BAT AND COBWEB COOKIES
Just as setting out milk and cookies will appease a jolly elf, these gingerbread critters are sure to tame ornery beasts. Lemony royal icing cloaks the cookies with spider web and bat disguises. Use extra icing to give the bats staring eyes and to make chubby spiders.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 12
Steps:
- Sift flour, baking soda, and baking powder together into a large bowl; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until fluffy. Beat in ginger, cinnamon, cloves and salt. Beat in eggs and molasses. Reduce speed to low; beat in flour mixture.
- Divide dough into 3 equal pieces, and flatten into disks. Wrap each in plastic wrap. Refrigerate 1 hour.
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough 1/8 inch thick. Transfer dough to a parchment-lined baking sheet, refrigerate until firm, about 30 minutes. Use bat and cobweb cookie cutters to create shapes. Transfer to baking sheets, and refrigerate 15 minutes. Repeat with remaining disks.
- Bake cookies until crisp but not darkened, rotating sheets halfway through, 8 to 10 minutes. Transfer sheets to wire racks, let cookies cool completely before decorating with Royal Icing.
- Using desired base color (black for bats, white for cobwebs) and a pastry bag fitted with a very small plain round tip (such as #3), pipe icing on each cookie to form an outline. Fill in with more icing, and smooth with an offset spatula. Embellish before icing dries.
- Bats: Using colored icing, pipe three lines in an arc on the still-wet icing base. For each wing: Drag a wooden skewer across the width in alternating directions. Add eyes after icing has dried.
- Cobwebs: Pipe a spiral of black icing on the still-wet icing base. Pipe decorative dots on points of cookie. Using a wooden skewer, draw lines from the center outward, connecting the center of the web and the decorative dots. Add spiders to webs after icing has dried.
COBWEB COOKIES
It's frightening how simple it is to create these creepy Halloween cookies right on your stove top!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 30
Number Of Ingredients 7
Steps:
- Beat all ingredients except powdered sugar in medium bowl with electric mixer on medium speed until smooth. Pour batter into plastic squeeze bottle with narrow opening. Heat 8-inch skillet over medium heat until hot; grease lightly.
- Working quickly, squeeze batter to form 4 straight, thin lines that intersect at a common center point to form a star shape. To form cobweb, squeeze thin streams of batter to connect lines.
- Cook 30 to 60 seconds or until bottom is golden brown; carefully turn. Cook until golden brown; remove from skillet. Cool on wire rack.
- Heat oven to 325°F. Bake cookies on ungreased cookie sheet 5 to 7 minutes or until almost crisp (cookies will become crisp as they cool). Remove from cookie sheet; cool. Sprinkle with powdered sugar. Store cookies in container with loose-fitting cover.
Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
JOHN SCROGGINS
This healthy Halloween Cobweb Cookie recipe is courtesy of Jessica Sepel, the founder of the JSHealth website. Sepel is a clinical nutritionist, best-selling author and her website is devoted to finding balance with food for life. She strives to help others better understand foods and the impact they have on the body. We'll be sharing several of her recipes. These super easy healthy Halloween Cobweb Cookies are made with rice malt syrup so they're low Glycemic Index and contain cinnamon for even more blood-sugar stabilization. Decorate with black and hulled tahini for the perfect spooky treat! Note: Glycemic Index is a ranking of carbohydrate levels in food based on the impact it has on blood-glucose levels. Those carbs that are lower in value are digested at a slower rate and metabolized in such as way as to avoid spikes in blood-glucose levels, which impacts production of insulin by the body.
Provided by By John Scroggins and Guest Contributor | October 31, 2018 3:11 pm
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- 1 Preheat oven 320°F. 2 In a medium-sized mixing bowl, stir almond meal, baking powder, salt and cinnamon until combined. 3 In another mixing bowl, whisk coconut oil, rice malt syrup and hulled tahini until well combined. 4 Add egg to wet mixture and whisk for a further 2-3 minutes, until light and thinned. 5 Fold dry ingredients into the wet mixture, until combined. 6 Divide mixture into two even batches. 7 Add black tahini to one batch and mix to combine. 8 Wet your hands slightly and roll tablespoon-sized amounts of dough into balls then flatten on a lined baking tray. 9 Bake for 10-15 minutes or until lightly golden around the edges. 10 Allow to cool completely on baking tray. 11 Once cool, place hulled tahini and black tahini into separate piping bags (or sandwich bags with the corner snipped off!) and pipe black cobwebs onto the light cookies and tahini cobwebs onto the black cookies. 12 Store in an airtight container for up to 3-4 days.
COBWEB COOKIES
We have a system where our children can earn treats by tallying up enough weekly points for eating vegetables, tidying up etc. Baking with Mama is a favourite treat on the list as both my children have sweettooths and are seriously fussy eaters, so sweets in this house are limited. Veggies first! DD got some recipe cards "30 easy things to cook and eat" and this is one of the recipe that we have modified it to suit our tastes. I'm delighted to say that she was keen to do chores so that she could earn enough points to make these. 5 1/2 oz = 160g, 4 oz = 100g, 2 oz = 50g. You will also need a round cookie cutter ( or a clean jar lid) to make your cookies and cocktail sticks to make the decoration. You will also need additional flour for rolling out your dough.
Provided by kiwidutch
Categories Dessert
Time 1h4m
Yield 18 cookies
Number Of Ingredients 5
Steps:
- Line a cookie sheet/ baking tray with baking/parchment paper.
- Sift the flour, cocoa together and add the small pieces of butter and using clean fingers ( or a pastry cutter) rub it completely into the flour/cocoa mixture so that looks like fine crumbs.
- Then add the sugar and milk and stir together with a fork so that it begins to form a dough. use clean hands to make your dough into a ball.
- Wrap your dough in cling film/ plastic wrap and refrigerate for 20 minutes.
- Pre-heat your oven to 350°F (180°C).
- Remove your dough from the fridge and sprinkle a little flour onto your clean working surface. Roll out your dough until it is about 1/4 inch ( 5 mm) thick, then use your jar lid or cookie cutter to make circles, which you can then place on your cooking sheet / tray.
- Bake for 10-12 minutes, then leave them on the tray for another 5 minutes so that they will be firm up enough to remove, after this carefully transfer them to a wire rack to cool completely before adding the glaze/ icing.
- Now draw a spiral of icing onto each cookie and while it is still wet, drag a cocktail stick out from the centre of the cookie to the outside ed"ge to make a spider's web effect.
Nutrition Facts : Calories 93.2, Fat 5.3, SaturatedFat 3.3, Cholesterol 13.8, Sodium 37.4, Carbohydrate 10.6, Fiber 0.5, Sugar 3.2, Protein 1.2
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