• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. Divide dough in half.
  • On floured surface, roll one half of the dough 1/4-inch thick. Cut with 4 1/2-inch x 1 3/4-inch bat-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Reroll dough, and cut additional bat-shaped cutouts.
  • Meanwhile, using remaining half of cookie dough, repeat steps on rolling, cutting, baking and rerolling with 3 1/2-inch x 3-inch ghost-shaped cookie cutter.
  • In 2 medium microwavable bowls, place 3/4 cup of frosting. Microwave 1 bowl uncovered 15 to 20 seconds or until warmed and thinner consistency; stir smooth. Squeeze 2 to 4 small dots neon green food color into warmed frosting. Pull toothpick several times through warmed frosting to make swirls.
  • Dip top of each bat-shaped cookie into green-swirled glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Place candy eyeballs on cookie. Rewarm frosting mixture in microwave to maintain dipping consistency, if needed while dipping cookies. Repeat steps on warming, swirling food color and dipping with remaining 3/4 cup frosting, purple food color and ghost-shaped cookies.

Tips from the Betty Crocker Kitchens

  • Cut cookies with a cutter dipped in flour. Cutting shapes as close together as possible on the rolled dough helps you avoid rerolling the dough scraps (rerolled dough will be a little tougher). To more easily move cookies from the surface to the cookie sheet, lightly press the top and back of your spatula in flour beforehand. Bake same-size cookie shapes on the same sheet to ensure that they’ll bake in the same amount of time.
  • The number of dots of food color that are added to the warmed frosting give different marbling looks. Adding two dots of food color will give just a hint of marbling. The more dots added and swirled, the more marbling will be on the cookie.