Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Does anyone have any unusual cookie recipes?

I like to bake and I love trying weird and crazy new recipes so does anyone have any unusual cookie recipes that doesn’t involve nuts?

5 Responses to Does anyone have any unusual cookie recipes?

  • Ava says:

    4 ounces unsweetened chocolate, coarsely chopped
    2 sticks butter, softened
    4 eggs
    1 1/2 cups sugar
    1/2 teaspoon salt
    1 1/2 teaspoons vanilla
    1 teaspoon cinnamon
    1 1/2 cups flour
    1/2 cup cocoa powder
    2 tablespoons butter
    1/4 cup confectioners’ sugar
    2 tablespoons cocoa powder
    1 1/2 tablespoons milk
    In a bowl, melt butter and chocolate together in the microwave in 30 second bursts until both are melted. (The butter will melt first) Stir and check chocolate after each burst.
    In a large mixing bowl, beat the melted butter and chocolate with the sugar until well blended. Add the eggs, salt, vanilla, cinnamon and cocoa powder and mix thoroughly. Add the flour and mix well.
    Preheat a waffle iron. Lightly spray with cooking spray. I found that I didn’t have to have to add any more oil to the iron.
    If your waffle iron has a pattern of 4 waffles place a large tablespoon of batter in the middle of each square. My iron has a pattern of 2 waffles so I placed a tablespoon at the top and bottom of one square and repeated with the other.
    Close cover and cook for approximately 1 1/2 – 2 minutes until they are done. Remove to wire rack and let cool completely.
    When they have cooled, mix together the cocoa powder, confectioner’s sugar, butter, and milk in a saucepan and stir and cook over low heat until melted and blended. Pour glaze onto a plate, and dip each of the waffle cookies gently into the glaze, just trying to cover on the very tops. Sprinkle with confectioner’s sugar, serve and enjoy.

    1/2 cup margarine
    1/2 cup milk
    2 cups granulated sugar
    1/2 cup cocoa powder
    2 1/2 cups rolled oats
    Put margarine, milk, sugar and cocoa into saucepan. Bring to a boil, stirring often. Boil 5 minutes. Remove from heat, stir in rolled oats. Drop by teaspoonfuls onto wax paper

    5 tablespoons unsalted butter
    1/2 cup packed dark brown sugar
    1 egg
    1/4 cup all-purpose flour
    Dash salt
    1/2 teaspoon vanilla
    1/3 cup finely chopped dry roasted macadamia nuts
    Candy corn or other Halloween candies
    Preheat oven to 375°F. Grease cookie sheets. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy. Add egg, flour, salt and vanilla. Stir in nuts. Drop batter by rounded tablespoonfuls onto prepared cookie sheets.
    Arrange 6 cookies per sheet, flattening to 2-inch discs. (Cookies will spread to about 6 inches and become very lacy while baking.) Bake 6 to 9 minutes or until caramel-colored and firm. Do not overbake. Cool 1 minute. Working quickly with spatula, ease 1 cookie at a time from cookie sheet. Keeping top of cookie on the outside, form into cornucopia shape by hand, or by partially wrapping around the handle of wooden spoon.
    Place cornucopia seam side down on plate to harden. Repeat with remaining cookies. Cookies will firm as they cool, so return them to oven for about 30 seconds to make them more pliable. To serve, arrange on tray. If desired, fill with candy or other treats. Cornucopias may also be used as place cards; insert name tags into each cookie.
    For best results, use insulated light-not black-cookie sheets. Thoroughly cool cookie sheets between batches.

    1/2 c. mini-chocolate chips
    2/3 c. mini-marshmallows
    2 c. whipped topping
    1 box graham crackers, any flavor
    In a large bowl with a wooden spoon, stir together first three ingredients. Mix well. Scoop mixture onto a graham cracker square, sandwich with another square. Continue making sandwiches until all of the mixture has been used up. Put sandwiches into the freezer for approximately 1 1/2 hours, or until frozen. Serve frozen.

  • thejanith says:

    Do I ever!

