Halloween Archives - Page 50 of 77 - Garden Seeds and Honey Bees

Peanut Butter Spider Cookies

Peanut Butter Spider Cookies

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Decorating and Supplies:

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*Reese’s Peanut Butter Cups, snack size (.75 ounce), unwrapped

*Malted Milk Balls

*Shoe String Black Licorice, legs (Cut 8 legs for each spider 1-1 1/2 inches long)

*Black or Silver Decorating Candy Balls, Eyes

*Glass or Scoop or Measuring Cup, size of peanut butter cup

*Tweezers, to attach candy eyes

*Rolling Pin, optional

*Round Cookie Cutter, optional (smooth cookie edge)

*2 tablespoon Cookie Scoop, optional (crumble cookie edge)

*12 Cavity Mini Pancake Pan, Wilton (we used mini pancake pan) or Whoopie Pie Pan or Silpat covered 1/2 baking Sheet

*Pam cooking Spray

*Peanut Butter Cookie Dough, purchased or homemade recipe

Homemade Peanut Butter Cookie

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*1/2 cup Butter, room temperature

*1/4 cup Butter Flavored Shortening

*1 cup Creamy Peanut Butter

*1 cup Granulated Sugar

*1/2 cup Brown Sugar

*1/4 cup Powdered Sugar

*1 Egg, plus 1 Egg Yolk, room temperature

*1 tablespoon Vanilla Extract

*3 cups All-purpose Flour

*1/2 teaspoon Baking Soda

*1/4 teaspoon Cream of Tartar

*1 teaspoon Sea Salt

*2 tablespoons Water, use only if cookie seems crumbly (water makes the cookie crisper)

In a stand mixer on medium low-speed cream together the butter, shortening, peanut butter and sugars. Add vanilla and then the egg, egg yolk one at a time.

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Sift together into bowl the dry ingredients flour, baking soda and cream of tartar.

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Add dry mixture a cup at a time, on low-speed, into the creamed mixture and then add sea salt.
Mix the cookie dough just until combined.

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Add water only if needed.

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Make dough into flat disk shape and wrap in Saran Wrap and refrigerate the dough for 1 hour.

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Roll out the cookie dough with rolling-pin onto floured surface and cut out with round cookie cutter or use a cookie scoop and scoop out cookie dough onto mini pancake baking pan/whoopie pan or 1/2 baking sheet.

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Bake Cookies in a pre-heated oven 350*F. oven for 8 minutes. Careful not to over bake.

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Assemble Spider:

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Remove cookies from oven and press peanut butter cup into the middle of each cookie. Then add 2 malt balls to the middle of peanut butter cup when the peanut butter cup has started to melt add the malt balls making the spider body and head. Add 8 licorice legs and 2 candy ball eyes dipping each candy eye (using tweezers) in melted chocolate and add to the top of each malt ball spider head.

Peanut Butter Cookie Spiders

Enjoy!

Lindy

Breadstick Bones

Breadstick Bones

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Yeast:

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*2 1/4 cups Warm Water

*3 teaspoons Instant Yeast

*1 teaspoon Sugar

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Dry Ingredients:

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*4 tablespoons Granulated White Sugar

*3 teaspoons Kosher Salt or Sea Salt

*6 cups Bread Flour, more as needed to make a semi-sticky dough

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Melted Butter Topping Mixture:

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Add the following ingredients in a small bowl and set aside until ready to brush on the risen breadstick bones. Then brush on the melted butter topping ingredients over top of the risen breadstick bones and bake.

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*6 tablespoons Butter, melt when needed

*1/2 teaspoon Kosher Salt

*1/2 teaspoon Garlic Powder

*1/2 teaspoon Italian Seasoning, we used (McCormick Perfect Pinch Italian Seasoning)

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Dough instructions:

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In a stand mixer add the yeast, warm water and 1 teaspoon sugar and allow the yeast mixture to become foamy.

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Then whisk together in a bowl the dry ingredients and add 1 cup at a time to the yeast mixture, mixing in mixer on medium low spread for about 8 minutes or knead by hand.

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Dough will be slightly sticky. Remove the mixing bowl with dough and cover bowl with a damp flour sack towel or tea towel. Allow the dough to rise 1 hour or until double in bulk.

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Roll out the dough on a floured surface about 1/4-1/2 inch thick, in a rectangular shape and then cut the dough with a plastic pizza cutter or pizza cutter of your choice.

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Then take each strip of dough and tie a knot on both ends of the strip, making a bone shape. (Strips need to be fairly long to be able to tie the dough knots.)

Place bones on a parchment paper covered 1/2 baking sheet. Use two 1/2 baking sheets if you don’t want the breadstick bones to touch each other.

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Brush breadstick bones with melted butter topping mixture.

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Bake in a preheated oven on 400*F. for 12-16 minutes or until they begin to brown slightly.

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Note: We made this breadstick dough recipe a few days before we needed the breadsticks and froze the dough bones on the half baking sheet. Adding the butter mixture after thawing and rising. Then we baked them and they turnout great.

Makes around 20 breadstick bones, depending on size

Breadstick recipe adapted from The Comfort for Cooking

Breadstick Bones