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1
Preheat the oven to 300F.
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2
In a medium bowl, mash the butter and honey with a fork until well blended.
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3
Gradually stir in the vanilla extract, flour and salt.
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4
The mixture should have a doughy consistency.
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5
Wrap the dough in a plastic wrap and store in the refrigerator for 1 hour.
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6
Grease cookie sheets with the vegetable oil.
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7
After an hour, remove the dough from the refrigerator and separate it into pieces the size of golf balls.
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8
If the dough sticks to your hands, dip them in flour.
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9
Roll out balls between your hands into snake-like shapes, about the length and thickness of yourpinky.
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10
Separate each ball into 4 smaller sections and roll each section into a snake.
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11
Place snakes 1-inch apart on cookie sheets.
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12
Bake for 20 to 25 minutes, or until the snakes begin to turn light brown.
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13
Carefully remove the cookie sheets from the oven and immediately remove the snakes from the sheets to a platter.
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14
Allow snakes to cool slightly and press 2 chocolate chip eyes into the head of each snake.
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15
Set aside until completely cooled.
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16
Sticky Sauce: Mix honey, sugar and cinnamon in a small bowl.
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17
Drizzle over the cooled snakes and serve.
