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Halloween Cookies



Recipe (click to expand)

1 pk Pillsbury Refrigerator Sugar

– or Chocolate Chip Slice – and Bake Cookies Ready to Spread frosting – tinted to desired colors Candies, tinted coconut, and – tinted sugar

GENERAL INSTRUCTIONS: For easier cutting. work with part of the dough at a time and refrigerate the rest until needed. Slice cookie dough into 1/4″ thick slices. Shape cookies on ungreased cookie sheets. Bake at 350~ for 8-10 minutes or golden brown around edges. Cool 1-2 minutes. Remove from cookie sheet. Cool completely on rack before decorating.

CAT: Use 2 slices. Cut bottom 1/3 off one slice. Roll remaining 2/3rd slice into ball to form head. Cut a small pie shaped wedge out of second slice to form tail. Push dough together where wedge was removed to form whole slice for body. Place ball above this to form head and body. Cut the 1/3rd slice into 2 equal pieces. Attach pieces to head and shape to form ears. Attach cut wedge to one side of body, pointed end out, to form tail. Bake. Cool on rack. Frost as desired; decorate.

PUMPKIN: Use one slice. Cut a small pie-shape wedge out of slice for stem. Push dough together where wedge came from to form a whole slice. Place wedge, pointed-end out, at top of slice to form stem. Bake. Cool on rack. Frost and decorate as desired.

OWL ON A BRANCH: Use 2 slices. Cut bottom 1/3 off each slice. Place remaining 2/3 clices above each other, the cut sides touching, to form head and body. Cut one of the 1/3rd slice to form legs. Attach point-side down. Place remaining 1/3rd slice lenghtwise under legs to form branch. Bake. Cool on rack. Frost and decorate as desired.

MOON: Use 1 slice. Cut each slice in half. Overlap one pointed end of each half slice, curved edges facing the same direction. Press dough together to form crescent moon shape. Bake. Cool on rack. Frost and decorate as desired.


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