Baking: Halloween Cookies

Every Halloween, we deliver Halloween treats to the older members of our church. I make decorated sugar cookies and treat bags for the "reverse trick or treating."

Here are the cookies:

Pumpkins:

Little Spiders:

Big Spiders
Spider webs:

Cats and witches:

Witch hats and more pumpkins
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The bags are decorated and ready to go.

I make extra cookies in case we run into little trick or treaters.

Boys dressed:

Oh yeah and me:

Here is the Sugar Cookie recipe I use, I double it for any holiday.

1 1/2 cups sugar
2/3 cup shortening or butter*
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.

Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick.

I think everyone enjoyed the day