Ingredients
1
pouch Betty Crocker™ pumpkin spice cookie mix
Butter and egg called for on cookie mix pouch
2
tablespoons Gold Medal™ all-purpose flour
1
quart (4 cups) caramel or cinnamon ice cream, softened
12
craft sticks (flat wooden sticks with round ends)
1/3
cup Halloween candy sprinkles
1
pouch (7 oz) Betty Crocker™ Decorating Cookie Icing orange icing
Preparation
In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough in half; shape each half into a ball and flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
Heat oven to 375°F. On lightly floured surface, roll 1 portion of dough to 1/4-inch thickness. Cut with 3-inch pumpkin-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining dough and reroll scraps.
Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
For each sandwich cookie, spread 1/3 cup ice cream on bottom of 1 cookie; press craft stick in center of ice cream. Top with second cookie, bottom side down; gently press together. Press candy sprinkles into ice cream on edges. Wrap in plastic wrap; freeze 1 hour. Unwrap; decorate cookies with icing. Freeze until firm, about 2 hours. Rewrap in plastic wrap; store in freezer.
