If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.
If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.
Part V: White Chocolate Snowflakes
1 16-ounce roll of Pillsbury sugar cookie dough
1/4 cup flour
White melting chocolate
Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
In a large bowl, knead cookie dough with flour.
On a floured surface, roll out dough.
Using a snowflake cookie cutter…well, if you don’t know how to use a cookie cutter, you probably shouldn’t be using an oven.
Line snowflake cookies 1 inch apart on sheets. Bake for 8-11 minutes until just brown around the edges.
Place your melting chocolate (you can use wafers but I prefer bars) in a microwave-safe bowl. Melt the chocolate in the microwaves in 30-second intervals and remove when chocolate is just transitioning from solid to liquid form. Stir vigorously.
Dip top half of snowflake cookie into chocolate. Dust immediately with sprinkles.
Cool until chocolate hardens.