Halloween Monster Sugar Cookies
Yield: 32 cookies
Ingredients
For Cookie Dough:
- 2/3 cup butter, softened
- 2/3 cup shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 Tbsp. + 2 tsp. milk
- 4 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
For Buttercream Frosting:
- 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 1/4 tsp. kosher salt
- 1 Tbsp. milk
For Decorating:
- Gel food coloring
- Sprinkles
- Candy eyeballs
- Candy corn
- Black gel frosting in tube
- 3-inch round cookie cutter
Instructions
- In a stand mixer, cream together the butter and shortening. Add sugar and mix until light and fluffy, 2 to 3 minutes. Add eggs, incorporating one at a time. Add vanilla and milk and mix until combined.
- Slowly add flour, baking powder and salt to cookie dough until it is all incorporated. Divide dough in half, form into disks and wrap in plastic wrap. Chill for at least 1 hour or up to overnight.
- When ready to bake, preheat oven to 350 degrees F. Line cookie sheets with parchment paper or coat with nonstick spray. Generously flour a flat surface and rolling pin. Divide each disk in half and roll out one portion to 1/4-inch thickness (keep dough not being rolled refrigerated). Cut cookies using 3-inch round cookie cutter. Place on prepared pan 2 inches apart. Bake for 8 minutes. Allow to rest on pan for 2 minutes then remove to a wire rack to cool.
- For the frosting: cream the butter until smooth. Add remaining ingredients and cream until light and fluffy, 3 to 4 minutes. Divide frosting into small bowls and color them as you wish with gel food coloring.
- Frost cooled cookies and decorate as desired. Store in an airtight container with parchment or wax paper between each layer to prevent them from sticking together.
Halloween Snack Mix
Need a fun snack for October? This Halloween Snack Mix is the perfect combination of sweet and salty ingredients and will be a huge hit with your family.
Yield: 8 servings
Ingredients
- 3 cups pretzels twists
- 1/3 cup white chocolate chips
- 1/4 cup Halloween sprinkles
- 3 cups Cinnamon Chex cereal
- 1 cup dry roasted peanuts
- 1 cup pumpkin spice marshmallows
- 1/2 cup mini peanut butter cups
- 1/2 cup M&M's
- 1 cup candy corn harvest mix
Instructions
- Grab a piece of parchment paper or aluminum foil. Spread pretzels in a single layer. Add white chocolate chips to a microwave safe bowl and microwave for 30 seconds. Stir, microwave another 30 seconds if needed.
- Add melted white chocolate to ziplock bag, press out all the air and seal. Cut a small bit off the edge of the bag. Drizzle the white chocolate over the pretzels. Sprinkle with the sprinkles. Allow to harden.
- In a large bowl, mix all remaining ingredients. Once pretzels are hardened, carefully mix them in. Store in an airtight container for up to 2 weeks.
Source: Meg's Everyday Indulgence
Source: Mrs Happy Homemaker
Billie C.
I Live in Tennessee.
Garden zone 7b
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