Ingredients
1
pouch Betty Crocker™ sugar cookie mix
2
tablespoons Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
1
egg
12
craft sticks (flat wooden sticks with round ends)
1
cup powdered sugar
1/4
cup unsweetened dark baking cocoa
2
tablespoons milk
1
tablespoon light corn syrup
1/2
teaspoon vanilla
2
tablespoons black sanding sugar
12
red candy-coated chocolate candies
Preparation
In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball and flatten slightly. Wrap in plastic wrap; refrigerate 1 hour.
Heat oven to 375°F. Unwrap dough. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 4-inch spider-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Insert craft stick halfway into center of each cookie.
Bake 8 to 10 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
In small bowl, mix powdered sugar and cocoa. Add milk, corn syrup and vanilla; mix with whisk until smooth. Pipe frosting onto cookies. Sprinkle with sanding sugar. Place 1 candy in center of each cookie.
