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Funny Monster Halloween Cookies
Yield:
28 to 30 cookies		 Prep Time:
30 minutes 		Chill Time:
30 minutes 		Bake Time Per Batch:
10 to 12 minutes
1 cup butter, softened (no substitutions)
1/2 cup

powdered sugar
1 teaspoon Durkee® Pure Vanilla Extract
1 teaspoon Durkee® Almond Extract
1-1/2 cups flour
1/4 cup Argo® Corn Starch
1 bag (12 ounces) semi-sweet chocolate chips
2 tablespoons Mazola® Corn Oil

candy corn candies

DecACake® Icings

CREAM butter, powdered sugar, and extracts.  Add flour and corn starch.  Cover and refrigerate at least 30 minutes. Preheat oven to 350°F.

ROLL dough into 1-1/2 inch balls.  Place on ungreased baking sheet. Flatten each cookie by pressing gently with fingers. 

BAKE 10 to 12 minutes, just until bottoms are lightly browned. Cool cookies on wire racks.

MELT semi-sweet chocolate chips with oil.  Dip half of cookie in chocolate. Place cookies on wire rack or wax paper to allow chocolate to harden.  While chocolate is still soft, place candy corn for fangs and icing for eyes on cookies.   
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