2 Tbsp. EACH orange, yellow and white colored sugar
40 mini candy button eyes (about 2 tsp.)
1 Tbsp. black decorating icing
RESERVE 1 tsp. melted candy coating for later use. Spread remaining candy coating onto tops of cookies; immediately sprinkle with colored sugars to resemble candy corn as shown in photo. Gently shake each cookie to remove any excess sugar.
REFRIGERATE 5 min. or until candy coating is firm.
USE reserved candy coating to attach 2 eyes to each cookie. Add mouths with the decorating icing.