Write a hub on how to make the best Halloween cookies.

1. 73

   livewithrichardposted 14 years ago

   Write a hub on how to make the best Halloween cookies.
   
   Include all the ingredients, bake times, serving size..etc

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2. 87

   modern housewifeposted 14 years ago

   Looking for some boo-worthy cookie recipes to fright up your Halloween party? Look no further!  These easy-to-make delights are sure to please and spook your guests this Halloween!    Beat together butter and peanut butter in a large bowl until... read more

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3. 50

   rajender5658posted 14 years ago

   Halloween tradition: Bake chocolate cookies cut into the shapes of ghostly bats and cats.
   
       Prep Time 35 minutes
       Total Time 2 hours
       Yield Makes 40 to 50
   
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   Ingredients
   
       1 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting out dough
       3/4 cup unsweetened cocoa powder
       1/2 teaspoon salt
       3/4 cup (1 1/2 sticks) unsalted butter, room temperature
       1 cup sugar
       1 large egg
       Small candies or sprinkles, for decorating (optional)
   
   Directions
   
       Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
   
       In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
   
       On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/2 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
   
       Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.
   
       Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely. Serve, or store in an airtight container up to 3 days

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