Get into the Halloween spirit with these creepy-licious cookies made with Sun-Maid Raisins and oats!
Spider Cookie Pops
1 cup butter, softened (“Mom” prefers organic)
1-1/2 cups firmly packed brown sugar
2 eggs (“Mom” prefers cage-free)
2 teaspoons vanilla extract
6-ounces (1 cup) semi-sweet chocolate chips, melted (“Mom” prefers organic)
2 cups all-purpose flour (“Mom” prefers unbleached flour)
2 teaspoons 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)
Colored icing tubes or pens (“Mom” prefers to use Natural Decorating Colors by India Tree.)
HEAT oven to 350 F. Grease cookie sheets or line with parchment paper.
COMBINE butter, brown sugar, eggs and vanilla; beat until well blended.
STIR in melted chocolate, flour and baking soda. Mix well.
MIX in oats and raisins.
SPACE sticks 4-inches apart on baking sheet. Drop a rounded 2-inch ball of dough onto the end of each stick. Butter the bottom of a glass, dip in flour, and gently press cookie dough to 1/2-inch thickness. Repeat with remaining dough.
BAKE for 10 to 12 minutes. Cool on pan 3 minutes. Remove with spatula to cool on wire racks.
1/2 cup butter (“Mom” prefers organic)
1/4 cup milk (“Mom” prefers organic)
1 pound (about 3-1/2 cups) powdered sugar
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.
*Recipe and image courtesy of Sun-Maid.*