Rainbow and Pot of Gold Cookies

Ingredients

• 17.5 oz sugar cookie mix 
• 1 serving basic cookie mix for on cookie mix pouch for cutout cookies
• 1 box poached berries hot flavored colors®
• 1 box frangelico yellow fruit flavored betty fruit gushers® (from tropical flavors variety pack)

Equipment

• bowl
• baking sheet
• oven
• pot

Directions

1. Heat oven to 375°F. In medium bowl, mix cookie mix, flour, butter and egg until soft dough forms. On lightly floured surface, roll dough 1/4 inch thick. Using 4- to 4 1/2-inch round cutter, cut out 7 rounds. Using 2-inch round cutter, cut and remove center from each round (save centers for rerolling).
2. Cut each ring in half, making 2 curved rainbow shapes from each, for a total of 1
3. Place on ungreased cookie sheet.
4. Roll remaining dough 1/4 inch thick. Using 2-inch round cutter, cut out 14 small rounds.
5. Place on ungreased cookie sheet. Partially bake cookies 5 to 6 minutes or just until set.
6. Unroll and remove paper from Betty Crocker Fruit
7. Roll-Ups snacks. Using same 2-inch round cutter, cut 14 small green rounds.
8. Roll top of each round down slightly.
9. Brush top of each small round cookie lightly with water; place green snack on each cookie to be pot.
10. Place 3 yellow Gushers snacks on remaining half of each cookie to be gold.
11. Cut 14 strips (about 1/4-inch wide) of each red, yellow, green and blue fruit snack.
12. Brush top of each rainbow cookie lightly with water.
13. Place 4 colors of snacks on rainbow cookie as shown in photo.
14. Bake 2 to 3 minutes longer or until edges are light golden brown and snacks have softened slightly to stick to cookies. Cool completely.