Shaped Cookies
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Candy Cane Cookies
- 1 cup butter or margarine
- 1 cup sifted confectioners sugar
- 1 egg
- 1-1/2 teaspoon almond flavoring OR 3/4 teaspoon peppermint flavoring
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1/2 cup crushed peppermint candy
- 1/2 cup white sugar
Preheat oven to 375 F. Mix butter sugar, egg, and flavorings thoroughly. Add flour and salt, Mix well. Shape dough into a disk and wrap with plastic wrap; chill for at least 2 hours or until easy to handle. Roll into 4 inch strips; place on baking sheet.
Curve top down to form handle or cane. Bake 9 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.
Dough may be divided in half and colored with 1/2 teaspoon red food coloring if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.
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Halloween Cutout Cookies
- 1 1/2 cups powdered sugar
- 1/2 cup butter or margarine — softened
- 1/2 teaspoon vanilla
- 2 eggs
- 4 cups Bisquick® Original baking mix
- 11 drops yellow food color
- 7 drops red food color
- 2 tablespoons baking cocoa
- Egg Yolk Paint — (recipe follows)
EGG YOLK PAINT
- 1 egg yolk
- 1/4 teaspoon water
- Food colors
Beat powdered sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in baking mix until soft dough forms. Divide dough in half. Mix yellow and red food colors into 1 half to make orange dough; mix cocoa into other half to make chocolate dough. Cover and refrigerate doughs separately 1 to 2 hours or until chilled.
Heat oven to 400º. Roll one-fourth of the dough at a time 1/8 inch thick on floured cloth-covered surface. (Keep remaining dough refrigerated until ready to roll.) Cut orange dough with 2- to 3-inch pumpkin-shaped cookie cutter and chocolate dough with medium-size cat-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
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Goldfish Drops Recipe
- 1 cup butterscotch-flavored chips
- 1 tablespoon shortening
- 1 (6 ounce) package original flavor tiny fish-shaped crackers (about 3 1/2 cups)
- 1 cup broken pretzel sticks
Grease cookie sheet. Melt butterscotch chips and shortening in 3-quart saucepan over low heat, stirring constantly, until smooth; remove from heat. Stir in crackers and pretzels until well coated.
Drop mixture by rounded tablespoonfuls onto cookie sheet. Let stand about 1 hour or until firm. Carefully remove from cookie sheet.
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Ginger Cookie Clock Recipe
- 1 cup sugar
- 1/2 cup butter or margarine — softened
- 1/4 cup molasses
- 1 egg
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Sugar
Heat oven to 375º. Grease 12-inch pizza pan or large cookie sheet. Mix 1 cup sugar, the butter, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except sugar.
Reserve 1/3 cup dough. Press remaining dough in pan or into 12-inch circle on cookie sheet. Shape reserved dough into numbers and arrows; place on dough in pan to resemble the face of a clock. Sprinkle with sugar. Bake about 10 minutes or until golden brown. Cool completely. Cut or break into pieces.
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Witches’ Brooms (Halloween Cookies)
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine — softened
- 2 tablespoons water
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 10 pretzel rods (about 8 1/2 inches long) — cut crosswise in half
- 2 teaspoons shortening
- 2/3 cup semisweet chocolate chips
- 1/3 cup butterscotch-flavored chips
Preparation:
Heat oven to 350º. Beat brown sugar, butter, water and vanilla in medium bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble bristles of broom. Bake about 12 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely.
Cover cookie sheet with waxed paper. Place brooms on waxed paper. Melt shortening and chocolate chips in 1-quart saucepan over low heat, stirring occasionally, until smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered.
Place butterscotch chips in microwavable bowl. Microwave uncovered on Medium-High (70%) 30 to 50 seconds, stirring after 30 seconds, until chips can be stirred smooth. Drizzle over chocolate. Let stand until chocolate is firm.
Enjoy this fun Halloween Cookie!
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Sugar Cookie Stockings Recipe
- Mary’s Sugar Cookies — (see recipe)
- Food colors, if desired
- Thin Cookie Glaze — (recipe follows) OR 2/3 cup Decorator’s Frosting — (see recipe)
THIN COOKIE GLAZE
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon almond extract
- 4 drops red or green food color (4 to 5 drops)
- 1/3 cup (about) powdered sugar
Preparation:
Prepare and refrigerate dough for Mary’s Sugar Cookies as directed, tinting dough with desired food colors.
Heat oven to 375º. Roll one third of dough at a time 3/16 inch thick on lightly floured cloth-covered surface. Cut into 6- to 8-inch stockings.
Place stockings on ungreased cookie sheet. Cut accent dough (toes, heels, cuffs) to place on stockings if desired. Bake about 9 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread with Thin Cookie Glaze.
THIN COOKIE GLAZE:
Mix 2 cups powdered sugar, the milk, and almond extract. Tint half of the mixture with food color. Add additional milk, a few drops at a time, if necessary, or until desired spreading consistency. Place baked cookies on wire rack. Pour small amount of tinted glaze over each cookie; spread to edge with spatula. Add enough powdered sugar to remaining glaze to make frosting that can be used in a decorating bag and will hold its shape. Place in decorating bag with #2 writing tip. Decorate cookies as desired. Makes enough to glaze and decorate 8 to 10 stockings.
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Chocolaty Meringue Stars
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 2/3 cup sugar
- 2 tablespoons plus 1 teaspoon baking cocoa
- 1/3 cup (about) ground walnuts
Preparation:
Heat oven to 275º. Cover cookie sheet with aluminum foil or baking parchment paper. Beat egg whites and cream of tartar in medium bowl with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in cocoa. (Batter will not be mixed completely; there will be some streaks of cocoa.)
Place meringue in decorating bag fitted with large star tip (#4). Pipe 1 1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush excess nuts from cookie sheet.
Bake 33 to 35 minutes or until outside is crisp and dry (meringues will be soft inside). Cool 5 minutes; remove from cookie sheet to wire rack. Store in airtight container.
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