These charming cookies are perfect for an edible spring centerpiece. Simply stick in clean clay pot or a cup filled with styrofoam.
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12 wooden craft sticks
12 (1-inch square) miniature 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 prepared vanilla frosting
15 large marshmallows
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; beat at low speed 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 18-20 minutes or until cookies are set and edges are lightly browned. Cool completely.
Stir together 2 tablespoons frosting and 1-2 drops yellow food color in small bowl until well mixed.
Stir together 1/2 cup frosting and 1-2 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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Baking with margarine produces moist cakes and chewy cookies. For consistent high quality results, remember to use margarine (80% fat), not a spread product.