Christmas Wreath Cookies Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/4

cup all-purpose flour

1/4

teaspoon green paste food color

1/2

cup sweetened dried cranberries, chopped

1

tube (4.25 oz) red decorating icing

24

red candy-coated chocolate candies

Preparation

In medium bowl, break up cookie dough. Knead in flour and food color until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Stir in cranberries. Wrap dough in plastic wrap; refrigerate 1 hour.

Heat oven to 350°F. Unwrap dough; divide into 24 portions. Roll each portion into 5-inch log. Gently form each log into circle, pressing ends together. On ungreased cookie sheet, place cookies about 2 inches apart.

Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.

With decorating icing, pipe small bow at seam of each cookie; place chocolate candy in center of each bow.