Caroling Kids Cookies

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log; separate into 2 halves. Refrigerate 1 half until needed.

Cut other half of dough into 15 (1/4-inch) slices. On ungreased large cookie sheet, place 10 slices 2 inches apart for kids' heads. Cut remaining 5 slices in half crosswise to make collars and hats (see photo). For collars, cut half slice into 2 pieces and attach under head. For hats, shape half slice of dough with fingers into hat shape; do not attach at this point.

Place small portions of gingerbread dough into garlic press. Press to make long, short and medium hair; attach to heads gently. Add hats to top of heads as desired.

Place candy sprinkles on faces for noses, and baking bits (blue or green) on faces for eyes. With drinking straw, poke holes for mouths. If desired, shape small pieces of gingerbread dough for earmuffs. Sprinkle red sugar on cheeks to look like blush. Repeat with remaining half of dough.

Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. If necessary, re-poke holes for mouths. Cool completely, about 15 minutes. Decorate hats, collars and faces with decorating icing.