Tombstone Cookie Pops Recipe

Name: Tombstone Cookie Pops
Prep time: 35 min
Cook time: 45 min
Total time: 2 h
Yield: 18 servings
Ingredients: 1 pouch Betty Crocker™ chocolate chip cookie mix; 2 tablespoons all-purpose flour; 1/2 cup butter, softened; 1 egg; 18 craft sticks (flat wooden sticks with round ends); 3/4 cup Betty Crocker™ Creamy Deluxe™ chocolate frosting; 1 tube green decorating icing; 1 tube white decorating icing

Ingredients

1 pouch Betty Crocker™ chocolate chip cookie mix
2 tablespoons all-purpose flour
1/2 cup butter, softened
1 egg
18 craft sticks (flat wooden sticks with round ends)
3/4 cup Betty Crocker™ Creamy Deluxe™ chocolate frosting
1 tube green decorating icing
1 tube white decorating icing

PREP TIME 35m	COOK TIME 45m	TOTAL TIME 2h
YIELD 18 servings

Instructions

In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
Heat oven to 375°F. Unwrap dough. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch tombstone-shaped cookie cutter. On ungreased baking sheet, place cutouts 2 inches apart. Insert craft stick halfway into centre of each cookie.
Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from baking sheet to cooling rack. Cool completely.
Spread chocolate frosting on cookies. Attach plain tip to tube of green icing; pipe grass along bottom edge of tombstones. Remove plain tip from green icing; attach to tube of white icing. Pipe RIP in centre of each tombstone.

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