Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
16
craft sticks (flat wooden sticks with round ends)
1
cup powdered sugar
1
tablespoon milk
1
tablespoon butter or margarine, softened
1
cup powdered sugar
2
tablespoons unsweetened baking cocoa
1
to 2 tablespoons milk
1
tablespoon butter or margarine, softened
Assorted candies (gumdrops, candy corn and licorice)
Preparation
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.
