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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What is the recipe for Cookies by Design shortbread cookies?

I am having a halloween party and wanted to order a batch of pumpkin ones for it, but I checked out the prices and just 7 cookies are literally . I was wonderin if anyone had the recipe for those cookies..and the icing recipe would be wonderful as well 🙂

One Response to What is the recipe for Cookies by Design shortbread cookies?

  • Emu says:

    A few years ago, I worked for "Cookie Creations" which is real similar to Cookies by Design. I do not have the exact recipe for the cookies but it is very, very similar. The icing recipe I have is exactly the same, it has just been broken down to home use size. I love this icing because it dries hard enough that you can stack the cookies without them sticking together…yet stays soft enough it can easily be eaten with the cookie…and the taste is great…you will love it.

    CUTOUT SUGAR COOKIES
    set oven temp. at 375°F
    1 1/3 cups shortening (I use butter or margarine) We used Parkay where I worked.
    1 1/2 cups granulated sugar
    1 tsp. vanilla
    (optional, 1/8 tsp. each, almond, orange, lemon flavors)
    2 eggs
    2 1/2 TBS. milk
    4 cups flour
    3 tsp. baking powder
    1/2 tsp. salt
    Cream shortening, add sugar and flavorings and cream together.
    Add eggs and milk. Cream.
    Mix flour, baking powder and salt together.
    Add flour mixture to batter. Mix just until incorporated.
    Cool in refrigerator 1 hour or more. Divide dough in half.
    Roll out to desired thickness. I make mine almost 1/2 inch thick. Most people
    make them 1/4 inch thick.
    Cut in shapes and place on cookie sheet. Reroll the dough with the rest of the dough.
    If you do not plan to ice the cookies, sprinkle with sugar. Otherwise, leave plain.
    Bake at 375°F for 6 to 12 minutes, depending on how thich you roll them.
    They should be lightly browned around the edges.

    CUTOUT COOKIE ICING
    3 egg whites, at room temp.
    Whip 2 min., fast speed or until stiff.
    Add:
    1/2 tsp. almond extract
    1 tsp. vanilla
    1 lb. powdered sugar (1 box)
    Mix.
    Add,
    2 TBS. Crisco
    Mix on low speed until smooth.
    (if you want to make a glaze from this, just add a little hot water.)

    This is a link to some cookies which I made last Christmas using those two recipes.
    http://cakecentral.com/gallery/1295655

Halloween Books