Halloween Party Pops recipe

Makes: 16 cookie pops

Cookies
1 roll (16.5 ounces) Pillsbury refrigerated sugar cookies
16 craft sticks (flat wooden sticks with round ends)

White Frosting
1 cup powdered sugar
1 tablespoon milk
1 tablespoon butter or margarine, softened

Chocolate Frosting
1 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1 to 2 tablespoons milk
1 tablespoon butter or margarine, softened

Assorted candies (gumdrops, candy corn and licorice)

Freeze cookie dough 1 hour.

Heat oven to 350 degrees F. Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet.

Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.

In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.

Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns, cats, owls or ghosts.

High Altitude (3500-6500 ft): Bake 14 to 18 minutes.

To make Black Cat Cookie Pops, for each cookie, slice a large black gumdrop into 3 round pieces. Use small end for head; use largest piece for body. Cut ears and tail from third piece. Frost cookie with orange frosting. Arrange gumdrop pieces on frosted cookie to form cat.

Recipe and photograph provided courtesy of pillsbury.com.