Hunky Dorys Booger Cookies Recipes

HUNKY DORY'S BOOGER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Ina large bowl, cream 1/3 cup powdered sugar, 1 cup of butter, 1 teaspoon of vanilla, and the almond extract, pudding mix, and egg in your cauldron until well blended.
• Lightly spoon flour into the measuring cup.
• By hand, bit by bit, stir in the flour and 1/2 cup of chocolate chips until well blended.
• Chant your favorite spell while you stir; it makes the time pass more quickly.
• Shape into 1-inch balls, and roll in the eye of newt (pecans or walnuts also work nicely, if you like them).
• Place 2 inches apart on lightly greased cookie sheet.
• With thumb or wand, make imprint in center of each cookie.
• Bake for 10 to 14 minutes until edges are light brown.
• Let cool completely.
• In a smaller cauldron, combine all filling ingredients until smooth, and place a very scant teaspoon of this filling onto the center of each cookie. Top with a witch's hat.

BOOGER COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Beat the margarine and 1/3 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Beat in the egg, 1 teaspoon vanilla extract, and the almond extract until completely incorporated. Mix in the pudding mix until smooth. Stir in the flour until just incorporated, then fold in the chocolate chips, mixing just enough to evenly combine.
• Form the cookie dough into 1-inch balls, and place onto the prepared baking sheet. Use your thumb to make an indent into each cookie.
• Bake in the preheated oven until the edges are golden, 10 to 14 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• While the cookies are cooling, prepare the filling by stirring 1 1/2 cups confectioners' sugar in a bowl with 1 teaspoon vanilla extract, milk, and food coloring. Add additional milk as needed to make the mixture smooth. Spoon a little of the green filling into each cooled cookie, and top with a candy kiss.

BOOGER COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Beat the margarine and 1/3 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Beat in the egg, 1 teaspoon vanilla extract, and the almond extract until completely incorporated. Mix in the pudding mix until smooth. Stir in the flour until just incorporated, then fold in the chocolate chips, mixing just enough to evenly combine.
• Form the cookie dough into 1-inch balls, and place onto the prepared baking sheet. Use your thumb to make an indent into each cookie.
• Bake in the preheated oven until the edges are golden, 10 to 14 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• While the cookies are cooling, prepare the filling by stirring 1 1/2 cups confectioners' sugar in a bowl with 1 teaspoon vanilla extract, milk, and food coloring. Add additional milk as needed to make the mixture smooth. Spoon a little of the green filling into each cooled cookie, and top with a candy kiss.

CRUSTY BOOGER BALLS

Steps:

• In a large bowl, combine sweetened condensed milk, coconut, 1/3 cup of the unprepared gelatin, almonds, and almond extract.
• Mix well with a large mixing spoon or rubber spatula.
• Cover bowl with plastic wrap and chill for about an hour or until mixture is firm enough to mold in your hands.
• Scoop by ½ teaspoonfuls and shape into various-sized booger balls.
• Place them on a baking sheet, lined with a sheet of waxed paper.
• Make sure they are all slightly different, just as each and every booger is unique and special.
• Place a second sheet of waxed paper on your work surface and pour remaining unprepared lime gelatin on the center of the waxed paper.
• Roll each ball in gelatin to coat well and create a thin outer layer.
• Then place back on the baking sheet.
• Return boogers to the refrigerator for and hour before serving, and store any extras in the refrigerator.