Ingredients


 1 1/2 cups sugar
1 cup butter or margarine, softened
3 tablespoons mild-flavor (light) molasses
1 egg
2 tablespoons milk
3 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 container (1 lb) vanilla creamy ready-to-spread frosting
5 drops green food color
1/3 cup candy-coated chocolate candies (72 candies)
3/4 cup candy corn (72 candies)
1 cup semisweet chocolate chips 





Steps [[MORE]] 


In large bowl, beat sugar, butter and molasses with electric mixer on medium speed until well blended. Beat in egg and milk. Stir in flour, baking soda, cinnamon, ginger, cloves and cardamom until dough forms. Divide dough into 2 balls; flatten each ball to make 4-inch disk. Wrap each disk in plastic wrap; refrigerate about 1 hour or until firm, or freeze 15 minutes.
Heat oven to 350°F. On floured surface, roll each dough disk into 12x9-inch rectangle. Cut each 12x9-inch rectangle into 3 rows by 6 rows to make 18 smaller rectangles (36 total); place 1 inch apart on ungreased large cookie sheet. Bake 6 to 8 minutes or until set. Immediately remove from cookie sheet to cooling rack. Cool completely, 15 to 20 minutes.
In small bowl, stir frosting and food color until well blended. Frost each cookie with slightly less than 1 tablespoon frosting. Add 2 candy-coated candies for eyes and 2 candy corn pieces for neck “bolts.”
Place chocolate chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 to 45 seconds or until softened. Squeeze bag until mixture is smooth. (If necessary, microwave 30 seconds longer or just until all chips are melted.) Cut small tip from one corner of bag. Squeeze bag to drizzle melted chips on cookies for hair and mouth.

Ingredients

  • 1 1/2 cups sugar
  • cup butter or margarine, softened
  • tablespoons mild-flavor (light) molasses
  • egg
  • tablespoons milk
  • 3 1/4 cups all-purpose flour
  • teaspoons baking soda
  • teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • container (1 lb) vanilla creamy ready-to-spread frosting
  • drops green food color
  • 1/3 cup candy-coated chocolate candies (72 candies)
  • 3/4 cup candy corn (72 candies)
  • cup semisweet chocolate chips

Steps

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Ingredients


 1 cup butter or margarine, softened
1 cup powdered sugar
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1 teaspoon instant coffee granules or crystals
1 1/4 cups white vanilla baking chips (from 11-oz bag)
1/4 cup miniature candy-coated semisweet chocolate baking bits (40 bits) 





Steps [[MORE]] 


Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until creamy. On low speed, beat in flour, cocoa and coffee granules 1 to 2 minutes or until well mixed. Divide dough into 2 balls; press each to form disk. Wrap each disk in plastic wrap; freeze 10 minutes.
On lightly floured surface, roll 1 dough disk at a time until 1/8 inch thick. Cut with 5-inch gingerbread boy cutter. On ungreased cookie sheets, place cutouts 1 inch apart. Reroll and cut any remaining dough. Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, 15 to 20 minutes.
Place white baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 seconds. Turn bag over; microwave 15 seconds longer until chips are softened. Squeeze bag until mixture is smooth. (If necessary, microwave 10 seconds longer or until chips are completely melted and mixture is smooth.)
Cut very small tip from one corner of bag. Squeeze bag to drizzle melted chips over cookies for mummy wrapping. Add 2 baking bits to each cookie for eyes.

Ingredients

  • cup butter or margarine, softened
  • cup powdered sugar
  • teaspoon vanilla
  • 1 3/4 cups all-purpose flour
  • 1/3 cup unsweetened baking cocoa
  • teaspoon instant coffee granules or crystals
  • 1 1/4 cups white vanilla baking chips (from 11-oz bag)
  • 1/4 cup miniature candy-coated semisweet chocolate baking bits (40 bits)

Steps

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Ingredients


 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1 egg yolk
1/2 cup all-purpose flour
1/3 cup orange decorator sugar crystals
14 twisted butter-flavor pretzel sticks, broken in half 





Steps


Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, stir cookie dough, egg yolk and flour until well mixed.
Pour sugar crystals into small bowl. Shape dough into 28 (1-inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using toothpick or tip of teaspoon, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
Bake 9 to 11 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.

