Halloween Cookie Recipes

1 cup unsalted butter
1 cup sugar
1 cup cooked — pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached allpurpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts — coarsely chopped
1 cup raisins
Icing:
2 cups sifted confectioners’ sugar
1/4 cup butter — softened
1 teaspoon vanilla
3 tablespoons whipping cream — fresh orange juice or rum

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool. Icing: Cream confectioners=3D sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners’ sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies. Yield: 6 dozen Iced Pumpkin Cookies

1 cup crunchy peanut butter
1/3 cup water
2 eggs
1 package chocolate cake mix
M&M’s plain chocolate candies
Red hots or similar cinnamon candies

Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at the top of the cookie. Add M & M’s for the eyes and red hots for the nose. Press fork into dough to form whiskers. Bake at 375 degrees for 8-10 minutes.

32 foil-wrapped milk chocolate kisses (unwrapped)
1 (11 1/2 ounce) package fudge-striped shortbread cookies (32 cookies)
1 (4 1/4 ounce) tube orange or red decorating icing

Attach chocolate kiss to chocolate bottom of each cookie with decorating icing. Pipe decorating icing aroundbase of each chocolate kiss to form a ribbon and bow.

1/2 cup packed brown sugar
1/2 cup butter or margarine (softened)
2 tablespoons water
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
10 pretzel rods (about 8 1/2 inches long) (cut crosswise in half)
2 teaspoons shortening
2/3 cup semisweet chocolate chips
1/3 cup butterscotch flavored chips

Heat oven to 350º. Beat brown sugar, butter, water and vanilla in medium bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Shape dough into twenty 1 1/4″ balls. Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble bristles of broom. Bake about 12 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Melt shortening and chocolate chips in 1 quart saucepan over low heat, stirring occasionally, until smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Place butterscotch chips in microwavable bowl. Microwave uncovered on Medium-High (70%) 30 – 50 seconds, stirring after 30 seconds, until chips can be stirred smooth. Drizzle over chocolate. Let stand until chocolate is firm.

1 1/2 cups powdered sugar
1/2 cup butter or margarine (softened)
1/2 teaspoon vanilla extract
2 eggs
4 cups Bisquick® Original baking mix
11 drops yellow food color
7 drops red food color
2 tablespoons baking cocoa
Egg Yolk Paint — (recipe below)

Egg Yolk Paint Ingredients:

1 egg yolk
1/4 teaspoon water
Food colors

Beat powdered sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. 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 for 1 or 2 hours or until chilled. Heat oven to 400º. Roll one-fourth of the dough at a time 1/8 inch thick on floured cloth-covered surface. Cut orange dough with 2 – 3 inch pumpkin shaped cookie cutter and chocolate dough with medium size cat shaped cookie cutter. Place 1″ apart on ungreased cookie sheet.

Prepare Egg Yolk Paint. Paint faces on pumpkins and cats. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack.

Egg Yolk Paint Directions:

Mix egg yolk and water. Divide mixture among a few small custard cups. Tint each with a different food color. If paint thickens while standing, stir in a few drops water.

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine (softened)
1/4 cup shortening
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Creamy White Frosting — (recipe below)
Chocolate chips or small black gumdrops

Creamy White Frosting:

6 cups powdered sugar
2/3 cup butter or margarine (softened)
1/3 cup milk

Beat sugars, peanut butter, butter, shortening and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about 3 hours or until firm. Heat oven to 375º. Divide dough in half. Roll each half 1/8 inch thick on lightly floured surface. Cut into 3×2 inch ghost shapes. Place 1″ apart on ungreased cookie sheet. Bake 6-8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Generously frost with Creamy Frosting. Use chocolate chips or slices of gumdrops for eyes.

Creamy White Frosting Directions:

Beat powdered sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Stir in milk until smooth and spreadable.

3/4 c. all purpose flour
1/2 c. granulated sugar
1/4 c. vegetable oil
1/4 c. milk
1/2 tsp vanilla flavoring
2 eggs
Confectioners Sugar

Mix all ingredients (except confectioners sugar) on medium speed until smooth, or mix with spoon by hand. Pour mixture into plastic squeeze bottle with slight opening. Heat a 10 inch skillet over medium high heat until hot. Lightly grease with oil. Working quickly, squeeze dough to form 4 thin and straight lines while intersecting in the middle to form the shape of a star. To make cobweb, squeeze thin lines of batter to connect lines. Cook until bottom is golden brown, about 30 – 60 seconds. Carefully turn over and cook until golden brown. Remove to wire rack to cool. Sprinkle generously with powdered sugar.

3/4 c. butter (room temperature)
1/4 c. sugar
2 c. flour
Yellow food coloring
Red food coloring

Mix together butter and sugar in large bowl on medium to high speed, or stir by hand. Add in flour. Separate the dough in 6 parts (equal). Mix 3 parts dough with 10 drops of yellow food coloring and 4 drops of red food coloring to create orange color dough. Mix 2 parts dough, with 7 drops yellow food coloring to make dough yellow. Remaining dough will stay plain.

Shape orange dough into 3/4-inch rectangle, 9 x 2 inch, on plastic wrap. Shape yellow dough into a 1/2 thick rectangle, 9 x 1 3/4. Put yellow rectangle on center of orange rectangle. Assemble uncolored dough into a 9-inch roll, 3/4 inch in diameter. Put roll on center of yellow rectangle. Wrap dough with plastic wrap pressing dough into triangle so it will resemble a kernel of candy corn when sliced. Refrigerate for approximately two hours or until firm. Heat oven to 350 degrees. Slice dough into 1/4 inch slices. Arrange 1 inch apart on ungreased baking sheet. Bake 10 minutes or until set. Cool on wire rack. Arrange dough so that the orange dough rectangle is on the bottom and the plain roll of dough is on top.

Ritz crackers
Creamy peanut butter
White chocolate — melted
Orange sprinkles

Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling. Then coat each one in melted chocolate “almond bark” (without almonds). Place on wax paper. Put some orange sprinkles on top and put in the refrigerator to cool. Store in an air tight container. No need to refrigerate once they set.