1 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
2 cups powdered sugar
2 (1-ounce) squares unsweetened baking chocolate, melted
6 (1/3 cup) cream-filled dark chocolate sandwich cookies, ground in food processor
Yellow candy-coated chocolate pieces
Black decorator gel
Black licorice twists or strings, cut into small strips
Edible sparkling black glitter or sugar
Heat oven to 375°F.
Combine 1 cup sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until creamy. Add flour and baking powder; beat at low speed until well mixed.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets.
Flatten balls with bottom of glass dipped in sugar. Bake 8-10 minutes or until very lightly browned on sides. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Combine all frosting ingredients except milk in bowl; beat until well mixed. Continue beating, adding enough milk for desired spreading consistency.
Place cookie crumbs in shallow bowl. Spread 1 1/2 teaspoons frosting over each cookie. Immediately dip top of frosted cookie into cookie crumbs.
Attach candy pieces for eyes; make pupil with black decorator gel. Attach licorice strips for top feathers with black decorator gel. Create beak with 2 candy corn pieces; attach with gel. Sprinkle each with black glitter.
- Use dry hands when applying edible glitter or glitter will dissolve.
- Purchase prepared chocolate frosting to speed up decorating.