1/2 cup prepared vanilla frosting, tinted red or pink
1 3/4 cups miniature marshmallows
48 (about 1 tablespoon) blanched slivered almonds
PREPARE cookies as directed on package. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.
FROST bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. Top with remaining 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.