Halloween Treats!

Halloween is right around the corner! Here are some fun and tasty recipes for Halloween themed treats:

Ingredients

• 3/4 cup all-purpose flour, plus more for dusting
• 1/4 cup unsweetened Dutch-process cocoa
• 3/4 teaspoon coarse salt
• 1/4 teaspoon baking powder
• 2 tablespoons unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1 large egg
• 1 large egg yolk
• 4 ounces semisweet chocolate, melted and cooled
• 1/2 teaspoon pure vanilla extract
• 1/4 cup plus 2 tablespoons dulce de leche (igourmet.com)

Directions

1. Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
2. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one "wing" on each side of the triangle. Refrigerate 30 minutes.
3. Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 teaspoons coarse salt
• 1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag)

Directions

1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
2. In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough.
3. Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

 

Ingredients

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (spooned and leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1 large egg
• 1 cup unsweetened applesauce
• 1/2 teaspoon pure vanilla extract
• 1 cup confectioners' sugar
• Orange nonpareils or sanding sugar, for decoration

Directions

1. Preheat oven to 375 degrees. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
2. In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
3. Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
4. Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining 1/2 cup butter until light and fluffy. Gradually add confectioners sugar, beating until smooth.
5. Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set.