Halloween II

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

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Halloween

(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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Halloween

25 Years of Terror (2006) John Ottman

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Need a recipe for cookie cut outs…?

I want to have some of the neighborhood kids over to decorate cookies and I have never made cut outs before. I have all kinds of cookie cutters (you’re asking why right?). It needs to be yummy but not too crumbly because most of these kids are under 5. Also need a recipe for frosting and some ideas for other goodies to decorate with. Thanks!

3 Responses to Need a recipe for cookie cut outs…?

  • Ms. Diamond Girl says:

    COOKIE CUTTER COOKIES

    1 1/2 sticks softened butter
    1/2 c. dry powdered sugar
    1/2 c. sugar
    2 eggs
    1 tsp. vanilla

    Blend above ingredients. Add 2 1/2 cups flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

    Mix and chill in refrigerator for 1 hour. On smooth surface, dusted with powdered sugar (not flour), roll out dough 1/4 inch thick. Dip each cookie cutter in powdered sugar and cut out dough. Bake at 350 degrees for 7 minutes. Food coloring may be added to dough so that cookies may be served without frosting. Examples: red for Valentine’s Day cookies and orange for Halloween cookies.

    FROSTING: Soften 1 (8 ounce) package cream cheese and 1 stick butter. Blend together with 1 teaspoon vanilla. Using electric beater, slowly add 1 box powdered sugar. Blend until smooth. Chill for 1/2 to 1 hour. Food coloring may be added to frosting before chilling.

    COOKIE CUTTER COOKIES

    1 c. unbleached flour
    1 c. whole wheat flour
    1 tsp. baking powder
    1 1/2 tsp. cinnamon
    1/4 tsp. salt
    1/2 c. butter
    1/2 c. firmly packed brown sugar
    1 egg
    1 tsp. vanilla

    Beat together butter and brown sugar, when well blended beat in the egg and vanilla. Combine dry ingredients and add, blend in the flour mixture until well mixed. Cover bowl with plastic wrap and refrigerate at least 1 hour.

    Roll out dough on lightly floured surface (flour the rolling pin too!). About 1/4-1/3 at a time. Rolled dough should be about 1/8 inch thick. Cut out cookies and place on ungreased cookie sheets. Bake at 350 degrees for about 7-10 minutes, until light brown. Cool on rack. Makes about 3-4 1/2 dozen, depending on the size of cutters

    Holiday Cookie Projects: Snowflakes, Dreidel Trios, and Ornaments
    Yield: about 24 cookies

    8 ounces (2 sticks) unsalted butter, slightly softened
    3/4 cup light brown sugar, packed
    1 egg
    1/2 cup dark molasses (not blackstrap)
    1/2 teaspoon pure vanilla extract
    3 1/4 cups cake flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 teaspoon ground cinnamon
    2 teaspoons ground ginger
    1/4 teaspoon ground cloves

    For decorating:
    4 cups confectioners’ sugar
    6 tablespoons milk
    1 teaspoon pure vanilla extract
    Food coloring
    Colored sugar

    Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the sugar and mix. Add the egg and mix. Add the molasses and vanilla and mix. Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches, and mixing just until combined after each addition, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.

    Heat the oven to 350 degrees F. Grease 1 or 2 sheet pans. On a lightly floured surface, roll the dough out 1/4-inch thick.

    Icing decorations:
    Stir the confectioners’ sugar, milk, and vanilla together until smooth.

    To make snowflakes:
    Use a snowflake-shaped cookie cutter to cut out the cookies, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make the holes in the dough about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Using only white icing and a pastry bag fitted with the smallest plain tip, pipe thin lines from the center of the cookie out to the points, like spokes of a wheel. Connect the spokes with thin lines in between them, making a spiderweb effect to make it look like a snowflake. Let the icing harden before threading the cookies onto wire, string or yarn for hanging.

    To make dreidel trios:
    Use a dreidel cookie cutter and cut out 3 cookies. Lay 1 on a greased sheet pan. Fanning out at an angle, with the handles overlapping at the top, lay 2 more dreidels next to the first one (it will look like a paper-doll effect). The handle is now 3 layers thick; press on it gently to thin it slightly and make it larger. Repeat with the remaining dough, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make a hole in the handle about 1/8-inch wide, keeping in mind that the hole will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Color some of your icing blue with food coloring, or use blue colored sugar and white icing together. Using a pastry bag fitted with a small plain tip, pipe Hebrew letters or stars of David on the cookies’ faces. Sprinkle the sugar on the icing while the icing is still wet. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.

    To make ornaments:
    Use any holiday-themed cookie cutter to cut out the cookies, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the dough about 1/8 inch wide, keeping in mind that the holes will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Meanwhile, color some of your icing in festive colors with food coloring, or use colored sugars. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders and decorations on the cookies. When set, add more lines of icing in white. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.

    Gingerbread Boys and Girls
    Yield: 18 to 24 cookies

    3/4 cup packed dark brown sugar
    1 stick butter or margarine, softened
    2 large eggs
    1/4 cup molasses
    3 3/4 cups all-purpose flour, plus more for dusting work surface
    2 teaspoons ground ginger
    1 1/2 teaspoons baking soda
    1/2 teaspoon ground cinnamon
    1/2 teaspoon freshly grated nutmeg
    1/2 teaspoon salt

    Icing:
    1 cup confectioners’ sugar, sifted
    1 to 2 tablespoons milk
    Food coloring, as desired

    Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.

    Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.

    Preheat the oven to 350 degrees F.

    Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.

    Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.

    To make the icing, combine the confectioners’ sugar and milk. Divide the mixture into thirds; leave 1/3 white, and color 1/3 green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties.

