1 pouch (1 lb 1.5 oz)sugar cookie mix
1/3 cup butter or margarine, melted
2 tablespoons Gold Medal® all-purpose flour
1 egg
36 small candy canes
2 containers (1 lb each)white or vanilla frosting
Directions
Heat oven to 375°F. Line cookie
sheets with cooking parchment paper.
In medium bowl, stir cookie mix
butter, flour and egg until soft
dough forms. On floured surface
roll dough until about 1/8 inch
thick. Cut with 3- to 3 1/2-inch
cookie cutters. Place cutouts
1 inch apart on cookie sheets.
Bake 5 minutes. Meanwhile, break
off top of each candy cane to create
loop for hanging cookies. Remove
cookies from oven; press 1 candy
piece on top of each cookie to make
a loop. Bake 1 to 2 minutes longer
or until edges are set. Cool on
cookie sheets 2 minutes. Remove
from cookie sheets to cooling
rack. Cool completely, about 20 minutes.
Line cookie sheet with parchment
paper. Place 1 container of
frosting at a time in 2-cup
glass measuring cup. Microwave
uncovered on High 45 to 60 seconds
stirring every 15 seconds, until
melted. Dip each cookie in frosting
allowing excess to drip off. Place
cookies on parchment paper. Decorate
as desired. Let stand until
frosting is set, about 1 hour.