Rainbow and Pot of Gold Cookies

Heat oven to 350°F. In medium bowl, mix cookie dough and flour until soft dough forms. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) On lightly floured surface, roll dough 1/4 inch thick. Using 4- to 4 1/2-inch round cutter, cut out 7 rounds. Using 2-inch round cutter, cut and remove center from each round (save centers for rerolling). Cut each ring in half, making 2 curved rainbow shapes from each, for a total of 14. Place on ungreased cookie sheet.

Roll remaining dough 1/4 inch thick. Using 2-inch round cutter, cut out 14 small rounds. Place on ungreased cookie sheet. Partially bake cookies 6 to 8 minutes or just until set.

Unroll and remove paper from Betty Crocker Fruit Roll-Ups snacks. Using same 2-inch round cutter, cut 14 small green rounds. Roll top of each round down slightly. Brush top of each small round cookie lightly with water; place green snack on each cookie to be pot. Place 3 yellow Gushers snacks on remaining half of each cookie to be gold.

Cut 14 strips (about 1/4-inch wide) of each red, yellow, green and blue fruit snack. Brush top of each rainbow cookie lightly with water. Place 4 colors of snacks on rainbow cookie as shown in photo.

Bake 2 to 4 minutes longer or until edges are light golden brown and snacks have softened slightly to stick to cookies. Cool completely.