Ingredients
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
1 1/2
cups from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Great Value™ pastel pink and yellow gel food colors
Pink, purple and white Great Value™ cookie icing pouches (7 oz each), as desired
Great Value™ pastel-colored sprinkle mix, as desired
Great Value™ colored sugars, as desired
Preparation
Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
On floured surface, roll dough 1/4 inch thick. Cut with 3- to 3 1/4-inch egg-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
In 3 separate small bowls, divide frosting and tint two of them separately with pink and yellow food colors, leaving the third bowl white. With small icing knife or offset metal spatula, spread 1 tablespoon of frosting on top of cookie.
Using photo as a guide, decorate frosted cookie with cookie icing, sprinkles and sugars. Repeat for frosting and decorating remaining cookies. Let stand about 1 hour or until icing is set. Store covered in airtight container at room temperature with waxed paper between layers.
