Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/2
cup all-purpose flour
Liquid food colors, as desired (red, purple, orange, yellow, pink)
1/3
cup colored sugar, as desired (red, purple, orange, yellow, pink)
12
jelly beans, cut in half horizontally
Preparation
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide into 4 bowls; stir in food colors as desired until blended and color is even.
Work with 1 bowl of dough at a time, refrigerating remaining dough until needed. Shape dough into total of 12 (1 1/4-inch) balls; roll in colored sugar, and place 2 inches apart on ungreased cookie sheets. With thin sharp knife dipped into flour, cut each ball into 4, 6 or 8 wedges to get different flower shapes, cutting three-fourths of the way down into ball but not through bottom. Spread wedges apart very slightly to form flower petals (cookies will separate and flatten as they bake).
Bake 10 to 12 minutes or until set and edges just begin to brown. Immediately press 1 jelly bean in center of each cookie. Cool 1 minute; carefully remove from cookie sheets to cooling racks. Cool completely, about 10 minutes. Store in tightly covered container.
