We had a fun-filled Halloweeny weekend. 🙂
These sugar cookies are super delicious and the dough, once thoroughly chilled, is easy to work with. Let it get cold, really cold!
Pumpkins and Bats. Madison made the colored sugar. We think we may have used a Christmas ball cookie cutter, but you can’t really tell.
I copied the recipe out of a cook book that I borrowed from my mother-in-law. I think it was a Betty Crocker book.
Traditional Sugar Cookies
3/4 cups shortening(part butter or margarine softened)
1 cup sugar
1 tsp vanilla or 1/2 tsp lemon extract
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill atleast 1 hour.
Heat oven to 400º. Roll dough 1/8 inch thick on lightly floured cloth-covered boatd. Cut into desired shapes. Place on ungreased baking sheet. Bake 6-8 minutes or until very light brown.
Makes about 4 dozen 3-inch cookies.
We “carved” our pumpkins using a coloring page, thumb tack, and drill.
Madison’s Hello Kitty
McKenzie’s Paw Print
Quentin Jr.’s Mario Mushroom
You must save your pumpkin seeds! They are so delicious.
We followed this tutorial. They really did turn out perfectly.
- seeds from a pumpkin (4-6 cups)
- sea salt
- olive oil
- Clean pumpkin seeds and throw out all pumpkin residue.
- Soak pumpkin seeds covered in water and swish around until all loose particles float and scoop them off and discard.
- Just when you think you’ve rinsed them enough, place them on a baking sheet and sort through them to remove any pumpkin pieces or residue.
- This takes time, but the cleaner the pumpkin seeds are the nicer they will look and the crispier they will bake up.
- Preheat oven to 325 degrees.
- Place pumpkin seeds into saucepan and cover with with water add a teaspoon salt and bring to a boil.
- Reduce heat and cook on medium low for 10 minutes.
- Strain seeds and then place seeds in a bowl with a teaspoon or two of olive oil to lightly coat the seeds and sprinkle them with salt.
- Pour them out onto baking sheets in a thin layer.
- Bake for 25-30 minutes tossing them every 10 minutes and being careful not to brown them.
- Test the pumpkin seeds to check for doneness.
- They should be dry, crisp and the inside seed should not be brown, it should be a green color.