Halloween Cookie Recipes
Source: Google.com.pk
Halloween Cookies
Your goblins will love these ghoulish Halloween cookies! From fun decorating ideas to critter-shaped cookie recipes, these treats are sure to scare up some fun.
Halloween Cutout Cookies
Enjoy these Halloween cookies made using Bisquick® Original baking mix – a sweet treat!
Ingredients
1 1/2
cups powdered sugar
1/2
cup margarine or butter, softened
1/2
teaspoon vanilla
2
eggs
4
cups Bisquick™ Original baking mix
11
drops yellow food color
7
drops red food color
2
tablespoons baking cocoa
Betty Crocker black decorating gel
Directions
1Stir powdered sugar, margarine, vanilla and eggs in large bowl until well blended. Stir in baking mix until soft dough forms. Divide dough in half. Mix yellow and red food colors into 1 half to make orange dough; mix cocoa into other half to make chocolate dough. Cover and refrigerate doughs separately 2 hours or until chilled.
2Heat oven to 400°. Roll one-fourth of the dough at a time 1/8 inch thick on floured cloth-covered board. (Keep remaining dough refrigerated until ready to roll.) Cut orange dough with pumpkin-shaped cookie cutter and chocolate dough with cat-shaped cookie cutter. Place about 2 inches apart on ungreased cookie sheet.
3Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely. Make faces on pumpkins and cats with black gel.
Expert Tips
When making cutout cookies, always work with a well-chilled dough. Cold dough rolls out easier with less sticking. When rolling out dough, start at the center and roll toward the outside edges.
The Best Rolled Sugar Cookies
Recipe by Jill Saunders
"Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off."
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Gold Medal Enriched Bleached Presifted Flour All-Purpose
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Ingredients Edit and Save
Original recipe makes 5 dozenChange Servings
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Spiderweb Florentines
Florentines may look as lacy and delicate as a spider' web, but they're very simple to prepare. The heat of the oven does most of the work, transforming mounds of the easy-to-make dough into thin, crisp, nutty cookies. Just add a fanciful drizzle of chocolate and they'll disappear before you can say, "Boo!" These are best the day they are made.
INGREDIENTS
1/2 cup pecans, toasted
2 tablespoons old-fashioned rolled oats
6 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
2 teaspoons honey
1 tablespoon all-purpose flour
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
5 ounces bittersweet chocolate, chopped
DIRECTIONS
Preheat oven to 350 degrees. Pulse together pecans and oats in a food processor until finely ground. Melt butter in a small saucepan. Add sugars and honey and cook over medium heat, stirring, until sugars are melted and mixture is simmering, about 3 minutes. Remove from heat and stir in pecan mixture, flour, salt, and cinnamon. Transfer to a bowl and refrigerate until firm, about 30 minutes.
Mound 2 teaspoonfuls of dough, one on top of the other, to form each cookie; place 2 to 3 inches apart on parchment-lined baking sheets. Flatten stacked mounds to 1 3/4 inches in diameter. Bake until cookies spread and are golden throughout, about 10 minutes. Let cool completely. Repeat with remaining dough.
Place chocolate in a bowl set over a saucepan of simmering water. Stir until melted; remove from heat. Pour chocolate into a parchment cone or resealable plastic bag; snip off a tiny corner. Pipe chocolate onto each cookie in a spiral, working out from center. Pipe lines from outside in and back again, all the way around. Let set at room temperature or in refrigerator before serving.
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Halloween Cookie Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Halloween Cookie Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Halloween Cookie Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
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