Kite Cookies Food
KITE COOKIES
Let the kids come in from flying their kites and help you bake KITE COOKIES.
Provided by JANET JORDAN @MRSJANET
Categories Cookies
Number Of Ingredients 5
Steps:
- Press cookie dough in bottom of a foil lined 9 by 13 by 12 inch pan. Bake 11 to 15 minutes until lightly browned and done in center. Cool on wire rack.
- Use foil to lift cookies from pan to cutting board. Cut cookies diagonally in a diamond pattern.
- Tint frosting with food coloring. Frost and decorate as desired. Cut fruit rollups for bows to place at the bottom of the kite. Use licorice for kite strings. let dry.
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- In medium bowl, break up cookie dough. Knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into flattened round. Cover; refrigerate until firm, about 1 hour.
- Heat oven to 350°F. Divide dough in half. On lightly floured surface, roll half of dough to 1/4-inch thickness. Cut with 4-inch kite-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining half of dough.
- Bake 7 to 9 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
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