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Prep 10min
Total1hr20min
Servings99
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Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1
packet (7 oz.) Betty Crocker™ Cookie Icing white icing
1
EDIBLE marker (black)
flour for rolling dough
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Steps
1
Preheat oven to 350° F. Lightly spray a cookie sheet.
2
On a large cutting board or crust mat, spread a small handful of flour, using extra flour to also dust your rolling pin. Unwrap cookie dough and press onto flour to flatten. Use rolling pin to roll dough very thin, making sure bottom is floured. Lightly sprinkle top and rolling pin with flour as needed to keep dough from sticking.
3
Trim edges of dough sheet straight, then cut rows of squares that are about 7/8 inch high x 6/8 inch wide. (They do not need to be perfect. If you have a Scrabble piece, just use that as a rough guideline.) If dough has softened, place board into fridge for 10 minutes so the squares are chilled and stiff.
4
Using a thin spatula, place cookie tiles on cookie sheet and bake for 6 to 8 minutes until golden brown all over. Remove to a cooling rack to cool completely.
5
Frost with cookie frosting, using tip of pouch to spread frosting as thin as possible. Allow to dry and fully harden. Use the edible black marker to write letters on the squares. *
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Cover your Scrabble board with clear plastic wrap before using cookies on it if you want to preserve the board.
Scrabble has the following quantities of each letter: A (9), B (2), C (2), D (4), E (12), F (2), G (3), H (2), I (9), J (1), K (1), L (4), M (2), N (6), O (8), P (2), Q (1), R (6), S (4), T (6), U (4), V (2), W (2), X (1), Y (2), Z (1).
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