CUTE NON-PUMPKIN RITZ JACK O' LANTERN COOKIES
These are really cute I made them for a Halloween party with the nutter butter ghosts. The original recipe calls for Oreo's or ChipsAhoy which I didn't have in the house so I improvised. Pretty well anything round that tastes good covered in almond bark would be tasty:) This came from a pdf from Kraft I believe.
Provided by MinnMomof2
Categories Dessert
Time 10m
Yield 1 cookie, 1 serving(s)
Number Of Ingredients 7
Steps:
- Sandwich peanut butter between crackers.
- Melt almond bark.
- Add 1 drop each of red and yellow food coloring and stir.
- *** NOTE!= Beware! I have done this in the past with no problems but the most recent batch of almond bark began seizing on me so I had to add solid shortening, melt, and stir. Each brand is different! I used the orange candy melts to avoid this next.
- Dip crackers let dry on waxed paper-repeat for more.
- Before they dry I draw 2 curved lines from so they look like this ( ) to make it resemble a pumpkin.
- While still wet stick a green sprinkle (you could use anything else to make the stem too such as cut gumdrop).
- Draw jack-o-lantern face on with gel or food coloring pen. Enjoy!
- Great for the kids!
Nutrition Facts : Calories 80.5, Fat 5.6, SaturatedFat 1.2, Sodium 95.7, Carbohydrate 5.8, Fiber 0.6, Sugar 1.3, Protein 2.5
JACK-O'-LANTERN COOKIES
Provided by Food Network
Categories dessert
Time 1h15m
Yield 4 dozen 3-inch cookies
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the flour, allspice, cinnamon, ginger, nutmeg, baking powder, and salt; reserve. In a large bowl, using an electric mixer set on medium-high speed, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolk and vanilla and beat well. Beat in the pumpkin puree. Reduce the speed to low and add the flour mixture in 3 batches, mixing well after each addition. Turn out the dough onto a lightly floured surface, divide in half, flatten each half into a disk, wrap separately in plastic wrap, and chill for 30 minutes. Preheat an oven to 350 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 1 of the disks 1/8-inch thick. Using a pumpkin-shaped cookie cutter or cardboard Jack-o'-lantern template 5 to 6 inches in diameter, cut out cookies. If using the cookie cutter, finish off the Jack-o'-lantern by cutting out eyes and a mouth with the tip of a sharp knife. Repeat with the remaining dough. Transfer the cookies to the prepared baking sheets. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool. Decorate with colored sugars/chocolates.
- Preheat an oven to 400 degrees. Brush a baking sheet with the oil.
- Cut the pumpkin in half horizontally and scoop out the seeds and strings (save the seeds for roasting). Place the pumpkin halves cut side down on the prepared baking sheet. Bake until the flesh is soft when pierced with a fork, 45 to 60 minutes. Remove from the oven and let cool.
- Scoop out the flesh into a food processor or blender. Puree until smooth. Spoon the pumpkin puree into a sieve placed over a large bowl. Let the pumpkin drain for 30 minutes before using. Cover and refrigerate for up to 1 week, or freeze up to 1 year.
JUMBO JACK-O'-LANTERN COOKIES
Every Halloween, I'd have a batch of these cookies waiting for my kids when they came home from school so they could decorate their own. Eventually, they started bringing friends home to join in the fun.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and sugars; add the egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; add to the creamed mixture alternately with pumpkin. Stir in chocolate chips., Drop by 1/4 cupfuls onto ungreased baking sheets. Spread into 3-1/2-in. pumpkin shapes. Drop 1/2 teaspoon of dough at the top of each for stem. , Bake at 350° for 15-18 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks to cool completely. Create jack-o'-lantern faces on cookies with decorating icing or tinted frosting.
Nutrition Facts : Calories 300 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 249mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
JACK-O-LANTERN COOKIES
These are my husband's favorite cookies. It wouldn't be Halloween without them.
Provided by Tonja Anderson
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Mix pumpkin, sugar, cinnamon, ginger, and nutmeg in a bowl until thoroughly combined. Set aside.
- Sift flour, salt, and baking soda together in a large bowl. Stir in brown sugar, shortening, egg, and molasses, mixing until smooth. Fold in rolled oats.
- Roll cookie dough out to 1/8 inch thick on a lightly floured surface. Cut out 48 circles using a 2 1/2 inch cookie cutter. Arrange 24 of the circles on a baking sheet and place a teaspoon of pumpkin filling on each. Cut Jack-O-Lantern faces on the remaining 24 circles, then lay the faces over the pumpkin filling, sealing the edges.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 22.4 g, Cholesterol 7.8 mg, Fat 7 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 1.8 g, Sodium 153.6 mg, Sugar 10.9 g
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