Recipe: Eyeball Cookies (sugar cookie balls decorated with cherry halves)

EYEBALL COOKIES

FOR THE SUGAR MIXTURE:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
FOR THE COOKIE INGREDIENTS:
1 1/2 cups sugar
1 cup butter, softened
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
FOR THE FROSTING:
1 1/2 cups powdered sugar
1/3 cup butter, softened
2 tablespoons fat-free half and half or milk
FOR THE DECORATIONS:
24 green maraschino cherries, drained, cut in halves*
Chocolate chips or cinnamon candies
Red decorator gel, if desired

Heat oven to 400 degrees F. Combine 2 tablespoons sugar and cinnamon in small bowl; set aside.

Combine 1 1/2 cups sugar and 1 cup butter in large bowl. Beat at medium speed until well-mixed. Reduce speed to low; add all remaining cookie ingredients. Continue beating until well-mixed.

Shape dough by teaspoonsfuls into 1-inch balls. Roll balls in cinnamon-sugar mixture. Place 1 inch apart onto ungreased cookie sheets.

Bake for 7-9 minutes or until cookies are just beginning to brown. Cool completely.

Combine powdered sugar, 1/3 cup butter and half and half in medium bowl. Beat at medium speed until well-mixed.

Place maraschino cherries onto paper towels; pat dry.

TO MAKE EYEBALLS:
Spread about 1 teaspoon frosting onto center of each cookie. Top with 1 cherry half, rounded-side up. Press 1 chocolate chip, bottom-side up, into cherry hole. Use decorator gel to make veins. Store in loosely covered containers.

*Substitute green or red candied cherries for the maraschino cherries, if desired.

Makes 4 dozen cookies
Source: Land O'Lakes