Just like the name says....It looks just like a mound-of-brains! "This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking."
Original recipe yield: 3 dozen.
Using our Butter Cookie recipe or your favorite refrigerator cookie recipe, add some black food color gel or paste until you get a gray color, then push the dough through a colander to make worm-like shapes. Take small handfuls of the wormy dough and gently shape it into a brain-like shape, then bake.
For an added touch, drizzle a little green colored icing over the tops of the baked brains.
BUTTER COOKIE RECIPE
1 cup butter
1 cup white sugar
2 2/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
BLACK WIDOW SPIDER COOKIES
Make a batch of Child Proof Sugar Cookies. The recipe is listed below. Add enough black food coloring gel or paste to the dough to get a nice black color (this will take quite a bit). Roll out the dough to 1/8 to 1/4 inch thick and cut into circles, using two different cookie cutters, one smaller and one bigger. Place the cookies on a cookie sheet, attaching the smaller cookie (spider's head) to the larger cookie (spider's body). In the larger circle make a small hourglass-shaped hole and fill it with crushed red hard candy. In the smaller circle make two small holes (for eyes) and fill with yellow or green crushed hard candy. Attach strips of cookie dough to the body for legs.
"This recipe is great for first time cookie making Goblins. They are easy and lots of fun.
You can use whole wheat flour in place of the all-purpose flour, if you wish."
Original recipe yields 3 to 4 doz.
1 1/2 cups confectioners' sugar
1 cup butter flavored shortening
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease your cookie sheets.
Mix the sugar, shortening, egg, vanilla and almond extract until creamy. Mix in the flour, baking soda and cream of tartar. Make several small balls of dough. Roll out dough to about 1/8 or 1/4 inch thick. Cut into desired shapes with well floured cookie cutters. If desired, press candies, raisins, nuts or sprinkles into cookies. Place cookies onto the prepared sheets.
Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes, depending upon whether you like hard or soft cookies. Remove cookies and let cool on a rack. Serve warm with a glass of milk. They are also good with ice cream wedged in the middle of two cookies.
1/2 cup Butter
1 cup Granulated sugar
1 Tsp Vanilla
2 cup Flour
2 Tsp Baking powder
1/4 Tsp Salt
1 Tbsp Milk
Orange and green food coloring
1 pk Lemon drops/5 oz
Preheat oven to 350oF. Cover 3 cookie sheets with foil. Cream butter and sugar. Add egg and vanilla. Beat in flour, baking powder and salt. Add milk if batter is too stiff. Color all but 1/8 of dough orange and color rest green. Roll 1" balls from the orange dough and flatten with your hand to make a pumpkin shape. Place on cookie sheets . Roll stems out of the green dough and attach to the top of the " punkin". Carefully cut out wide spaces for the eyes, nose and mouth with a knife. Fill holes in with crushed lemon candy. Bake 8-10 minutes or until done.
DO NOT ALLOW TO BROWN. Allow to cool for 10 minutes and carefully peel off foil. Note; Crush lemon drops in food processor. If mixture becomes stickey, add a little powdered sugar while chopping
3/4 cup All purpose flour
1/2 cup Sugar
1/4 cup Cooking oil
1/4 cup Milk
1/2 teaspoon Vanilla
2 large Eggs
Heat together the flour, sugar, vegetable oil, milk, vanilla and eggs until smooth. Pour batter into a plastic squeeze bottle with a narrow opening. Heat a large (preferably non-stick) skillet over medium heat until hot; grease lightly. Working quickly, squeeze batter to form 4 straight, thin lines which intersect at a common center point to form a "star" shape. To form cobweb, squeeze thin streams of batter to connect lines. Cook 30-60 seconds or until bottom is golden brown; carefully turn. Cook until golden brown; remove from skillet. Cool. Sprinkle with powdered sugar.
Makes about 2-1/2 dozen (4-5") cobweb cookies.
2 sticks oleo
2 cups sugar
4 Tbsp cocoa
1 1/2 cup flour
1 cup nuts
1 pkg miniature marshmellows
ICING: 1 stick oleo
4 Tbsp cocoa
1 box powdered sugar
1 small can evaporated milk
Melt oleo in a saucepan or microwave and add the cocoa. Beat the eggs and add the melted oleo-cocoa mixture plus the sugar and flour. Stir in the nuts last. Pour into a greased 9"x13" pan and bake at 350 degrees for 30 minutes. Cover with the miniature marshmellows while still hot from the oven. For the icing: Melt the oleo and add the cocoa. Beat in the sugar and milk. Drizzle the icing evening over the top. Cut into squares when well cooled.
3/4 cup flour
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 cup brown sugar
2/3 cup canned pumpkin
1/4 cup cooking oil
1/2 cup nuts
In a bowl beat eggs and sugar. Add oil and mix until combined. Then add the dry sifted ingrediants, the pumpkin and the nuts. Pour in 12" x 8" greased baking pan. Bake at 350 for 30 min. Cool 5 min. Frost if desired.
Chocolate Ghost Cookies
1 lb. white chocolate coating
1 pkg. Nutter Butter Peanut Bars
1 pkg. mini chocolate chips
In the top of a double boiler melt white chocolate coating. Dip cookies into coating covering completely. Set on waxed paper to cool. Spread melted chocolate to areas which did not get covered. Add eyes using mini chocolate
Black Cat Cookies
1 cup. crunchy peanut butter
1/3 cup. water
1 pkg. chocolate cake mix
M & M's
Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add M & M's (eyes) and red hots (nose). Press fork into dough to form whiskers. Bake at 375 degrees for 8-10 minutes. Makes 4 1/2 dozen.
See Witchie Recipes
Candy Corn Cookies
Plan ahead…needs to chill
Get a head start on these buttery cookies by shaping and chilling the homemade
dough ahead of time. When your are ready just slice and bake the tricolor treats.
1 ½ cups of butter (no substitutes) softened
1 ½ cups of sugar
½ teaspoon of vanilla
3 cups of flour
1 teaspoon of baking soda
½ teaspoon of salt
Yellow and orange paste food coloring.
In a mixing bowl, cream butter and sugar. Beat in vanilla. Combine flour, baking
soda and salt; gradually add to creamed mixture. Divide dough in half. Tint one
portion yellow. Divide remaining dough into two-third and one-third portions.
Color the larger portion orange; leave smaller portion white.
Shape each portion of dough into two 8-inch logs. Flatten top and push sides in
at a slight angle. Place orange logs on yellow logs; push the sides in at a
slight angle. Top with white logs; form a rounded top. Wrap in plastic wrap.
Chill for 4 hours or until firm.
Unwrap and cut into ¼ inch slices. Place 2 inches apart on ungreased baking
sheets. Bake at 350 degrees for 10 to 12 minutes or until set. Remove to wire
racks to cool.
Yield: about 5 dozen
A look into our related National Holiday's
- National Blonde Brownie Day--January 22
- National Macaroon Day--May 31
- National Sugar Cookie Day--July 9
- National Candy Corn Day--October 30
- American Chocolate Week--March 14-20
- National Dessert Day--October 14
- National Cookie Cutter Week - December