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Ingredients:
Kelly Green Icing Color
4-Mix Christmas Sprinkles Assortment
Buttercream Icing
Large Red Spice Drops
Granulated Sugar

Ice cupcake smooth in white with spatula. Pipe wreath with tip 3 loose zigzags in green; overpipe for dimension. Sprinkle with Christmas nonpareils. For bow, roll out a spice drop on surface sprinkled with granulated sugar, to create a 3/4 x 3 in. long strip. Cut strip in half and fold each 1 1/2 in. long strip in half to form loops; position on cupcake. Cut another spice drop in half and position on bow center

Borrowed from www.wilton.com

KISSABLES Candies Thumbprint Cookies

Ingredients:
1 cup (2 sticks) butter or margarine, softened
1-1/3 cups granulated sugar
2 egg yolks
1/4 cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon salt
Powdered sugar
1 can (16 oz.) vanilla frosting
Additional powdered sugar
1-1/3 cups (10.5-oz. pkg.) HERSHEY'S KISSABLES Candies

Directions:
1. Beat butter, granulated sugar, egg yolks, milk and vanilla until fluffy. Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate dough about 2 hours or until firm enough to handle.

2. Heat oven to 350?F. Lightly grease cookie sheet. Shape dough into 1-1/8-inch balls. Roll in powdered sugar; place on prepared cookie sheet. Press thumb in center of each cookie.

3. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; cool completely.

4. Spoon frosting into heavy-duty resealable plastic food storeage bag. Cut off corner of bag about 1/4 inch from point; pipe frosting into thumbprint indentations. Sift additional powdered sugar over filled cookies, if desired. Gently press 3 to 4 candies each filled cookie. About 3-1/2 dozen cookies.

VANILLA VARIATION: Increase flour to 2-3/4 cups; omit cocoa.

Borrowed from www.hersheys.com

FROSTY THE CUPCAKE


RECIPE INGREDIENTS:
 Cooled cupcake (baked from your favorite recipe) 
 White icing 
 Large marshmallows 
 Waxed paper 
 Pretzel sticks 
 Decorators' gel 
 Orange slice candy 
 Junior Mints 
 Thin Mints 
 Fruit leather 
1. Frost a cooled cupcake (baked from your favorite recipe) with white icing.

2. Flatten a large marshmallow on waxed paper with the palm of your hand. Cut a second marshmallow in half horizontally, then stack the halves on the first marshmallow to form a torso and head.

3. Push a thin pretzel stick down through the snowman (this will help him stand up), then set him on the cupcake.

4. Use decorators' gel to create a mouth, eyes, and buttons, then add pretzel stick arms and a wedge cut from an orange slice candy for a nose.

5. Accessorize with a candy hat (a Junior Mint secured to a Thin Mint with icing) and a fruit leather scarf.
Courtesy: FamilyFun.com

Holiday Oreo Drums

2 OREO White Fudge Covered Chocolate Sandwich Cookies
1 tsp. ready-to-spread frosting
1 tsp. decorating gels or icing
6 mini candy-coated chocolate pieces
2 small pieces black shoestring licorice (2 inches each)

SPREAD bottom of 1 of the cookies with frosting; top with remaining cookie, with bottom sides together, to resemble drum.
DECORATE side of "drum" with decorating gels and candies as desired.
TOP with licorice for "drumsticks."


www.kraftfoods.com

Snowman-on-a-Stick

Recipe Rating:
Prep Time: 10 min
Total Time: 10 min
Makes: 1 serving, 1 snowman


Nutrition Information
Kraft Kitchens Tips
Ratings and comments
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3 JET-PUFFED Marshmallows
1 lollipop stick/Straw (8 inch)
1 peanut butter cup
1 FAMOUS Chocolate Wafer
1/2 tsp. creamy peanut butter
2 pretzel sticks
1 chewy fruit snack roll
5 candy-coated chocolate pieces

THREAD marshmallows on lollipop stick/Straw to resemble a snowman.
ATTACH peanut-butter cup to wafer with half of the peanut butter. Place on top of snowman for the "hat," securing with remaining peanut butter. Insert pretzel sticks into middle marshmallow for the "arms."
CUT fruit roll into desired length for the "scarf;" wrap around snowman. Decorate with candies as desired.

www.kraftfoods.com