Saturday, October 24, 2015

More yummy treats for Halloween

These two recipes might take a little time to whip up, but sound so delicious, it will be worth it!

Glazed Fresh Apple Cookies
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cloves
1 egg, unbeaten
1 cup raisins, chopped
1/2 cup soft shortening
1 1/3 cup brown sugar
1 cup apples, unpared, finely chopped
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup walnuts, chopped
1/4 cup apple juice

Preheat oven to 400 degrees. Sift flour with baking soda. Mix together shortening, brown sugar, salt, cinnamon, cloves, nutmeg and egg until blended. Stir in half of the flour, then add nuts, apples and raisins. Mix in apple juice and remaining flour.
Drop dough onto greased cookie sheets about 2 inches apart. Bake for 11 to 14 minutes. While cookies are hot, spread thinly with glaze.

Vanilla Glaze
In a small bowl, blend 1 1/2 cups softed confectioners sugar with 1 tbsp. soft butter, 1/4 tsp. vanilla extract, 1/8 tsp. salt, and 2 1/2 tbsp. light cream.

Makes 3 1/2 dozen cookies.

Pumpkin Whoopie Pies

Cookie ingredients
1 1/2 cups (18 oz can) pumpkin
2 eggs
2 cups brown sugar
1 cup vegetable oil
2 tbsp. molasses
1 tsp. salt
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
3 cups flour

Filling ingredients
1 tbsp. unflavored gelatin
2 tbsp. cool water
1/2 cup unsalted butter
1/2 cup (4 oz) cream cheese
2 1/4 cups confectioner's sugar

Preheat oven to 375 degrees.

In a large bowl, beat together the pumpkin, eggs, brown sugar, oil, and molasses. Scrape down the bottom and sides of the bowl, then blend in the salt, spices, baking powder, and baking soda. Add the flour to the wet ingredients and beat for one minute, or until the mixture is well combined.
Scrape the bottom and sides of the bowl, then beat for a short time to thoroughly mix. Use a half-cup measure to drop the batter onto greased cookie sheets (or sheets lined with parchment paper). Space them two inches apart to allow for spreading.
Bake the cookies for 10 to 12 minutes, or until they feel firm to the touch. A slight indentation will remain when you press your finger in the center. Remove the cookies from the oven and transfer to a rack to cool while you prepare the filling.

In a small heatproof bowl, combine the gelatin and water. Set aside for the gelatin to soften.
In a large mixing bowl, beat together the butter and cream cheese until fluffy. Heat the gelatin and water very gently, either in a larger bowl of hot water, or at low power in the microwave, stirring to dissolve the gelatin. Set aside.
Add half the confectioner's sugar to the butter/cream cheese mixture, and blend well. Add the gelatin and mix well. Add the remaining confectioner's sugar. Mix until well blended.

To Assemble
Spread the flat side of half the cookies with the filling, using two generous tablespoons of filling for each cookie. Top with remaining cookies.
For best storage, wrap each pie individually in plastic wrap.
Makes one dozen whoopie pies of 4" each

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