Halloween Party Pops
Cookies
1 roll (16.5 oz) 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)
Freeze cookie dough 1 hour. Heat oven to 350 degrees. 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.
Makes 16 cookie pops |