Spring Bouquet Cookies

  • Prep 30 min
  • Total 1 hr 5 min
  • Ingredients 7
  • Servings 16

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

Steps

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  • 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
    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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
% Daily Value
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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