Stained Glass and Holiday Sprinkle Cookies

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3

cup butter or margarine, melted

1

egg

2

tablespoons Gold Medal® all-purpose flour

Betty Crocker® decorating gels, if desired

1

container (12 oz) Betty Crocker® Whipped fluffy white frosting, if desired

Betty Crocker® decorating sugars, if desired

• 1 Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms.
• 2 Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet. Stained Glass Cookies: Decorate unbaked cookies with gels. Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
  Holiday Sprinkle Cookies: Bake and cool cookies as directed above. Frost with frosting. Gently press small cookie cutter into frosting on each cookie where you want sugar design; remove and dip bottom edge of cutter into one of the sugars, then gently press back into same stamped image on each cookie and remove cutter.