NUTTER BUTTER Funny Face Candy Corn Cookies
Prep: 15 minutes plus cooling • Makes: 20 cookies
20NUTTER BUTTER Cookies (peanut shape)
2 Tbsp. EACH orange, yellow and white colored sugar
40mini candy button eyes (about 2 tsp.)
1 Tbsp. black decorating icing
1.Reserve 1 tsp. melted candy coating for later use. Spread remaining candy coating onto tops of cookies; immediately sprinkle with colored sugars to resemble candy corn as shown in photo. Gently shake each cookie to remove any excess sugar.
2.Refrigerate 5 min. or until candy coating is firm.
3.Use reserved candy coating to attach 2 eyes to each cookie. Add mouths with the decorating icing.
Approximate nutritional values per serving (1 cookie):
120 Calories, 4.5g Fat (2.5g Saturated), 0mg Cholesterol,
60mg Sodium, 18g Carbohydrates, 0g Fiber, 1g Protein
> Add candy corn pieces for the noses, attaching to cookies with additional melted candy coating, if necessary.
> Substitute 3 Tbsp. EACH orange, yellow and white sprinkles for the colored sugars.
> For added flavor, separate cookie halves before using as directed, leaving cream filling on 1 half of each cookie. Spread 3 Tbsp. raspberry jam or chocolate spread evenly onto bottom sides of plain cookie halves. Reassemble cookies, then use to prepare recipe as directed.
> Substitute 1 pkg. (4 oz.) white baking chocolate for the candy coating wafers.
> Store decorated cookies in tightly covered container at room temperature up to 3 days before serving.