halloween dessert

It’s cookie recipe day!

If you’re like me, you plan way ahead for any type of party or treat fest because you’ve just GOT to be sure that everything is going to go right.

I worked with my daughter this summer in perfecting her cupcake and frosting recipe so she would have the most lovely cupcakes to take to school for her birthday.

Mind you, I can’t stand everyday cooking, but baking is my thing. I like the fact that it’s fun, short and you get a sweet treat at the end.

Now, I’m giving you this cookie recipe early enough so you have time to experiment with it, mess it up and start again.

Halloween Bat Sugar Cookies – Recipe courtesy of Domino Sugar

YIELDS

3 to 4 dozen cookies

INGREDIENTS

Cookies

1 cup (2 sticks) butter or margarine, softened
3/4 cup firmly packed Domino® Light Brown Sugar
3/4 cup Domino® Granulated Sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt

Icing

3 3/4 cups (1-lb pkg.) Domino® Confectioners Sugar
3 tablespoons meringue powder
6 tablespoons warm water
purple food coloring
1 tube black decorator gel icing

Click HERE for the rest of the recipe.

Happy Baking

Dahlia

Ingredients

Vegetable oil, for frying

1 1/2 cups all-purpose flour

1 tablespoon granulated sugar

3/4 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/8 teaspoon fine salt

3/4 cup milk

1 large egg

1 tablespoon maple syrup, plus 1/4 cup for brushing

1/2 cup confectioners’ sugar

Jelly spiders, orange or black nonpareils, for garnish, optional

Directions

Pour enough oil in a large skillet so it’s about 1 inch deep. Heat oil over medium-high heat until a deep-fry thermometer registers between 280 to 300 degree F.

Meanwhile, whisk together the flour, sugar, baking powder and salt in a large bowl. Make a well in the center; add the milk, egg, and 1 tablespoon maple syrup. Whisk the dry and wet ingredients together until smooth.

Transfer batter into a large size pastry bag with a # 3 or 4 open tip. Carefully squeeze batter in a circular pattern and then back and forth into the oil, to make a free form spider web-like design, about 3 to 4 inches in diameter. Cook until bottoms are golden, about 2 minutes. Using tongs or slotted spoon, turn fritters over and cook until golden on other side, about 1 minute more. Transfer the fritters to paper towels to drain briefly. Brush lightly with maple syrup and dust with confectioners’ sugar. Repeat with remaining batter. Serve warm or at room temperature alone or with the garnishes.

*You may use a zip bag instead of a pastry bag. Snip a corner to the appropriate size and you’re good.