Ingredients
1
cup sugar
1
cup butter or margarine, softened
1/2
teaspoon vanilla
1
egg
2
cups Gold Medal™ all-purpose flour
1/4
cup unsweetened baking cocoa
20
craft sticks (flat wooden sticks with round ends)
1
package (16 oz) chocolate-flavored candy coating
Betty Crocker™ chocolate candy sprinkles, if desired
40
small gumdrops, if desired
1
bag (9 oz) candy-coated chocolate candies, if desired
60
Betty Crocker™ red cinnamon decors or ready-to-eat cereal pieces, if desired
Preparation
In large bowl, beat sugar, butter, vanilla and egg with spoon until smooth. Stir in flour and cocoa. Cover and refrigerate at least 1 hour.
Heat oven to 375°F. Shape dough into 20 (1-inch) balls and 20 (3/4-inch) balls. To make each cookie, on ungreased cookie sheet, arrange 1 large ball and 1 small ball with sides touching. Insert about 1 1/2 inches of wooden stick through center of 1-inch ball and into smaller ball. Press floured bottom of glass on dough until about 1/4 thick. Place pairs of dough balls about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Place waxed paper on tray. Melt candy coating as directed on package. Spoon coating over cookies; place on waxed paper. Sprinkle with chocolate candy sprinkles. Add gumdrops for ears. Add chocolate candies for hands and feet. Add cinnamon candies for eyes and nose.
