So what’s Halloween without some sweets and treats? We can thank 7th Century Persia for coming up with what we know today as the “cookie” but it wasn’t until the “koekje” arrived with the Dutch in America that it evolved into what we, and Cookie Monster, love to munch on. Discovered by accident, the Dutch would put a little dough in the oven to test the temperature and called these testers “koekje” which means “little cake.” Eventually, the word became “cooky” and later “cookie.”
While chocolate is in its own category of yummy, cookies are a special treat especially when they look as amazing as the ones I posted here. Of course, my favorite treat of all time is gummy bears but I will never turn down a deliciously looking spooky cooky!
‘Till next time!
Count Dracula Fingers
- 3 cup(s) all-purpose flour
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 3/4 cup(s) unsalted butter, softened
- 3/4 cup(s) creamy peanut butter
- 1 1/3 cup(s) confectioners’ sugar
- 2 large eggs
- 2 teaspoon(s) vanilla extract
- 1/2 teaspoon(s) almond extract
- Egg white from 1 large egg, for brushing
- Sliced almonds
- 1 tube black writing gel
- 1 tube red writing gel
- Heat oven to 325 degrees. Line cookie sheets with parchment or reusable nonstick liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, with mixer on medium, beat butter and peanut butter until smooth and creamy. With mixer on low, beat in sugar, eggs, and extracts until well blended. Beat in flour mixture until dough forms a ball. Chill dough 30 minutes.
- For each finger, with floured hands, roll 1 tablespoon slightly rounded dough into a 4 1/2- to 5-inch rope; transfer to prepared cookie sheet (if rope breaks, just squeeze back together). Continue making ropes to fill sheet, spacing fingers 1 1/2 inches apart. Use the back of a small knife to make knuckle marks on fingers. Brush fingers with egg white and press an almond “nail” in place. Paint “nails” with gel; let dry.
- Bake 18 minutes, or until lightly golden and cracked in places. Cool on sheet 5 minutes; transfer to a wire rack to cool completely. Make remaining fingers.
From Martha Stewart:
PREP: 45 MINSTOTAL TIME: 2 HOURS 5 MINS
- Yield: Makes 22 cookies
- 1/2 cup pecans, toasted
- 2 tablespoons old-fashioned rolled oats
- 6 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 2 teaspoons honey
- 1 tablespoon all-purpose flour
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ground cinnamon
- 5 ounces bittersweet chocolate, chopped
Preheat oven to 350 degrees. Pulse together pecans and oats in a food processor until finely ground. Melt butter in a small saucepan. Add sugars and honey and cook over medium heat, stirring, until sugars are melted and mixture is simmering, about 3 minutes. Remove from heat and stir in pecan mixture, flour, salt, andcinnamon. Transfer to a bowl and refrigerate until firm, about 30 minutes.
Mound 2 teaspoonfuls of dough, one on top of the other, to form each cookie; place 2 to 3 inches apart on parchment-lined baking sheets. Flatten stacked mounds to 1 3/4 inches in diameter. Bake until cookies spread and are golden throughout, about 10 minutes. Let cool completely. Repeat with remaining dough.
Place chocolate in a bowl set over a saucepan of simmering water. Stir until melted; remove from heat. Pour chocolate into a parchment cone or resealable plastic bag; snip off a tiny corner. Pipe chocolate onto each cookie in a spiral, working out from center. Pipe lines from outside in and back again, all the way around. Let set at room temperature or in refrigerator before serving.
Cute Owl Cookies
- prep time: 40 min
- total time: 40 min
- servings: 16
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1/4 cup all-purpose flour
- 32 creme-filled chocolate sandwich cookies
- 1/2 cup semisweet chocolate chips, melted
- 16 brown candy-coated chocolate candies
- 8 orange candy-coated chocolate candies
- 1. Heat oven to 350 degrees F. Cut dough evenly into 16 slices. On ungreased cookie sheet, place slices 2 inches apart; press dough out to a 2 1/2-inch round. With a paring knife, cut a small “V” out of the top. Pinch cookie dough to form 2 ears on top of each slice. Bake and cool cookies as directed on package. Reshaping dough as necessary after baking to keep shape.
- 2. To decorate, separate sandwich cookies, leaving creme filling on one side. Set aside chocolate cookies with no creme filling for another use. Spread melted chocolate on each owl cookie. Immediately press 2 chocolate cookies, creme sides up, on each owl cookie to make eyes. Press 1 brown chocolate candy on each eye to make pupil. Add 1 orange chocolate candy to each to make nose.
From The Decorated Cookie:
Zombie Marshmallows (I know these aren’t cookies but they’re too cute not to include.)
* without lollipop stick * with lollipop stickIngredients:marshmallowslollipop stickslarge confetti sprinklesblack and red food coloring penslight corn syrup
Lay a marshmallow on its side. Put a dab of corn syrup on the back of a confetti sprinkle with the toothpick and stick on the marshmallows where you want eyes (note some of my zombies only have one eye). Use the markers to draw dots, “x”s, mouths, eyes, blood, whatever you want. Insert a lollipop stick (if you want). You may need to let the corn syrup dry for a couple hours to get the sprinkles to adhere securely.