Werewolf Paws Recipes

Steps:

• Cookies:.
• Preheat oven to 350°F.
• Sift together flour, baking soda and salt in a medium bowl.
• In small bowl, mix together buttermilk and vanilla.
• Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until evenly distributed and light in color. Add egg to butter and sugar mixture and beat until blended. Gradually mix in flour mixture one cup at a time, adding buttermilk mixture between each cup of flour, mix until smooth. Scrape down the sides of the bowl as necessary.
• Drop leveled 1/4-cups of batter onto a greased baking sheet. Bake on middle rack for 14-16 minutes, or until the tops are golden brown.
• Allow cookies to cool completely before icing.
• Frosting:.
• In a mixing bowl, beat butter until creamy. Add sugar and cocoa, mixing well. Add milk in 2 portions, stirring each time. Add vanilla extract.
• Prepare a pastry bag with a multi-opening/ grass tip, fill with the frosting and close tightly with a rubber band. Hold the tip vertically over the cookie, squeeze and pull up quickly. Repeat to cover the whole cookie.
• Press 5 cashews into each cookie to form claws.

Steps:

• Cut the mushrooms in half and set aside.
• Combine the Worcestershire sauce, cayenne, hot sauce, paprika, and salt to taste in a small bowl. Mix well and set aside.
• Melt the butter in a large nonstick skillet over medium heat.
• Add the mushrooms and gently toss to coat with butter.
• Add the garlic and sauté mushrooms and garlic for 1 minute.
• Add the Worcestershire sauce mixture and gently stir to coat mushrooms.
• Raise heat to medium-high, cover, and stir every few minutes until the butter separates from the sauce and the mushrooms are coated with a heavy caramel-like glaze.
• Using a slotted spoon, remove mushrooms to a serving dish.
• Discard remaining sauce and serve immediately.