Ingredients
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1 (18 ounce) package refrigerated sugar cookie dough
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1/2 cup white shortening
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1/2 cup butter, softened
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4 cups confectioners' sugar
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1 tablespoon milk
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1 teaspoon vanilla extract (for very white frosting, use clear vanilla extract)
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48 miniature semisweet chocolate chips
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24 candy corn
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1/2 cup red-hot candies (or you can use mini chocolate chips for this as well)
Instructions
- Cut cookie dough into 1/4 inch slices.
- Place 2 inches apart on ungreased baking sheets.
- Bake at 350 degrees for 8-12 minutes or until edges are lightly browned.
- Cool for 2 minutes before removing to wire racks to cool completely.
- For frosting, in a small mixing bowl, cream shortening and butter.
- Gradually beat in confectioners' sugar.
- Beat in milk and vanilla until smooth.
- Spread over cookies.
- Decorate with chocolate chips, candy corn and red hots.