Batty Sugar Cookies Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/4

cup all-purpose flour

1

container (12 oz) fluffy white whipped ready-to-spread frosting

2

teaspoons black paste food color

32

candy eyes

2

tablespoons black sanding sugar, if desired

1

tube (4.25 oz) orange decorating icing

Preparation

Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) On floured surface, roll dough to 1/4-inch thickness. Cut with floured 3-inch bat-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Reroll dough and cut additional cookies.

Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.

Tint frosting with black food color. Frost cookies with frosting; attach candy eyes. Sprinkle cookies with black sugar. Pipe ears and mouth with orange icing. Let stand until set.