Makes 1 dozen large cookies
|1||package (18 ounces) refrigerated sugar cookie dough|
|1/4||cup all-purpose flour|
|1/4||cup creamy peanut butter|
|1||cup mini chocolate chips|
|48||small gumdrops to match school colors|
|Food colorings to match school colors|
|12||graham cracker squares|
- Preheat oven to 350°F. Lightly grease 12 (2-1/2-inch) muffin cups. Remove dough from wrapper according to package directions. Beat dough, flour and peanut butter in large bowl until well blended. Stir in chocolate chips. Shape dough into 12 balls; press onto bottoms and up sides of prepared muffin cups.
- Bake 15 to 18 minutes or until lightly browned; let cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.
- Sprinkle sugar on waxed paper. For each tassel, slightly flatten 3 gumdrops. Place gumdrops, with ends overlapping slightly, on sugared surface. Sprinkle with additional sugar as needed. Roll flattened gumdrops into 3X1-inch piece with rolling pin, turning piece over frequently to coat with sugar. Trim and discard edges of gumdrop piece. Cut piece into 2-1/2X1/4-inch strips. Cut bottom part into several lengthwise strips to form fringe.
- Prepare Cookie Glaze. Tint glaze desired color. Place cookies upside down on wire racks set over waxed paper. Spread glaze over cookies to cover completely. Spread glaze over graham crackers; carefully set crackers on tops of cookies. Place tassel on each cap. Set gumdrop on each tassel for cap button. Let stand 40 minutes or until glaze is set.
Combine 4 cups powdered sugar and 6 to 8 tablespoons milk, 1 tablespoon at a time, to make a medium-thick pourable glaze.
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