Bake up some fun with these easy-to-make-and decorate cookies on a stick!
Preheat oven to 350°F (176°C). Place packaged refrigerate cookie dough on Cutting Board. Using Professional Shears, cut off package ends and cut open along seam. Cut dough into sixteen 1/2-inch (1 cm)-thick slices using Quikut Paring Knife. Using your hands to shape each slice of dough into a ball.
Place 8 balls of cookie dough 3 inches (7.5 cm) apart and 2 inches (5 cm) from edge on Large Round Stone with Handles. Insert sticks sideways into balls, pointing ends toward center of Baking Stone. Flatten balls slightly using bottom of Measure-All® Cup dipped in granulated sugar. Place Baking Stone in Oven-To-Table Rack.
Bake 14-16 minutes or until light golden brown. Using Oven Mitts, remove to Hot Pad/Trivet. Cool cookies on Baking Stone 2-3 minutes. Use Mini-Serving Spatula to transfer cookies to Stackable Cooling Rack.
Repeat steps #2 and #3 for remaining cookie dough.
Attach desired tip to Easy Accent® Decorator and fill tube with frosting. Decorate cookies with frosting and candies as desired. Use your imagination to create flowers, smiley faces, baseballs, soccer balls and more!
Approximately 130 calories and 5 grams of fat
To make cookies with marshmallow flowers, snip each marshmallow crosswise into 4 slices using Professional Shears. Dip a sticky side into colored sugar or nonpareils, if desired. Squeeze frosting onto cookies then add 5-6 marshmallow slices to each cookie to create flower petals; fill centers with frosting or candy pieces. Tie green ribbons around sticks to resemble leaves, if desired.
To prepare colored frosting, add a few drops of food coloring to vanilla frosting to get desired color.
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