Halloween is a funtime...Enjoy Halloween Cookies:
1 pk Pillsbury Refrigerator Sugar
- or Chocolate Chip Slice - and Bake Cookies Ready to Spread frosting -
tinted to desired colors Candies, tinted coconut, and - tinted sugar
GENERAL INSTRUCTIONS: For easier cutting. work with part of the dough at
a time and refrigerate the rest until needed. Slice cookie dough into
1/4" thick slices. Shape cookies on ungreased cookie sheets. Bake at
350~ for 8-10 minutes or golden brown around edges. Cool 1-2 minutes.
Remove from cookie sheet. Cool completely on rack before decorating.
CAT: Use 2 slices. Cut bottom 1/3 off one slice. Roll remaining 2/3rd
slice into ball to form head. Cut a small pie shaped wedge out of second
slice to form tail. Push dough together where wedge was removed to form
whole slice for body. Place ball above this to form head and body. Cut
the 1/3rd slice into 2 equal pieces. Attach pieces to head and shape to
form ears. Attach cut wedge to one side of body, pointed end out, to
form tail. Bake. Cool on rack. Frost as desired; decorate.
PUMPKIN: Use one slice. Cut a small pie-shape wedge out of slice for
stem. Push dough together where wedge came from to form a whole slice.
Place wedge, pointed-end out, at top of slice to form stem. Bake. Cool
on rack. Frost and decorate as desired.
OWL ON A BRANCH: Use 2 slices. Cut bottom 1/3 off each slice. Place
remaining 2/3 clices above each other, the cut sides touching, to form
head and body. Cut one of the 1/3rd slice to form legs. Attach
point-side down. Place remaining 1/3rd slice lenghtwise under legs to
form branch. Bake. Cool on rack. Frost and decorate as desired.
MOON: Use 1 slice. Cut each slice in half. Overlap one pointed end of
each half slice, curved edges facing the same direction. Press dough
together to form crescent moon shape. Bake. Cool on rack. Frost and
decorate as desired.
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Halloween Spiders:
1 (12 Oz.) Pkg chocolate chips
1 Med. Can chow mein noodles (may not need all of
them) 1 Pkg. M&Ms. Plain Chocolate Candy
Melt chocolate in microwave. Stir in noodles. Drop by spoonsful onto
waxed paper. Add 2 M & M's for spider eyes.
NOTE: Add 2 to 4 tablespoons water, if needed, to thin chocolate.
=======================
Halloween Sugar Cookies:
1/2 c Butter; softened
1 c Sugar
2 Eggs
1 1/2 ts Vanilla extract
2 1/2 c Flour
1 ts Baking powder
1/4 ts Salt
Orange paste food color Chocolate sprinkles Recipe by: Los Angeles Times
10-24-96 NOTE: I think paste food color works better than liquid food
coloring when mtinting cookie dough. It's available in specialty markets
and some party stores. Be careful: A little goes a long, long way. Beat
butter and sugar in mixer until creamy. Beat in eggs, 1 at a time, then
add vanilla. Combine flour, baking powder and salt in large bowl and
beat in butter mixture. Add small amount orange paste food color to
dough with toothpick and beat at low speed until dough is evenly
colored. Form dough into walnut-sized balls and place 2 inches apart on
lightly greased baking sheet. Flatten balls gently with palm of your
hand, then press with fork tines to make grid pattern. Top with
chocolate sprinkles and bake at 375 degrees 10 to 12 minutes.
=======================
Halloween Black Cat cookies:
1 c Crunchy peanut butter
1/3 c Water
2 Eggs
1 pk Chocolate cake mix
: M&Ms Plain Chocolate Candy : Red hots
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 top of cookie. Add M & M's (eyes) and red hots (nose).
Press fork into dough to form whiskers. Bake at 375 degrees for 8-10
minutes. Makes 4 1/2 dozen.
====================
Halloween Frosting:
4 tablespoons Butter
5 cups Powdered sugar -- sifted
2 Egg whites -- unbeaten
2 tablespoons Cream -- about
1 1/2 teaspoons Vanilla
1/4 teaspoon Salt
Orange coloring 2 ounces Unsweetened Chocolate -- melt
4 teaspoons Cream -- about
Cream butter; add part of sugar gradually, blending after each addition.
Add remaining sugar, alternately with egg whites then with 2 tablespoons
cream until of right consistency to spread. Beat after each additioa
until smooth. Add vanilla and salt. Divide frosting in two parts. To one
part add orange coloring to give an orange shade and spread betveen
layers of cake, reserving about 1/4 for pumpkin decoration. To remaining
untinted frosting, add chocolate; then add 4 teaspoons cream until of
right consistency to spread. Spread chocolate frosting on top and sides
of cake Decorate top with jack-o'-lantern, made of orange-tinted
frosting. Makes enough frosting to cover tops and sides of two 9" layers
and for decorating.
"What lies behind us and what lies before us,are tiny matters compared
to what lies within us"... ~Angelique~
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