Halloween Cut Out Cookies
Yield- 2 dozen cookies
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3-3/4 cups confectioners’ sugar
- 1/4 cup shortening
- 4 to 6 tablespoons water
- Yellow, orange, green and black paste food coloring, optional
- In a large bowl, beat butter and sugar until light and blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape dough into two portions. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 2-1/2 in. Halloween-shaped cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
- In a large bowl, beat confectioners’ sugar, shortening and enough water to reach spreading consistency. Tint frosting and decorate as desired. Let stand until set.
Makes 9 Brownie Spiders
- 1 package (15.80 ounces) brownie mix
- 1/2 cup semisweet chocolate chips
- 2 cups crispy chow mien noodles
- 18 candy eyeballs
- Prepare and bake brownies according to package directions using an 8-in. square-baking pan lined with parchment paper. Cool completely in pan on a wire rack.
- In a microwave, melt chocolate chips; stir until smooth. Remove 1 tablespoon of the melted chocolate to a small bowl and reserve for attaching eyes. Add noodles to remaining chocolate; stir gently to coat. Spread onto a waxed paper-lined baking sheet, separating noodles slightly. Freeze until set.
- Cut nine brownies with a 2-1/4-in. round cutter for spider bodies. Attach eyeballs using reserved melted chocolate. With a bamboo skewer or toothpick, poke eight holes in top of each spider for inserting legs. Insert a coated noodle into each hole. Store in an airtight container.