Marbled Halloween Cookies

Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms. Divide dough in half.

On floured surface, roll one half of the dough 1/4-inch thick. Cut with 4 1/2-inch x 1 3/4-inch bat-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Reroll dough, and cut additional bat-shaped cutouts.

Bake 7 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

Meanwhile, using remaining half of cookie dough, repeat steps on rolling, cutting, baking and rerolling with 3 1/2-inch x 3-inch ghost-shaped cookie cutter.

In 2 medium microwavable bowls, place 3/4 cup of frosting. Microwave 1 bowl uncovered 15 to 20 seconds or until warmed and thinner consistency; stir smooth. Squeeze 2 to 4 small dots neon green food color into warmed frosting. Pull toothpick several times through warmed frosting to make swirls.

Dip top of each bat-shaped cookie into green-swirled glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Place candy eyeballs on cookie. Rewarm frosting mixture in microwave to maintain dipping consistency, if needed while dipping cookies. Repeat steps on warming, swirling food color and dipping with remaining 3/4 cup frosting, purple food color and ghost-shaped cookies.

Let stand about 3 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.