Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2
cups powdered sugar
2
teaspoons light corn syrup
2
to 3 tablespoons milk
Food color
Assorted small candy sprinkles and colored sugar
Red string licorice
Preparation
Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed.
On lightly floured surface with rolling pin, roll dough to 1/4-inch thickness. With 3 1/2-inch guitar cookie cutter, cut out guitar shapes. On ungreased cookie sheets, place shapes 2 inches apart. Repeat with remaining dough.
Bake 7 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In small bowl, mix powdered sugar, corn syrup and enough milk until smooth and of desired spreading consistency. Stir in food color. Frost and decorate cookies as desired.
