halloween cookie recipe

Count Down To Halloween

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Monster Cookies

Monster Cookies

Ingredients:

  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 cup confectioners’ sugar
  • 3 tablespoons hot water
  • green and orange food coloring

For Decorating:

  • 5 licorice all sorts, thinly sliced
  • 20 jelly beans, halved
  • 5 gummy candies, cut into 4 pieces
  • mini chocolate chips
  • mixed candies for decorating

To make the cookies, beat the butter, sugar, and egg with an electric mixer until creamy.  Add the flour. Using your hands, press the mixture together to form a soft dough. Turn onto a lightly floured work surface and knead for 2 minutes, or until smooth. Cover with plastic wrap and refrigerate for 1 hour. Preheat the oven to 350 degrees F. Brush a large baking sheet with melted butter or oil. Roll out the dough between sheets of waxed paper to ¼ inch thick. Cut into shapes, using any desired cutters. Put the cookies on the baking sheet and bake for 15 minutes or until golden.  Leave to cool. Divide and sift the confectioners’ sugar into bowls. Add the water and food coloring and stir well.  Dip the front of each cookie into the frosting. While the frosting is still soft, decorate the cookies with candies.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Halloween

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Thumbprints

Thumbprints

  • 1/3 cup unsalted butter
  • 1/3 cup sugar
  • 2 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • 1 cup self-rising flour
  • 1/3 cup instant vanilla pudding mix
  • 2 tablespoons peach or apricot jam

Preheat the oven to 350 degrees F. Line two baking sheets with waxed paper. Using electric beaters, beat the butter and sugar in a small bowl until the mixture is light and creamy. Add the milk and vanilla, and beat until combined. Sift the flour and pudding mix into the butter mixture and mix to form a soft dough. Roll 2 teaspoons of the dough at a time into balls and place on the baking sheets. Press a hollow in each ball with your thumb or the end of a wooden spoon and fill each hole with ¼ teaspoon of jam. Bake the cookies for 15 minutes, then transfer to a wire rack to cool. Makes about 32.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Halloween

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Bleeding Fingers

Bleeding Fingers

  • 2 egg whites
  • ½ cup sugar
  • 1 cup shredded dried coconut
  • ½ cup raspberry or strawberry jam
  • 10 colored jelly beans

Preheat the oven to 300 degrees F. Line a baking sheet with waxed paper. Beat the egg whites until stiff peaks form. Beat in the sugar, 1 tablespoon at a time, and continue beating until the mixture becomes thick and glossy. Fold in the coconut. Fill a piping bag fitted with a plain ¾ inch nozzle with the meringue mixture. Pipe 3 ¼ inch lengths onto the baking sheet. Bake for 5 minutes. Reduce the heat to 235 degrees F and bake for a further 45 to 50 minutes, or until the meringues are light and crisp. Turn off the oven and leave the meringues inside to cool. Heat the jam in a saucepan over low heat until thin and runny. Pour into a bowl. Cut one end from each jelly bean and discard the end. Cut the remaining jelly beans in half lengthwise. Press the jelly bean on the end of each meringue. Drizzle with warm jam to resemble the blood. Makes 20.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Halloween Time

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Surprise Cherry Cookies

Surprise Cherry Cookies

Ingredients:

  • 1 package sugar cookie mix
  • 24 whole red maraschino cherries with stems, drained and patted dry
  • 1 ½ cups powdered sugar
  • 5 tsp. milk
  • 1/8 tsp. almond extract
  • 1 tbsp. rainbow candy sprinkles

Method:

Preheat oven to 375 degrees F. Prepare cookie dough according to package directions. Shape dough into 24 balls. Flatten each ball into a disc and wrap around each cherry, covering completely and sealing edges. Place dough balls into 2 lightly greased (12-cup) miniature muffin pans. Bake at 375 degrees F for 12 minutes or until lightly browned and just firm. Cool in pans on wire rack 5 minutes. Transfer to wire racks and cook completely. Whisk together powdered sugar, milk and almond extract until smooth, adding additional milk if necessary, for desired glaze consistency. Spoon glaze onto each cookie, top with candy sprinkles.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com