assorted decorative candies (gumdrops, candy corn and licorice)
Serving Size: 1 (47) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 64 g34 %
Total Fat 7.2 g11 %
Saturated Fat 2.4 g12 %
Cholesterol 11.9 mg
Sodium 127.2 mg
Dietary Fiber 0.4 g1 %
Sugars 20.5 g81 %
Protein 1.3 g
Freeze cookie dough 1 hour.
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.
Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
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.
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.
To make Black Cat Cookie Pops, for each cookie, slice a large black gumdrop into 3 round pieces. Use small end for head; use largest piece for body. Cut ears and tail from third piece. Frost cookie with orange frosting. Arrange gumdrop pieces on frosted cookie to form cat.