These cookies are just sweet enough to please both children and adults. The
dough is easy to work with and doesn't require refrigeration -- an important
consideration when working with children.

Ingredients:
1 cup softened butter
1 cup sugar
1 egg
1 tsp. vanilla (or almond) extract
3 cups flour
Frosting in white or light yellow (use canned frosting or your favorite
frosting recipe)
Yellow sugar sprinkles
Candy Corn
Mini chocolate chips

Directions:
Preheat oven to 350* degrees.
Cream together butter and sugar.
Beat in the egg and flavoring.
Add flour one cup at a time, mixing well after each addition. (the dough
will be very stiff. DO NOT CHILL!)
Roll out half of the dough at a time, 1/4 inch thick.
Cut with moon shaped cutters, or cut with a round cutter and cut in half to
make a crescent moon shape.
Bake on un-greased cookie sheets for 10-12 minutes or until just lightly
browned on the edges. (Ovens vary so watch carefully, cookies will burn
quickly once they start to brown.)
Remove from oven and allow to cool on the cookie sheet for about 5 minutes
before moving to a cooling rack.
Frost when cookies are cool.
Sprinkle with yellow sugar.
Add a candy corn nose and a chocolate chip eye.