HALLOWEEN SUGAR COOKIES PILLSBURY RECIPES

Steps:

• Heat oven to 350°F. Generously spray 24 nonstick miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
• Bake 15 to 18 minutes or until golden brown. With back of round metal measuring teaspoon, make a 1 1/4-inch wide indentation in each cookie cup. Cool in pan about 30 minutes. Carefully run knife or metal spatula around edges of cookie cups to loosen. Remove to cooling rack. Cool completely, about 30 minutes.
• Divide frosting among small bowls, and color to desired shades with gel food colors. Fill and decorate cookie cups as desired, using photo as a guide.
• Store loosely covered at room temperature.

Steps:

• Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) On floured surface, roll dough to 1/4-inch thickness. Cut with floured 3-inch bat-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
• Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
• Tint frosting with black food color. Frost cookies with frosting; attach candy eyes. Sprinkle cookies with black sugar. Pipe ears and mouth with orange icing. Let stand until set.