Black Cat Cookies Recipe

Ingredients:

1 c of peanut butter (crunchy)
1/3 c of water
1 pkg of cake mix (chocolate)
2 pcs of eggs
Redhots candy
M&M’s chocolate (plain)

Instructions:

Beat eggs, water, and peanut butter in a mixing bowl. Slowly add the chocolate-cake mix; incorporate well. Mold the dough and form into balls.

Arrange on a baking sheet and flatten with the base of a sugar-dipped glass. Pinch top part of the cookie, forming the ears. Add M&M for the eyes and redhots for the nose.

To make whiskers, press with fork. Bake for 8 to 10 mins at (375 degrees F).

>> Black Cat Cookies Recipe

Witches’ Cat Cookies Recipe

Ingredients:

Orange icing
1 tsp vanilla extract
1 tsp of baking powder
2 tsps of juice (orange)
1/2 tsp of orange rind
2 Tbsps of milk
1 whole egg
1-1/3 c of cocoa (powder); unsweetened
3/4 c of white sugar
1-3/4 c flour
1/3 c of shortenning
1/3 c of butter

Instructions:

Using a glass bowl, cream the butter and shortenning using moderate speed for thirty seconds. Mix the half cup of flour, coco powder, sugar, orange rind and baking powder. Beat for a few more seconds.

Beat in the egg, the milk, the vanilla extract and extract of half an orange. Scrape the sides of your bowl frequently. Mix in the rest of your flour. Halve the dough.

Place in the fridge for two hours. When ready to bake take out from the fridge. Unroll using a pin into half inch thickness. Cut cookies into cat shapes using the cookie cutter.

Bake for eight minutes until set at 375 degrees F. Let them cool then ice using orange frosting.

For the orange frosting, combine a cup of icing sugar, orange juice and the vanilla. Mix well until you get proper icing consistency. You can mix in artificial orange color if you like.

>> WITCHES CAT COOKIES RECIPE

Moldy Mice Cookies Recipe

Ingredients:

1 Tbsp of sugar (white)
1 1/4 tsp of vanilla extract
1 c of flour; sifted
1/2 c of pecans; chopped then toasted
1/2 c of butter; softened
Confectioners’ sugar; sifted

Instructions:

Preheat the oven (425 degrees F). Grease a baking sheet.

Beat sugar and butter until it becomes creamy. Add the vanilla; beat. Combine nuts and flour; mix well then add it to the butter mix. Incorporate well.

Roll out and make bars (same size as your thumb). Bake in the oven for fifteen mins. Take out from the oven then dust confectioner while still warm.

>> Moldy Mice Cookies Recipe

Chocolate Spiders Recipe

Ingredients:

4 c of chocolate (chips, semi-sweet)

Instructions:

Dissolve the chocolate in a double boiler. Turn off the heat and leave the chocolate for at least 10 mins or ’til water under boiler cools.

Cover a baking sheet with paper (wax). Put the melted chocolate in bag for pastry with 1/8″ or 1/4″ tip.

Form spider shapes with the chocolate on the baking sheet. Then put spiders in ref (about 10 minutes) until firm. Peel paper off.

>> Chocolate Spiders Recipe

Pumpkin Cranberry Cookies Recipe

Ingredients:

1/2 c of softened butter
1 c of sugar (white)
1 tsp of vanilla
1 pc of egg
1 c of pumpkin puree
2 1/4 c of flour (all-purpose); sifted
2 tsps of baking powder (Calumet)
1 tsp of baking soda (Arm & Hammer)
1/2 tsp of salt
1 c of cranberries (fresh or frozen); halved
1 tsp of cinnamon (ground)
1 Tbsp of orange rinds
1/2 c of walnuts; chopped

Instructions:

Preheat the oven (375 degrees F). Grease the baking sheets.

Beat sugar and butter inside a bowl until it becomes creamy. Add egg, pumpkin, and vanilla; beat thoroughly. Combine flour, soda, baking powder, cinnamon, and salt then add to the mixture. Incorporate well.

