Make these decorative corn cookies covered by vanilla frosting and topped with orange candy sprinkles – perfect dessert to treat a crowd.
cup Gold Medal™ all-purpose flour
roll (16.5 oz) refrigerated sugar cookies
container (1 lb) Betty Crocker™ ready-to-spread vanilla frosting (do not use whipped frosting)
tablespoons Betty Crocker™ yellow sugar
cup orange candy sprinkles
Heat oven to 350°F. Sprinkle work surface with flour. Cut cookie dough lengthwise into 4 quarters. While working with 1 quarter, return remaining dough to refrigerator. Press or roll each quarter of dough into 12x4-inch strip.
With pizza cutter or knife, cut each strip into 6 triangles by making alternating angled cuts across strip. Shape 2 end pieces to form 1 triangle. On ungreased cookie sheets, place cookies 1/2 inch apart.
Bake 7 to 9 minutes or until edges are very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
Spread frosting on cooled cookies. Before frosting dries and working over bowl, spoon yellow sugar onto bottom third of each cookie to coat. Spoon orange candy sprinkles in stripe onto middle of each cookie.
Be sure to work quickly when sprinkling the frosted cookies with sugar and sprinkles so the frosting stays moist enough to hold them.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Other Carbohydrate; 1 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.