Makes 20 cookies
|30||red hard candies|
|1||package (1 pound, 2 ounces) slice-and-bake sugar cookie dough|
|Powdered sugar for dusting (optional)|
- Preheat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Unwrap candies and place in resealable bag or between 2 layers of plastic wrap. Crush candies with rolling pin or skillet; set aside.
- Slice dough into 20 rounds and flatten each slice onto cookie sheet using your hand. Using a small knife, poke 2 holes for eyes and a hole for mouth; fill holes with some of crushed candies. Pinch sides of face just below eyes for shaping.
- Bake 10 to 12 minutes or until lightly browned at edges.
- Cool for 2 minutes on cookie sheet before removing. Dust with powdered sugar, if desired, and wipe sugar from eyes and mouth with paper towel.
Omit mouth. Place 2 almond slivers side-by-side for fangs. When cookie has cooled, use red piping gel to add "blood" dripping from fangs. Use black piping gel to create V-shaped hairline.
Omit mouth. Pinch top of round cookie for stem. When cookie has cooled, use orange piping gel or icing to paint on pumpkin lines and green gel for curly stem. Add eyes with black gel.
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