Fold in cranberries and orange rinds. Scoop spoonfuls of the batter onto the sheets. Place inside the oven and bake at about 10-12 mins.

>> Pumpkin Cranberry Cookies Recipe

Owl Cookies Recipe

Ingredients:

1 1/4 cups candy-coated milk choco pieces
2 tablespoons milk
24 ounces dry sugar cookie mix
1 cup cashew halves

Instructions:

Combine milk and (3/4 cup) candies inside a saucepan above gentle heat; stir constantly till smooth. Take out from the heat.

Make the cookie mix as stated on the package instructions. Stir the melted choco mix on half of cookie dough. Mold the choco dough to two rolls (about one foot long, 1-inch diameter). Refrigerate until set at about a couple of hours.

Cut the other dough to two. Roll the two doughs above a floured surface separately, making a rectangle (12×6 inch).

Put the choco roll above the flattened dough on its long side then roll them together. Press both doughs tightly to encase the chocolate properly.

Do the same on the other dough then wrap with foil on each roll. Refrigerate till firm or set. Preheat the oven at 375 degrees F. Grease a cooking sheet.

Slice the rolls (1/4 inch thick). Place two slices on the sheet (both the edges must meet). Place candy into the middle of each slice. Place cashew on the touched edges.

Bake inside the oven for 8-10 mins or till cookie has browned slightly.

>> Owl Cookies Recipe

Halloween Spider Cookies Recipe

Ingredients:

Cookies (Oreo)
Frosting (mix)
Ropes of Licorice (red)
Redhots or choco chips

Instructions:

Open up Oreo and place the rope over frosting with a small portion (about 2 inches) left dangling to make the legs. Put little frosting mix then close the cookie up.

Add 2 small portions frosting above the tip of the cookie then put red hots or chips on top of it (for the eyes).

>> Halloween Spider Cookies Recipe

Hoot Owl Cookies Recipe

Ingredients:

3/4 c of margarine or butter
1 c of sugar (brown)
1 pc of egg
1.5 tsp of vanilla
2 1/4 c of flour; unsifted
1/2 tsp of salt
2 tsps of baking powder
1/3 c of cocoa
1 Tbsp of water
1/4 tsp of baking soda

For Decorations:
1/2 c of cashews (whole)
1/4 c of chips (peanut butter or butterscotch)

Instructions:

Combine and soften butter with vanilla, egg and sugar then add into combination of salt, baking powder as well as flour. Blend very well.

Reserve 2/3 dough. Pour mixture of baking soda and cocoa to 1/3 remaining dough; blend with water.

Divide reserved dough in two and put each half on 10″ x 4″ rectangular sizes. Divide other dough (chocolate) into half as well and shape every half to create 10″ rolls.

Roll and wrap per rectangular dough around choco rolls. Wrap the rolls then let freeze. When ready for baking, cut the rolls with knife then put 2 pieces side-by-side together, while edges touch, on baking sheet that has been greased.

Lightly pinch on corners to create ears. Put chip on middle of round chocolate to represent eyes. Add cashew with curved-side down on middle of circles to create beak.

Put into oven and bake (350 degrees F) for approximately 8 to 10 minutes. Allow to cool before removing from baking sheet.

>> Hoot Owl Cookies Recipe

Ghostly Meringue Cookies Recipe

Ingredients:

3 pcs of eggwhites
1/2 pack of gelatin (orange, 3 ounces)
1/8 tsp of cream of tartar
1/8 tsp of salt
3/4 c of sugar
4 to 6 ozs of nuts; chopped/ choco chips

Instructions:

Prepare two bake sheets, cover w/ foil. Preheat your oven (475 degrees F). Whip in brisk motions the eggwhites until it appears foamy.

Combine cream of tartar and salt. Mix sugar and gelatin together. Gradually pour mixture into beaten eggwhites, one tablespoon after the other while continously beating until it forms peaks that are stiff.

