EDIBLE CHALK

1. Melt a bag of white candy melts in a double boiler until smooth.
2. Put some sugar in the bottom of a cup.
3. Use a large spoon, and press the melted candy melts into the milkshake straws. You will only be able to get the candy melts about three to four inches into the straws.
4. Once you fill a milkshake straw with the candy melts, put them down into the sugar in the cup and then chill in the fridge for 15 minutes.
5. Once they are completely cool, and hardened, remove them from the straws by pressing the flat end of a skewer stick in firmly until they pop out of the straws.
6. Keep the chalk in a cool place until you’re ready to use.

COOKIES

1. Bake the sugar cookies as directed, and allow them to cool to room temperature.

CHALKBOARD ICING

1. In a medium-sized bowl, combine the powdered sugar, corn syrup, and milk.
2. Once the frosting is thinned out nicely, add several drops of black food coloring and mix well.
3. Apply the frosting THINLY to the top of your cooled cookies.
4. Allow the frosting to dry completely before using the chalk on the frosting. This should take 2-3 hours minimum.