| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1/3 | cup butter or margarine, softened |
| 1 | egg |
| 1/4 | cup sugar |
| 1 | teaspoon ground cinnamon |
| Betty Crocker® red and green decorating icings |
| 1. | Heat oven to 375°F. In large bowl, stir cookie mix, flour, butter and egg until dough forms. |
| 2. | Shape dough into 1-inch balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. |
| 3. | Bake 11 to 12 minutes or until set. Cool 1 minute. Remove from cookie sheets. If desired, roll tops of warm cookies in additional sugar-cinnamon mixture. Cool completely, about 20 minutes. Decorate as desired using icing. |
| No change. |
|
| Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.
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Nutrition Information:
80 ( 30); 3g ( 1 1/2g, 1/2g); 10mg; 45mg; 13g ( 0g, 8g); 0g 0%; 0%; 0%; 0% 1 ; 0 ; 1/2 1