Ingredients
1
pouch Betty Crocker™ sugar cookie mix
1/4
cup Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
1
egg
2
pouches (7 oz each) Betty Crocker™ Cookie Icing white icing
2
pouches (7 oz each) Betty Crocker™ Cookie Icing black icing
44
black candy-coated chocolate candies
Preparation
Heat oven to 350°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.
On floured surface, roll dough to 1/4-inch thickness. Cut with 3- to 3 1/2-inch round cookie cutter; combine scraps and reroll dough once. On ungreased cookie sheet, place cutouts 1 inch apart. Refrigerate 10 minutes.
Bake 7 to 9 minutes or until lightly browned. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely.
Frost cookies with white icing and small amount of black icing to form gray, swirling to blend. Press 2 candies into each cookie for eyes. Let stand until set. With black icing, pipe eyebrows, nose and mouth onto each cookie.