    Rainbow Sugar Cookie Arrangement

    Decorative container
    Tissue paper
    Dough disk, recipe follows
    Flower pots of various sizes
    Long and short lollipop sticks
    Jar of jelly beans in varying shades of green
    Flower foam
    Flower-shaped cookie cutters
    Floral tape
    Store-bought icing in various colors
    Silk leaves
    Recipe card, see below for text

    Dough Disk:
    3/4 cup granulated sugar
    3/4 cup (1 1/2 sticks) unsalted butter, softened at room temperature
    2/3 cup vegetable shortening
    1 egg
    1/4 teaspoon pure vanilla extract
    1/2 teaspoons baking powder
    3 1/2 cups all-purpose flour

    Dough Disk: In a mixer fitted with a paddle attachment (or using a hand mixer), cream the granulated sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours.
    Line container with tissue paper and place all items inside.

    The recipe card should read as follows:

    Get started on your cookie bouquet garden by preheating the oven to 350 degrees, then butter a sheet pan. After that, roll out the dough to 1/4-inch thick on a lightly floured surface. Using the cookie cutters, cut out cookies and transfer to the prepared pan. Insert a lollipop stick inside each cookie and bake until light golden, 20 to 25 minutes. Let cool completely on the sheet pan.

    To ice the cookies, you can either use the icing provided, or if you’re feeling a bit adventurous, here’s a quick and easy recipe:

    4 cups confectioners’ sugar
    4 to 5 tablespoons whole, 2 percent fat or 1 percent fat, milk
    1 teaspoon pure vanilla extract
    4 colors food coloring

    In a medium bowl, mix the confectioners’ sugar, 4 tablespoons of the milk, and the vanilla until smooth. If still too thick to spread, add the remaining tablespoon of milk a little at a time until the icing is smooth and pourable, but thick enough to coat. Measure 1/4 cup of white icing into each of 4 small bowls. Color them 4 different colors. Cover with plastic wrap until ready to use.

    When you’re ready to ice the cookies, set a wire rack over a piece of waxed or parchment paper. Place the cooled cookies on the wire rack and pour the remaining white icing onto them. Using a metal icing spatula, cover the cookies completely with an even layer of icing. Before the icing sets, use forks or squeeze bottles to drizzle the other 4 colors of icing over the cookies to make spidery lines. Let harden 1 hour then store in an airtight container.

    To assemble the cookie bouquet, start by cutting out cubes of flower foam that will fit into the flower pots, then wrap the foam in plastic. Place a silk leaf against the stick in one of the iced cookies, then wrap the entire stick with floral tape, so it looks like a flower stem. Stick the cookie "flower" into the foam in the flower pot then cover the foam with jelly beans.

    hope these help. good luck and enjoy.

  • favorite_aunt24 says:

    i make these cookies when nephews come over. (their age ranges from 2 months to 7 years).

    Chocolate Cut Out Cookies makes 36 cookies.

    1 cup butter
    2 cups white sugar
    3 eggs
    3 teaspoons vanilla extract
    3 cups all-purpose flour
    1 teaspoon baking powder
    10 tablespoons unsweetened cocoa powder

    Cream butter or margarine and sugar until light and fluffy; add eggs, one at a time, beating well. Mix in the vanilla. Combine flour, cocoa powder and baking powder; add and mix well. Wrap dough in waxed paper and chill for 2 hours.
    Preheat oven to 350 degrees F (175 degrees C).
    Divide dough in half. Roll out each half to 1/4 inch thick. Cut with desired shaped cookie cutters. Place on lightly greased cookie sheets and bake for 10-12 minutes.

  • sunflowerkitty12 says:

    Cut out Sugar cookes

    Prep Time: 30 minutes
    Cook Time: 7 minutes
    Yield: 5 dozen cookies

    Ingredients:
    COOKIES
    1 cup Crisco® Butter Shortening OR 1 stick Crisco® Butter Shortening Sticks
    1-1/2 cups sugar
    1/2 cup brown sugar
    2 tablespoons milk
    3 eggs
    1 teaspoon vanilla extract
    4 cups Pillsbury BEST® All Purpose Flour
    1-1/2 teaspoons baking soda
    1-1/2 teaspoons cream of tartar
    1 teaspoon salt
    Colored sugar and decors (optional)

    BUTTERY CREAM FROSTING
    4 cups confectioners’ sugar
    1/3 cup Crisco® Butter Shortening OR 1/3 stick Crisco® Butter Shortening Sticks
    1-1/2 teaspoons vanilla extract
    6-7 tablespoons milk
    Food Color (optional)

    Preparation Directions:
    COOKIES
    1. In the bowl of an electric mixer combine 1 cup shortening, granulated sugar and brown sugar; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time.

    2. Add 1 teaspoon vanilla extract. In a medium bowl combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture until well blended. Chill for 1 hour. Heat oven to 350°F.

    3. Roll out 1?3 of dough at a time to about 1?4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.

    4. Bake 6-8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.

    BUTTERY CREAM FROSTING
    1. In the bowl of an electric mixer combine confectioners’ sugar, 1?3 cup shortening and 1-1?2 teaspoons vanilla extract; slowly blend in milk to reach desired consistency.

    2. Beat on high speed for 5 minutes or until smooth and creamy. Tint frosting with food color, if desired.

    TIP
    Spread on a thin layer of icing and decorate with sparkling sugars or sprinkles while the icing is still wet to ensure the decorations stay in place. If you’re planning to pipe on frosting decorations, make sure to allow the base coat of icing, and then each addition layer, to dry completely before adding another.

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