Giant Sugar Cookie

Name: Giant Sugar Cookie
Yield: 16 servings
Ingredients: 1 pkg (16.5 oz or 468 g) refrigerated sugar cookie dough; 1 pkg (12 oz/300 g) white chocolate morsels (2 cups/500 mL)

Ingredients

1 pkg (16.5 oz or 468 g) refrigerated sugar cookie dough
1 pkg (12 oz/300 g) white chocolate morsels (2 cups/500 mL)

Holiday Variation	Easter Variation	4th of July Variation
Top with 6 crushed candy canes.	Decorate with pastel frosting, jelly beans and mini chocolate eggs.	Arrange white chocolate candy coated pieces in the center as a star. Outline the star with blue chocolate candy coated pieces.

Directions

Preheat oven to 350°F (180°C). Form dough into a ball and place in center of Large Round Stone; flatten slightly with palm of hand. Lightly flour dough and Baker's Roller. Roll dough to an even thickness to within ½-in. (1-cm) from edge of stone. Bake 18-20 minutes or until light golden brown.
Remove cookie from the oven. Immediately sprinkle morsels over cookie, leaving a 1-in. (2.5-cm) edge on cookie. Let stand 2-3 minutes or until morsels begin to melt. Using a Small Spreader, spread morsels evenly in a thin layer, leaving edges exposed. See chart for decorating ideas.
Carefully loosen edges of cookie. Let cool 10 minutes. To serve, cut into wedges with Pizza & Crust Cutter

Yield:

16 servings

Nutrients per serving:

(cookie and white chocolate only): Calories 270, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 34 g, Fiber 0 g,
Protein 3 g