I’m finally back in the kitchen after shoulder surgery, so I had to make something fun!
1 Box Pillsbury Gluten Free Sugar Cookie Mix
2 Peeled Ripe Avocadoes
2 Tablespoons Water
1 Large Egg
Hats and Brooms
Reese’s Peanut Butter Cups
Hershey’s Classic Kisses
Gluten Free Candy Corns
Gluten Free Pretzel Sticks
Preheat oven to 350* F.
In large mixing bowl mash avocadoes, add water and egg. Blend until smooth. Add Sugar cookie mix and blend into wet ingredients. When mixed spoon about 1 ½ inch balls of cookie dough onto greased cookie sheet. With wet fingers press out dough to look like little puddles. I like to indent on 2 or 3 sides to make it look more like puddles. Bake for 15 – 18 minutes. While cookies are baking unwrap candy to have it ready to place on warm cookies.
When cookies are done, remove from oven and start placing inverted peanut butter cups onto cookies. Then add Kisses by pushing down onto center of peanut butter cup. The cup will melt some , so don’t push down too hard. Then add candy corn and pretzel to form the broom. Let cool for 10 – 15 minutes before removing to cooling rack. Let Cookies fully cool before serving.
Note: only use regular packages of candy that states Gluten Free on the back. Do not use the seasonal bags. The company says they are not Gluten Free.