Flour, butter and egg called for on cookie mix pouch for cutout cookies
Betty Crocker™ decorating gels, if desired
1
tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting, if desired
Betty Crocker™ decorating sugars, if desired
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Steps
1
Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg 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.
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Cut cookies with a cutter dipped in flour or powdered sugar--unsweetened baking cocoa for chocolate dough--as close together as possible on rolled dough to avoid re-rolling (re-rolled dough will be a little tougher).
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