Does anybody have an easy recipe for halloween cookies?!


Question: Lollipop Cookies
(makes 2 dozen)


Ingredients;
2 3/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
Colored sanding sugar or sprinkles (preferably black and orange)
24 wooden ice-pop sticks

Directions;
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).
If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.
Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.


Ladies' Fingers
(makes about 30)


Ingredients;
Makes 30
2 tablespoons red food coloring
30 blanched almonds
2 large eggs
1/4 teaspoon pure vanilla extract
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup confectioners' sugar
5 tablespoons granulated sugar
Pinch of salt
1 2/3 cups all-purpose flour

Directions;
Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
Bake until lightly browned, about 12 minutes. Cool completely.


This what I have on hand, I'm at work now but if you want/need any more feel free to email me! I have all kinds of awesome recipes at home! Enjoy! ;]


Answers: Lollipop Cookies
(makes 2 dozen)


Ingredients;
2 3/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
Colored sanding sugar or sprinkles (preferably black and orange)
24 wooden ice-pop sticks

Directions;
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).
If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.
Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.


Ladies' Fingers
(makes about 30)


Ingredients;
Makes 30
2 tablespoons red food coloring
30 blanched almonds
2 large eggs
1/4 teaspoon pure vanilla extract
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup confectioners' sugar
5 tablespoons granulated sugar
Pinch of salt
1 2/3 cups all-purpose flour

Directions;
Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
Bake until lightly browned, about 12 minutes. Cool completely.


This what I have on hand, I'm at work now but if you want/need any more feel free to email me! I have all kinds of awesome recipes at home! Enjoy! ;]

http://allrecipes.com/HowTo/Halloween-Co...

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grocery store,

Here are my three kids favourite halloween cookie.

Brain Cookies:

2 sticks unsalted butter, softened
1 cup sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup very finely chopped walnuts, or pecans
1 teaspoon vanilla extract
About 5 drops red food coloring
About 9 drops blue food coloring
Blood Glaze:
2 cups confectioners' sugar
35 to 40 drops red food coloring
2 to 4 tablespoons milk, as needed for thinning glaze

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
In a large bowl, cream together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the addition of each. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough. (The food coloring will make the dough a grayish color, resembling the color of brains.)

Place the dough in batches in a potato ricer and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 hemispheres and shaping into a walnut-like shape. Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool.

To make the "blood glaze," in a small bowl, combine the confectioners' sugar with the food coloring to make a thick glaze, whisking together. Add milk, 1 tablespoon at a time, until the glaze is a good consistency for drizzling. Drizzle the "blood" onto the cookies and serve either warm or at room temperature.

Makes about 2 dozen big brains.

pillsbury makes them already in a tube. just cut and bake!!

http://www.bhg.com/bhg/food/ - this is the Better Homes and Gardens web site and they have all sorts of fun ideas such as:

Sticks Mix
Prep: 5 minutes

Pretzel sticks
Sweetened, fruit-flavored round toasted cereal
Chocolate-flavored puffed corn cereal
Cheese-flavored snacks
Orange and brown candy-coated milk chocolate pieces

Directions
1. Add all ingredients together. Stir gently to mix.

2. Place individual servings in cereal bowls or place mix in one large serving bowl. To serve Halloweedn-style, place mix in a clean trick-or-treat pail.

**************************************...

Tombstone Brownies

Ingredients
2 15- to 23.5-ounce packages of brownie mix
Aluminum foil
Powdered sugar
Unsweetened cocoa powder
Canned vanilla and chocolate icing
Purple, black, and green food coloring paste
Sealable plastic bags
Oreo cookie crumbs
3 4-inch lengths wooden skewers
Small sealable container
Shredded coconut

Directions
1. Line an 8x8x2-inch and a 9x13x2-inch pan with foil. Prepare each brownie mix according to package directions and bake one mix in each pan following directions. Cool in pans. Use edges of foil to lift and transfer brownies to a cutting board. Remove foil. From the 9x13-inch brownie, cut 1-1/2x3-inch rectangles for tombstones. Trim the top corners off of some of the rectangles.

2. Combine powdered sugar and a little cocoa powder and sprinkle mixture over the tombstones. Tint small amounts of vanilla icing with black and purple food coloring paste. Place each tinted icing into a sealable plastic bag. Snip a tiny hole in one corner of each bag and squeeze the icing to decorate the tombstones, referring to the photo for suggestions. Lightly sprinkle tombstones again with the powdered sugar and cocoa mixture.

3. Frost the top and sides of the 8x8-inch brownie with chocolate icing and sprinkle top with cookie crumbs. Insert about half of a 4-inch length of wooden skewer into the center bottom of three brownie tombstones. Position the skewered-tombstones on the frosted brownie with opposite ends of the skewers. (Place the other tombstones on a platter for people to eat right away!)

4. For the grass, place some green food coloring paste and a few drops of water into a small sealable container; stir to mix. Add coconut, seal the container, and toss the mixture to color the coconut. Sprinkle the green coconut around the base of each tombstone on top of the graveyard brownie.

**************************************...

Spooky Spider Cookies

60 (2 to 3-inch) or 16 (7-inch) cookies
Prep: 25 min.
Chill: 24 hr.
Bake: 7 min. per batch
Cool: 1 min. per batch
Stand: 1 min. per batch
View Nutrition Facts Ingredients
3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup packed light brown sugar
1 egg
1/2 cup mild-flavored molasses
1/2 teaspoon vanilla
Powdered Sugar Icing
Black and orange paste food coloring

Directions
1. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed 30 seconds.

2. Add the brown sugar; beat until combined, scraping bowl occasionally. Add egg, molasses, and vanilla and beat until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon. Divide dough in half. Cover; chill at least 24 hours or until easy to handle.

3. Preheat oven to 375F. On a lightly floured surface, roll each dough portion to about 1/4-inch thickness. With spider- and web-shaped cutters, cut into shapes. Place shapes 1 inch apart on ungreased cookie sheets. (Dip cutter in flour between cutting out each cookie. This helps prevent the dough from sticking to the cutter.)

4. Bake in preheated oven for 7 to 9 minutes for spider cookies (9 to 11 minutes for web-shaped cookies) or until edges are firm and bottoms are light brown. Let cool on cookie sheets for 1 minute. Carefully remove cookies; cool thoroughly on wire racks. Decorate with tinted Powdered Sugar Icing.

5. Powdered Sugar Icing: In a medium mixing bowl, stir together 4 cups powdered sugar, 2 tablespoons melted butter, and 1 teaspoon vanilla. Add milk, 1 teaspoon at a time, until icing reaches spreading consistency. Divide icing into portions and tint as desired.

To make webs on chocolate sugar cookies, spread with a base coat of frosting. Then pipe on the spokes with dark icing and use a toothpick to draw through the spokes.

Hello friend..!
kiss and star





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