These charming cookies are perfect for an edible spring centerpiece. Simply stick in clean clay pot or a cup filled with styrofoam.
| 12 |
|
wooden craft sticks |
| 12 |
|
miniature (1-inch square) individually wrapped chocolate-covered caramel and nougat candy bars (not fun size) |
| 1/2 |
|
cup LAND O LAKES® Margarine |
| 1/4 |
|
cup firmly packed brown sugar |
| 1 |
|
cup all-purpose flour |
| 2/3 |
|
cup vanilla frosting (from 16-ounce can) |
|
|
Food color |
| 15 |
|
large marshmallows |
|
|
Green ribbon |
Heat oven to 325°F. Insert wooden craft stick into 1 side of each candy bar; flatten candy slightly. Set aside.
Combine margarine and brown sugar in small bowl. Beat at medium speed until creamy. Add flour; reduce speed to low. Beat until well mixed. Shape tablespoonfuls of dough around candy bars to form 2-inch diameter cookie pops. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with hand. Bake for 18 to 20 minutes or until cookies are set and edges are lightly browned. Cool completely.
Stir together 2 tablespoons frosting and 1 to 2 drops yellow food color in small bowl until well mixed.
Stir together 1/2 cup frosting and 1 to 2 drops blue, green or red food color in small bowl until well mixed. Spread frosting on top of each cookie. Cut marshmallows into 4 slices to form petals with kitchen shears or knife. Arrange 5 marshmallow petals in circle on each cookie. Place 1/4 teaspoon yellow frosting in center of each cookie. Tie ribbon in bows on stick to form leaves.
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