Frightfully Easy Ghosts And Cutie Bugs Recipes

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FRIGHTFULLY EASY GHOSTS AND CUTIE BUGS

There's no trick to making these treats. Just dip and decorate purchased peanut butter cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 32

Number Of Ingredients 7



Frightfully Easy Ghosts and Cutie Bugs image

Steps:

  • Line cookie sheets with waxed paper. In 2 (1-quart) saucepans, separately melt vanilla candy coating and chocolate candy coating over low heat, stirring each constantly, until smooth.
  • Ghost cookies will be dipped in vanilla coating; bug cookies will be dipped in chocolate coating. Coat and decorate a few cookies at a time as coating sets up quickly. For each ghost or bug, place cookie in coating; lift out with fork, letting excess drip off. Place cookies, coated side up, on cookie sheets.
  • For each ghost, place 2 miniature chocolate chips on each coated cookie to resemble eyes and 1 regular chocolate chip for mouth. Let stand 10 minutes until set.
  • For bugs, cut pretzels into curved pieces for legs. Dip one end of each curved piece in chocolate coating; place 3 legs on each side of each cookie. Cut 2 short pieces for antennae. Dip one end of each pretzel piece in coating; place 2 antennae on top of each cookie. Place 2 candy-coated baking bits near antennae for eyes. Let stand 10 minutes until set.

Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 12 g, TransFat 1/2 g

8 oz vanilla-flavored candy coating, cut into pieces
8 oz chocolate-flavored candy coating, cut into pieces
1 package (1 lb) peanut-shaped peanut butter-filled sandwich cookies
32 miniature semisweet chocolate chips (about 2 teaspoons)
16 regular-size semisweet chocolate chips
32 small pretzel twists
32 miniature candy-coated chocolate baking bits

GHOST COOKIES

No need to be spooked about making rolled-out cookies. Follow Betty's Tips for sweet success!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 36

Number Of Ingredients 14



Ghost Cookies image

Steps:

  • In large bowl, mix granulated sugar, brown sugar, peanut butter, butter, shortening and egg until well blended. Stir in flour, baking soda, baking powder and salt until blended. Cover; refrigerate at least 3 hours.
  • Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 1/8 inch thick. Cut with 3x2-inch ghost-shaped cookie cutter. On ungreased cookie sheet, place shapes about 2 inches apart. If cookies are to be hung as decorations, cut a hole at top of each cookie with end of plastic straw or sharp knife; cut out holes for eyes if desired.
  • Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, mix glaze ingredients until smooth and spreading consistency. Spread glaze on cookies. Decorate with candies. Thread string through holes to hang cookies.

Nutrition Facts : Calories 85, Carbohydrate 13 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine, softened
1/4 cup shortening
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Assorted candies, if desired
String, if desired
3 cups powdered sugar
4 to 5 tablespoons milk

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