    Potato Chip Cookies
    Makes about 4 dozen cookies

    1 pound butter, softened (must be real butter; margarine doesn’t work for this)
    1 cup sugar
    1 egg
    2 teaspoons vanilla
    2 cups crushed potato chips
    3 cups flour
    powdered sugar (or colored sugar crystals) for garnish

    Cream butter and sugar together, then add egg, vanilla, and potato chips.
    Gradually add flour. Drop from a teaspoon onto an ungreased cookie
    sheet. Bake at 350 degrees for 10 minutes until edges just turn brown.
    While cookies are still warm, dust lightly with powdered sugar or colored sugar crystals.

    Eggnog Cookies

    1 cup butter or margarine
    3/4 cup sugar
    1 egg
    2 tsp vanilla
    1/2 tsp to 1 tsp rum extract
    2 cups flour
    2 tsp nutmeg (the fresher the better)
    1/4 tsp salt
    powdered sugar for dusting

    Cream butter, add sugar and beat until light and fluffy.
    Beat in egg, vanilla, and rum extract. Sift together flour,
    nutmeg, and salt. Gradually add flour mixture to cream
    mixture. Shape into 1-inch balls or put mixture through a
    cookie press. If dough is too soft, chill a few minutes before
    shaping cookies. Place on ungreased cookie sheet.
    Bake at 350 degrees Fahrenheit for 10-12 minutes, until lightly
    browned. Cool slightly, remove from cookie sheet, dust with
    powdered sugar. Makes about 3 dozen.

    CHEESE CRISPIES (savory cookie, not sweet but delicious)

    2 cups (8oz) grated sharp Cheddar cheese
    1 cup butter, softened
    2 cups crisp rice cereal
    1 1/2 cups flour
    1/2 tsp salt
    1/2 tsp chili powder
    2-3 tbl dried chives (optional)

    Cream together cheese and butter. Add flour, salt and chili
    powder. Stir in cereal. Drop by half-teaspoons on ungreased
    baking sheet. Bake at 350 degrees about 10 minutes or until
    lightly browned. Makes about 8 dozen.

    1-2-3 Cookies

    1 1/4 packets of Nabisco graham crackers (not the whole box)
    1 can sweetened condensed milk
    1 1/2 cups chocolate chips
    2 tsp cinnamon, optional

    Break the graham crackers into crumbs . Add sweetened condensed
    milk and chocolate chips. Pour into a buttered 9"x9" square pan.
    Bake for 30 minutes at 350 degrees Fahrenheit. Let cookies cool somewhat before cutting.
    If cookies are sticky when fully cooled, coat bottoms and sides with a mixture of powdered sugar
    and cinnamon.

  • Robb says:

    I know it may sound crazy(but you asked for it) My friends wife made cookies that were the same as chocolate chip however she replaced the chips with chives, onion and peanut butter chips.
    I hesitantly tried them just to be polite I then found out how awesome these were.

  • Butter Cup says:

    I made these last week. They were gone in 2 hours!

    Palmiers (Elephant Ears) Recipe

    Lots of granulated sugar
    Puff pastry
    Parchment Paper (aka baking paper) or a Silpat baking mat

    1 Preheat oven to 400°F. Sprinkle about 1/4 cup of sugar over your workstation. Roll out the puff pastry to about 10X12 inches. Sprinkle another 1/4 cup of sugar (and spices if using) over the dough.

    2 Roll up the left vertical side inward, stopping in the middle of the dough. Roll up the right side of the dough. The two rolls should be meeting at the middle and touching. Press the two sides together gently and let the dough chill in the fridge for at least half an hour. Repeat with any more puff pastry you may have.

    3 Starting at one end, cut off pieces of the log, in slices about 1/2 inch in thickness. Lightly sprinkle sugar onto each side. Pinch and press the sides of the two rolls together to ensure that they don’t unroll during baking. Place on large parchment lined baking sheets, or a baking sheet lined with a Silpat. They will increase size dramatically, so leave plenty of room between each cookie and only bake a dozen at a time.

    4 Set the tray in the middle of the oven. Bake for about 15 minutes or until the sugar has caramelized. (I do flip them over half way) Allow them to cool on a rack for 10 minutes. Serve and enjoy.

  • sam j says:

    best tea cookies ever

    4 cups dry roasted unsalted cashews in a food processor until almost resembling flour
    add 1/2 cup butter, 1/2 cup sugar, 1/2 teaspoon vanilla, 1 tablespoon molasses and 1 egg.

    mix well, make into walnut size balls, bake for 15 min @ 375


Halloween Books