Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
3/4
teaspoon Betty Crocker™ orange gel food color
1/2
teaspoon Betty Crocker™ yellow gel food color
1/2
cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
Preparation
Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. Divide dough in half. Place into 2 small bowls. Tint 1 bowl orange, 1 bowl yellow by stirring in each food color.
On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough toward center on all sides to make 7x6-inch rectangle.
Roll dough 1/4 inch thick to create marbled pattern. Using 6-inch round cookie cutter, cut out circles. (See link below for template.) Cut each circle into 8 wedges; place cutouts 2 inches apart on ungreased large cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until warmed. Dip tip of each cookie into warmed frosting, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting in microwave to maintain dipping consistency, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.
