Ingredients

1

                        pouch Betty Crocker™ sugar cookie mix

1

egg

1/3

cup butter or margarine, softened

1

tablespoon Gold Medal™ flour

1

                        container (12 oz) Betty Crocker™ Whipped fluffy white frosting

2

tablespoons coarse white sparkling sugar

1/4

cup coarse black sparkling sugar

1

pouch (7 oz) Betty Crocker™ Cookie Icing white icing

24

brown mini candy-coated milk chocolate candies

6

candy corn, cut in half vertically

24

black jelly beans

Preparation

Heat oven to 350°F. Make cookie dough as directed on pouch for Cutout Cookies. On lightly floured surface, roll out dough to 1/4-inch thickness. Using table knife, cut out 12 ovals (3 1/2 x 2 1/2 inches) and 12 small circles, slightly larger than a quarter, gently pressing together and rerolling dough scraps as necessary.

For each cookie, arrange 1 oval and 1 circle, edges touching, on ungreased cookie sheets, leaving 2 inches between cookies. Bake 7 to 9 minutes until edges are light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. Cool completely before frosting.

Spread frosting evenly over cooled cookies. For each cookie, using teaspoon, carefully sprinkle white sugar in center of frosted oval, creating belly. Carefully sprinkle black sugar over remainder of frosted cookie. Using white icing, pipe small dollops for eyes; press 1 milk chocolate candy on each. Press into frosting 1 candy corn, flat side down, for nose and 2 jelly beans for feet.