Halloween recipes

Easy Halloween Cookies

Ingredients

• 1 pouch  sugar cookie mix
• Butter and egg called for on cookie mix pouch
• 1 pouch (7 oz)  black decorating cookie icing
• 1 pouch (7 oz)  orange decorating cookie icing
• Assorted Halloween sprinkles

Directions

1 Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 32 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets.

2 Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.

3 Decorate cookies as desired, using cookie icing and sprinkles. Store in airtight container.

Finger Cookies

Ingredients

• 1 cup butter, softened
• 1 cup powdered sugar
• 1 large egg
• 1 tsp almond extract
• 1 tsp vanilla extract
• 2 2/3 cups all-purpose flour
• 1 tsp salt
• ¾ cup whole blanched almonds (I used almond slices)
• 1 tube red decorator gel

Directions

1. In a large bowl, beat together butter, sugar, egg, almond and vanilla extracts.

2. Whisk together flour and salt in a medium bowl. Add to wet mixture and beat just until moistened. Cover and refrigerate for 30 minutes.

3. Preheat oven to 325°F. Line 2 baking sheets with parchment paper (or lightly grease them.)

4. Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in center to create “knuckle” shape. Using a small knife, make slashes in several places to complete the look of the knuckle. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. (I returned my fingers to the refrigerator for about 20 minutes to chill)

5. Place on prepared baking sheets and bake for 20 to 25 minutes, or until pale golden. Let cool for 3 minutes.

6. Remove from baking sheets and let cool on racks