For "flower-shaped" sparkle cookies, flatten dough using a drinking glass with a pretty design on the bottom.
The extra bit of flour stirred into the dough makes it less sticky and easier to handle (especially if you have any 'little helpers' in the kitchen).
– 1 pkg (496 g) Betty Crocker Sugar Cookie Mix
– 1/4 cup (50 mL) flour
– 1/2 cup (125 mL) butter or margarine, melted egg
– 1 egg
– coloured decorating sugar or Spring-Coloured Frosting (recipe below)
Method:
1. Heat oven to 375F (190C).
2. Stir cookie mix, flour, melted butter, and egg in medium bowl until soft dough forms.
3. Shape dough into 1 to 1-inch (2.5 to 3.75 cm) balls. Roll balls in coloured decorating sugar and place 2-inches (5 cm) apart on ungreased baking sheet. Flatten each cookie with bottom of glass.
4. Bake 6 to 9 minutes or until light golden brown. Cool 1 minute before removing from baking sheet. Cool completely on wire rack.
Makes approximately 24 to 30 cookies (depending on size).
Tip: If desired, instead of rolling in coloured sugar, place Spring-Coloured Frosting in piping bag and decorate as desired.
Spring-Coloured Frosting: Gradually stir drops of yellow, pink (red) or purple food colouring into any white or vanilla Betty Crocker* Creamy Deluxe* or Whipped Frosting. Now you have lovely pastel-coloured frosting for Easter or Spring decorating!
Tip: Each tub contains about 1 cups (375 mL) frosting, so you could divide it into 3 small bowls with cup (125 mL) frosting in each, and make 3 different colours for decorating.
How to make a piping bag for your frosting: Spoon frosting into a small plastic food storage bag (placing the bag inside a short wide-mouthed glass & folding over the edge makes this easier & less messy!). Seal bag and cut a tiny hole in one corner of the bag and you're ready to start designing!
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