Ingredients

• 1  18-ounce roll refrigerated sugar cookie dough
• 1/4  cup all-purpose flour
• 1/4  cup fine or coarse colored sugar(s)
• 20  4-1/2-inch craft sticks
• 20  milk chocolate stars

Directions

1. Preheat oven to 375 degrees F. Knead together cookie dough and flour until combined. Shape dough into one hundred 3/4-inch balls. Roll balls in colored sugar(s) to coat. For each flower cookie, place a craft stick on an ungreased cookie sheet. Place five balls in a circle around the tip of the stick so their sides are just touching; leave 2 inches between cookies on cookie sheet.

2. Bake for 8 to 10 minutes or until edges are lightly browned. Press a chocolate star in the center of each flower shape. Cool for 1 minute on cookie sheet. Transfer to a wire rack and let cool. Makes 20 cookies.

TO STORE: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days; or freeze for up to 3 months.