Spring Bouquet Cookies Recipe

Name: Spring Bouquet Cookies
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 16 servings
Ingredients: 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies; 1/4 cup all-purpose flour; 16 craft sticks (flat wooden sticks with round ends); 1 container (1 lb) cream cheese creamy ready-to-spread frosting; Pink, light blue and yellow paste food colors; 2 tablespoons orange candy sprinkles; Large green gumdrops

Ingredients

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/4 cup all-purpose flour
16 craft sticks (flat wooden sticks with round ends)
1 container (1 lb) cream cheese creamy ready-to-spread frosting
Pink, light blue and yellow paste food colors
2 tablespoons orange candy sprinkles
Large green gumdrops

PREP TIME 30m	COOK TIME 35m	TOTAL TIME 1h5m
YIELD 16 servings

Instructions

Heat oven to 350°F. In medium bowl, knead cookie dough and flour until well mixed. On floured surface, roll dough to 1/4-inch thickness.
Cut with 3-inch tulip- and daisy-shaped cookie cutters. On ungreased cookie sheet, place cutouts 2 inches apart.
Reroll dough and cut additional cookies. Insert craft stick into base of each flower.
Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15minutes.
Divide frosting among 3 bowls. Tint with food colors. Frost cookies. Sprinkle candy sprinkles in center of each daisy cookie.
On work surface, flatten gumdrops with rolling pin; with small paring knife, cut out leaf shapes.
Place on base of tulip cookies for leaves. Store loosely covered at room temperature.