Prep Time: 1 hr 15 min ; Start to Finish: 2 hr 15 min
Makes: 16 cookie pops
Halloween prep is super fun when you invite your little gobblins to help decorate adorable cookies on sticks.
Cookies
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
16 craft sticks (flat wooden sticks with round ends)
White Frosting
1 cup powdered sugar
1 tablespoon milk
1 tablespoon butter or margarine, softened
Chocolate Frosting
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)
1 . Freeze cookie dough 1 hour.
2 . 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.
3 . Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4 . In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
5 . 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.
6 . 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.
High Altitude (3500-6500 ft):Bake 14 to 18 minutes.
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.
