SPOOKY TREES FOR HALLOWEEN RECIPES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat all ingredients with electric mixer on medium speed about 1 minute or until thoroughly mixed.
• Divide dough in half. On lightly floured surface, roll each half of dough 1/4 inch thick using cloth-covered rolling pin. With 2 1/2-inch cookie cutters, cut into desired shapes, cutting out eyes, nose, etc., if desired, using sharp knife. On ungreased cookie sheets, place shapes.
• Bake 6 to 8 minutes or just until set (centers will be soft). Cool 1 minute. Immediately make hole in tops of some cookies, using end of plastic straw; trim any cut edges with sharp knife to straighten. Remove from cookie sheets to cooling racks. Cool completely.
• Tie ribbon or yarn through holes to hang. Hang ornaments on tree branches anchored in a pot or on Halloween tree (available at craft stores). Decorate remaining cookies as desired, and store covered.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat all ingredients with electric mixer on medium speed about 1 minute or until thoroughly mixed.
• Divide dough in half. On lightly floured surface, roll each half of dough 1/4 inch thick using cloth-covered rolling pin. With 2 1/2-inch cookie cutters, cut into desired shapes, cutting out eyes, nose, etc., if desired, using sharp knife. On ungreased cookie sheets, place shapes.
• Bake 6 to 8 minutes or just until set (centers will be soft). Cool 1 minute. Immediately make hole in tops of some cookies, using end of plastic straw; trim any cut edges with sharp knife to straighten. Remove from cookie sheets to cooling racks. Cool completely.
• Tie ribbon or yarn through holes to hang. Hang ornaments on tree branches anchored in a pot or on Halloween tree (available at craft stores). Decorate remaining cookies as desired, and store covered.