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Rainbow and Pot of Gold Cookies


Makes 14 cookies


Discover your pot of gold at the end of a fruit snack-covered cookie rainbow!


1 tube (16.3 oz) PILLSBURY refrigerated sugar cookie dough
1/4 cup all-purpose flour
1 box BETTY CROCKER FRUIT ROLL-UPS Blastin’ Berry Hot Colors® chewy fruit flavored snacks
1 box BETTY CROCKER FRUIT GUSHERS yellow fruit flavored snacks (from tropical flavors variety pack)



1.Heat oven to 350 degrees. In medium bowl, mix cookie dough and flour until soft dough forms. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) 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 re-rolling). Cut each ring in half, making 2 curved rainbow shapes from each, for a total of 14. Place on ungreased cookie sheet.

2.Roll remaining dough 1/4 inch thick. Using 2-inch round cutter, cut out 14 small rounds. Place on ungreased cookie sheet. Partially bake cookies 6 to 8 minutes, or just until set.

3.Unroll and remove paper from BETTY CROCKER FRUIT ROLL-UPS snacks. Using same 2-inch round cutter, cut 14 small green rounds. Roll top of each round down slightly. Brush top of each small round cookie lightly with water; place green snack on each cookie to be pot. Place 3 yellow GUSHERS snacks on remaining half of each cookie to be gold.

4.Cut 14 strips (about 1/4-inch wide) of each red, yellow, green, and blue fruit snack. Brush top of each rainbow cookie lightly with water. Place 4 colors of snacks on rainbow cookie as shown in photo.

5.Bake 2 to 4 minutes longer, or until edges are light golden brown and snacks have softened slightly to stick to cookies. Cool completely.


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