Halloween Recipes

Cookie Ingredients:
1 cup LAND O LAKES Butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Frosting Ingredients:
4 cups powdered sugar
1/2 cup LAND O LAKES Butter, softened
2 teaspoons vanilla
3 to 4 tablespoons milk
Green, yellow and red food color

Decorations Ingredients:
Chocolate chips, candy corn, fruit-shaped candy, etc.

1. Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
2. Divide dough into thirds. Shape each third into ball. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).
3. Heat oven to 400øF. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.
4. Combine powdered sugar, 1/2 cup butter and 2 teaspoons vanilla in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired frosting consistency.
5. Place 1/2 cup frosting in small bowl. Add 4 to 5 drops green food color. Stir until well mixed. Tint remaining frosting with about 20 drops yellow and about 4 drops red food color to make orange frosting. Stir until well mixed. Frost cooled cookies with orange frosting. Use green frosting to make stem. Use assorted candies for eyes, nose and mouth.

Makes 3 dozen cookies.

Nutrition Facts (1 cookie):
Calories: 170
Fat: 8 g
Cholesterol: 25 mg
Sodium: 75 mg
Carbohydrates: 23 g
Dietary Fiber: 0 g
Protein: 1 g

Cookie Ingredients:
1 cup LAND O LAKES Butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Frosting Ingredients:
4 cups powdered sugar
1/2 cup LAND O LAKES Butter, softened
2 teaspoons vanilla
3 to 4 tablespoons milk
Green, yellow and red food color

Decorations Ingredients:
Chocolate chips, candy corn, fruit-shaped candy, etc.

1. Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
2. Divide dough into thirds. Shape each third into ball. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).
3. Heat oven to 400øF. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.
4. Combine powdered sugar, 1/2 cup butter and 2 teaspoons vanilla in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired frosting consistency.
5. Place 1/2 cup frosting in small bowl. Add 4 to 5 drops green food color. Stir until well mixed. Tint remaining frosting with about 20 drops yellow and about 4 drops red food color to make orange frosting. Stir until well mixed. Frost cooled cookies with orange frosting. Use green frosting to make stem. Use assorted candies for eyes, nose and mouth.

Makes 3 dozen cookies.

Nutrition Facts (1 cookie):
Calories: 170
Fat: 8 g
Cholesterol: 25 mg
Sodium: 75 mg
Carbohydrates: 23 g
Dietary Fiber: 0 g
Protein: 1 g

20 cream sandwich cookies, crushed
1/3 cup butter or margarine, melted
2 quarts orange sherbet, slightly softened
2 squares baking chocolate
1/2 cup granulated sugar
1 (12-ounce) can evaporated milk
1 cup pecans, chopped

1. In a bowl combine 20 crushed cream sandwich cookies and melted butter. Press into a 13 x 9-inch baking dish. Spread orange sherbet over the crumb layer. Freeze until firm.
2. In the top of a double boiler, combine baking chocolate, sugar, and evaporated milk. Cook, stirring constantly, until smooth. Cool. Drizzle over the sherbet and sprinkle with chopped pecans. Keep frozen until served.

Makes 16 servings.