Recipe - Icky Sticky Sugar Snakes

To make dough:
8 tablespoon Unsalted butter; at room
3 tablespoon Honey
1 teaspoon Vanilla extract
1 cup Allpurpose flour
One half teaspoon Salt
One half teaspoon Vegetable oil
One half cup Chocolate chips
To make sticky sauce:
One half cup Honey
2 tablespoon Sugar
2 tablespoon Ground cinnamon

Recipe by: Creepy Cuisine, Lucy Munroe
Preheat the oven to 300 degrees. In a medium bowl, mash the butter
and honey with a fork until well blended. Gradually stir in the vanilla
extract, flour and salt. The mixture should have a doughy consistency. Wrap
the dough in a plastic wrap and store in the refrigerator for 1 hour.
Grease cookie sheets with the vegetable oil. After an hour, remove the
dough from the refrigerator and separate it into pieces the size of golf
balls. If the dough sticks to your hands, dip them in flour. Roll out
balls between your hands into snakelike shapes, about the length and
thickness of your pinky. Separate each ball into 4 smaller sections and
roll each section into a snake. Place snakes 1 inch apart on cookie sheets.
Bake for 20 to 25 minutes, or until the snakes begin to turn light brown.
Carefully remove the cookie sheets from the oven and immediately remove the
snakes from the sheets to a platter. Allow snakes to cool slightly and
press 2 chocolate chip eyes into the head of each snake. Set aside until
completely cooled. To prepare sticky sauce, mix honey, sugar and cinnamon
in a small bowl.
Drizzle over the cooled snakes and serve.

Penny Halsey (ATBN65B).
Posted to EATL Digest 04 Sep 96

Date: Thu, 5 Sep 1996 10:23:04 0500

From: LD Goss ldgoss@METRONET.COM