Ingredients

  • roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
  • egg yolk
  • 1/2 cup all-purpose flour
  • 1/3 cup orange decorator sugar crystals
  • 14 twisted butter-flavor pretzel sticks, broken in half

Steps

  1. Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, stir cookie dough, egg yolk and flour until well mixed.
  2. Pour sugar crystals into small bowl. Shape dough into 28 (1-inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using toothpick or tip of teaspoon, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
  3. Bake 9 to 11 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
Ingredients


 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1/3 cup miniature semisweet chocolate chips
1/3 cup chocolate creamy ready-to-spread frosting (from 1-lb container)
1 1/2 cups white candy melts or coating wafers (9 oz)
8 thin pretzel sticks (2 1/4 inch), broken in half
30 candy eyes, if desired
1 1/2 cups orange candy melts or coating wafers (9 oz)
1/2 teaspoon orange oil-based candy color
1/2 cup green candy melts or coating wafers (3 oz)
1/2 cup black candy melts or coating wafers (3 oz)
1 package (9 oz) thin chocolate wafer cookies, crushed 





Steps [[MORE]] 


Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Press cookie dough in pan. Bake 15 to 18 minutes or until lightly browned and center is set. Cool completely on cooling rack, about 1 hour.
Line cookie sheet with waxed paper. Crumble cookie into large bowl. Stir in chocolate chips and frosting until well blended. Shape mixture into 15 (1 1/2-inch) balls. Place on cookie sheet. Refrigerate 1 hour.
In small microwavable bowl, microwave white candy melts on Medium (50%) 1 minute; stir. If necessary, continue to microwave in 15-second increments, stirring until smooth. For each cookie ball, dip broken end of 1 pretzel piece in white candy; insert pretzel 1/2 inch into top of cookie ball to look like stem. Let stand until set.
Working with 1 cookie ball at a time, dip 7 of the cookie balls in melted white candy. Gently drag toothpick from base to stem around cookie ball to look like ridges on pumpkin. Immediately attach candy eyes. Let stand until set.
In another small microwavable bowl, repeat melting procedure with orange candy melts. Stir in orange candy color until blended. Working with 1 cookie ball at a time, dip remaining 8 cookie balls in melted orange candy. Gently drag toothpick from base to stem to look like ridges on pumpkin. Immediately attach candy eyes. Let stand until set.
In small microwavable bowl, microwave green candy melts on Medium (50%) 30 seconds; stir. If necessary, continue to microwave in 15-second increments, stirring until smooth. Spoon melted candy into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Pipe vines and leaves onto pumpkins. Repeat melting procedure with black candy melts; pipe jack-o’-lantern faces on pumpkins. Let stand until set.
Sprinkle cookie crumbs onto serving plate. Arrange cookie balls on crumbs to look like pumpkin patch.

Ingredients

  • roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
  • 1/3 cup miniature semisweet chocolate chips
  • 1/3 cup chocolate creamy ready-to-spread frosting (from 1-lb container)
  • 1 1/2 cups white candy melts or coating wafers (9 oz)
  • thin pretzel sticks (2 1/4 inch), broken in half
  • 30 candy eyes, if desired
  • 1 1/2 cups orange candy melts or coating wafers (9 oz)
  • 1/2 teaspoon orange oil-based candy color
  • 1/2 cup green candy melts or coating wafers (3 oz)
  • 1/2 cup black candy melts or coating wafers (3 oz)
  • package (9 oz) thin chocolate wafer cookies, crushed

Steps

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What you’ll need

masking tape
clean, dry jar
paintbrush
orange acrylic paint
battery-operated tea light


How to make it

Cut masking tape into simple jack-o’-lantern face shapes, such as triangles and squares.


Invite your young helper to create a face with the shapes on the side of a clean, dry jar. Have her brush the outside with orange acrylic paint.


After the paint dries, carefully remove the tape shapes. For a cleaner line, first peel up the corners of the shape.


Light your jar-o’-lantern with a battery-operated tea light.

What you’ll need

  • masking tape
  • clean, dry jar
  • paintbrush
  • orange acrylic paint
  • battery-operated tea light

How to make it

  1. Cut masking tape into simple jack-o’-lantern face shapes, such as triangles and squares.

  2. Invite your young helper to create a face with the shapes on the side of a clean, dry jar. Have her brush the outside with orange acrylic paint.

  3. After the paint dries, carefully remove the tape shapes. For a cleaner line, first peel up the corners of the shape.

  4. Light your jar-o’-lantern with a battery-operated tea light.