Double Dip Sugar Cookies

Ingredients

• 0.5 cup butter softened
• 1  eggs 
• 3 drops purple gel food coloring blue red
• 1 container fluffy frosting white betty crocker®
• 1 pouch sugar cookie mix betty crocker® (1 lb 1.5 oz)

Equipment

• bowl
• baking sheet
• oven
• wax paper
• microwave

Directions

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until dough forms. Scoop dough by rounded tablespoon into 24 pieces; roll each into a ball.
2. Place 3 inches apart onto ungreased cookie sheets.
3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
4. Measure 1/3 cup frosting into each of 2 small microwavable bowls. Stir red food color into 1 bowl; stir blue food color into other bowl. Set aside.
5. Line two cookie sheets with wax paper.
6. Place remaining 1 cup frosting into another small microwavable bowl; microwave uncovered on High 30 seconds. Dip each cookie halfway into white frosting, allowing excess to drip off.
7. Place on wax paper; let stand 20 minutes to set.
8. Microwave bowls of red and blue frosting uncovered on High 30 seconds. Dip white-frosted side of each cookie part way into red or blue frosting, leaving some of the white showing. Allow excess frosting to drip off.
9. Place on wax paper; let stand 30 minutes to set. Store in single layer, loosely covered at room temperature.