Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
16
craft sticks (flat wooden sticks with round ends)
1/2
teaspoon leaf green gel food color
1
container (1 lb) vanilla creamy ready-to-spread frosting
32
candy eyes
1
tube (4.25 oz) black decorating icing
Preparation
Heat oven to 350°F. Slice cookie dough into 16 slices, 1/2 inch thick. Roll each slice into a ball. On ungreased cookie sheet, arrange 8 cookie dough balls in circle 3 inches apart and 2 inches from edge. Securely insert 1 craft stick into each ball with end pointing toward center of cookie sheet. Repeat with another cookie sheet and remaining 8 cookie dough balls.
Bake 14 to 16 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
Stir green food color into frosting until well blended. Place 1/4 cup frosting in resealable food-storage plastic bag; seal bag. Set aside. Frost cookies with remaining frosting. Place candy eyes on center of each cookie. Cut off tiny corner of bag; squeeze bag to pipe frosting above candy eyes for eyebrows. Pipe black decorating icing on cookies to look like hair, scars and mouth.
