Spooky Cookies Recipes

SIMPLY "SPOOKY" GHOST COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, oil, water and egg until soft dough forms.
• On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- x 2 1/2-inch ghost-shaped cookie cutter. Pinch one end of straw to make oval shape. With oval end of straw, cut out eyes in ghost cookies. Place 1 inch apart on ungreased cookie sheets.
• Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 15 seconds or until frosting can be stirred smooth. Frost cookies with frosting as shown in photo. Before frosting sets up, remove frosting from the eye area with toothpick.

SPOOKY WITCH FINGER COOKIES

Steps:

• In a large mixing bowl mix together the butter, powdered sugar, egg, vanilla, and almond extract.
• Stir in salt, baking powder, and flour and mix until combined well.
• Add in green food coloring until you get the color you desire.
• Leave dough in the mixing bowl and cover bowl with plastic wrap and chill for about 20 minutes.
• Remove from fridge and roll dough into 1 1/4 inch balls.
• Then roll each ball into a finger shape about 4-5 inches long. Press an almond into the end of each finger. Using a toothpick make indentations to resemble creases in the fingers where knuckles would be.
• Place fingers on a baking sheet lined with parchment paper.
• Heat oven to 325 degrees F. Bake for 10-15 minutes or until set. You don't want to overcook these cookies or they will dry out and break easily.
• Cool completely before adding the gel. When cooled, remove the almond and place a little red gel at the base of the nail bed and then replace the almond. Press so that the gel shows around the nail.
• You can also add gel or jam to the end of the finger or you can leave them the way they are.
• These witch fingers are so delicious dipped in jam.

SPOOKY COOKIES

Steps:

• Preheat the oven to 180 °C and prepare two baking trays with a sheet of baking paper.
• Cream the butter and sugar together in a large bowl until smooth and creamy, then add the egg and beat until fully combined.
• Prepare the chocolate chunks by chopping each chunk into 4. Then add the cocoa powder, chocolate chunks, orange zest and juice to the mixtures and mix everything together until fully combined.
• Gradually sieve in the self raising flour to make a dough of soft dropping consistancy.
• Using a tablespoon drop the cookie dough mixture onto the baking trays (makes sure each cookie is spread equally apart). Bake in the pre-heated oven for 15-18 minutes. Once cooked remove from the oven and leave to cool on the baking tray, before moving to a cooling rack.
• Once the cookies have completely cooled you can make your icing. Either buy a pre-made orange icing, or make your own by using icing sugar, water and red and yellow colouring. Spread the orange icing neatly on the cookie in an oval shape then leave to set.
• To make the facial features, melt the chocolate then add the icing sugar and stir well. Pipe the chocolate mixture onto the orange icing and once again, leave to set.