Put nuts and choco chips on top of mixture, then fold it in. Scoop a teaspoonful of batter and drop into prepared sheets. Put sheets inside your oven as fast as you can, close, then turn it off.

Allow cookies to stay inside your oven for at least eight hours. Keep in a well covered jar.

>> Ghostly Meringue Cookies Recipe

Ghostly Ghoulie Cookies Recipe

Ingredients:

3/4 c of shortening
2 pcs of eggs
2.5 c of flour; sifted
1 tsp salt
1 c of sugar (granulated)
1 tsp of extract (lemon or vanilla)
1 tsp of baking powder

Instructions:

Prepare a ghost-shaped pattern from some kraft/art paper. Oven should be preheated to around 325 deg. fahrenheit.

Combine sugar, extract and eggs well. Add salt, baking power and flour, blend well and wrap using a foil. Place inside the fridge and allow to chill for an hour.

Once chilled, you roll a little portion of the dough on a board (floured), at least 1/8 ” thick. Put pattern directly on top of the dough, cut following the shape using the knife tip.

Arranged on a ungreased bake sheet, then bake for at least six to eight minutes (or ’til cookies are light-brown in color). Allow to cool then coat with icing sugar if desired.

>> Ghostly Ghoulie Cookies Recipe

Pumpkin Walnut Cookies Recipe

Ingredients:

For the Cookie:
1 c of softened butter
2/3 c of sugar (brown)
1/3 c of sugar (granulated)
1 pc of egg (large)
1 tsp of vanilla
1 c of pure pumpkin
2 c of flour (all purpose); sifted
1 1/2 tsps of pumpkin pie spice (or ground cinnamon)
1 tsp of baking powder (Calumet)
1 tsp of baking soda (Arm & Hammer)
1 c of chopped walnuts
1/4 tsp of salt

For the Frosting:
2 c of confectioner’s sugar; sifted
1/4 c of butter
8 oz of cream cheese
1/4 tsp of pumpkin pie spice (or ground cinnamon)
1 tsp of vanilla
Sliced walnuts

Instructions:

Preheat the oven at 350 degrees F.

To make the cookies, combine sugars and butter in a bowl then beat thoroughly until it becomes creamy and smooth.

Add the pumpkin, vanilla, and egg then continue to beat for a minute or two until it is mixed well. Add flour, spice, Calumet, salt, and soda.

Beat gently then fold in the walnuts. Scoop teaspoonfuls onto cooking sheets, arranging them 2-inches apart.

Bake in the oven for 8-10 mins or till set. Let them cool for about a couple of mins before removing the cookies from the sheets. Set aside until completely cooled.

To make the frosting, beat together cream cheese, confectioner, vanilla, spice, and butter in a bowl. Gently beat them until texture becomes smooth. Spread onto cookies and garnish sliced walnuts.

>> Pumpkin Walnut Cookies Recipe

Witches’ Hats Recipe

Ingredients:

48 pcs of M&M’s
1/2 c of chocolate candies
4 squares of chocolate (unsweetened); melted then cooled
1/4 tsp of salt
1 tsp of bicarbonate of soda
1-3/4 c of flour
1 tsp of vanilla (extract)
1 whole egg
1/2 c of sugar (brown); packed
1/2 c of sugar (white)
3/4 c of butter; softened

Instructions:

Using a glass bowl, cream the butter and shortening using moderate speed for thirty seconds. Mix the half cup of flour, coco powder, sugar, orange rind and baking powder. Beat for a few more seconds.

Beat in the egg, the milk, the vanilla extract and extract of half an orange. Scrape the sides of your bowl frequently. Mix in the rest of your flour. Halve the dough.

Place in the fridge for two hours. When ready to bake take out from the fridge. Unroll using a pin into half inch thickness. Cut cookies into cat shapes using the cookie cutter.

Bake for 6-8 minutes (375 degrees F) or ’til it sets. Let them cool then ice using orange frosting.

For the orange frosting, combine a cup of icing sugar, orange juice and the vanilla. Mix well until you get proper icing consistency. You can mix in artificial orange color if you like.

