Santa Hat Sugar Cookies
1 pouch (1 lb. 1.5 oz.) Betty Crocker sugar cookie mix
1 tablespoon Gold Medal all-purpose flour
1/3 cup butter, margarine or spread (spread should have at least 65% vegetable oil), softened (not melted)
1 cup Betty Crocker Rich & Creamy vanilla frosting
2 tablespoons Dallies red colored sugar
36 white Sixlets candy-coated chocolate flavored candies (or use mini marshmallows if you can't find white Sixlets
Heat oven to 375°F. Make cookie dough as directed on pouch for cutout cookies: In a medium bowl stir flour into the dry cookie mix. Add softened butter and egg, stir until soft dough forms.
On lightly floured surface, roll dough 1/4 inch thick. Cut with 2-inch round cookie cutter. Reroll dough to make additional cookies.
On ungreased cookie sheets, place cookies 1 inch apart. Bake 5 to 7 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 15 minutes.
Using spatula, frost about one-third of each cookie with frosting, adding a thicker ridge at bottom of hat for brim. Using small spoon, sprinkle red sugar on hat, leaving small border of white at bottom for brim. Place 1 candy on each hat.
Allow to set about an hour before storing in airtight container. To make ahead, keep unfrosted baked cookies in the freezer for up to 2 months, ready for the kids to frost and decorate.
Pairs Well With
This is a really simple recipe because you can just use a sugar cookie package mix. If you're really motivated though use your favorite sugar cookie recipe.