INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. Preheat oven to 350ºF. Remove sugar-cookie dough from package and place on clean counter. Using your hands, knead in 2/3 cup flour until incorporated. On lightly floured counter, roll out dough to scant 1/4-inch thickness. Using cookie cutters, cut out various shapes. Combine dough scraps, reroll dough and cut more cookies.
2. Place cookies 1 inch apart on ungreased cookie sheets. Bake for 10 to 12 minutes, until golden. Let cool on cookie sheets on wire rack for 5 minutes. Using wide spatula, remove cookies to wire rack to cool completely.
3. In large bowl, make icing by beating egg whites and cream of tartar with electric mixer until frothy. Add confectioners’ sugar, and beat until very thick and fluffy, about 5 minutes. Divide icing into as many portions as needed to make desired colors. Place icing portions in separate heavy-duty zip-top freezer bags. Add food coloring to each and knead in coloring until evenly ­distributed. (Wrap any unused icing tightly in plastic wrap and refrigerate.) Add ­water if needed to make icing spreadable.
4. Use scissors to snip off a small corner of each icing bag and pipe icing onto cooled cookies as desired. Lightly press candy decorations onto cookies before icing hardens.

COOKING INFO

Serves	30
Yield	30 cookies
Prep Time	10
Cook Time	22 (Cooking times may vary)
Total Time	27
Oven Temp	--
Edit serving size Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)