Halloween Party Pops

It’s an easy treat and an invitation for fun. The crazier kids decorate them, the more fun they are!

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)

How To

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.
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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.

Note : 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.

Nutrition Facts

• Serving Size: 1 Cookie Pop
• Calories 210
• Total Fat 8g
• Cholesterol 15mg
• Sodium 90mg
• Potassium 15mg
• Total Carbohydrate 33g
• Dietary Fiber 0g
• Sugars 25g
• Protein 1g