pouch Betty Crocker® sugar cookie mix
cup butter, melted
tablespoons Gold Medal® all-purpose flour
containers (2 oz each) multicolored candy sprinkles
- In medium bowl, stir cookie mix, melted butter, egg and flour until soft dough forms.
- Divide dough into eight even sections. Shape each into a roll, 8 inches long and 1/2 inch in diameter. Roll in candy sprinkles. Wrap and refrigerate at least 2 hours until firm.
- Heat oven to 350°F. Cut each roll into 24 (1/4-inch) slices. Place 1/2 inch apart on ungreased cookie sheets.
- Bake 5 to 7 minutes or until light brown. Cool 1 minute; remove from cookie sheets to cooling rack.
Makes 50 servings
Make and refrigerate the dough up to 24 hours ahead of cutting and baking.
To easily roll the dough in sprinkles, place a sheet of plastic wrap on a cookie sheet or tray with sides. Place roll in plastic wrap, and pour 3 tablespoons sprinkles over dough. Move roll of dough back and forth, using plastic to press sprinkles onto sides of dough, until sides are completely coated. Wrap in plastic wrap, and refrigerate.