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
Preparation
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.
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.
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.
