3/4
cup chocolate creamy ready-to-spread frosting (from 16-oz container)
Pink gel food color
1/3
cup fluffy white whipped ready-to-spread frosting (from 12-oz container)
12
small round chocolate-covered creamy mints
24
heart-shaped red cinnamon candies
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Steps
1
Heat oven to 350°F.
2
On ungreased cookie sheets, place 12 cookies 2 inches apart for bear faces. Cut remaining 12 cookies in half; roll into 24 balls. Place 2 balls on top of each whole cookie for ears. Bake 9 to 13 minutes or until golden brown. Cool 2 minutes on cookie sheets. Remove to cooling racks. Cool completely, about 15 minutes.
3
Frost each cookie with 1 tablespoon chocolate frosting.
4
In small bowl, stir 1 to 2 drops pink gel food color into white frosting until well blended. Frost insides of ears with pink frosting. Decorate each bear face with 1 mint for nose and 2 red cinnamon candies for eyes. Spoon remaining pink frosting into small resealable food-storage plastic bag. Cut off tiny corner. Pipe each mouth using pink frosting. Store loosely covered.
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Substitute round cinnamon candies for heart-shaped cinnamon candies.
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