Combine frosting and candy coating in small saucepan. Melt, stirring occasionally, until smooth. Remove from heat. Tint with food color. Line cookie sheets with waxed paper. Using tongs, dip each cookie into frosting, coating completely. Lay flat on lined cookie sheets. Let stand 10 minutes. Decorate with chocolate icing and gumdrop halves for stem. Yield: 14 cookies.
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 22mg||1 %|
|Potassium 619.4mg||16 %|
|Total Carbohydrate 94.4g||28 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 91.3g|
|Protein 2.5g||4 %|
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Calories per serving: 363
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