A Haunting Cookie Recipe for Halloween and Dia de los Muertos

Just a few more hours until Halloween but there is time to whip up some darling, spooky treats. Patricia Tamminga of Patricia’s Table dropped by with some festive ideas. We made cookies Dia de los Muertos (Day of the Dead) style. Add one stick of room temperature butter and a 3/4th cup of brown sugar to a bowl and mix well. Crack in one egg. Add 1 1/2 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. After that is all mixed in, you’ll add a 1/2 cup of chocolate chips. Spray a cookie sheet so your product won’t stick, and spread out the mix covering the whole sheet. Bake it in the oven, and then use a skull shaped cookie cutter to press out the shapes. Ice the skull with buttercream icing, and go to town with decorating by using jelly beans or anything you might have at home. Patricia’s Table is located on West 35th street. There’s still time to sign up for a delicious winter cooking class for both kids and adults. Go to PatriciasTable.com for more details.


Cookie Cake
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick salted butter, softened at room temperature
3/4 cup brown sugar
1 egg
1 1/2 teaspoons vanilla extract
3/4 cup chocolate chips
1 Preheat oven to 375ºF. Grease pan with butter. In a small bowl, whisk
flour, baking soda, and salt together.
2 In another small bowl, mix sugar and molasses together using a fork.
3 In the bowl of a stand mixer fitted with the paddle attachment, beat
butter on medium-high speed until creamy, about two minutes. Add
sugar and beat until smooth. Add egg, followed by vanilla extract, and
beat until incorporated. Turn down mixer and slowly beat in flour
mixture until dough forms. Mix in chocolate chips.
4 Transfer cookie dough to pan and spread it evenly across, until it
reaches the borders. Bake in the oven for 14 minutes, or until golden
brown. Cool on a wire rack.
5 Once cool, decorate cookie cake by piping frosting around the border
using a star tip. Garnish with sprinkles.
If you double this recipe, subtract 1/4 cup flour. Gluten Free- Sub Bob’s 1:1
GF Flour. Dairy Free- sub an Earth Balance Vegan Stick
Recipe by Patricia’s Table http://www.patriciastable.com

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