CUT OUT COOKIES FROM PILLSBURY DOUGH RECIPES

Steps:

• Heat oven to 350°F. In large bowl, crumble cookie dough and add flour, kneading until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
• On floured surface, roll dough to 1/4-inch thickness. Cut with floured 3-inch heart-shaped cookie cutter. If desired, cut out centers from some of the 3-inch hearts with floured 1- to 1 1/2-inch heart-shaped cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart, placing larger and smaller hearts on separate cookie sheets. Reroll dough, and cut additional cookies.
• Bake large hearts 11 to 13 minutes, small hearts 8 to 10 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely.
• Frost and decorate cookies, using photo as a guide.

Steps:

• Heat oven to 350°F. In medium bowl, break up cookie dough; thoroughly work in flour. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Work with half of dough at a time, refrigerating remaining dough until needed.
• On work surface sprinkled with flour, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch ghost-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough.
• Bake 9 to 12 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes. Meanwhile, in small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until easier to smooth onto cookie.
• Frost and decorate cookies with black icing as desired, using photo as a guide.