|Refrigerated sugar cookies roll||1 (1 roll, slice 'n' bake)|
|Gold dragees||1⁄2 Cup (8 tbs)|
|White glaze||1 Cup (16 tbs)|
|Chocolate glaze||1 Cup (16 tbs) (1/2 recipe)|
Make up to 2 weeks before:
1. Start heating oven to 375Â°F.
2. On floured, cloth-covered surface, roll out half of refrigerated cookie dough very thin. With floured 3-inch daisy cutter, cut out cookies. Place on ungreased cookie sheet. Repeat with other half of dough.
3. Bake 5 to 7 minutes.
4. Cool on wire racks. Meanwhile, make White Glaze. Spread on half of cookies; top each with a dragee.
5. Now make Chocolate Glaze; spread on remaining cookies. Lay white daisies on chocolate cookies with petals alternating as pictured. Store, loosely covered. Makes 3 dozen.
White glaze: In bowl, with mixer at medium speed, beat 1 cup confectioners' sugar with about 5 teaspoons water, adding water 1 teaspoon at a time, until of spreading consistency.
Serving size: Complete recipe
Calories 2099 Calories from Fat 478
% Daily Value*
Total Fat 56 g85.5%
Saturated Fat 23.7 g118.4%
Trans Fat 10.8 g
Cholesterol 0 mg
Sodium 1049.3 mg43.7%
Total Carbohydrates 422 g140.7%
Dietary Fiber 0.9 g3.6%
Sugars 392.4 g
Protein 1 g2%
Vitamin A Vitamin C
*Based on a 2000 Calorie diet