what is the best recpie for halloween cookies ?

Answer 1

Go to the food network website. They have some great ideas!

Answer 2

chocolate chip pumpkin cookies!!

INGREDIENTS
2 cups white sugar
1 cup shortening
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces semisweet chocolate chips
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

Answer 3

Ghostly Bat and Cat Cookies

Makes 40 to 50; Prep time: 35 minutes; Total time: 2 hours
Start a new Halloween tradition this year: Bake chocolate cookies cut into the shapes of ghostly bats and cats.


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

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 cup sugar

1 large egg

small candies or sprinkles, for decorating (optional)

1. Preheat oven to 350°. In a medium bowl, whisk together flour, cocoa, and salt; set aside.

2. 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.

3. On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)

4. 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.

5. 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.

Answer 4

FIG NEWTON MONSTER POPS


6 wooden pop sticks
6 FIG NEWTONS Fruit Chewy Cookies
12 JET-PUFFED Miniature Marshmallows
6 ring-shaped chewy fruit snacks
Assorted Halloween decorating gels, sprinkles and candies



INSERT 1 pop stick into each cookie.
DECORATE cookies with remaining ingredients to resemble monster faces. Let stand until set.


EASY GHOST COOKIES


1 pkg. (6 oz.) BAKER'S Premium White Baking Chocolate
18 NUTTER BUTTER Peanut Butter Sandwich Cookies
Decorating gels and/or assorted small candies



MICROWAVE chocolate in medium microwavable bowl on HIGH 1-1/2 minutes or until chocolate is completely melted, stirring every 30 seconds.
SPREAD chocolate onto one side of each cookie for the ghost's "body." Cool slightly.
DECORATE with gels and/or candies to create "faces." Cool until chocolate is set.

Answer 5

by cookies at the store that are Halloween types. that is the best way

Answer 6

just make regular sugar cookies and cut them into halloween shapes like pumpkins, bats, etc. then decorate with frosting.

Answer 7

the store bought ones that are premad! THAT HAVE HALLOWEEN THINGS ON THEM

Answer 8

The kind in a tube.

Answer 9

recipes.com