- 1 (18 ounce) package refrigerated sugar cookie dough
- 1/2 cup shortening
- 1/2 cup butter, softened
- 4 cups confectioners' sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 48 miniature semisweet chocolate chips
- 24 pieces candy corn
- 1/2 cup red-hot candies
- Cut cookie dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
- For frosting, in a small mixing bowl, cream shortening and butter. Gradually beat in confectioners' sugar. Beat in milk and vanilla until smooth. Spread over cookies. Decorate with chocolate chips, candy corn and red-hots.