Halloween Cookie Recipes

2 c Flour
1 c Quick oats; raw
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Butter or margerine; soften
1 c Brown sugar; packed
1 c Granulated sugar
Egg; slightly beaten
1 ts Vanilla
1 c Libby’s solid-pack pumpkin
1 c Semi-sweet morsels

Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2 or three poses for realism.
Bake 20-25 minutes, til cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Spread with white royal icing. Trim brown face features with tube-icing. Yeilds 19-20 large cookies.

2 c Chocolate chips,semi-sweet – Divided
1/2 c Crispy-rice cereal
1/4 c Shredded coconut
1 1/2 c Chow mein noodles
Cake decorator frosting = in tube; if desired

Melt 1 cup of chocolate chips in a heavy saucepan over low heat. Mix in the cereal and the coconut. Drop teaspoonfuls of the mixture onto waxed paper for the spiders’ bodies. Melt the second cup of chocolate chips. Gently stir in chow mein noodles. When chocolate is cooled, pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider). Add dots of frosting for eyes, if desired. Leftover chocolate noodles can be made into more spider cookies.

12 Oz Vanilla-Flavored Candy Coating — Cut Into Pieces
1 Lb Nutter Butter Cookies
64 Miniature Chocolate Chips

In small saucepan, melt candy coating over low heat, stirring constantly until smooth. Line cookie sheets with waxed paper. Holding cookies with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place two chocolate chips in coating to form eyes. Let stand 10 minutes until set.

1/2 c Shortening
1 1/4 c Brown sugar
1 c Pumpkin puree
2 Eggs
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 c Raisins
1/2 c Chopped nuts

Combine all the dry ingredients in a bowl. In a second bowl, cream the shortening and work in the brown sugar and eggs. Mix well. Stir in the pureed pumpkin. Add the nuts and raisins. Gradually stir in the dry ingredients, mixing well. Drop spoonfuls of the batter on an ungreased cookie sheet. Bake at 375F for 10 to 15 minutes.

6 oz Vanilla flavored almond bark
15 1/2 oz Nutter butter cookies
Small black jelly beans

Melt almond bark following package directions. Dip 2/3 of each cookie in melted candy, shaking gently to remove excess coating. Place on wire rack with waxed paper underneath. For eyes, cut jelly beans in half and place on cookies. Cool completely before removing from rack.

9 oz Chocolate wafer cookies
4 oz Milk chocolate candy melts

Use a serrated knife to carefully cut 18 of the cookies into quarters. Save remaining cookies for another use. For each bat, place 2 cookie quarters 1/4″ apart on waxed paper. Repeat with remaining quarters. Melt candy melts. Drop about 1/2 teaspoon of melted candy at center of each bat, connecting cookies. Use a toothpick to smooth melted candy into a uniform circle. Cool completely before removing from waxed paper.

1 egg
1/2 cup sugar
1/3 cup finely chopped blanched/skinned almonds
1/2 cup all purpose flour

Preheat oven to 325F. Beat egg lightly and gradually add sugar. Beat with mixer until light and foamy–about 20 minutes. Add almonds and flour; mix well. Roll dough into finger-thick ropes on a very light floured surface. Flatten slightly with fingertips and cut into 3 inch lengths and place on ungreased cookie sheets. Bake in oven until light brown–about 10 minutes. Remove from cookie sheets and cool completely before storing in airtight containers. Stores 1 to 2 months. Makes 2 dozen cookies.

1/2 Can Pillsbury Cream Cheese Frosting
2 Oz Vanilla Flavored Candy Coating
Orange Food Coloring
14 Creme-Filled Chocolate Sandwich Cookies
7 Small Green Gumdrops — Cut In Half
1 Tube Decorator Icing – Chocolate

In small saucepan, combine frosting and candy coating; melt over low heat, stirring occasionally until smooth. Remove from heat. Stir in desired amount of food color. Line cookie sheets with waxed paper. Using tongs, dip each cookie in melted frosting mixture, coating completely. Lay flat on cookie sheets. Let stand 10 minutes until set. Decorate coated cookies with jack-o’-lantern faces using decorator icing. Top each with 1 gumdrop half for stem.

2 TB Peanut butter
2 TB Powdered sugar
2 TB Graham cracker crumbs
2 TB Coconut
Licorice
Raisins

Mix peanut butter, sugar and crumbs together and form a ball. Divide the ball into 2 parts to form 2 balls, 1 slightly smaller than the other. Roll balls in coconut and place smaller ball on top of larger one. The smaller ball with be the head and the larger 1, the abdomen. Add 8 licorice legs and 8 raisin eyes. Makes 1 scary spider.

1 cup Butter or margarine; softened
1 1/2 cup Sugar
2 Eggs
1/4 cup Milk
2 tsp. Vanilla
2/3 cup Cocoa
2 cup Flour
1/2 tsp. Salt

Orange and green filling:
1 cup Powdered sugar
2 TB Butter or margarine; softened
4 tsp. Milk
1/2 tsp. Vanilla
1/2 tsp. Grated orange peel

In a large bowl, beat butter, sugar, eggs, milk and vanilla until well blended. Stir together flour, cocoa and salt; add to butter mix, mixing until well blended. Refrigerate dough 1-2 hours or until firm enough to handle. Preheat oven to 350~. Lightly grease cookie sheets. Shape dough into 1″ balls. Place on cookie sheets. Press thumb gently in center of each cookies. (You may need to coat finger with sugar for
indentation to remain). Bake for 10-12 minutes or until set. Cool slightly; remove from cookie sheets to wire rack. Cool completely. Spoon about 1/4 tsp orange filling in each thumbprint. Decorate with green filling to look like stem of a pumpkin.

ORANGE AND GREEN FILLING: In a small bowl, combine powdered sugar, softened butter,
milk and vanilla. Beat on high until smooth. Remove scant 2 TB of filling.
Tint this with green food color; set aside. Add freshly grated orange peel to remaining
icing and use red and yellow food coloring to make orange.

GHOST COOKIES: Make icing and
omit food coloring and orange peel. Decorate cookies to look like ghosts.