Tuesday, October 27, 2009

All Through the Year Cheer: Halloween

This year's Halloween cookies are decidedly more low-key than the previous years (2008, 2007).  I noticed (and you may, too) when looking back at those and other older posts that switching over to my new layout has done freaky things to the font, sizing, and spacing.  One day-- if I have time and can remember to--I'll go back to all those posts and edit their layouts.  For now, they'll just look crazy :)

These cookies are being entered into the "All Through the Year Cheer...Cooking with Faith and Nutmeg Nanny" event.  This blogging group will celebrate various holidays throughout the year with fun holiday recipes from the hosts, Brandy of Nutmeg Nanny and Faith of Thought 4 Food, as well as any participants who want to join in on the fun.  It's a brand-new group, so Halloween is first up on the list (how excited am I to be joining a group in its first event!?!).  Faith is hosting this month, so head on over to Thought 4 Food on October 30th to check out the round-up!

To make the spiders for these cookies (or to adorn any of your Halloween goodies!), you'll need to seek out some big ole' chocolate chips.  I found that Ghiradelli's 60% Cocoa Bittersweet Chocolate Chips worked especially well, since they are both larger and flatter than a standard "yellow bag" chocolate chip.  You know which ones.  For the legs, I used Betty Crocker Parlor Perfect Chocolate Sprinkles.  They're longer and skinnier than other chocolate sprinkles I've seen in the markets, but you can use whatever you have on hand.  Chunky leg spiders would be uber-cute!

Ready to start?  Place about 6 chocolate chips on a piece of waxed paper that's been set on an overturned paper plate (it's a flatter surface, so you won't have to deal with the plate rim getting in your way later).   Microwave for 20-30 seconds, depending on your microwave's wattage.  For my 1300W oven, I did about 25 seconds.  The chips won't look melted, but the very bottom portions should soften.  With your fingers (if you're dainty!) or a pair of dedicated kitchen tweezers, insert 8 sprinkles into the chocolate chip.  Let cool, then carefully peel off waxed paper.  Easy peasy!  Use as desired. 

 The recipe for the cookies may be found here at Wilton's site.  It's the basic recipe you'll find on the back of their cookie cutter packages, only chocolate.  Roll ¼" thick and cut out with 2" round cutters.  I decorated with a basic royal icing.  Want a more festive look?  Or wanna use up that Halloween decorator sugar you bought last year at the 75% off post-Halloween clearance?  Sprinkle still-wet royal icing with color-coordinating sugars.

1 comment:

  1. What a fantastic write-up! Thank you so much:) I'm so happy you will be participating. Just remember tomorrow Faith will have the McLinkey up and running so make sure to submit your recipe!

    I'm in love with these cute cookies. I bet kids would go nuts over them:)