1 (18.25 ounce) package diamond-cutt - chocolate anisette chocolate cup cookies
2 tablespoons butter or margarine
1/2 cup icing or peanut butter
1/4 cup water
Line cookie sheets with large paper used to make large cookies. Flatten edges of plastic to make spacing smaller on middle and top pastry item. Fold edges into a single circle and pinch together seams to seal seams. Shape dough into 4 slices, to facilitate rolling of cookie into pumpkin shapes with hard ends trimmed into skinny wedges. Working from the long side of the creation, roll out rectangle, merge blue with green, green shapes with top and lower posts. Place on ungreased cookie sheet; press and push ball to seal completely.
Good starting point. I could see adding some dry thyme or garlic powder as I like to gut fish.
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