These are tasty and a bit scary all at the same time. Similar looking to the Meringue Bone Cookies, but with a much different taste and a special creep out factor with a gooey raspberry inside!
* 1 cup confectioners’ sugar * 1/2 cup cornstarch * 1/2 cup cold butter, cubed * 2 eggs * 1 teaspoon almond extract * 2 cups all-purpose flour * 1/8 teaspoon salt * 2 to 3 tablespoons seedless raspberry jam * 16 to 18 ounces white baking chocolate, chopped
* In a small bowl, combine confectioners’ sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well. * Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle. * On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. * On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies. * In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. * Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.
Nutrition Facts: 1 cookie equals 155 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 54 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
This is a terrific cookie to make for parties or just for fun with your kids and it always a hit with everyone because they are so neat! You can use the standard white frosting for the wrap or you can even use green and white to make a creepy and slightly grosser version. These make the perfect party favor as well. Just wrap them up in some clear cellophane with a bow and hand one to each guest as they leave- they won’t forget what an amazing time they had!
1 pouch Betty Crocker® sugar cookie mix 2 tablespoons unsweetened baking cocoa 1/3 cup butter or margarine, softened 1 egg 1 container (1 pound) Betty Crocker® Rich & Creamy vanilla frosting 12 small jelly beans, cut in half Betty Crocker® black decorating gel (from 0.68-ounce tube)
1. Heat oven to 375 degrees F. In medium bowl, stir together cookie mix and cocoa. Add butter and egg; stir until soft dough forms.
2. On floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man cutter. On ungreased cookie sheet, place 1 inch apart. Gather dough scraps; reroll until all dough is used.
3. Bake 7 to 9 minutes or until cookies are just puffed and tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4. Spoon frosting into reasealable freezer plastic bag; partially seal bag and cut 1/4-inch hole in 1 bottom corner. Or use decorating bag with flat tip with 1/4-inch-wide opening (#44). Gently squeeze bag to pipe frosting on cookies for bandages. Attach jelly beans for eyes; use black gel to make pupils in eyes. Store cookies in airtight container.
Nutrition Information: 1 Cookie: Calories 400 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g, Trans Fat 4g); Cholesterol 30mg; Sodium 240mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 43g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph provided courtesy of Betty Crocker/TM General Mills All Rights Reserved Need the Gingerman Cookie Cutter- Grab One Here.
3. Halloween Faces Sandwich Cookies
These delicious Halloween cookies and the perfect cookie to make with little kids since you don’t have to make anything perfect- in fact the stranger the better with these silly faced monster or pumpkin cookies! Let kids hold a competition to see who can make the scariest face or silliest grin. Ingredients: ¾ cup marshmallow crème 1 container of vanilla frosting A tube of royal icing or decorator icing in different colors Food Coloring Colorful candies, sugars and sprinkles (look for orange, black and green colors) 1 package of your favorite prepared cookie dough (purchase in the refrigerator section of your grocery)
Directions: Preheat the kitchen oven to 350 degrees F. Use a floured surface and rolling pin to roll the cookie dough so that it reaches a thickness of 1/8 inch. Cut out the cookie shapes using Halloween cookie cutters or just leave in circle shapes. Bake cookies on an ungreased cookie sheet according to package. Allow the Halloween cookies to cool for about a minute and transfer to wire racks. Mix the vanilla frosting and marshmallow crème together in a large bowl. Make sandwiches by layering the top of one cookie with this mixture and placing another cookie on top of it. Decorate edges and top of cookie sandwiches with colored sugars, Halloween candies or sprinkles. Frost the face of each cookie and decorate with candies and sprinkles and frosting to make creepy faces, cute pumpkins or scary cats! Grab the Halloween Cookies Cutter for under $4 at Amazon.com
4. Black Cat Halloween Cookies
Have some fun and decorate your house for the party or just Halloween night with these cute Black Cat Halloween Cookies that look fantastic perched in soda painted pot. You can paint a standard clay pot in Halloween colors or use a decorative basket or bucket and fill it with these cat cookies. They make the perfect centerpiece at any party and will delight everyone. Ingredients:
* 1 cup butter (no substitutes), softened * 2 cups sugar * 2 eggs * 3 teaspoons vanilla extract * 3 cups all-purpose flour * 1 cup baking cocoa * 1/2 teaspoon baking powder * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 24 wooden craft or Popsicle sticks * 48 candy corn candies * 24 red-hot candies
1. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1 1/2-inch balls. Place 3 inches apart on lightly greased baking sheets.
2. Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350°F for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.
This recipe is the same as our dirt nap pudding and is pudding along with a fun cookie labeled with RIP. Just take some chocolate pudding and place it into a small plastic cup, top with oreo cookie crumbs and place a RIP cookie on top (you can be creative with the type of cookie) and thats it! Simple and delicious and sure to be a hit at your Halloween party.