At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Green maraschino cherries and chocolate chips create real eyes on a snickerdoodle cookie.
Heat oven to 400°F. Combine 2 tablespoons sugar and cinnamon in small bowl; set aside.
Combine 1 1/2 cups sugar and 1 cup butter in large bowl. Beat at medium speed until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
Shape teaspoonfuls of dough into 1-inch balls. Roll balls in cinnamon-sugar mixture. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes until or cookies are just beginning to brown. Cool completely.
Combine powdered sugar, 1/3 cup butter and half & half in medium bowl. Beat at medium speed until well mixed. Place maraschino cherries onto paper towels; pat dry.
To make eyeballs, spread about 1 teaspoon frosting onto center of each cookie. Top with 1 cherry half, rounded-side up. Press 1 chocolate chip, bottom-side up, into cherry hole. Use decorator gel to make veins. Store in loosely covered containers.
*Substitute green or red candied cherries. You may be able to find blue, yellow or orange maraschino cherries in jars in some supermarkets.
Dietary Fiber: 0g
Had a halloween cookie baking party today with my 4 and 6 yr old girls and their friends. We made these cookies and they were a huge hit. Recipe made alot and they were very tasty and when presented gave the wow factor!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1534
© 2013 Land O'Lakes, Inc.
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Probably ketchup, mustard and relish. Maybe mayo, lettuce and tomatoes. Those are the classics, and I love them, too.
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