POP ART COOKIES
1 pouch sugar cookie mix
1/3 cup butter or margarine, melted
2 tablespoons all-purpose flour
1 egg
12 wooden sticks with rounded ends
3 to 4 pouches decorator icing, assorted colors (or 1 container ready-made frosting (any white variety) with assorted food colors)
Assorted candy decorations
Preheat oven to 375 degrees F.
In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms. Roll dough on floured surface until about 1/4-inch thick. Cut with 3-inch round cookie cutter. Place 2 inches apart on ungreased cookie sheet. Carefully insert a wooden stick into side of each cookie.
Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
Use pouches of decorator icing to decorate cookies as desired.
If using container of frosting, divide frosting among 4 small bowls. Tint frosting in 3 of the bowls with different color of food color. Reserve some of the tinted frostings for piping on designs. Frost cookies with remaining white and tinted frostings.
For piping, place each tinted frosting in small resealable food-storage plastic bag; snip off tiny corner of bag. Pipe frostings on cookies in desired designs. Decorate with candy decorations.
Source: Betty Crocker
1 pouch sugar cookie mix
1/3 cup butter or margarine, melted
2 tablespoons all-purpose flour
1 egg
12 wooden sticks with rounded ends
3 to 4 pouches decorator icing, assorted colors (or 1 container ready-made frosting (any white variety) with assorted food colors)
Assorted candy decorations
Preheat oven to 375 degrees F.
In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms. Roll dough on floured surface until about 1/4-inch thick. Cut with 3-inch round cookie cutter. Place 2 inches apart on ungreased cookie sheet. Carefully insert a wooden stick into side of each cookie.
Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
Use pouches of decorator icing to decorate cookies as desired.
If using container of frosting, divide frosting among 4 small bowls. Tint frosting in 3 of the bowls with different color of food color. Reserve some of the tinted frostings for piping on designs. Frost cookies with remaining white and tinted frostings.
For piping, place each tinted frosting in small resealable food-storage plastic bag; snip off tiny corner of bag. Pipe frostings on cookies in desired designs. Decorate with candy decorations.
Source: Betty Crocker
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Ginger Cookie Pops with Royal Icing (with santa and snowman faces, cookies on a stick, repost)
- Maple Frosted Figgies
- Spiced Raisin Apple Jumbos (cookies)
- Oatmeal Butterscotch Squares - an easier recipe (using cookie mix)
- Savannah Chocolate Chewies - Variation
- Iced Pumpkin Blondies / Maple Icing
- Chocolate-Walnut Meringue Kisses (cookies with chocolate-walnut filling)
- Walnut Triangles (pastry crust, using coconut in the filling)
- Frightening Fingers (cookies)
- Cream Cheese Brownies (with nuts) and Cream Cheese Brownies (using cake mix) for Linda
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute