Give your child the best start in life

The Halloween Cookies Edit

The Halloween Cookies Edit

 

 

Halloween is just around the corner and we are super excited to share our wonderfully delicious Halloween cookie edit with you this year.

 

 

 

Monster Cookie

 

I love this Monster Cookie for the little ones.

 

What You Need:

 

  1. 1 Box white cake mix
  2. 1/2 Cup butter
  3. 1/2 tsp vanilla
  4. 8 oz Cream cheese softened
  5. 1 Organic egg
  6. Powdered sugar
  7. Food coloring – green, purple, blue
  8. Candy eyeballs

 

Method:

 

  1. In a mixer, combine the butter, vanilla, egg and cream cheese until the mixture is fluffy.
  2. Gently, mix in cake mix into the mixer.
  3. Separate the batter into three bowls for the different colors.
  4. Mixed in the food coloring in the individual bowls.
  5. Place the bowls in the refrigerator and chill them for 30 minutes.
  6. Roll the chilled dough into small balls and dip them in a bowl of powdered sugar.
  7. Place them gently onto a greased cookie sheet and pat them down a bit.
  8. Bake the cookies at 350F for 10-12 minutes.
  9. Once the cookies are done, place them on the cookie rack.
  10. Place the candy eyeballs on the cookies while they are still warm.

 

 

 

Candy Corn Roll-Up Cookies

 

Another great Halloween cookie recipe combines the orange, yellow and white…

 

What you need:

 

  1. 1 Cup butter or margarine, softened
  2. 1 ½ Cups powdered sugar
  3. 1 Organic egg
  4. Peel of 1 medium orange (1 to 2 tablespoons)
  5. 2 ½ Cups all-purpose flour
  6. 1 Teaspoon baking soda
  7. 1 Teaspoon cream of tartar
  8. 1/8 Teaspoon Food coloring – orange and yellow
  9. Coarse sugar, if desired

Cooking Guides

Find out more about Eggs in our Guide to Eggs.

 

Method:

 

  1. Beat the butter, powdered sugar, egg and orange peel in an electric mixer on medium speed.
  2. Gently fold in the flour, baking soda and cream of tartar.
  3. Pour out the dough on to a clean surface and divide it into three parts.
  4. Color one yellow, one orange and leave the third one plain.
  5. With a disk, flatten out all three dough parts.
  6. Wrap them in plastic wrap and chill in the refrigerator for 30 minutes.
  7. Take out each chilled dough and roll them into a 15 x 10-inch rectangle.
  8. Place the orange dough rectangle on top of the yellow dough rectangle.
  9. Finally place the plain dough rectangle on top.
  10. Roll the dough into a cylinder and chill in the refrigerator for one hour.
  11. Meanwhile, heat the over to 375F.
  12. Cut dough into ¼ inch slides.
  13. Place the slices on an ungreased cookie sheet about an inch apart.
  14. Sprinkle the coarse sugar on top.
  15. Bake the cookies for about 8-9 minutes or until you see the edges about to set.
  16. Cool the cookies on a cookie rack and serve.

 

 

 

French Mummy Macaroons

 

These extremely simple to make macaroons are so delicious that you won’t want to eat them…

 

What you need:

 

Macaroon Shells:

  1. 275 grams Almond flour
  2. 250 grams Powdered sugar
  3. 210 grams of Organic egg whites
  4. 2 teaspoon Vanilla bean paste
  5. 210 grams Sugar
  6. Melted white chocolate, for drizzling
  7. Small candy eyeballs

 

Vanilla Bean Buttercream:

  1. 2 sticks unsalted butter, softened
  2. 3 cups powdered sugar, sifted
  3. 2 tsp. vanilla bean paste
  4. 1 tsp. vanilla extract
  5. 2 tbsp. heavy whipping cream

 

Cooking Guides

Find out more about Eggs in our Guide to Eggs.

 

Method:

 

Macaroon Shells:

 

  1. Combine the almond flour and sugar in a food processor.
  2. Sift them to make sure there are no lumps.
  3. Combine the egg white in a mixer until foamy.
  4. Gently fold in the sugar.
  5. Once the sugar is dissolved, and increase the speed to high so that the egg white form a meringue consistency (the mixture should form peaks).
  6. With a spatula, gently fold in the almond flour mixture into the egg whites.
  7. At this point, the batter must be in a lava-like consistency
  8. Pipe the batter into circles on to parchment paper
  9. Allow it sit for 30 minutes before baking (bang them the tray to release any air bubbles first).
  10. Preheat the oven to 300F
  11. Check to see if they are ready to be baked – touch the macaron shells – if you get batter on your finger, they need to rest longer.
  12. Bake them one sheet at a time for about 15 – 18 minutes.
  13. Cool the shells completely before you remove them from the parchment paper.
  14. Once macaroon shells are completely cool, coat them with white chocolate and attach one pair of eyes to half of the shells.

 

Now onto the buttercream filling…

 

Vanilla Bean Buttercream:

  1. In a mixer, beat the butter until light and fluffy.
  2. Add the powdered sugar gently
  3. Combine in the vanilla bean paste, vanilla extract, and heavy whipping cream for about five minutes until light and fluffy.
  4. Take one of the macaroon shells, and pipe in the vanilla buttercream.
  5. Place the other macaron shell on top.
  6. Keep them cool until ready to eat.

 

 

 

MORE ON Halloween