What you'll need
- 1 roll
Pillsbury® Refrigerated Sugar Cookies - 1/4 cup all-purpose flour
- 1 cup fluffy white whipped ready-to-spread frosting (from 12-oz container)
- Decorating icing or gel
- Assorted small candies or decors
Instead of frosting and decorating these cookies, sprinkle with pastel-colored sugars.
How to make it
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In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
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Heat oven to 350°F. Cut cookie dough into 16 slices; cut 8 of the slices in half down the center. To make 1 rabbit cookie, place 1 whole slice on ungreased cookie sheet for head; place 2 halves on top, slightly overlapping on whole slice, for ears. Repeat to make 7 more rabbit cookies, placing 2 inches apart.
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Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
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Frost cookies with frosting; decorate with icing and candies.
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