1pouch1 lb 1.5 oz Betty Crocker™ sugar cookie mix {I used Egg Nog flavor}
3tbspflour
1/2cupbutter{1 stick}melted
1egg
green food coloring/powderoptional
red decorating sanding sugar and candy beadsoptional
leaf and bow shaped cookie cutters
Instructions
Heat oven to 375°F.
In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
On a floured surface, roll out a small portion of dough and cut out two bows using a bow cookie cutter.
Gather dough scraps and combine with the rest of the dough.
Sprinkle the bow shapes with red sanding sugar to cover and place on a line cookie sheet.
Gather remaining sugar cookie dough into a ball and make a well in the center. Add green food color or color powder to the well and use hands {this may get messy} to knead color evenly into the dough.
Place green dough on a floured surface and roll to about 1/4-inch thickness. Cut leaf shapes, re-rolling dough as needed.
On lined cookie sheets, place cutouts 1 inch apart.
If you'd like you can use a toothpick to create veins on the leaves before baking.
Bake 6 minutes or until edges are light golden brown.
Remove from oven and immediately press one or two red candy beads on the leaves for the "berries".
Cool for a few minutes then remove from cookie sheets and cool completely.
Store cookies in tightly covered container.
When ready to serve, create a wreath by arranging leaf cookies in a ring shape, overlapping some, on a round platter with the red bow cookie in the center.
Note: I always bake two bow cookies so I have one as a back up. You can also create two smaller cookie wreaths with the two bows.