INGREDIENTS
- 1 tub (36 oz.) NESTLÉ TOLL HOUSE Refrigerated Sugar Cookie Tub Dough
- All-purpose flour
- Easy Cookie Icing (recipe follows)
INSTRUCTIONS
PREHEAT oven to 350º F. Sprinkle flour onto work surface.
ROLL dough to 1/4-inch thickness, using additional flour as needed to prevent sticking. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased baking sheets. Repeat with trimmings.
BAKE for 8 to 9 minutes or until light golden brown around edges. (Smaller cutters and sharp edges tend to produce darker cookies.) Cool for 2 minutes; remove to wire racks to cool completely. Decorate with icing as desired. Sprinkle with Toppers. Store in tightly covered container.
FOR EASY COOKIE ICING:
COMBINE 2 cups sifted powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl. Stir in additional milk, a teaspoon at a time, until desired consistency. For colored icing, tint with food coloring. Recipe can easily be doubled. Makes about 2/3 cup.
ROLL dough to 1/4-inch thickness, using additional flour as needed to prevent sticking. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased baking sheets. Repeat with trimmings.
BAKE for 8 to 9 minutes or until light golden brown around edges. (Smaller cutters and sharp edges tend to produce darker cookies.) Cool for 2 minutes; remove to wire racks to cool completely. Decorate with icing as desired. Sprinkle with Toppers. Store in tightly covered container.
FOR EASY COOKIE ICING:
COMBINE 2 cups sifted powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl. Stir in additional milk, a teaspoon at a time, until desired consistency. For colored icing, tint with food coloring. Recipe can easily be doubled. Makes about 2/3 cup.
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