Edible "Masks"

Ingredients

• 1 package (16 to 18 oz.) refrigerated sugar cookie dough
• 3/4 cup all-purpose flour
• 1 can (16 oz.) vanilla ready-to-spread frosting
•   Assorted food color
•  Decorations, such as: 
• ROLO Chewy Caramels in Milk Chocolate, 
• HERSHEY'S KISSES Brand Milk Chocolates, small (1-1/2 inch) YORK Peppermint Patties, 
• KIT KAT Crisp Wafers in Chocolate, 
• REESE'S PIECES Candies, 
• TWIZZLERS PULL-N-PEEL Candy

Directions

1. 1 Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
   
2. 2 Combine cookie dough and flour until mixture holds together. Roll dough into 
3. 1/4-inch thick rectangle on lightly floured work surface..
   
4. 3 Draw two (7- to 8- inch-high) Halloween shapes (pumpkin, ghost, witch, etc.) on 
5. cardboard; cut out. Cover them with clear plastic wrap. Place over dough; trace around 
6. cardboard pattern with knife. Cut completely through dough. Place shapes on prepared
7.  cookie sheet. Using a straw, make one (1/4-inch-wide) hole in each side of "mask" where 
8. ear would be.
   
9. 4 Bake 15 to 20 minutes or until lightly browned. (If necessary, recut holes on both sides 
10. of mask while cookie is still hot.) Cool slightly; carefully remove from cookie sheet to
11.  wire rack. Cool completely.
    
12. 5 Divide frosting and tint with food color; frost cookies. Using your imagination, decorate 
13. cookies with assorted candies. Separate PULL-N-PEEL candy into strands; tie 1 strand 
14. into each hole to resemble strings on a mask. Makes 2 cookies.