HALLOWEEN COOKIES
Start a new Halloween tradition: Bake chocolate cookies cut into the shapes of ghostly bats and cats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 40 to 50
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
- In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
- On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/2 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
- Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.
- Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely.
BATS & CATS CHOCOLATE HALLOWEEN COOKIES
Enjoy these Bats & Cats Chocolate Halloween Cookies for super spooky fun. Decorate these cute chocolate Halloween cookies with decorating gel, or add your favorite sprinkles and candies. You can even bring the kids into the kitchen to help you decorate these cookies the way they want.
Provided by My Food and Family
Categories Halloween Recipes
Time 2h57m
Yield Makes 36 servings, 1 cookie each.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix flour, baking powder and salt until well blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually beat in flour mixture. Add chocolate; mix well. Divide dough in half; wrap tightly in plastic wrap. Refrigerate 2 hours.
- Place half the dough on lightly floured surface; roll into 1/8-inch thickness. Cut into bat and cat shapes with 3-inch cookie cutters, rerolling scraps as necessary. Place, 2 inches apart, on baking sheets. Repeat with remaining dough.
- Bake 10 to 12 min. or until firm around the edges. Cool on baking sheets 2 min.; transfer to wire racks. Cool completely. Decorate with gel.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0.5062 g, Sugar 0 g, Protein 2 g
CHOCOLATE BAT COOKIES
Enjoy these bat shaped cookies made with Gold Medal® all-purpose flour - perfect dessert for Halloween celebration.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 48
Number Of Ingredients 9
Steps:
- In large bowl, beat butter, granulated sugar, egg and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Divide dough in half. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 1 hour.
- Heat oven to 375°F. On lightly floured surface, roll one portion of dough at a time 1/8 inch thick. (Keep remaining dough in refrigerator until ready to roll.) Cut with 4 1/2x1/2-inch bat-shaped cookie cutter. (If dough becomes too sticky to cut, refrigerate 10 minutes before rerolling.) Place 2 red cinnamon candies on each cookie for eyes. Sprinkle with sugar crystals. On ungreased cookie sheet, place cookies about 1 inch apart.
- Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 6 g, TransFat 0 g
HALLOWEEN BAT CUPCAKES
These creepy creations, which start from Betty Crocker™ Super Moist™ dark chocolate cupcakes, are sure to fly off your Halloween party dessert table!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in crushed cookies. Divide batter evenly among muffin cups.
- Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Stir food color into frosting; frost cupcakes. Insert 1 chocolate wafer cookie piece on each side of cupcake to look like bat wings. Place 1 miniature sandwich cookie between cookie pieces for bat body. Squeeze 2 small dots white icing onto each cookie; attach candy eyes.
Nutrition Facts : Calories 280, Carbohydrate 38 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg
HALLOWEEN CAT COOKIES
Trick-or-treaters of all ages will gobble up these adorable cookies. The tasty treats can be served as a swift after-school snack, an appealing addition to a fall bake sale, or a quick contribution to a classroom celebration or ghoulish get-together.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- Bake cookies according to package directions. Cool on a wire racks. , Cut off yellow tips from 18 pieces of candy corn (discard orange and white portion or save for another use). Frost cookies with chocolate frosting. , Immediately decorate with two whole candy corns for eyes, a yellow candy corn tip for nose, six licorice pieces for whiskers and two wafer quarters for ears.
Nutrition Facts : Calories 257 calories, Fat 11g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 136mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE HALLOWEEN COOKIES
Yummy chocolate frosted cookies with Reese's® Pieces. Perfect for Halloween.
Provided by Amy Hunter Shaw
Categories Desserts Cookies Drop Cookie Recipes
Time 1h10m
Yield 48
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat white sugar and 2/3 cup softened butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/3 cup milk, egg, and 1 1/2 teaspoons vanilla extract. Stir flour, 1/2 cup cocoa powder, baking powder, and salt into creamed butter mixture until dough is just combined; fold in 1 cup candy-coated peanut butter pieces. Drop dough, 1 to 2 tablespoons per cookie, onto a baking sheet.
- Bake in the preheated oven until edges of cookies are crisp, 10 to 12 minutes. Allow cookies to cool on pans for 2 to 3 minutes before transferring to wire racks to cool completely.
- Beat 3 tablespoons melted butter and 3 tablespoons cocoa powder together in a bowl using an electric mixer until smooth and creamy; beat in confectioners' sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until frosting is fluffy and smooth. Frost cookies and decorate with more candy-coated peanut butter pieces.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 13.2 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 51.7 mg, Sugar 9.2 g
CHOCOLATE-OAT BAT COOKIES
Oatmeal cookie fans will love this variation that combines oats, chocolate and coconut. They're different then average cutouts, and the bat shape is so cute! -Edna Hall, Aitkin, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add egg and beat well. Stir in chocolate and extracts. Combine the flour, oats, salt and baking soda; gradually add to the creamed mixture until well blended. Stir in coconut. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a lightly floured 3-in. bat-shaped cookie cutter. , Place 1 in. apart on ungreased baking sheets. Add Red-Hots for eyes. Bake at 350° for 7-9 minutes or until firm. Remove to wire racks to cool.
Nutrition Facts : Calories 227 calories, Fat 12g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 185mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
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