Butterfly Cookie Pops Recipe

Ingredients

1

                        pouch Betty Crocker™ sugar cookie mix

2

tablespoons Gold Medal™ all-purpose flour

1/2

cup butter, softened

1

egg

2

tablespoons Betty Crocker™ Decorating Decors multicolored candy sprinkles

18

paper lollipop sticks

1

tube (4.25 oz) Betty Crocker™ pink decorating icing

1

tube (4.25 oz) Betty Crocker™ purple decorating icing

1

pouch (7 oz) Betty Crocker™ Cookie Icing white icing

1

pouch (7 oz) Betty Crocker™ Cookie Icing blue icing

Additional candy sprinkles

Preparation

In large bowl, stir cookie mix, flour, butter, egg and 2 tablespoons candy sprinkles until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.

Heat oven to 375°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch butterfly-shaped cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 lollipop stick halfway into center of each cookie.

Bake 12 to 13 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely. Decorate cookies with icings and candy sprinkles. Let stand until set.

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