1
cup fluffy white whipped ready-to-spread frosting (from 12-oz container)
1/2
teaspoon orange paste food color
34
pieces candy corn
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Steps
1
Heat oven to 350°F. In medium bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 1 1/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
2
Bake 8 to 10 minutes or until edges are golden brown. Quickly make indentation with end of wooden spoon handle in center of each cookie, but do not press all the way to cookie sheet. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
3
In small bowl, mix frosting and food color. Spoon frosting into resealable food-storage plastic bag; seal bag. Cut 1/2-inch tip from corner of bag. Squeeze bag to pipe frosting in center of each cookie. Place 1 candy corn piece in center of frosting.
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Nutrition Facts
Serving Size:1 Serving
Calories
100
Total Fat
4g
0%
Saturated Fat
1 1/2g
0%
Sodium
50mg
0%
Total Carbohydrate
14g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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