Chorus Girls Cookies Recipe

Ingredients

1

                        (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/4

cup all-purpose flour

4

oz from 1 roll (30 oz) refrigerated Pillsbury™ Gingerbread Cookie Dough

Round or flower-shaped candy sprinkles

40

miniature candy-coated chocolate baking bits

Drinking straw

Red sugar

Yellow and green decorating icing (or other colors as desired)

Preparation

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log; separate into 2 halves. Refrigerate 1 half until needed.

Cut other half of dough into 15 (1/4-inch) slices. On ungreased large cookie sheet, place 10 slices 2 inches apart for chorus girls’ heads. Cut remaining 5 slices in half crosswise to make hair bows. For bows, cut half slice into 2 pieces; do not attach at this point.

Place small portions of gingerbread dough into garlic press. Press to make long, short and medium hair; attach to heads gently. Add bows to tops of heads as desired.

Place candy sprinkles on faces for noses, and baking bits (blue or green) on faces for eyes. With drinking straw, poke holes for mouths. Sprinkle red sugar on cheeks to look like blush. Repeat with remaining half of dough.

Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. If necessary, re-poke holes for mouths. Cool completely, about 15 minutes. Decorate bows with decorating icing.