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Steps
1
In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough in half; shape each half into a ball and flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
2
Heat oven to 375°F. On lightly floured surface, roll 1 portion of dough to 1/4-inch thickness. Cut with 3-inch pumpkin-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining dough and reroll scraps.
3
Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
4
For each sandwich cookie, spread 1/3 cup ice cream on bottom of 1 cookie; press craft stick in center of ice cream. Top with second cookie, bottom side down; gently press together. Press candy sprinkles into ice cream on edges. Wrap in plastic wrap; freeze 1 hour. Unwrap; decorate cookies with icing. Freeze until firm, about 2 hours. Rewrap in plastic wrap; store in freezer.
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Nutrition Facts
Serving Size:1 Serving
Calories
460
Total Fat
21g
0%
Saturated Fat
13g
0%
Sodium
360mg
0%
Total Carbohydrate
67g
0%
Dietary Fiber
2g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 1/2 Other Carbohydrate; 4 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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