| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/3 | cup butter or margarine, softened |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1 | egg |
| 2 | tablespoons Betty Crocker® red, green and white candy sprinkles |
| 1 | container (12 oz) Betty Crocker® Whipped fluffy white frosting |
| 1. | Heat oven to 375°F. In medium bowl, stir cookie mix, butter, flour and egg until dough forms. Sprinkle candy sprinkles over dough; gently kneed into dough. |
| 2. | Roll dough on floured surface until about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet. |
| 3. | Bake 7 to 9 minutes or light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes. |
| 4. | Decorate with frosting and additional candy sprinkles as desired. |
| No change. |
|
| Cut cookies with a cutter dipped into flour or powdered sugar as close together as possible on rolled dough to avoid re-rolling (re-rolled dough will be a little tougher). |
Nutrition Information:
180 ( 70); 8g ( 3g, 2g); 15mg; 85mg; 27g ( 0g, 18g); 1g 0%; 0%; 0%; 0% 1/2 ; 1 1/2 ; 0 ; 1 1/2 2