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HALLOWEEN COOKIES

Ghost Cookies
6 oz Vanilla flavored almond bark
15 1/2 oz Nutter butter cookies
Small black jelly beans

Melt almond bark following package directions. Dip 2/3 of each cookie in melted candy, shaking gently to remove excess coating. Place on wire rack with waxed paper underneath. For eyes, cut jelly beans in half and place on cookies. Cool completely before removing from rack.

 

Jack-O-Lantern Cookies
Yield: about 2 dozen

2/3 c Margarine
3/4 c Granulated sugar
1 t. Vanilla
1 Egg
4 t. Milk
2 c All-purpose flour
1 1/2 t. Baking powder
1/4 t. Salt

Thoroughly cream margarine. Add sugar and blend until light. Add vanilla. Add egg; beat until fluffy. Stir in milk. In another bowl put flour, baking powder and salt; blend with a whisk or a spoon until thoroughly mixed. Gradually add flour mixture to creamed mixture; blend well. Scoop dough out onto plastic wrap, cover with wrap and press down to make a thick, flat round. Chill in refrigerator over-night.

Preheat oven to 375 degrees F.

Cut batch of dough in half; keep one half in refrigerator while working with the other half. On a well floured surface, using a floured rolling pin, roll dough to between 1/8-inch and 1/4-inch. Use a 2-inch biscuit cutter or round cookie cutter to make cookies. Place on cookie sheet greased with butter-flavored shortening, if possible (otherwise, regular flavor shortening). Bake for 6 to 8 minutes or until lightly browned around the edges. Cool on wire rack. Repeat with remaining dough. Store in airtight container until you are ready to spread them with frosting and decorate. Spread frosting on cookies; then make Jack-o-lantern faces using colorful small candies or icing gel in a tube. Makes about two dozen cookies.

 

Black and Orange Spooky Cups
Makes 10 to 12 servings

4 cups cold milk
1 package (4 serving size) chocolate fudge instant pudding mix
10 to 12 7 oz. plastic cups
1 package (4 serving size) vanilla instant pudding mix
12 chocolate sandwich cookies
Red and Yellow food coloring
Halloween sprinkles

Pour 2 cups of the milk into a large bowl. Add chocolate fudge flavor pudding, beat with wire whisk for 2 minutes. Fill glasses about 1/2 full with pudding mixture.

Pour remaining 2 cups of milk into another large bowl. Add vanilla pudding mix, beat with wire whisk for 2 minutes. Stir in a   few drops of red and yellow food color to make orange. Spoon mixture evenly over chocolate mixture. Top with crushed cookies.

Refrigerate until ready to serve. garnish with Halloween sprinkles.

 

Ghosts In The Graveyard
Makes 12 to 16 servings

1 package (16 ounces) chocolate sandwich cookies
3 1/2 cups cold milk
2 packages (4 serving size each) Chocolate and Vanilla pudding
1 tub (12 ounces) of frozen whipped topping

Crush cookies in a zip top bag with a rolling pin or use a food processor.

Pour cold milk into a large bowl. Add pudding mixes. Beat with a wire whisk for 2 minutes. Gently stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into a 13x9 inch dish. Sprinkle with remaining crushed cookies. Refrigerate for an hour or until ready to serve. Store leftover dessert, covered in the fridge.

To Decorate Graveyard: Decorate assorted cookies with decorating icings or gels to create "tombstones" , Millano cookies work best for these. Stand "tombstones" on top of dessert with candy corn, candy pumpkins and tiny jelly beans. Drop remaining whipped topping by spoonfuls onto the dessert to create ghosts. Decorate with small candies to make eyes.

 

Graveyard In A Cup
Makes 12 to 16 servings

1 package (16 ounces) chocolate sandwich cookies
3 1/2 cups cold milk
2 packages (4 serving size each) Chocolate and Vanilla pudding
1 tub (12 ounces) of frozen whipped topping

Crush cookies in a zip top bag with a rolling pin or use a food processor.

Pour cold milk into a large bowl. Add pudding mixes. Beat with a wire whisk for 2 minutes. Gently stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into  separate clear plastic cups, layering the pudding mixture, remaining crushed cookies and candy corn. Top with crushed cookies, add dabbed of whipped topping to make ghosts, add little candy pumpkins and candy corn or a cookie "tombstone" .

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