Bunny & Chick Cookies

Bunny & Chick Cookies

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal® all-purpose flour
Betty Crocker® Decorating Decors yellow, pink and purple sugars
Red string licorice
Miniature candy-coated chocolate baking bits
Candy corn
White candy sprinkles

Instructions
1Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms.
2For 12 chicks: Shape dough into 12 (1-inch) balls for bodies and 12 (1/2-inch) balls for heads. Roll balls in yellow sugar. On ungreased cookie sheet, arrange small balls on tops of large balls to look like chicks. In bottom of each large ball, place licorice pieces for legs. On each small ball, place 1 baking bit for eye. Bake 7 to 9 minutes or until light golden brown. Immediately place candy corn on head of each for beak. Cool 1 minute; remove to wire rack. Cool completely, about 30 minutes.
3For 12 bunnies: Reseve 1/4 cup dough. Shape remaining dough into 12 (1-inch) balls for heads. Roll balls in pink or purple sugar. On ungreased cookie sheet, for each bunny, place 1 ball and flatten slighty. With reserved dough, shape bunny ears and cheeks and roll in sugar as desired; arrange on each cookie. Place 2 baking bits on each face for eyes and 1 baking bit for nose. Place white candy sprinkles in cheeks for whiskers. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove to wire rack. Cool completely, about 30 minutes.

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