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
Ingredients
1 16-ounce roll of Pillsbury sugar cookie dough
1/4 cup flour
White melting chocolate
Blue sprinkles
Directions
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.
Cool completely.
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.
