Ingredients
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1 (17.5 oz) pouch Betty Crocker ™ Sugar Cookie Mix
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Flour, butter and egg called for on cookie mix pouch for cutout cookies
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Betty Crocker ™ Red Gel Food Color, optional
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Betty Crocker ™ Decorating Cookie Icings (assorted colors), optional
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Betty Crocker ™ Black Writing Gel, optional
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Betty Crocker ™ Decorating Sprinkles and Sugars (assorted colors), optional
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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
Steps
1
Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms. Place one-third of the dough into small bowl. Tint red by stirring in food color.
2
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.
3
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.
4
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.
5
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.
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