>> Witches’ Hats Recipe

Pumpkin Chocolate Chip Cookies Recipe

Ingredients:

2 1/4 c of flour (all-purpose); sifted
1 1/2 tsps of pumpkin pie spice
1/2 tsp of baking soda (Arm & Hammer)
1 tsp of baking powder (Calumet)
1 c of softened butter (or margarine)
1 c of sugar (granulated)
1/2 tsp of salt
15 oz of Pure Pumpkin (canned)
2 pcs of eggs (large)
1 tsp of vanilla
2 c of Chocolate Morsels (Semi-Sweet)
1 c of walnuts; chopped

For the Glaze:
1 c of powdered sugar
1 1/2 Tbsps of milk
1/2 tsp of vanilla extract

Instructions:

Grease the cooking sheets. Preheat the oven at (375 degrees F).

Combine the flour, spice, Calumet, salt, and soda on a bowl then blend well. Beat sugar and pumpkin with a mixer until it becomes creamy. Add eggs, vanilla, and pumpkin; bet thoroughly.

Slowly add the flour mix while beating continuously then fold in the nuts and morsels 1and scoop spoonfuls of the batter onto the sheets.

Place inside the oven and bake at about 15-20 mins or till the edges have browned slightly. Let them cook for a couple of mins.

To make the glaze, combine sugar, vanilla, and milk inside a bowl. Blend well. Drizzle over the cookies.

>> Pumpkin Chocolate Chip Cookies Recipe

Ghost Cookie Recipe

Ingredients:

6 oz of almond bark (vanilla-flavored)
Small black-colored jellybeans
15 pcs of butter-flavored cookie (Nutter brand, 1/2-ounce)

Instructions:

Follow almond bark’s package instructions for melting. Dip in 2/3 portion of every cookie into the melted almond bark. Gently shake to take off any excess candy coating.

Arrange on top cooling racks lined with waxpaper. Cut your jellybeans into half, put on top of cookie for the eyes. Allow to cool.

>> Ghost Cookie Recipe

Sugar Cookies Recipe

Ingredients:

4 Tbsps of milk
3/4 tsp of salt
6 c of flour
1-1/2 tsps of vanilla
3 whole eggs
2-1/4 c of sugar
2 c of butter or 2 sticks of butter

Instructions:

Combine flour and sugar. In a separate bowl, whisk eggs, vanilla and milk. Cream the butter and left over sugar.

Mix flour mixture with the butter mixture. Mix thoroughly. Beat in the egg mixture until you produce a dough. Divide the dough into two.

Place inside the fridge for an hour. Using a rolling pin, flatten the dough into about one fourth inch thickness. Using a variety of cookie cutters, cut into different shapes.

Bake cookies for twelve minutes at 190 degrees F. Frost if desired. Makes 72 cookies.

>> Sugar Cookies Recipe

Chocolate Spider Cookies Recipe

Ingredients:

1 pack of choco chips (semi-sweet, 6 oz)
2 c of oatmeal (quick-cooking)
1/2 tsp of vanilla
1 c of coconut (flaked)
16 pieces marshmallows (large)
1/3 c of margarine or butter
Noodles (Chow mein)
Redhots (cinnamon) or M&Ms (red)

Instructions:

Mix the chocolate, marshmallows and butter in a saucepan (3 quart) place on a stove set in low flame. Beat frequently ’til mixture becomes smooth.

Take away from stove then immediately add the coconut and oatmeal. Using a spoon, plop mixture on a baking sheet or wax paper.

Mold the mixture to form bodies of spider. Attach the 8 noodles, creating spider legs. Then chill until mixture hardens (30 mins). Attach the red hots or the red M&Ms as spider eyes. Serve.

