Easy Christmas Crinkle Cookies
1. Heat oven to 350°F.
2. Divide dough in half. Crumble half of dough in each of 2 small bowls. In one bowl, stir or knead dough, 2 tablespoons of the flour and the green food color until well mixed. Stir or knead remaining 2 tablespoons flour and the red food color into remaining half of dough until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
3. Shape into 44 (1-inch) balls. In small bowl, place 1/4 cup of the powdered sugar. Roll each ball in powdered sugar (discard any remaining powdered sugar). Place balls 2 inches apart on ungreased cookie sheets.
4. Bake 8 to 11 minutes or until tops are cracked and edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. In small bowl, place 1/3 cup powdered sugar; dip top of each cookie into powdered sugar. Cool completely, about 30 minutes. Store in covered container at room temperature.
Directions
1. Heat oven to 350°F.
2. Divide dough in half. Crumble half of dough in each of 2 small bowls. In one bowl, stir or knead dough, 2 tablespoons of the flour and the green food color until well mixed. Stir or knead remaining 2 tablespoons flour and the red food color into remaining half of dough until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
3. Shape into 44 (1-inch) balls. In small bowl, place 1/4 cup of the powdered sugar. Roll each ball in powdered sugar (discard any remaining powdered sugar). Place balls 2 inches apart on ungreased cookie sheets.
4. Bake 8 to 11 minutes or until tops are cracked and edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. In small bowl, place 1/3 cup powdered sugar; dip top of each cookie into powdered sugar. Cool completely, about 30 minutes. Store in covered container at room temperature.
