INGREDIENTS
- 2 tablespoons red decorator sugar
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 2 tablespoons miniature semisweet chocolate chips
- Black string licorice, cut into 1-inch pieces
DIRECTIONS
- Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinklered sugar evenly over plastic wrap. Roll cookie dough in sugar to coat. Wrap in plastic wrap; freeze 30 minutes.
- Remove half of dough from wrapper; freeze remaining dough until needed. Cut dough into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough
- Bake 8 to 9 minutes or until unsugared edges are light golden brown. Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes; remove from cookie sheets to cooling racks.