INGREDIENTS
Cookies
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
16
craft sticks (flat wooden sticks with round ends)
White Frosting
1
tablespoon butter or margarine, softened
Chocolate Frosting
2
tablespoons unsweetened baking cocoa
1
tablespoon 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)
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