Striped Ginger Cookies

Ingredients

• 0.5 (16 1/2 ounce) package refrigerated sugar cookie dough
• 2 tablespoons flour
• 0.5 (16 1/2 ounce) package refrigerated gingerbread cookie dough
• 2 tablespoons flour

Instructions

1. Preheat oven to 375 degrees F. Have ready cookie sheets but do not grease them.
2. In a medium bowl, combine the sugar cookie dough and 2 tablespoons flour.
3. Combine and stir till well-mixed.
4. In another medium bowl, combine gingerbread cookie dough with the remaining 2 tablespoons flour.
5. Combine and stir until well- mixed.
6. Shape both doughs into one-inch balls.
7. To shape cookies, roll one ball of each dough into a 4-inch long rope.
8. Lay ropes side by side.
9. Then twist and roll the ropes together to make an 8-inch long rope.
10. Cut each 8-inch rope into 6 pieces.
11. Place pieces on ungreased cookie sheets.
12. Repeat with remaining balls of dough.
13. Bake 6-8 minutes or until edges are set.
14. Transfer cookies to wire racks and let cool completely.
15. To store: Layer cookies between sheets of waxed paper in airtight container.
16. Cover.
17. Store at room temperature for 3 days or freeze up to 3 months.