Boo Halloween Cookies Recipes

BOO! BITES

Steps:

• Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8-inch pan, then line with parchment paper, pressing the sides and corners to stick.
• In a large mixing bowl, beat the butter, sugar and extract at medium speed until creamy, about 1-2 minutes. Add the flour and salt. Mix on low speed until a dough forms. It will be crumbly at first, but keep beating. Stir in the nonpareils until evenly distributed.
• Transfer the dough to the lined pan and press evenly into the bottom. Use the parchment paper to lift the dough from the pan and transfer to a cutting board. Cut the dough into 1/2-inch square pieces (a pizza cutter works well). Place the squares 1/2-inch apart on an ungreased baking sheet; discard parchment paper. Bake for 13 to 15 minutes, or until bottoms just begin to brown.
• Recipe Source: Adapted from Land O Lakes

BOO HALLOWEEN COOKIES

Steps:

• To Make the cookies:
• Combine butter and sugar and beat until lighter in color and fluffy. (approx. 3-4 minutes)
• Beat in the egg, vanilla and almond until well blended. (this is when the lemon or orange zest is added, if using)
• In a separate bowl, whisk together the flour and salt.
• Add the flour mixture to the butter mixture all at one time.
• Mix on low speed just until incorporated.
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• This is how I prepare the dough before refrigerating:
• Lay out a sheet of parchment paper or waxed paper and sprinkle a little flour on top.
• Divide the dough equally into 2 portions (more if you have doubled the recipe).
• Using lightly floured hands, hold 1 portion of dough and gently shape it into a disc.
• Place the disk on the floured paper roll gently into a ¼ in. high oval or rectangle.
• Lift the paper and place it on a cookie sheet.
• Repeat the process until all the dough is used.
• Tightly cover the pan of all the layers of dough and refrigerate for at least two hours (or overnight).
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• When ready to bake the cookies:
• Preheat the oven to 350 degrees.
• After the oven has preheated, take out one sheet of dough at a time and cut into the desired cookie-cutter shapes.
• Place the cut-out dough on parchment covered cookie sheets and bake approx. 10 minutes or until the edges begin to turn.
• Take out of the oven, remove from the baking pan and cool on a cooling rack.
• Once completely cooled, the decorating fun can begin.
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• Powder Sugar Glaze
• Sift the powdered sugar into a mixing bowl.
• Combine the corn syrup, milk (or water), and flavoring.
• Turn the mixer on low until everything is moist - scrape the bowl often.
• Turn the mixer to medium and mix until everything is well blended and smooth.
• (a little more syrup/water mixture might be needed at this point)
• Refer to my tutorial on decorating cookies: http://www.thecookierookie.com/perfect-decorated-cookies/

HALLOWEEN BOO-SCOTTI

Steps:

• Preheat the oven to 375 degrees F. Butter a large sheet pan.
• Into a large bowl, sift together the sifted flour, sugar, baking powder, soda, and salt. Transfer 1/2 cup of the mixture to a food processor. Add 1/3 cup of the toasted almonds to the food processor and pulse until fine and powdery, about 45 seconds. Return this mixture to the dry ingredients, stir in the whole almonds, and mix.
• In a small bowl, whisk the eggs, Grand Marnier, zest, vanilla, and almond extract. Stir into the dry ingredients. The dough may seem dry, but it will moisten as you mix. Mix until smooth. Turn the dough out onto a lightly floured work surface and knead it a few times just to bring the dough together. Divide into 2 equal pieces. Wet your hands and use them to shape each piece of dough into a flattened log about 8 inches long by 3 inches wide and 1 inch high.
• Transfer the logs to the prepared pan, leaving at least 3 inches between the logs (they will spread during baking). Bake until light golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.
• Let cool 15 minutes on the pan. Reduce the oven temperature to 300 degrees F. Carefully transfer the logs to a cutting board. Wipe off the pan and butter it again.
• Using a serrated knife, cut the logs into 1/2-inch-thick slices, discarding or snacking on the ends. Arrange the slices on the sheet pan cut-side up. Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven.
• Meanwhile, in the top of a double boiler (or in a bowl) set over hot (not boiling or simmering) water; slowly melt the white chocolate, stirring often.
• Line a sheet pan with waxed or parchment paper and transfer the melted white chocolate to a small bowl. Dip 2 inches of the end of each cookie into the white chocolate and turn chocolate-side-up so that the chocolate drips unevenly down the cookie. The chocolate-covered end of the biscotti is its head; the uneven edge is the bottom edge of the ghost's "sheet." Lay them on the waxed paper as they are dipped.
• While the chocolate is still warm, decorate the chocolate covered ends with little ghost faces, using small candies, licorice, candy corn, chocolate chips, raisins, or sprinkles. If necessary, snip the candies to make them smaller. Sprinkle orange, yellow, or black sugar on the top edges of the biscotti for hair or all over the ghost's face. Let cool on wire racks until set. Store in an airtight container.

SPOOKY BOO BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8- or 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for 8- or 9-inch square pan. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.
• Heat frosting in microwavable bowl uncovered on High 20 to 30 seconds, stirring every 10 seconds, until frosting can be stirred smooth and fluid. If frosting becomes too firm while decorating, microwave 5 seconds; stir.
• Top each brownie with 1 large marshmallow. Spoon 1 tablespoon frosting over each marshmallow to coat. Let stand until frosting is set, about 30 minutes. Use black gel to make eyes and mouths.