| 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, melted |
| 1 | egg |
| Betty Crocker® green, red, orange and yellow sugars |
| 3/4 | cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container) |
| Miniature candy-coated milk chocolate candies |
| Betty Crocker® red or orange decorator icing (from 4.25-oz tube) or gel (from 0.68-oz tube) |
| 1. | Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms. |
| 2. | On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- to 3 1/2-inch round cookie cutter to make 18 rounds. Place 9 rounds 1 inch apart on ungreased cookie sheet. |
| 3. | Bake 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes. |
| 4. | Meanwhile, to make “turkey feathers,” cut each of remaining rounds into 6 equal wedges. Place 9 wedges 1 inch apart on ungreased cookie sheet. Sprinkle remaining 45 wedges with colored sugars as desired. Place 1 inch apart on cookie sheet.
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| 5. | Bake wedges 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 15 minutes. |
| 6. | Spread frosting on round cookies. Place undecorated and decorated wedges on cookies as shown in photo. Add candy-coated candies for eyes; draw feet with icing as shown in photo. |
| No change. |
|
| You can bake and freeze cookies for up to two months. |
Nutrition Information:
430 ( 160); 18g ( 8g, 3 1/2g); 40mg; 220mg; 64g ( 0g, 43g); 3g 4%; 0%; 0%; 6% 1/2 ; 4 ; 0 ; 3 1/2 4