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Steps
1
Heat 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.
2
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.
3
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.
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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
3
*Percent Daily Values are based on a 2,000 calorie diet.
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