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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Sugar Cookie Cutouts |
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Serves: 36 Print this Recipe3/4 cup powdered sugar 1/4 cup margarine or butter, softened 1/2 teaspoon almond extract 1 egg 2 cups Original Bisquick® Coarse sugar crystals (decorating sugar), colored glitter sugar, or granulated sugar, if desired 1. Stir all ingredients except Bisquick and granulated sugar in large bowl until well blended. Stir in Bisquick until soft dough forms. Cover and refrigerate 1 to 2 hours or until chilled. 2. Heat oven to 400°. Roll one-fourth of the dough at a time 1/8 inch thick on surface sprinkled with Bisquick. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes. Place about 2 inches apart on ungreased cookie sheet. Sprinkle cookies with sugar crystals. 3. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack; cool. HIGH ALTITUDE (3500 to 6500 feet): Use 2/3 cups powdered sugar and 1 3/4 cups Bisquick. Stir 3 tablespoons all-purpose flour into Bisquick. Bake 6 to 8 minutes. NUTRITION FACTS: 1 Cookie:; Calories 55 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 5mg; Sodium 115mg; Carbohydrate 8g (Dietary Fiber 0g); Protein 1g % DAILY VALUE:; Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES:; 1/2 Starch; 1/2 Fat BETTY'S TIP: Get creative and make some cookie art! Use decorating gels or ready-to-spread frosting, and sprinkle with assorted candy decorations. From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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