Cooking

Witches Hats and Broomsticks

~ lindy

Cookie Witch Hat and Broomstick

Makes 16 Witches Hats

Witch Hat

*Marinela Carnelitas Cookies, for brim or base

*Original Bugles, for pointed hat top

*1/2 to 3/4 cup Ghiradelli Dark Melting Wafers, for Chocolate glue

*Halloween Sprinkles or Candy Eyes, optional

Melting Chocolate Wafers and Assembly

Melt the Dark Chocolate Melting Wafers in the microwave (microwave safe measuring glass cup or bowl) in 30 second intervals until all wafers are melted, stirring after each interval. Then stir until smooth. Add to a piping bottle or piping bag with small/medium tip or spoon on about 1/2 teaspoon of chocolate to the center of the cookie and spread out into about 1 inch circle. Then dip 1 Bugle at a time in the melted chocolate, tweezers worked well for holding onto the bugle while dipping. Place dipped bugle on the center of the cookie where you add the melted circle of chocolate making the top on the witches hat. Add sprinkles or candy eyes as desired while chocolate is still wet, then allow to chocolate to set.

Cookie Broomstick and Assembly

*1 package Glica Pocky Chocolate Cream Covered Biscuit Sticks or Pretzel Sticks

*7.2 ounce package Haribo Zing Sour Streamers Gummi Candy, we used the orange ones but you could use red etc…, used for broom bristles

*Bakers Twine brown and Tan or color of you choice (not edible used for tying on gummi broom bristles) cut into 9 inch pieces for ties

Cut 1 the gummi streamer in half and then cut slits in each piece see picture and add to the biscuit stick and tie with a piece of bakers twine.

Purchased Supplies at Walmart.

Also see our Wicked Halloween Food and Recipe Ideas!

Enjoy!

Lindy

Biscoff Soft Cookie

~ lindy

Biscoff Soft Cookies

Supplies:

*2 half baking sheets, 2 Baking Mats like Silpats or Parchment Paper, but you can use 1 of each but I like the cookie sheets to be cooled for each batch

*3 tablespoon Cookie Scoop

Ingredients:

*1 cup Olive Oil Plant Based Butter, slightly softened at room temperature

*1/4 cup Cookie Butter like Biscoff Cookie Butter

*1 and 1/4 cup Brown Sugar

*1/4 Sugar

*2 Large Eggs, room temperature

*1 tablespoon Vanilla Extract

*3 and 1/2 cups All-purpose Flour

*2 teaspoons Baking Powder

*1 teaspoon Baking Soda

*1/2 teaspoon Kosher Salt or Sea Salt

*6 Biscoff Cookies, finely crushed (I used a mini food processor)

Frosting

*1/2 cup Olive Oil Plant Based Butter, slightly softened at room temperature

*1/4 cup Cookie like Biscoff Cookie Butter

*1 tablespoon Vanilla Extract

*4 cups Powdered Sugar

*1/4 cup Water

*6 Biscoff Cookies, crushed and save some for topping

Recipe adapted from Kelsey Dirty Dishes Messy Kisses

Cookie Directions:

Wet Ingredients:

Cream together in a bowl the butter, cookie butter, brown sugar and white sugar. Add 1 egg at a time mixing, then add vanilla, mixing until combined.

Dry Ingredients:

Then in a separate bowl with a sifter: Add the flour, baking powder, baking soda, salt and sift into bowl and stir in crushed Biscoff cookies.

Slowly add 1 cup of the dry mixture to the wet mixture stirring until combined.

Scoop cookies onto a cookie sheet using a 3 tablespoon cookie scoop. Bake at 350*F. for 10 to 12 minutes. Allow to cool 2 minutes on baking sheet before removing to cooling rack. Cool completely before frosting.

Frosting Directions:

Use a hand mixer, mix together in a bowl the butter and powdered sugar adding 1/2 a cup at a time alternating with the water mixing until combined and smooth. Stir in cookie crumbs.

Frost the cooled cookies and sprinkle on cookie crumbs as desired.

Note: I like to chill the cookies about 15 to 20 minutes before serving.

Enjoy!

Lindy