CANDY CORN COOKIE RECIPE

Halloween prep is super fun when you invite your little gobblins to help decorate adorable cookies on sticks.

INGREDIENTS
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)

DIRECTIONS
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.

This is the package I sent to Heidi. I found this great burlap pumpkin scarecrow, Halloween treat bag with a ghost cookie recipe and cookie cutter, a sparkly ceramic ghost I made, a fall scented tower candle, hand made Halloween shaker box, a spring up pumpkin full of peeps, candy corn and peanut butter kisses which are all mandatory Halloween candies in this house.