Beat butter, sugar, dry pudding mix and egg in large bowl with mixer until blended. Mix remaining ingredients in medium bowl. Gradually add to pudding mixture, beating well after each addition. Shape into ball. Refrigerate 30 min.
Place dough between 2 sheets of parchment paper; roll to 1/4-inch thickness. Cut into shapes with 4-inch bear-shaped cookie cutter, rerolling dough scraps. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 12 to 14 min. or until slightly firm. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Kraft Kitchen Tips!
Decorate cookies with Jet-Puffed Miniature Marshmallows, small candies, nuts and/or sprinkles, using melted Baker's Semi-Sweet Chocolate for the glue.
These cookies make great place cards at any holiday gathering. Using frosting and candies, decorate the cookies with the names of the guests. After the decorations have set, place the cookie place cards at the appropriate places on the table.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 6 g
Cholesterol 35 mg
Sodium 230 mg
Carbohydrate 27 g
Fibre 1 g
Sugars 15 g
Protein 2 g
16 servings, 1 cookie (35 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.