Snowman Faces

Be creative with kids! Serve these snowman faced chocolate sandwich cookies dipped in frosting and candy coating.

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Servings 20

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ingredients 7
Prep Time 35 min
Total Time 35 min

Ingredients

1: cup vanilla ready-to-spread frosting (from 16-oz. can)

3: oz. vanilla-flavored candy coating or almond bark, chopped

20: creme-filled vanilla or chocolate sandwich cookies

1: tablespoon miniature semisweet chocolate chips

10: small gumdrops

2: orange slice jelly candies, flattened slightly

: Red decorating gel

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Directions

1 Line cookie sheets with waxed paper. In small saucepan, combine 3/4 cup of the frosting and the candy coating. Melt over low heat, stirring occasionally until smooth. Remove from heat.
2 With tongs, dip each cookie in melted frosting mixture, coating completely. Lay cookies flat on waxed paper-lined cookie sheet. Let stand about 10 minutes or until set.
3 Meanwhile, place remaining 1/4 cup frosting in small resealable food storage plastic bag. Cut tiny hole in bottom corner of bag.
4 On each sandwich cookie, use small amount of frosting to attach chocolate chips for eyes. Cut each gumdrop in half; attach cut sides with frosting to sides of cookie to resemble earmuffs.
5 Attach small wedge cut from slightly flattened jelly candy for nose. Draw mouth with red decorating gel. Let stand until frosting is set before storing.

EXPERT TIPS

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Expert Tips

This recipe is great for kids. Have all the chocolate chips, gumdrops, jelly candies and decorating gel ready, and let their imaginations take over.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 140
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2g, 2% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 0mg; 0%;
Sodium: 85mg; 85%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 0g 0% Sugars 14g 14% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;