Panda Cookies

Ingredients

• 1 17.5-ounce package Betty Crocker sugar cookie mix
• 1 stick (1/2 cup) unsalted butter, softened
• 2 tablespoons plus 2 teaspoons Gold Medal unbleached all-purpose flour, divided
• 1  egg
• green food coloring
• 3 teaspoons unsweetened cocoa powder
• Betty Crocker Rich & Creamy chocolate frosting, for decorating

Directions

1. In a large bowl or bowl of a stand mixer fixed with paddle attachment, stir together cookie mix, butter, 1 tablespoon flour and egg until a soft dough forms.
2. Remove dough from bowl and divide into three pieces, two of equal size and one about 1/3 the size of the other two. Place one of the larger pieces back in the bowl; place other two pieces in fridge.
3. Add green food coloring and 1 tablespoon flour to the bowl. Stir together until dough turns adequately and evenly green. Shape dough in a ball and cover with plastic wrap; place in fridge.
4. Clean out bowl and place smallest piece of dough in bowl. Whisk cocoa powder with 1/2 teaspoon water until it forms a thick paste (add more water if necessary); add to bowl. Add remaining 2 teaspoons flour and stir together until dough turns adaquately and evenly brown. Shape dough into a ball and cover with plastic wrap; place in fridge.
5. Remove remaining, plain piece of dough from fridge; shape into a ball and cover with plastic wrap; return to fridge. Let all three doughs cool in fridge 30 minutes.
6. Remove dough from fridge. On a floured surface, divide plain dough in thirds, one piece being half the size of the other two. Roll out one of the larger pieces into an even, 8-inch long log to form the face. Divide the cocoa dough in quarters and roll out two quarters into 8-inch logs, placing on top of the "face" to form the "eyes."
7. Quickly roll out the smallest piece of plain dough into an 8-inch log and place between the eyes to keep them in place. Roll and stretch remaining piece of plain dough over the whole dough to lock everything in place.
8. Take last two quarters of cocoa dough and roll into 8-inch logs to form the "ears."
9. Divide green dough in two pieces, one twice the size of the other. Take the small piece and roll into an 8-inch log to fill in the space between the ears. Take the larger piece of green dough and roll and stretch over the whole dough to lock everything in place.
10. Cover entire log in plastic wrap and place in freezer 20 minutes.
11. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
12. Remove dough from freezer and plastic wrap. With a sharp, clean knife, cut dough into 1/4-inch slices and place 2 inches apart on prepared baking sheets.
13. Bake 7-10 minutes until cookies are a light golden brown. Remove from oven and let cool 1 minute before transferring to a cooling rack. Pipe chocolate frosting noses and mouths onto cooled cookies before serving.