Menu

Frightfully fun-to-make Halloween treats (1998)

Note: This article may feature affiliate links to Amazon.com or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Frightfully fun-to-make Halloween treats (1998)

Halloween cookies

CBK Halloween cookies recipe

During the festive trick-or-treat season, Cynthia Bruce Kramer watches her sweet and spooky Halloween cookies fly off the shelves. Now you can get the same devilishly delicious results at home.

When using multiple colors of icing, make them before you begin to decorate, so you don’t have to scramble at the last minute.

Prep time: 45 minutes plus decorating

Baking time: 8 to 10 minutes per batch

Ingredients

3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract

Icing ingredients

1 box (1 lb.) confectioners sugar
3 tablespoons meringue powder
6 to 7 tablespoons cold water
Orange, black, green, blue or red paste food coloring

Directions

1. Heat oven to 350 F. Line 2 cookie sheets with parchment paper.

2. Combine flour and baking powder in bowl. Beat butter and sugar in mixer bowl. Beat in egg, vanilla and dry ingredients.

3. Divide dough in half. On a floured surface, roll 1 piece dough 1/4 inch thick. Cut out shapes with 2-, 3- or 4-inch cookie cutters; transfer to 2 prepared sheets. Bake cookies 8 to
10 minutes, until edges are golden. Cool on racks. Repeat.

4. Icing: Combine all ingredients in a mixer bowl. Beat 5 minutes, until thick and smooth, adding up to 1 tablespoon more water for piping consistency, if necessary.

5. Divide icing into bowls for separate colors. (Reserve a bowl of white icing.) Tint icing as directed (photo A).

6. Cat and pumpkin cookies: Spoon one-third black or orange icing into a pastry bag fitted with a 2 plain tip (photo B). Thin remaining icing with a little water, until spreadable. Paint cookies (photo C). Let dry 20 minutes, then pipe cookies with reserved icing.

7. Mummy cookies: Spoon three-quarters of white icing into a pastry bag fitted with a #44 basket-weave shaped tip; pipe onto cookies (photo D). Tint remaining icing black; dab with a toothpick for eyes. Makes about forty 3-inch cookies.

MORE  Fancy fruit & veg! Do-it-yourself garnishes (1965)

Per 3-inch cookie: 145 calories. 5 g total fat. 3 g saturated fat. 18 mg cholesterol. 69 mg sodium. 25 g carbohydrates. 1 g protein. 19 mg calcium. 0 g fiber 0

>> See lots more cookie recipes here!

More stories you might like

See our books

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.