Spider Cookie Pops
- 1 cup butter or margarine, softened
- 1-1/2 cups firmly packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 6-ounces (1 cup) semi-sweet chocolate chips, melted
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2-1/2 cups quick oats
- 1 cup Sun-Maid Natural Raisins
- 3 dozen craft sticks or popsicle sticks
- Decorating glaze (recipe below) or 1 tub vanilla frosting
- Colored icing tubes or pens
HEAT oven to 350° F. Grease cookie sheets or line with parchment paper.
COMBINE butter, brown sugar, eggs and vanilla; beat until well blended.Â
STIR in melted chocolate, flour and baking soda.Â Mix well.
MIX in oats and raisins.Â
SPACE sticks 4-inches apart on baking sheet.Â Drop a rounded 2-inch ball of dough onto the end of each stick.Â Butter the bottom of a glass, dip in flour, and gently press cookie dough to 1/2-inch thickness.Â Repeat with remaining dough.
BAKE for 10 to 12 minutes.Â Cool on pan 3 minutes.Â Remove with spatula to cool on wire racks.
Melt butter in medium saucepan. Add milk. Gradually whisk in powdered sugar. (Sift sugar first if it is lumpy.) Stir vigorously with a fork for 3 to 4 minutes until mixture turns white and opaque. Mixture should be thick, smooth and pourable; add ore milk or sugar if needed. Working quickly before glaze stiffens, generously spoon glaze over cookies allowing excess to run off edges. Let set until dry to the touch. Decorate.
Add food coloring to purchased frosting. Spread on cookies. Use icing tubes to pipe on spider webs. Make a spider using a raisin for the body and icing for the legs.
Add green food dye to glaze or frosting. Spread on cookies and decorate with ghoulish monster faces.
Make-Ahead Refrigerator Cookies:
Shape dough into a 1-3/4 inch diameter log. Wrap in plastic and refrigerate up to one week. Slice 1/2-inch thick rounds. Place on baking sheet on sticks and bake as directed above.