Ingredients
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1
tablespoon Gold Medal™ all-purpose flour
1/3
cup butter, softened
1
egg
1
tablespoon grated lemon peel
1
container (1 lb) Betty Crocker™ Rich & Creamy creamy white frosting
Assorted liquid food color
Assorted candy sprinkles, coarse decorating sugar and Mike and Ike® brand candies
Preparation
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.
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.
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.
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.
