Ingredients
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
3
tablespoons Gold Medal™ All-Purpose Flour
1/2
cup butter, melted
1
egg
Betty Crocker™ Red Gel Food Color
Betty Crocker™ Decorating Cookie Icings (assorted colors)
Betty Crocker™ Black Writing Gel
Betty Crocker™ Writing Icing Classic Colors (assorted colors)
Betty Crocker™ Decorating Sprinkles and Sugars (assorted colors)
Assorted candies for decorating, such as Betty Crocker™ Dessert Decorations Candy Eyeballs, small gumdrops, M&M’s Minis® Milk Chocolate Candies, Reese’s Minis Unwrapped Peanut Butter Cups
Preparation
Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. Place one-third of the dough into small bowl. Tint red by stirring in food color.
On floured surface, drop by slightly less than tablespoonfuls of doughs in random pattern to make large rectangle. Dough pieces should be just touching together.
Push dough toward center on all sides to make 6x5-inch rectangle. Roll dough 1/4-inch thick to create marbled pattern. Cut shapes with floured 3 1/2- to 4-inch sweater shaped cookie cutter. Lightly press back of cookie spatula in flour, and slide under cookie dough; place cutouts 2 inches apart on ungreased cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Use Decorations as desired, using photo as a guide. Let stand at least 1 hour or until set. Store covered in airtight container at room temperature with waxed paper between layers.
