Halloween Cookies Recipes

Double Delicious Halloween Bars

      1/2 c  margarine or butter
    1 1/2 c  graham cracker crumbs
        1    (14 Oz.) Can  sweetened
  :          condensed milk
        1    (12 Oz.) Pac  milk chocolate
  :          chips
        1 c  peanut butter chips
 
Preheat oven to 350 degrees.

In 13 x 9 inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs.
 
Top with chips; press down firmly.  Bake 25 to 30 minutes or until lightly browned.
 
Cool.  Cut into bars.

Ghost Cookies

      6 oz Vanilla flavored almond bark
 15 1/2 oz Nutter butter cookies
           Small black jelly beans
 
  Melt almond bark following package directions.  Dip 2/3 of each   cookie in melted candy, shaking gently to remove excess coating.

  Place on wire rack with waxed paper underneath.

For eyes, cut jelly beans in half and place on cookies.  Cool completely before removing from rack.

Great Ghost Pumpkin Cookies

      2 c  Flour
      1 c  Quick oats, un-cooked
      1 ts Baking soda
      1 ts Cinnamon
    1/2 ts Salt
      1 c  Butter or margarine;softened
      1 c  Brown sugar, packed
      1 c  Granulated sugar
      1    Egg; slightly beaten
      1 ts Vanilla
      1 c  Libby's solid-pack pumpkin
      1 c  Semi-sweet morsels
 
Preheat oven to 350 degrees.

Combine flour, oats, baking soda, cinnamon and salt; set aside.

Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.
 
For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula.

Bake 20-25 minutes, until cookies are firm and lightly browned.

Remove from cookie sheets; cool on racks. Spread with your favorite white icing. Add small pieces of black licorice for the eyes.
 
Yields 19-20 large cookies.

Jack O Lantern Cookies

      9 oz Chocolate wafer cookies
    1/2 c  Peanut butter; smooth
     24 oz Vanilla flavor almond bark
           Orange paste food coloring
           Black licorice candy
 
Spread a small amount of peanut butter on the flat side of the cookies; top with remaining cookies.

Cut licorice into triangles and squares to make faces.

Melt almond bark following package directions. Remove from heat and   tint with food coloring.

Using tongs, dip each sandwich cookie in melted candy, coating completely. Gently shake each cookie to remove excess
coating.

Place on wire rack with waxed paper underneath. PLace licorice pieces on the cookies for faces. Cool completely before removing from rack.

Bone Cookies

      4 ea egg whites
  1 3/4 c  sugar
      1 ts grated orange peel
    1/2 ts baking powder
  1 1/2 c  minced almonds
  1 3/4 c  flour
 
With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended.

Gradually add nuts and flour, beating until mixture is thoroughly mixed.

Cover and chill until firm enough to handle, at least 1 hour or up to 1 day.

Lightly flour your hands and pinch off a 3-Tbsp-size piece of dough. On a lightly floured board, use the palms of both hands to
evenly roll an 8-inch-long rope. Cut rope in half; roll each half out again to 8 inches.

Fold 1 inch of each end back onto rope; pinch ends to make bone-end shapes.  Repeat to shape all the dough. 

Place bones 1 inch apart on buttered and flour-dusted 12x15 inch baking sheets.

Bake at 325 degrees until cookies are lightly browned on bottoms, about 20 minutes.  (If using 2 pans in 1 oven, switch
positions halfway through baking). 

With a wide spatula, transfer bones to racks to cool.  Serve or store airtight up to 3 days.

Harvest Pumpkin Bars

  1 2/3 c  Sugar
      1 c  Soy oil
      4    Eggs
      1 cn (16-ounce) solid pumpkin
  1 1/2 c  Flour
    1/2 c  Soy flour
      1 ts Cinnamon
      1 ts Salt
      1 ts Soda
      2 ts Baking powder
 
Preheat oven to 350 degrees. Spray 10 x 15 x 1 inch pan with non-stick spray.

In large bowl, combine sugar, eggs and oil. Add pumpkin and mix thoroughly.

Combine flours and spices and stir into pumpkin mixture.

Pour batter into prepared pan. Bake for 25-30 minutes, or until tester comes out clean from middle of pan.

Yields 24 to 36 bars.

Monkey-Faced Cookies

    1/2 c  Shortening; plus:
      2 tb Shortening
  2 1/2 c  Sifted flour
      1 ts Soda
    1/2 ts Salt
    1/2 ts Ginger
    1/2 ts Cinnamon
    1/2 c  Molasses
    1/2 c  Rich sour milk
      1 ts Vinegar
 
Cream together shortening and brown sugar.
 
Sift together flour, soda, salt, ginger and cinnamon. Add alternately with molasses mixed with sour milk. Blend in vinegar.
 
Drop by tsp. on greased baking sheet.  Place 3 raisins or bits of citron on each for eyes and mouth. 

Bake 10 to 15 minutes in moderate oven (350 degrees F).  Makes about 3 dozen.

 

More Cookie Recipes

Halloween Cookies Recipes