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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Recipe from Kraft for decorating cookies using the Twelve days of Christmas Cookie Cutter by Chilton?

I promised to make to make Halloween Cookies using the same technique for my grandchildren that I did for my son. He was in kindergarten when the 1978 cookies came on the market. He wants me to make them for my grandchildren because he has such fond memories of them and I can find the cookie cutters in my basement but not the directions that came in the box. I know Corn Syrup was used with paste food coloring and painted on the cookies in vibrant colors, then left to dry. HELP! I am baking th cookies today and need to figure this all out before next Saturday!

2 Responses to Recipe from Kraft for decorating cookies using the Twelve days of Christmas Cookie Cutter by Chilton?

  • Swirly says:

    Corn Syrup Paint
    1/3 cup Karo Light Corn Syrup
    Assorted food colors
    In small saucepan over medium heat, bring Karo to a boil and boil 1 minute. Divide Karo into 4 small bowls. Stir 2 drop food color into each bowl. Use a fine bristle artist brush to decorate cookies; if desired, add candies. Dry thoroughly in a single layer before storing in airtight container.
    http://www.karosyrup.com/recipeDetails.asp?id=495

    This is my Mother’s recipe for Sugar Cookies:

    OLGA’s SUGAR COOKIES:
    1/2 cup butter, softened
    1/2 cup shortening
    1 cup sugar
    3 eggs
    1 1/2 teaspoons vanilla extract
    3 1/2 cups flour
    1 teaspoon baking soda
    2 teaspoons cream of tartar
    In a large bowl, cream butter, shortening and sugar. Add eggs and vanilla extract until light and fluffy. Sift dry ingredients together and add to butter mixture. Chill dough for 1 to 2 hours. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with cookie cutters. Place on greased baking sheets or parchment paper. Sprinkle with colored sugar or leave plain to frost later. Bake at 350 degrees for 5 to 10 minutes or until lightly browned. Cool on wire racks.

  • Draco says:

    Here are some recipies for cookies that use syrup, you might recognize the recipe here. Hope it helps.

    **** Syrup Cookies
    Yield: 24 Servings
    Ingredients
    1/2 c lard; melted
    1/2 c butter; melted
    1 c brown sugar
    1 c white syrup
    1/2 ts salt
    1 ts cinnamon
    1/2 ts nutmeg
    1/2 ts allspice
    1 ts ginger
    5 c flour; sifted
    2 ts soda water; dissolved in
    2 tb hot water

    Instructions
    Combine the melted shortening, sugar and syrup. Sift the salt and spices with the flour, and add alternately with the soda and water. Chill in refrigerator for 2 hours. Roll very thin, cut in favorite shapes with cookie cutters and bake on cookie sheet.

    ****These were so delicious. Like a sugar cookie, but with a hint of maple. If you have any, you could use maple sugar to dust the top of these, instead of regular sugar. Also, we had maple leaf cookie cutters, which made a cute cookie. My kids loved them.

    Maple Syrup Cookies

    3/4 cup sugar + extra for dusting
    1 cup (8oz.) unsalted butter, softened
    1/2 cup pure maple syrup
    1 teaspoon vanilla
    1 egg yolk
    3 cups unbleached, all-purpose flour (I used a light whole wheat— Prairie Gold)
    1/4 teaspoon salt

    The day before you plan to make the cookies, make the dough:
    Beat together the sugar and butter with an electric beater on high speed for about 3 minutes. Add the maple syrup, vanilla and egg yolk and mix for 1 minute. Sift the flour and salt directly into the butter/sugar mixture. Beat at medium speed until combined – about 2 minutes. Shape the dough into a ball, wrap in plastic, and refrigerate overnight.

    I did find that these were incredibly hard when they came out of the refrigerator and that it really needed to sit out for probably an hour or more before it was a good consistency for rolling out.

    Preheat oven to 350°F. To make the cookies:
    Butter two baking sheets. Divide the dough into two equal portions. Working with 1 portion at a time, roll it out on a lightly floured surface to about 1/8-inch thick. Cut out shapes with a cookie cutter and place on prepared cookie sheets, about 1 inch apart. Gather scraps, reroll and cut out as many additional cookies as possible. Repeat with second dough portion. Dust the cookies with granulated sugar. Bake for 9-12 minutes, until they are lightly golden. Remove and cool on racks. If you let these sit too long, they will become cemented to the cookie sheet. If that happens, pop them back in the oven for about a minute, just long enough to remelt the butter, and they’ll slide right off.

    Storage:
    May be stored at room temperature in an airtight container up to 4 days. May be frozen up to 1 month.

    *****Swedish Syrup Cookies
    5 oz (150 g) margarine
    6-1/2 oz or 1-1/4 Cup (200 g or 2-1/2 dl) sugar
    1/4 Cup (1/2 dl) syrup
    1-1/2 tsp ground cinnamon
    1/2 tsp ground cloves
    1 tsp cardamom
    1 tsp baking powder
    1/2 cup (1 dl) water
    15 oz or 3-3/4 Cup (450 g or 7-1/2 dl) cake flour

    In a large saucepan melt the margarine and add the sugar and syrup; stir constantly. Sift the flour, ground cinnamon and cloves and baking powder , remove the saucepan from the heat and and add to the mixture in the saucepan, add the water, and stir into a solid mass (round ball). Let the dough rest in the refrigerator for at lest one day.

    Roll out the dough on a floured surface and use cookie cutters for your favorite cookie shapes. Bake for about 5 minutes or until the cookies are a light golden brown. Remove the cookies and cool them on a wire rack.

    These cookies will keep well for a long time in cookie tins or airtight containers. Makes about 150 cookies.

Halloween Books