Easy Spritz Flowers Recipe

Ingredients

1

                        pouch (17.5 oz) Betty Crocker™ sugar cookie mix

1/3

cup Gold Medal™ all-purpose flour

1/2

cup butter, melted

1

teaspoon almond extract

1

egg

1

tablespoon Betty Crocker™ Decorating Decors Jingle Mix nonpareils (from 2.1-oz container)

38

maraschino cherries, drained well, patted dry, cut in half

Preparation

Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, almond extract and egg until dough forms. Stir in nonpareils.

Place 1 3/4-in flower design disk in cookie press. Place dough in press; press dough through, and press onto ungreased cookie sheets. Place halved cherry in center. Repeat with remaining dough and cherries. (Keep dough covered with plastic wrap while not using to prevent drying out.)

Bake 5 to 7 minutes or until edges are set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container at room temperature with waxed paper between layers.

Related Video