1 tube refrigerated cookie dough (chocolate chip or peanut butter) 18-ounces
ed shoestring licorice, cut into 1-3/8-inch pieces
Andes Mints, cut into triangles
1. Bake cookies according to package directions. Cool on wire racks.
2. Frost cookies with chocolate frosting.
3. Immediately decorate with two candy corn for eyes, a yellow M&M nose, six licorice pieces for whiskers and two Andes triangles for ears.
To save time, I buy pre-made cookies from the bakery.