Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup all-purpose flour
1/2
cup fluffy white whipped ready-to-spread frosting (from 12-oz container)
1/4
teaspoon yellow paste food color
1/4
cup yellow sanding sugar
Preparation
Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands 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 floured 3-inch crescent moon-shaped or round cookie cutter. On ungreased cookie sheet, place cutouts 1 inch apart. Reroll dough and cut additional cookies.
Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Tint frosting with yellow food color. Frost cookies. Sprinkle with yellow sugar. Let stand until set.
