Scary good treats

Halloween cookies

With fall comes cooler weather and with cooler weather comes the season to bake.

And what could be better than counting down the days to Halloween this weekend with holiday-themed cookies.

These shortbread ghost cookies are so good it's spooky. Serve them as a festive treat at your Halloween party.

Shortbread Pecan Ghost Cookies

24 raw pecan halves

2 sticks (1 cup) unsalted butter or vegan butter/margarine

1/2 cup sugar

2 cups all-purpose flour

1/2 teaspoon salt

Beat butter and sugar in a stand mixer with a paddle attachment on medium speed until light and fluffy.

In a medium size bowl, whisk together flour and salt. With the mixer on low, slowly add flour mixture to vegan butter mixture. Increase speed and mix until dough pulls away from the sides of the bowl and forms a ball.

Divide dough into two disks and wrap each in plastic wrap. Chill for 30 minutes.

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or silicone baking mat; set aside.

Unwrap one disk of dough and roll out on floured surface. Dough should be about 1/4 to 1/2 inch thick. Using a 2-1/2-inch ghost cookie cutter, cut out dough and place ghosts on prepared baking sheets.

Place one pecan half in the middle of the cookie and gently fold arms up over the pecan half. Repeat with remaining dough and pecan halves. Using the flat end of a bamboo skewer press two eyes into each cookie.

Bake cookies for 18 to 20 minutes or until they are set and very lightly golden at the edges.

Allow cookies to cool completely before serving.

Makes 24 cookies.

Recipe from: American Pecan Council.

Oreo Spider Web Cookies

1/4 pound semi-sweet chocolate, chopped

1/4 pound white chocolate, chopped

18 Double-Stuffed Oreo cookies

Line baking sheet with parchment paper and set aside.

Line work surface with wax paper or foil and place wire rack on top. Portion 4 tablespoons each chocolate and place in plastic bag; snip off one corner and set aside.

In a microwave-safe bowl, melt all but 4 tablespoons each chocolate in 15-second bursts, stirring between each heating.

Working in batches of 2 to 3 Oreos, dip each in chocolate until fully coated and transfer to wire rack. (Lightly scrape the bottom of cookie against edge of bowl to remove excess coating).

Melt remaining chocolate and place each color in a plastic bag. Snip a bottom corner and pipe three circles on the opposite-colored cookie. Using a toothpick and starting from the inner-most circle, drag a line through each circle toward the edge of cookie to create web. Repeat until all cookies are dipped and decorated. Transfer to the refrigerator to set.

Makes 18 cookies.

Recipe from: http://www.delish.com

Halloween Peanut Butter Spider Cookies

1/2 cup shortening

1/2 cup peanut butter

1/2 cup brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

2 tablespoons milk

1-3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup sugar, for rolling

48 miniature Reese’s cups, unwrapped and frozen

96 candy eyes

1/2 cup chocolate chips

Preheat oven to 375 degrees F.

In a large bowl, beat together shortening, peanut butter, brown sugar, sugar, egg, vanilla and milk.

In a medium bowl, whisk together flour, baking soda and salt. Gradually add dry mixture to wet mixture and beat until blended. Form into 1-inch balls.

Roll in sugar and place a couple of inches apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until golden.

Remove from the oven and immediately and gently press an upside down (crimped edges) frozen peanut butter cup on top of each cookie. Transfer to a wire rack to cool.

Attach the candy eyes while chocolate cup is still slightly soft. If they don’t attach, use a little bit of melted chocolate or peanut butter as a glue to hold them on.

Refrigerate for 10 minutes so the cookies firm up.

Place chocolate chips in corner of zippered sandwich bag. Microwave for 20 seconds, knead and repeat until chocolate is melted. Clip very small piece off of corner of bag to allow for piping and draw 8 legs on each spider cookie. Return to the refrigerator for 10 minutes to allow legs to set.

Makes 4 dozen cookies.

We generally discourage cooking with open wounds. Then again, Halloween is the one time of year nobody seems to mind a little blood on their food. So to get you in the mood for gore, we created these grossly delicious blood drop cookies. They are quick, easy and perfectly disturbing.

blood Drop Cookies

12 ounces semi-sweet chocolate bits

1/2 cup (1 stick) unsalted butter

2/3 cup packed brown sugar

2/3 cup granulated sugar

4 eggs

1/2 teaspoon baking powder

1/2 teaspoon salt

1-1/2 cups all-purpose flour

1/2 cup seedless raspberry jam

In a medium saucepan over low heat, melt the chocolate bits and butter, stirring constantly. Set aside.

In a large bowl, whisk together the brown sugar, granulated sugar and eggs. Add the melted chocolate and butter, then stir until smooth. Stir in the baking powder, salt and flour until completely smooth.

Refrigerate until completely chilled, about 2 hours.

Heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Scoop the dough by the tablespoonful out onto the prepared baking sheets leaving 2 inches between the cookies for spreading. Gently press each ball of dough with the palm of your hand to slightly flatten until about 1/2 inch thick.

Using your thumb or the handle of a wooden spoon, create a dimple in the center of each cookie. Add a teaspoon of raspberry jam to the dimple of each cookie. Bake for 12 to 15 minutes. Cool for 5 minutes on the pan, then transfer to a rack to cool completely.

Makes 3 dozen cookies.

Recipe from: Alison Ladman

Terri Hahn of Osceola has worked in food media for more than 30 years and has won numerous state and national awards for her writing. Email her at [email protected].