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School Days Pencil Cookies 

Prep time: 50 min
Cook Time: 20 min
Yield: 26 cookies

Ingredients:

COOKIES
1 (18 oz.)package refrigerated sugar cookie dough
1/2teaspoon ground cinnamon
1/4teaspoon ground nutmeg
DECORATIONS
1/2cup white baking chips
1cup Pillsbury® Vanilla Frosting
10drops yellow food coloring
2 rolls strawberry-flavored fruit snack
2tablespoons miniature semi-sweet chocolate chips
1/8teaspoon Crisco® Pure Vegetable Oil
Gold edible glitter

Preparation Directions:

1.HEAT oven to 350°F. Line a 13 x 9-inch pan with foil. Break up cookie dough in large bowl. Add cinnamon and nutmeg. Knead dough with hands until well mixed. Press dough in bottom of prepared pan.
2.BAKE 18 to 20 minutes or until edges are golden brown. Cool 30 minutes or until completely cooled. Remove cookie from pan by lifting foil. Remove foil.
3.TRIM 1/2-inch off each short side of cookie. Cut cookie in half lengthwise. Cut each long strip into 3/4-inch wide strips. From one end of each strip, cut off corners to form "pencil point." Place "pencils," bottom side up, 1/2-inch apart on wire rack over sheet of wax paper.
4.MELT white baking chips in a small microwave-safe bowl. Add frosting and food coloring. Microwave on HIGH 30 to 40 seconds or until frosting is melted and can be stirred smooth. Spoon frosting over "pencils," leaving "points" unfrosted, allowing frosting to drip down sides. If desired, smooth sides with knife.
5.CUT fruit snack rolls into 26 (1 1/2-inch) strips. Save any remaining fruit snack for a later use. At end of each "pencil," place 1 strip on top and down sides of "pencil" to form "eraser." Sprinkle glitter above "eraser" to resemble "metal band." Cool at least 30 minutes or until frosting is set.
6.COMBINE chocolate chips and oil in separate small microwave-safe bowl. Microwave on HIGH 45 to 60 seconds or until chocolate can be stirred smooth. Dip "pencil points" in melted chocolate to resemble "lead." Cool 15 minutes or until chocolate is set.