Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup all-purpose flour
56
small pretzel twists (from 11-oz bag)
1
container (1 lb) creamy white ready-to-spread frosting
White decorating gel
1
tablespoon light corn syrup
Decorator sugar crystals and colored sprinkles
Preparation
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log; separate into 2 halves. Refrigerate 1 half until needed.
Cut other half of dough into 14 (1/4-inch) slices. For each angel, cut narrow strip from 2 sides of slice, forming triangle. Roll strips into ball. On ungreased cookie sheet, place triangle. To form wings, place 2 pretzels on either side of top point of triangle, making sure single hole side of pretzels touches dough.
Place ball on top of triangle to make head; press with fingers to flatten. Repeat with remaining dough slices and pretzels, placing 2 inches apart on cookie sheets. Repeat with remaining half of 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. Frost and decorate as desired, using corn syrup to make colored sprinkles stick to pretzel twists.
