Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup all-purpose flour
2
containers fluffy white whipped ready-to-spread frosting
Yellow paste food color
Green paste food color
Yellow sanding sugar
Red and white candy sprinkles
Coarse sugar
Preparation
Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In medium bowl, knead cookie dough and flour until combined. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
On floured surface, roll dough to 1/8-inch thickness. With 11/4-inch star-shaped cookie cutter, cut out 5 stars. With flower-shaped cookie cutters in 5 different sizes (3 1/2, 3 1/4, 2 3/4, 2 1/4 and 1 1/2 inch), cut 25 cookies, 5 of each size.
Place stars and smaller flowers 1 inch apart on one cookie sheet. Place larger flowers 2 inches apart on second cookie sheet. Bake smaller cookies 6 to 8 minutes, larger cookies 8 to 10 minutes, or until light golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
In small bowl, mix 2 tablespoons of the frosting with yellow food color. Frost star cookies with yellow frosting; sprinkle with yellow sugar. Set aside.
In medium bowl, mix remaining frosting with green food color. Spoon frosting into resealable food-storage plastic bag; cut off one corner of bag. To assemble each tree, pipe green frosting on one large flower cookie; stack with 4 cookies, largest to smallest, piping frosting on each cookie. Sprinkle with coarse sugar. Decorate with candy sprinkles. Top each tree with star cookie.
