By Save-On-Foods

Spooky Treats

Halloween Cookie Board

Oct 28, 2024 | 6:44 AM

Add extra Halloween flair with this cookie board recipe including ube cookie with eyeballs, sugar cookie ghost, mummy hand pie and graveyard cookie.

Directions

1) RIP Graveyard Cupcakes

Ingredients

Chocolate Cupcakes

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• 120g (1 cup) Western Family all-purpose flour
• 200g (1 cup) granulated sugar
• 85g (1/4 cup) Western Family cocoa powder
• 1 tsp baking soda
• ½ tsp Western Family baking powder
• ¼ tsp kosher salt
• 1 large egg
• 240ml (1 cup) cold coffee
• 60ml (1/4 cup) Western Family vegetable oil
• 1 tsp vinegar

Vanilla Swiss Meringue Buttercream

• 2 large egg whites
• 133g (2/3 cup) granulated sugar
• 1 cup Western Family unsalted butter, room temperature
• 1 tsp Western Family vanilla extract
• A few drops of green food colouring
• Halloween sprinkles for decorating

Directions

Chocolate Cupcakes

1. Preheat oven to 350F and line a muffin pan with liners.
2. In a large bowl whisk to combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large measuring cup, whisk to combine egg, cold coffee, vegetable oil and vinegar.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Using an ice cream scoop, fill the cupcake liners until ¾ way full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean or with a few crumbs. Completely cool the cupcakes on a wire rack before frosting.

Vanilla Swiss Meringue Buttercream

1. In a bowl, whisk together egg whites and granulated sugar
2. Fill a medium pot or sauce pan with a few inches of water and bring it to a simmer. Place the bowl with the egg white mixture on top to create a double-boiler. The water should not touch the bottom of the bowl.
3. Constantly whisking, heat the egg white mixture until all the sugar has dissolved.
4. Once the egg white mixture is hot, transfer the mixture into the bowl to the stand mixer. Fitted with the whisk attachment, beat the mixture on high speed for 8 – 10 minutes. When done, the meringue should hold medium-stiff peaks.
5. Swap out the mixer whisk attachment with the paddle attachment, With the mixer on low, add in the butter – a couple tablespoons at a time. Once the butter has been mixed in, add the vanilla extract and food colouring. Turn the mixer up to medium-high speed and mix until smooth and spreadable, about 2 – 3 minutes.
6. Frost cooled cupcakes and decorate with Halloween sprinkles of choice.

2) Mummy Brown Sugar Hand Pies (Pop Tarts)

Ingredients

All-Butter Pie Dough

• 300g (2 1/2 cups) Western Family all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 227g (1 cup) very cold Western Family unsalted butter, cut into 1⁄2-inch pieces
• 120ml (1 1/2 cup) cold water
• 110g (1 1/2 cup) ice cubes
• 1 tbsp apple cider vinegar or white vinegar

Egg Wash

• 1 large egg
• 1 tbsp whole milk

Brown Sugar Filling

• 135g (2/3 cup) brown sugar
• 1 tbsp Western Family all-purpose flour
• 2 tsp Western Family ground cinnamon
• 1/2 tsp kosher salt

Royal Icing

• 240g (2 cups) powdered sugar
• 2 tbsp whole milk or water
• Gel food coloring, as needed
• Halloween sprinkles for decorating

Directions

All-Butter Pie Dough

1. Make the all-butter pie crust. In a large bowl, stir together the flour, granulated sugar, and salt. Add the butter. With a pastry cutter or a fork, quickly cut the butter into the flour mixture until mostly pea-size pieces of butter remain (a few larger pieces are okay).
2. In a large measuring cup or a small bowl, combine the water, ice, and vinegar. Sprinkle 2 tablespoons of the ice-water mixture over the flour mixture and mix with a spatula until the water is fully incorporated. Add more of the ice-water mixture, 1 to 2 tablespoons at a time.
3. Using the spatula or your hands, mix until the dough comes together in a ball with some dry, shaggy bits remaining. Squeeze and pinch the dough with your fingertips to bring all the dough together, sprinkling dry bits with 1 to 2 tablespoons of the ice-water mixture, if necessary, to combine.
4. Divide the dough into 2 portions. Shape each portion of dough into a flat disk, wrap each disk in plastic, and refrigerate the dough for at least 1 hour (or overnight), to give the dough time to rest.

