Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Halloween Chocolate Spider Cookies
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- #45325
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 ounces unsweetened chocolate squares
1 egg
1 1/4 cup all-purpose flour
1 cup white sugar
1/4 cup butter or margarine
1 1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
40 red baking candies
directions
Preheat the oven to 375 degrees F. Lightly grease a baking sheet.
In a small saucepan, melt the chocolate over low heat, removing after the chocolate is melted.
In a small bowl, combine the flour, baking powder and salt.
In a medium bowl, beat the butter on low speed until smooth. Add in the sugar and beat until creamy. Stir in the egg, vanilla and chocolate. Add in the flour mixture and mix well, forming a stiff dough.
To make a spider, shape a 2 inch flat oval for the body. Make the head by flattening a circle about 1/2 inch wide.
The legs are made by shaping the dough into pieces about 2 inches long and less than 1/4 inch wide. Attach the head and the legs to the body. Put two red candies into the head for eyes. Bake for 5 to 8 minutes.
Let the spiders cool on the baking sheet to avoid breakage
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nutrition data
Nutritional data has not been calculated yet.
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