WITCH HAT COOKIES
Total time: 15 minutes
Makes: 30 Witch Hats
Families with small kids and an even smaller amount of time to allow for baking will love creating these witch hats for a simple, seasonal treat. While they are fairly easy to assemble, they emanate the Halloween season and satisfy the sweet tooth fully.
1 Package Oreo Cookies
1 2.5 Oz Tube Orange Decorating Icing
1 Bag Hershey’s Kisses Brand Special Dark Chocolate
1. Twist the top off of an Oreo cookie, discarding the half with the icing and
making sure to keep the top half completely intact.
2. Squeeze the orange icing into the center of the cookie
3. Unwrap a HERSHEY’s KISS and press into the icing base, letting the icing ooze
out from underneath the KISS and form the witch hat’s band.
4. Pipe more orange icing around the KISS for an even outline, if desired.
5. Let dry for about 5 minutes and enjoy!
PUMPKIN CUT-OUT COOKIES
These pumpkin cookies not only look festive and appetizing, they also transport easily for a class or neighborhood get together.
1 Package Refrigerated Sugar
1 Cup Powdered Sugar
2½ Tablespoons Water
2 Teaspoons Corn Syrup
Red And Yellow Food Coloring
1 Green Fine Tip Edible Marker
1 Handful Chocolate Sprinkles
You will also need:
1 Rolling Pin
1 Large Cutting Board
1 Pumpkin Cookie Cutter
(Note: If you don’t own one already, look in the Christmas cookie cutter collection and find your ornament cut-out. With a little orange icing, you will have it looking like an October pumpkin in no time!)
1. Sprinkle some flour on the cutting board and rolling pin so that the dough will not stick to either the board or the pin.
2.Roll the dough into a thin, even layer.
3. Using the pumpkin cookie cutter, cut out as many pumpkins as you can with the amount of dough and place two inches apart onto an ungreased cookie sheet.
4. Repeat the last two steps until all the dough has been cut into pumpkins.
5. Place into the oven and bake for the time at at the temperature specified on the cookie dough package.
6. Take the cookies out of the oven and allow them to cool completely (Approx. 30 minutes).
7. Meanwhile, mix together the powdered sugar, water, corn syrup and red and yellow food coloring for an orange icing glaze with a thin, not-too-runny consistency.
8. Pour a small amount onto each cookie and spread thoroughly with a butter knife.
9. Drop a couple chocolate sprinkles on the stems of the pumpkin and allow the icing to dry completely (Approx. 1 hour).
10. With the edible marker draw green, curly vines around the pumpkin.
MONSTER MARSHMALLOW POPS
These little Frankenstein monsters are a surefire hit. Kids of any age will love getting out the candy eyeballs and bringing the marshmallows to life in just a few easy steps!
Total Time: 1 hour
Makes: About 30 Marshmallow Monsters
1 Package Of Large Marshmallows
1 Package Of Green Candy Melts
1 Package Small Candy Eyeballs
1 Container Chocolate Sprinkles
1 Black Fine Tip Edible Marker
1 Red Fine Tip Edible Marker
1 Package Lollipop Sticks
1. Pour the candy melts into a microwave safe bowl and melt them according to the directions on the package.
2. Meanwhile, push one marshmallow into the top of each lollipop stick.
3. Roll marshmallows into the melted glaze and smooth all around with a spoon.
4. Place the newly glazed marshmallow pops upright into a vase filled with rice and allow to dry in the refrigerator for 5 minutes.
5. Remove from the refrigerator and dip the tops of the pops back into the green glaze and directly into a small bowl of chocolate sprinkles to form the monsters’ hair.
6. Dip the tip of a toothpick into the candy melt and onto the backside of the candy eyes as a glue. Place the candy eyes onto the side of the marshmallow that will form the face.
7. Draw a zigzag mouth with the black edible marker and a scar on the side of Frankie’s face with the red edible marker.