Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup all-purpose flour
1
container (1 lb) vanilla creamy ready-to-spread frosting
Neon gel food colors (orange, purple and green)
Rope licorice, candy eyes, large and miniature marshmallows, candy corn, 1 pouch black cookie icing
Preparation
Heat oven to 350°F. In large bowl, crumble cookie dough and add flour, kneading until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
On floured surface, roll dough to 1/4-inch thickness. Cut with floured 2 1/2- to 3 1/2-inch shape cookie cutters (round, square, triangle). On ungreased cookie sheets, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
Bake 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. Meanwhile, separate frosting into 3 small bowls, and add gel food color; mix to desired colors. Frost and decorate cookies, using photo as a guide.
