HALLOWEEN PARTY CUTOUT COOKIES RECIPE

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HALLOWEEN PARTY CUTOUT COOKIES RECIPE

INGREDIENTS

1/2 cupbutter, softened

· 3/4 cupsugar

· 1 largeegg

· 1 teaspoonvanillaextract

· 1-1/2 cupsall-purposeflour

· 1 teaspoonbakingpowder

· 1/2 teaspoonsalt

· FROSTING:

· 3-3/4 cupsconfectioners' sugar

· 1/4 cupshortening

· 4 to 6 tablespoonswater

· Yellow, orange, green and black paste food coloring, optional

DIRECTIONS

In a large bowl, beat butter and sugar until light and blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape dough into two portions. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 2-1/2 in. Halloween-shaped cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.

In a large bowl, beat confectioners’ sugar, shortening and enough water to reach spreading consistency. Tint frosting and decorate as desired. Let stand until set. Yield: 2 dozen.

FRANKENGUAC RECIPE

NGREDIENTS

· 3 medium ripe avocados, peeled and cubed

· 1/4 cupfinelychoppedonion

3 tablespoonsmincedfreshcilantro

· 2 tablespoonslimejuice

· 1/8 teaspoonsalt

· Tortillachips

· Sour cream, refried black beans and ripe olives, optional

DIRECTIONS

In a small bowl, mash avocado with a fork. Stir in the onion, cilantro, lime juice and salt.

Spoon guacamole onto a platter; shape into a rectangle. Place chips near the top of the head. Decorate face as desired with sour cream, refried black beans and olives. Yield: 2 cups.

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