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Pumpkin Cookie Pops

Ingredients:
1 (14-oz.) bag M&MS Milk Chocolate Candies for Halloween
1 (18-oz.) roll refrigerated sugar cookie dough
1 (16-oz.) can vanilla frosting
Orange and green food coloring
25 colored craft sticks

Instructions:
Preheat oven to 350F. Line 2 cookie sheets with parchment paper or aluminum foil.

Cut approximately 25 1/4-inch slices of cookie dough. Place on cookie sheets. Slip a colored craft sticks 2-inch tip underneath each cookie. At top of cookie and directly on opposite side of craft stick make small dimple in dough.

Bake cookies 15 minutes. Remove from oven, transfer to wire rack, and let cool completely.

Tint 1/4 cup of frosting with green food coloring. Transfer to resealable plastic bag, snip small corner, and set aside.

Tint remaining frosting with orange food coloring. Spread on cookie tops. Use green frosting to pipe pumpkin stems around dimples.

Use M&MS to decorate cookies like jack-o-lanterns.

All materials are courtesy of M&MS Seasonal Brands. Family Features Editorial Syndicate

Published in the October 26, 2005 issue of Farm World.

10/25/2005