8
sour candy straws (from 2-oz package), cut in half
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Steps
1
In medium bowl, break up cookie dough. Knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into flattened round. Cover; refrigerate until firm, about 1 hour.
2
Heat oven to 350°F. Divide dough in half. On lightly floured surface, roll half of dough to 1/4-inch thickness. Cut with 4-inch kite-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining half of dough.
3
Bake 7 to 9 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4
Spread icing over cookies. Decorate with candy sprinkles. Attach sour straws with icing for kite strings. Store loosely covered at room temperature.
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Nutrition Facts
Serving Size:1 Serving
Calories
160
Total Fat
4 1/2g
0%
Saturated Fat
1 1/2g
0%
Sodium
50mg
0%
Total Carbohydrate
28g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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