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Prep 60min
Total1hr45min
Servings21
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Ingredients
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
1
tablespoon grated lemon peel
1
tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting
Assorted liquid food color
Assorted candy sprinkles, coarse decorating sugar and Mike and Ike® brand candies
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Steps
1
Heat oven to 375°F. In large bowl, stir cookie mix, flour, butter, egg and lemon peel until dough forms; gather into ball. Divide dough in half; shape into 2 disks. Wrap 1 disk in plastic wrap.
2
On floured surface, roll unwrapped disk 1/4 inch thick. Cut with 3 1/2-inch mitten-shaped cookie cutter. On ungreased large cookie sheet, place cutouts 1 inch apart. Repeat with second disk. Reroll scraps and cut out additional cookies.
3
Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet to cooling rack; cool completely.
4
Color frosting with assorted liquid food colors, as desired. Frost cookies with frosting and decorate with candy sprinkles, as desired or using the photo as a guide.
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Bake the cookies a day ahead and store them in an airtight container. Get the frosting and decorating items ready, and let the kids help decorate.
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