>> Chocolate Spider Cookies Recipe

Cyclops Cookies Recipe

Ingredients:

1/2 c of butter
1 pc egg
1/2 c of sugar (white)
3 tsps of vanilla
1 tsp baking powder
1/8 tsp baking soda
48 pcs milk-choco kisses; wrappers off
1/2 c of peanut butter
1/2 c of sugar (brown)
2 Tbsps of milk
1/4 tsp salt
1 & 3/4 c of flour (all purpose)
1/3 c sugar (granulated)

Instructions:

Beat peanut butter and butter using an electric-powered mixer inside a bowl for thirty seconds on mid-speed. Add sugar (both brown and white), beating continuously ’til fluffy. Then add vanilla, egg and milk. Beat ingredients together.

On a separate bowl, sift together baking soda, salt, baking powder, and flour. Add these dry ingredients gradually to previously made batter, mixing in slow speed.

Combine all ingredients well. Place inside covered container then chill for 60 minutes. Preheat the oven (375 degrees Fahrenheit).

Form the dough into inch sized balls, then roll in remaining sugar. Arrange on baking sheets (ungreased) at least 2″ apart. Bake it for ten to twelve mins or ’til edges appear to be firm.

Once done, press chocolate kisses on every cookie top, then transfer to cooling racks.

>> Cyclops Cookies Recipe

Jack O’Lantern Cookies Recipe

Ingredients:

1 c of sugar (granulated)
1 pc of egg
1/2 c of butter
2 c of flour (all-purpose)
1 tsp of vanilla extract
1 Tbsp of milk
1/4 tsp of salt
2 tsps of baking powder
Food color (orange and green)
1 pack of lemon drops (5.5 ozs); crushed

Instructions:

Preheat the oven (350 degrees F). Prepare three baking sheets by covering it using foil.

Beat the sugar and butter together then add vanilla and egg. Add salt, baking powder as well as flour then continue beating. When batter becomes very stiff, pour milk. Only add when needed.

Reserve 1/8 dough then color it green, the rest orange. Then create 1-inch balls using orange mixture then flatten and create shape of pumpkin. Put this on baking sheets.

Using green mixture, create stems and stick this to pumpkin’s top. Carve out spaces representing mouth, nose as well as eyes using knife then fill the holes with candies.

Bake 8-10 minutes ’til done but not brown. Let pumpkin cool around ten minutes before peeling off the foil.

>> Jack O’Lantern Cookies Recipe

Cobweb Cookies Recipe

Ingredients:

3/4 c of flour (all-purpose)
1/2 c of sugar (granulated)
1/4 c of oil (vegetable)
1/4 c of milk
2 pieces of eggs (large)
1/2 tsp of vanilla extract
Powdered sugar

Instructions:

Mix together eggs, vanilla, milk, oil, sugar and flour ’til free of lumps. Put it in a bottle that has narrow tip (plastic squeeze).

On a hot greased non-stick pan (over medium heat), squeeze the mixture and form four thin, straight lines that meet at common point, forming a star shape then squeeze out thin line of mixture connecting the lines creating a cobweb.

Cook (30-60 seconds) ’til bottom turns gold-brown. Cook the other side then take out from the pan. Let it cool then dust with the powdered sugar.

>> Cobweb Cookies Recipe

Meringue Pumpkin Cookies Recipe

Ingredients:

3 pcs of egg white
1 c of sugar (white)
1 Tbsp of lemon juice
1/2 tsp of vanilla
1/2 tsp of almond extract
1 tsp of food coloring (orange)
1/4 tsp of food coloring (green)

Instructions:

Line a baking sheet with waxed paper.

Combine juice, sugar, extracts, and food color (orange) on a bowl then blend them gently and set aside. Beat the egg whites on a mixing bowl.

Gradually add sugar until meringue tips become stiff at about ten mins. Save two tablespoonfuls of the meringue and set aside.

Scoop teaspoonfuls of the meringue onto the sheet. Add food color (green) to the saved meringue and blend well. Drop a tiny amount above the orange meringue, making it look like a pumpkin.

Bake at 150 degrees F, leaving the door of the oven ajar, for an hour or till completely dried.

>> Meringue Pumpkin Cookies Recipe