Are you planning on dressing up tonight and dropping into a party? Or will you be home shelling out treats to all the kiddies? Whatever you decide, one things for sure. Tonight’s the night to take a break from the sound of that range hood fan. Indulge in a little fun, and leave the cooking for another night!
The recipe today is all about Halloween. But, don’t worry if you don’t have Halloween-themed cookie cutters. You can improvise by cutting the top and bottom of a can of tuna until you’re left with the metal circle. Wash it out well. Dry it. Then place your thumb and fingers on either side of the metal circle. Squeeze. You’re trying to achieve a shape that looks something like the ghost from the movie Scream. Failing that, use a glass to cut out round cookies. It’s all good!
Halloween Spice Cookies
I’ve been baking these cookies for so long that I no longer remember where I found the recipe originally. I have, however, changed up the ingredients over the years. Sometimes, I use pumpkin spice (my favorite variation). Sometimes, I use a combination of whatever spices I happen to have on hand. One year, I used cinnamon alone. They were as delicious as ever. Go ahead and experiment!
- 2 cups flour
- 1/4 tsp baking soda
- 1 Tbsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 cup butter, slightly softened
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- Pre-heat oven to 350°F.
- Mix dry ingredients together. In another bowl, beat butter; add egg and vanilla. Gradually add dry ingredients. Wrap in plastic and refrigerate until firm, about 1 hour.
- Roll out dough to about 1/4-inch thickness. Cut cookies with cookie cutters, shaped tuna can, or a glass. Refrigerate cookies for about 30 minutes.
- Bake cookies for about 20 minutes. Spread the top of the cookies with white, black, or orange-colored icing.