Christmas Lollipop Cookies
Christmas Lollipop Cookies..
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2 tablespoons all-purpose flour
Green and red paste food coloring
12 craft sticks (flat wooden sticks with round ends)
Assorted decorating decor sprinkles or other small candies
2 For each color, shape dough into 12 (1-inch) balls. On work surface, roll each ball into 5-inch rope, using hands. For each cookie, overlap ends of 1 green rope and 1 red rope 1/4 inch. Working counterclockwise, wrap ropes around overlapped ends, creating a circle shape with a spiral pattern (see photo); gently press outside ends of ropes into dough for a smooth edge.
3 Gently pick up circles using hands and place 2 inches apart on ungreased cookie sheets. For each circle, carefully lift up edge to slide craft stick about 1 1/2 inches under circle, overlapping sticks as necessary. Decorate circles with sprinkles.
4 Bake 10 to 12 minutes or until edges are light golden brown. Cool 3 minutes; carefully remove from cookie sheets to cooling racks. Store in airtight container or large resealable food-storage plastic bag.