Tombstone Cookies Recipes

TOMBSTONE COOKIES

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.

SHORTBREAD TOMBSTONES

Steps:

• Cream the butter and sugar until smooth. Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated. Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.
• When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick. Using a small knife, cut out rectangular or slightly rounded tombstone shapes, about 3 inches tall. Place on an ungreased baking sheet. Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes. You can gather together scraps and re-roll them.
• Bake for 15-20 minutes, until the shortbread is very lightly golden. Do not let the cookies brown. Remove to a wire rack and cool.
• When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
• Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing. Decorate tombstones with crosses and RIP or other writing as desired. Allow the chocolate to set before stacking the cookies.

TOMBSTONE COOKIE POPS

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.