Spider Cookies Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/4

cup all-purpose flour

36

ROLO® Chewy Caramels in Milk Chocolate, unwrapped

72

candy eyeballs

4

tubes (0.67 oz) black writing gel

Preparation

Heat oven to 350°F.

In medium bowl, crumble cookie dough; stir or knead in flour until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1-inch) balls. Place 1 inch apart on ungreased large cookie sheets.

Bake 11 to 13 minutes or until edges are set and light golden brown. Cool 1 minute on cookie sheets, and place a caramel in the center of each cookie. Immediately transfer to cooling rack. Cool 15 minutes.

While the caramels are still slightly warm, carefully place two candy eyeballs on side of each one. Continue to cool cookies completely.

Cool completely before drawing legs on each spider with black writing gel. Store in airtight container.