ROLL OUT PILLSBURY SUGAR COOKIE DOUGH RECIPES

Steps:

• In large bowl, combine flour, baking powder, baking soda and salt; mix well. Using fork or pastry blender, cut in 1 cup margarine until mixture is crumbly. In small bowl, beat eggs. Gradually add sugar, 1 teaspoon vanilla and lemon extract, beating until light. Add to flour mixture in large bowl. Stir by hand until dough forms. (If necessary, knead dough with hands to mix in dry ingredients.) Cover with plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 375°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with 2 1/2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. If desired, decorate with decorator sugar or multicolored candy sprinkles.
• Bake at 375°F. for 6 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper or spray with cooking spray. In small bowl, stir granulated sugar and cinnamon; set aside.
• On lightly floured surface, roll out dough into 9x6-inch rectangle. Spread cinnamon-sugar over dough; gently press into dough. Carefully roll up dough, starting at short side, into log; sprinkle with any cinnamon-sugar that falls out.
• Cut dough into 12 (1/2-inch) slices, using sharp knife; place slices 2 inches apart on cookie sheet.
• Bake 15 to 18 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely before glazing.
• In small bowl, beat all glaze ingredients, except warm water, with spoon until smooth. If necessary, add warm water, 1 tablespoon at a time, until desired consistency.
• Drizzle glaze over cooled cookies; let stand until set. Store in airtight container, using waxed paper between cookie layers.