| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/3 | cup butter or margarine, melted |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1 | egg |
| 1 | container (1 lb) Betty Crocker® Rich & Creamy creamy white frosting |
| Betty Crocker® decorating icing (assorted colors) |
| Betty Crocker® decorating sprinkles and sugars (assorted colors) |
| 1. | Heat oven to 375°F. In medium bowl, stir cookie mix, melted butter, flour and egg until soft dough forms. |
| 2. | On floured surface, roll dough to about 1/4-inch thickness. Cut with about 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart. |
| 3. | Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes. |
| 4. | Spread frosting on cooled cookies. Decorate as desired with icing, sprinkles and sugars. |
| No change. |
|
| To keep cookies longer, wrap tightly, label and freeze up to 6 months. |
Nutrition Information:
200 ( 80); 9g ( 3 1/2g, 2g); 15mg; 115mg; 28g ( 0g, 20g); 1g 0%; 0%; 0%; 0% 2 ; 0 ; 2 2