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Halloween Cat Cookies
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1 tube (18 ounces) refrigerated chocolate chip cookie dough
54 pieces candy corn
1 can (16 ounces) chocolate frosting
Red shoestring licorice, cut into 1-3/8-inch pieces
9 thin chocolate wafer (2-1/4 inch diameter), quartered
Bake cookies according to package directions. Cool on a wire racks. Cut off
yellow tips from 18 pieces of candy corn (discard orange and white portion or
save for another use). Frost cookies with chocolate frosting. Immediately
decorate with two whole candy corns for eyes, a yellow candy corn tip for nose,
six licorice pieces for whiskers and two wafer quarters for ears.
Yield: 1-1/2 dozen.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |