UNC Dipped Sugar Cookies

Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly.

Bake 8 to 10 minutes or until light golden brown on edges and set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

In medium microwavable bowl, place frosting. Microwave uncovered on High 20 to 30 seconds or until warmed and thin enough for dipping. Working with one cookie at a time, dip halfway into warmed frosting; gently shake and slide bottom of cookie on edge of bowl to remove excess. Place on cooling rack placed over cookie sheet or waxed paper. Sprinkle candy sprinkles or decorating sugar on dipped half of each cookie. Repeat dipping and sprinkling with remaining cookies. If frosting has cooled too much, reheat as needed. Let stand about 3 hours or until set.

Store covered in airtight container at room temperature with waxed paper between layers.