Holiday Cookie Ornaments
Prep Time: 1.3 Hours
Yields: About 3 Dozen Cookies
Ingredients:1 pouch (1 lb 1.5 oz) Betty Crocker® Sugar Cookie Mix
1/3 cup butter or margarine, softened
2 tablespoons Gold Medal® All-Purpose Flour
36 small candy canes
3 pouches (7 oz each) Betty Crocker® Cream Cheese Cookie Icing
Instructions: 1. Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms.
2. On floured surface, roll dough until about 1/8 inch thick. Cut with 3- to 3 1/2-inch cookie cutters. Place cutouts 1 inch apart on cookie sheets.
3. Bake 5 minutes. Meanwhile, break off top of each candy cane to create loop for hanging cookies.
4. Remove cookies from oven; press 1 candy piece on top of each cookie to make a loop. Bake 1 to 2 minutes longer or until edges are set. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
5. Line cookie sheet with parchment paper. Squeeze icing onto cookies in desired patterns. Spread icing to cover cookies; immediately decorate as desired. Place cookies on parchment paper. Let stand until frosting is set, about 1 hour.