Celebrate spring with this adorable dessert decorated with frosting that’s made using Pillsbury™ Sugar Cookie Dough to look like a flower bouquet.
Spring Bouquet Cookies
- Prep Time 30 min
- Total 1 hr 5 min
- Ingredients 7
- Servings 16
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 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
Instructions
-
Step1Heat oven to 350°F. In medium bowl, knead cookie dough and flour until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) 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.
-
Step2Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15minutes.
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Step3Divide 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.
Nutrition
300
Calories
11g
Total Fat
2g
Protein
47g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Total Fat
- 11g
- 0%
- Saturated Fat
- 3g
- 0%
- Sodium
- 130mg
- 0%
- Total Carbohydrate
- 47g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 2 1/2 Other Carbohydrate; 2 Fat;Carbohydrate Choice
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