag or a small zip baggie, zip close and snip one corner of the bag to the desired width of your frosting line. Lightly squeeze the bag and drizzle thick-to-thin lines back and forth across each cookie. Cool about 15 minutes before stacking. Store covered. Makes about 24-30 cookies. Individual results may vary.Optional: after placing dough balls on cookie sheets, pour 1/3 cup of sugar (not included) onto a plate. Slightly flatten a dough ball with the flat bottom of a drinking glass. Dip the bottom of the glass in sugar and gently flatten another dough ball. Repeat until all dough balls have been slightly flattened. Bake and drizzle cookies as directed.