Egg Wash

1. In a small bowl, whisk together egg and milk. Set side.

Brown Sugar Filling

1. In a small bowl, whisk together the ingredients for the filling. Set aside.

To assemble:

1. Preheat the oven to 350D. Line cookie sheet with parchment paper.
2. On a floured work surface, roll out the disk of dough until it reaches 1⁄4 inch in thickness. Using cookie cutters of choice, stamp out an even number of shapes. Transfer half of the shapes to the cookie sheet.
3. Using a pastry brush, brush a thin layer of egg wash to the cut outs on the cookie sheet. This will help seal the edges of the pies when baking.
4. Place a spoonful of the brown sugar filling in the centers of half of the cut outs, about 2 teaspoons for smaller cut outs and 1 tablespoon for larger cut outs. Take a second cut out of the same shape and gently lay it on top of a filled cut out. Using the tines of a fork, press down on the edges to seal the hand pie. Once all the hand pies have been sealed, use the fork to prick holes in the tops to allow steam to escape during baking.
5. Apply a thin layer of egg wash to the tops of each pie.
6. Bake the hand pies for 24 – 28 minutes, until they are golden brown. Remove the hand pies from the oven and allow them to cool on the baking sheet for 10 minutes. Transfer the hand pies to a wire rack to cool completely before decorating

Royal Icing

1. Make the royal icing glaze. In a medium bowl, whisk together the powdered sugar and milk/water. Add more milk if too thick or more icing sugar if too runny. You want the consistency to be similar to honey. Divide the royal icing into smaller bowls and colour the icing to desired colours.
2. Using the back of a small spoon or with royal icing transferred to a piping bag, spread a thin layer of the royal icing glaze on each cooled hand pie. To garnish the hand pies, add sprinkles and candy eyes on top of the glaze before it sets.

3) Ghost Cut-Out Cookies

Ingredients

Cut-Out Cookies

• 113 g (1/2 cup) Western Family unsalted butter, room temperature
• 55 g (1/2 cup) powdered sugar
• 1/2 tsp Western Family vanilla extract
• 120 g (1 cup) Western Family all-purpose flour
• 1/4 tsp kosher salt

Royal Icing

• 240g (2 cups) powdered sugar
• 2 tbsp whole milk or water
• Gel food coloring, as needed
• Coarse sanding sugar and Halloween sprinkles, for decorating

Directions

Cut-Out Cookies

1. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and powdered sugar on medium speed until mixture is smooth, about 1 minute. Mix in vanilla.
2. In a small bowl, combine flour and salt. Add dry ingredients to the butter mixture and mix on low speed until just combined, about 45 seconds to a minute.
3. Using a rolling pin, roll out dough to 1/4-inch thickness.
4. Using cookie cutters of your choice, stamp out shapes. (At this point, I like to transfer the cookie cutouts to the freezer for 10 minutes. Baking frozen cookie cutouts help them retain their shape!)
5. While cookie cutouts are chilling, preheat oven to 350F.
6. Bake cookies until golden brown on the edges, about 11 – 13 minutes. Allow cookies to cool completely before decorating.

Royal Icing

1. Make the royal icing glaze. In a medium bowl, whisk together the powdered sugar and milk/water. Add more milk if too thick or more icing sugar if too runny. You want the consistency to be similar to honey. Divide the royal icing into smaller bowls and colour the icing to desired colours.
2. Using the back of a small spoon or with royal icing transferred to a piping bag, spread a thin layer of the royal icing glaze on each cooled cookie. Immediately dip each cookie, icing side down, into coarse sanding sugar. If piping face details add an extra tablespoon of icing sugar into remaining icing to thicken up the icing. Colour thickened icing with food colouring. Pipe face details. Allow the icing to dry completely.

4) Chewy Monster Sugar Cookies

Ingredients

• 227g (1 cup) Western Family unsalted butter, at room temperature
• 250g (1 1/4 cups) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons Western Family vanilla extract
• 270g (2 1/4 cups) Western Family all-purpose flour
• 1/2 teaspoon Western Family baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• Food colouring of choice or coloured flavour extract
• Eyeball candies or sprinkles, for decorating

Directions

1. Preheat the oven to 350F. Line a large baking sheet with parchment paper. Set the baking sheet aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until they are smooth, about 30 seconds. Add the egg and vanilla and beat to combine. If using food colouring or flavouring, add at this point.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture and mix on low speed until just combined and no more streaks of the flour mixture remain, about 45 seconds.
4. Using a standard ice cream scoop, portion out the dough. Place the dough balls on the prepared baking sheet, leaving 2 inches between each ball. Add candy eyeballs or sprinkles to the top of each dough ball. Bake the cookies for 11 to 13 minutes, until the edges of the cookies are light golden brown. Do not overbake the cookies.
5. Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

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