Apple Slice Sugar Cookies - Pillsbury

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

Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinkle red 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.

Lemon Sugar Cookies

2 3/4 c flour
2 tsp baking powder
1/4 tsp salt
1 cup butter
2 c sugar
2 eggs
2 tsp lemon flavoring
3 Tbls lemon juice
1 c quick oats

Sift together flour, baking powder and salt. In large bowl, cream butter and sugar, add eggs, beating well. Beat in lemon flavoring and juice. Gradually add flour mixture and then stir in oats. Chill for about 2 hours.

Make balls with approximatly 1 T of dough at a time. Place on lightly greased cookie sheet, about 2 inches apart. Flatten with a glass (grease bottom of glass with butter and dip into sugar).

Bake at 375 degrees for about 8-10 min. Makes 4 dozen