![doc4b030b013d2aa161915672[1]](http://blogs.theworldlink.com/world_recipes/wp-content/uploads/2009/12/doc4b030b013d2aa1619156721.jpg "doc4b030b013d2aa161915672[1]")
Start to finish: 2 1/2 hours (1 hour active)
Makes 12 breadsticks
1/2 cup very warm tap water
1 tablespoon active dry yeast
1 teaspoon sugar
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon salt
3 cups all-purpose flour
1 cup cool water
Mixed seeds (such as sesame, poppy and flax)
(more…)
3 Tbsp all-purpose flour
1/2 an 18-oz roll refrigerated sugar-cookie dough
12 miniature peanut butter cups (Reese’s)
Red liquid food color
1 tube (.75 oz) blue writing gel (optional)
1. Have a large baking sheet ready.
2. Knead flour into dough until well blended. Remove 1/4 tsp dough, roll into 12 tiny balls (for pupils); reserve. Roll remaining dough into an even 12-in. log. Cut in twelve 1-in. pieces. Place pieces cut side up. Insert your thumb in center of each and make an indentation large enough to hold a peanut butter cup; insert cup.
3. Roll dough between palms of your hands to rise up and around sides of cup. Put a pupil in center of cup. Place 2 in. apart on ungreased baking sheet.
4. Put a few drops red food color into a small cup. Dip in end of toothpick; draw veins from center to edge of each cookie. Refrigerate 15 minutes to firm dough.
5. Meanwhile heat oven to 350°F.
6. Bake cookies 12 min or until pale golden around edges. Remove to a wire rack to cool. If desired, pipe blue gel around pupils of some of the cookies.
