Spring Bouquet Cookies

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  • 30 min prep time
  • 1 hr 5 min total time
  • 7 ingredients
  • 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

Directions

  1. 1 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.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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