Categories: cookies

Ingredients

• 1 (16.5 oz.) pkg refrigerated chocolate chip cookie dough (or make your own)
• 1/2 cup prepared vanilla frosting tinted red or pink
• Miniature marshmallows
• 48 blanched slivered almonds

Directions

1. Prepare cookies as directed on package. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for 48 halves.
2. Spread a layer of frosting on the bottom (flat side) of all the cookie halves, make sure to use plenty of frosting so “gums” will show. Place 6 marshmallow teeth around curved perimeter of 24 halves, making sure the marshmallows touch the frosting. Top with remaining 24 halves. For additional support, another marshmallow can be placed behind the teeth. Insert two almond slivers in between teeth for fangs.

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