Flour, butter and egg called for on cookie mix pouch for cutout cookies
12
craft sticks (flat wooden sticks with round ends)
1
cup powdered sugar
1/4
cup unsweetened dark baking cocoa
2
tablespoons milk
1
tablespoon light corn syrup
1/2
teaspoon vanilla
2
tablespoons black sanding sugar
12
red candy-coated chocolate candies
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Steps
1
In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball and flatten slightly. Wrap in plastic wrap; refrigerate 1 hour.
2
Heat oven to 375°F. Unwrap dough. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 4-inch spider-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Insert craft stick halfway into center of each cookie.
3
Bake 8 to 10 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
4
In small bowl, mix powdered sugar and cocoa. Add milk, corn syrup and vanilla; mix with whisk until smooth. Pipe frosting onto cookies. Sprinkle with sanding sugar. Place 1 candy in center of each cookie.
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Nutrition Facts
Serving Size:1 Serving
Calories
330
Total Fat
12g
0%
Saturated Fat
6g
0%
Sodium
170mg
0%
Total Carbohydrate
51g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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