Best Boo Cookies Recipes
PEEK -A-BERRY BOO COOKIES
This was publish in the Baking Sheet of King Arthur Flour recipe booklet publication. It was a recipe makeover of an original recipe that belonged to Valerie Gardner of Idaho. They are oatmeal cookies with a spoonful of jam in the middle, covered with more oatmeal cookie dough. The jam peeks out of the center of the oatmeal cookie.
Provided by Marz7215
Categories Dessert
Time 30m
Yield 48 cookies, 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F; line two cookie sheets with parchment paper.
- Cream together butter and shortening. Add the sugars, and beat until fluffy. Beat in the egg, water and almond extract.
- In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the butter mixture and mix until evenly combined. Stir in the oats. Scoop by the tablespoon onto baking sheets, make a dent on top with your thumb (or the top of the almond extract bottle, which is the perfect size). Place 1 tsp of raspberry preserves on each cookie. Top with a small amount of cookie dough (1/2 to 1 level teaspoonful, a blob about the size of a peanut M&M candy).
- Bake for 12 to 14 minutes until golden brown around the edges. Remove from the oven and cool on the sheet for 5 minutes before transferring to a rack to complete cooling completely.
Nutrition Facts : Calories 278.3, Fat 10.7, SaturatedFat 4.6, Cholesterol 22.8, Sodium 191.8, Carbohydrate 43, Fiber 1.4, Sugar 23.4, Protein 3.3
BOO! COOKIES
There's nothing scary about making or eating these cute cookie pops. Take 'em to a school party or a fall bake sale, and they will be the star of the show!-Krissy Fossmeyer, Huntley, Illinois
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Insert skewers or sticks. Bake at 375° for 7-8 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool., In a large bowl, whisk confectioners' sugar and milk. Gently spread icing over cooled cookies; allow to dry completely. Tint remaining icing with food coloring. Decorate as desired; allow icing to dry.
Nutrition Facts : Calories 203 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 107mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
PEEK-A-BOO CARAMILK COOKIES
So called, because there is a piece of caramilk bar hidden in the middle of each cookie. I've adapted the recipe from Canadian Living. The picture was taken while they were still warm.
Provided by Chef Dee
Categories Dessert
Time 10m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Melt the chocolate chips in the microwave.
- Beat butter with sugar, then beat in eggs.
- Add melted chocolate and vanilla.
- Beat.
- Whisk together the dry ingredients.
- Stir this by hand into the butter mixture.
- Cover and chill for 30 minutes.
- Break each Caramilk bar into squares.
- Roll dough into balls using 1 tablespoon of dough.
- Make an indentation in the dough, and put the caramilk square into it, seal the dough around it.
- Reshape into a nice circle and press down slightly.
- Bake on sprayed pans@ 375° for 10 minutes.
Nutrition Facts : Calories 114.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 26.3, Sodium 109.5, Carbohydrate 14.8, Fiber 0.6, Sugar 7.5, Protein 1.6
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