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Halloween Party Pops

Halloween Party Pops
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Halloween prep is super fun when you invite your little gobblins to help decorate adorable cookies on sticks.

Prep Time:
1 Hr 15 Min
Total Time:
2 Hr 15 Min
Makes:
16 cookie pops
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INGREDIENTS
Cookies
1roll (16.5 oz) Pillsbury® refrigerated sugar cookies
16craft sticks (flat wooden sticks with round ends)
White Frosting
1cup powdered sugar
1tablespoon milk
1tablespoon butter or margarine, softened
Chocolate Frosting
1cup powdered sugar
2tablespoons unsweetened baking cocoa
1to 2 tablespoons milk
1tablespoon butter or margarine, softened
Assorted candies (gumdrops, candy corn and licorice)
DIRECTIONS
1.Freeze cookie dough 1 hour.
2.Heat oven to 350°F. Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet.
3.Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4.In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
5.In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
6.Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns, cats, owls or ghosts.
High Altitude (3500-6500 ft): Bake 14 to 18 minutes.
High Altitude (3500-6500 ft):

Bake 14 to 18 minutes.

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