Skull And Crossbones Cookie Pops Recipe

Ingredients

1

                        pouch Betty Crocker™ sugar cookie mix

2

tablespoons Gold Medal™ all-purpose flour

1/2

cup butter, softened

1

egg

18

craft sticks (flat wooden sticks with round ends)

2

pouches (7 oz each) Betty Crocker™ Decorating Cookie Icing white icing

1

pouch (7 oz) Betty Crocker™ Decorating Cookie Icing black icing

Preparation

In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.

Heat oven to 375°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch skull and crossbones-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 golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. Decorate cookies with white and black icing. Let stand until set.

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