From the Archives: Halloween Slice and Bake Cookies
****FROM THE ARCHIVES: I made some goat cheese sugar cookies the other night and they made me reminisce about these great cookies I made years before. Halloween is next week and though I have not gotten anywhere with costumes or decorations, I have made cookies. I suggest you do the same. ****
First, Happy November! Hope you had a great Halloween and are stuffed to the gills with candy. I wasn’t able to trick-or-treat with my kids this year because I had to teach my classes. And, because of the guilt of not being able to be with them (they didn’t seem to care in the least)–I decided to bake them cookies to come home to. Yes, cookies before trick or treating. Not quite sure what I was thinking there. I should have made them lentil soup.
The cookies I made were great! They looked so professional and even tasted professional. And to top it off, they were so easy.
These could be so easily modified for any holiday. Red and green or Red and White for Christmas. Pastels for Easter. Red, White and Blue for the 4th of July. You could dip them in some classy sprinkles for an elegant look…the sky is the limit with these cookies.
And, they require no eggs and can be stored up to 2 months. The perfect cookie!
Recipe: Festive Holiday Cookies (Slice and Bake)
Adapted from Sprinkle Bakes
Summary: Simple tasty cookies that can be made for any holiday!
- 2 cups of flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup powdered sugar
- 1/4 cup granulated sugar
- 2 1/2 sticks unsalted butter
- 1 tsp vanilla
- 1 1/2 cups of festive sprinkles (any type)
- Combine flour, baking soda, salt and sugars in a mixing bowl.
- Add the butter and whip until the consistency is kind of sandy. Add the vanilla.
- Split the dough into two portions.
- Add color and flavoring (if using) to one portion of dough.
- Roll out one portion of the dough in between two sheets of waxed paper. Set aside.
- Roll out second portion of the dough in between two sheets of waxed paper. **Try to get them about the same size but don’t worry about it too much.
- Place in the refrigerator for at least 2 hours, but up to 3 days.
- When you are ready, remove from refrigerator. Carefully remove the wax paper from one side of one dough.
- Brush a bit of water on top on the bottom dough and place the 2nd portion of dough on top. (I kept the white dough on bottom and the orange on top.)
- At this point, you may need to trim and cut the dough so that both portions are about the same size.
- Slowly roll up the two portions of dough together.
- In a large shallow pan, pour out the sprinkles.
- Place the rolled dough in the sprinkles and roll until excessively covered.
- Wrap in wax paper and store in the refrigerator for 1-2 hours. Or, if you prefer, store in the freezer for up to two months.
- When you are ready to bake–preheat oven to 325 degrees and slice into thin (1/4 inch-1/2 inch).
- Place on a baking sheet and bake for 15-17 minutes.
Diet type: Vegetarian
Number of servings (yield): 24 cookies
Culinary tradition: USA (Traditional)