TOMBSTONE COOKIES
Enjoy these tombstone cookies that are made using marshmallows, rice cereal and chocolate wafer cookies - a perfect dessert treat for Halloween.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 5
Steps:
- Line 13x9-inch pan with foil or waxed paper; grease generously with cooking spray. In 3-quart saucepan, melt butter over medium heat. Add marshmallows, stirring until melted. Remove from heat; stir in cereal. Press evenly in pan using greased spatula or waxed paper. Cool completely, about 30 minutes.
- Line cookie sheet with waxed paper. Using greased 3-inch tombstone-shaped cookie cutter, cut out 16 tombstones. In small bowl, place crushed wafer cookies.
- In small microwavable bowl, microwave 2/3 cup of the frosting on High 20 to 30 seconds or until melted. Dip bottom of each treat into melted frosting, tapping off excess. Immediately coat dipped portion with cookie crumbs. Place on cookie sheet to set, about 10 minutes.
- Place vanilla frosting in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting; squeeze bag to pipe RIP (Rest In Peace) on each treat.
Nutrition Facts : Calories 233, Carbohydrate 40 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 184 mg
TOMBSTONE COOKIE POPS
Bake Betty Crocker® chocolate chip cookies in tombstone-shape and decorate them with Betty Crocker® Rich & Creamy frosting and decorating icing for an easy Halloween dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 18
Number Of Ingredients 8
Steps:
- In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
- Heat oven to 375°F. Unwrap dough. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch tombstone-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Insert craft stick halfway into center of each cookie.
- Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
- Spread chocolate frosting on cookies. Attach plain tip to tube of green icing; pipe grass along bottom edge of tombstones. Remove plain tip from green icing; attach to tube of white icing. Pipe RIP in center of each tombstone.
Nutrition Facts : Calories 250, Carbohydrate 33 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg
COOKIE POPS ON A STICK!!
Cookie pops for bouquets or centerpieces 'On Sticks'. Vanilla is the standard flavoring but just about any flavoring (extract) can be used try almond, maple, lemon, orange - you be the judge! This double recipe is easily halved.
Provided by The Compulsive Cookie
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Combine butter or margarine, baking soda, white sugar and your favorite extract flavor. Beat these ingredients together with an electric mixer until fluffy. Add self-rising flour Beat well.
- Roll dough into walnut sized balls. Place them two inches apart onto the cookie sheet and flatten slightly. Press ice cream stick into the flattened side of the cookie, and press down. This way, you know how large the cookie will be when baked. Add whatever topping to each cookie you like, OR, before pressing stick into the cookie, roll each cookie into sprinkles first, then flatten.
- Bake until edges are lightly golden.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 38.3 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 9.8 g, Sodium 459.1 mg, Sugar 20.9 g
TOMBSTONE TREATS
My brother loves Rice Krispies squares, and my mom loves sugar cookies. I came up with a cute treat they'd both like.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan over low heat, melt butter. Stir in marshmallows until melted. Remove from heat. Stir in cereal until well coated. With a buttered spatula, press into a greased 13x9-in. pan. Cool. , Beat cookie dough and flour until combined. On a lightly floured surface, roll out dough to 1/4-in. thickness. Trace tombstone pattern onto waxed paper; cut out 16 tombstones from dough. Place 2 in. apart on ungreased baking sheets. , Along bottom edge of each cookie, insert two toothpicks halfway into dough. Bake at 350° until edges are golden brown, 8-10 minutes. Remove to wire racks to cool., In a large resealable plastic bag, combine water and green food coloring. Add coconut; seal bag and shake to coat. Toast coconut in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. Set aside. Using black paste food coloring, tint frosting gray. Frost sugar cookies; decorate with brown decorating icing. , Cut cereal bars into 3x2-in. rectangles; spread with melted chocolate chips. Using toothpicks, insert cookies into cereal bars. Decorate with coconut and candies as desired.
Nutrition Facts : Calories 358 calories, Fat 15g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 306mg sodium, Carbohydrate 55g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
SKULL AND CROSSBONES COOKIE POPS
Bake Betty Crocker® sugar cookie mix in bone-chilling skull shaped cookies and decorate them with Betty Crocker® Decorating icing - a perfect dessert treat for Halloween!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 18
Number Of Ingredients 7
Steps:
- In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
- Heat oven to 375°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch skull and crossbones-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Insert craft stick halfway into center of each cookie.
- Bake 8 to 10 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. Decorate cookies with white and black icing. Let stand until set.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 115 mg
TOMBSTONE COOKIE POPS
Bake Betty Crocker™ chocolate chip cookies in tombstone-shape and decorate them with Betty Crocker™ Creamy Deluxe™ chocolate frosting and decorating icing for an easy Halloween dessert treat
Time 2h
Yield 18
Number Of Ingredients 8
Steps:
- In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
- Heat oven to 375°F. Unwrap dough. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch tombstone-shaped cookie cutter. On ungreased baking sheet, place cutouts 2 inches apart. Insert craft stick halfway into centre of each cookie.
- Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from baking sheet to cooling rack. Cool completely.
- Spread chocolate frosting on cookies. Attach plain tip to tube of green icing; pipe grass along bottom edge of tombstones. Remove plain tip from green icing; attach to tube of white icing. Pipe RIP in centre of each tombstone.
Nutrition Facts : Calories 250, Carbohydrate 33 g, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 18 servings (1 cookie pop), Sodium 200 mg
TOMBSTONE CUPCAKES
A cake mix speeds up the prep of these fun little cakes. Chow mein noodles are the "fingers" that reach out from the cupcake grave.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions for cupcakes; cool completely. , For tombstones, in the microwave, melt chocolate chips. Pipe "RIP" onto cookies; place on waxed paper to dry., Frost cupcakes; sprinkle with chocolate wafer crumbs. Carefully insert tombstones into cupcakes. Arrange chow mein noodles to resemble fingers. Use gumdrops to make pumpkins; place in front of tombstones.
Nutrition Facts :
PEANUT BUTTER COOKIE POPS
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, peanut butter, white sugar, and brown sugar together in a bowl until light and fluffy; add egg and vanilla and continue to beat until fully integrated.
- Mix flour, baking powder, baking soda, and salt together in a bowl; gradually mix into the peanut butter mixture until completely integrated into a dough. Divide dough into 12 equal portions.
- Insert a wooden stick into the small end of each candy bar. Wrap a dough piece around each candy bar to completely cover. Arrange the cookie pops 4 inches apart on ungreased baking sheets.
- Bake in preheated oven until golden brown, 14 to 16 minutes. Let cool on baking sheets for 10 minutes before removing to a cooling rack to cool completely.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 43.4 g, Cholesterol 38.4 mg, Fat 18.3 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 282 mg, Sugar 28.2 g
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- Preheat oven to 400°. In a blender, whirl cocoa nibs until each is about the size of a grain of rice.
- In the large bowl of an electric mixer, beat butter and 1/2 cup sugar until creamy; beat in egg and vanilla.
- In another bowl, whisk together flour, baking powder, salt, and cocoa nibs; gradually add to butter mixture, blending thoroughly, to form a soft dough. Divide dough into thirds, cover each portion tightly with plastic wrap, and refrigerate until firm (at least 1 hour), or up to 3 days.
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