TOMBSTONE COOKIE RECIPES

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CHOCOLATE TOMBSTONE COOKIES - HEALTHY RECIPES AND ...



Chocolate Tombstone Cookies - Healthy Recipes and ... image

Skip the candy and head straight to the cookies this Halloween with the Chocolate Tombstone Cookies Recipe from WomansDay.com. Only WomansDay.com has the best variety of Halloween recipes, like the Chocolate Tombstone Cookies Recipe, that are sure to

Provided by Woman's Day Kitchen

Categories     Halloween    dessert

Total Time 1 hours 30 minutes

Prep Time 0S

Cook Time 0S

Yield 20

Number Of Ingredients 8

1 batch Chocolate Cookie Dough (see below)
1 bag Wilton White Candy Melts
2 bottle or 1 bottle (20 oz) Wilton White Cookie Icing
Black Wilton Food Writer Edible
Color Marker
You will need: Wilton Tombstone
Cookie Cutters (4"x3" and 3"x2 1⁄4"),
Wilton Skull Candy Mold

Steps:

  • Heat oven to 350°F. Line two baking sheets with parchment paper. On a floured surface or silicone baking mat, roll out dough to 1/3 in. thick. Use tombstone cookie cutters to cut out shapes. Place shapes 1/2 in. apart on baking sheets. Bake 15 minutes or until firm. Cool on wire rack 2 minutes, then remove to rack to cool completely. Reroll, cut and bake remaining cookie dough scraps. To make skulls, spoon melted candy melts into mold. Chill mold in the freezer or refrigerator until candy is firm, about 10 to 30 minutes. To unmold, tap mold firmly on flat surface. Repeat with remaining melted candy melts until you have as many skulls as desired. To make white tombstones, heat white icing according to package directions. Squeeze icing onto half of the tombstone cookies, then spread with an offset spatula to smooth. Let stand until dry, about 1 hour. Use black edible marker to draw details on white cookies. Attach skulls, if desired, with a dollop of cooled white icing. Decorate plain chocolate cookies with cooled white icing. For basic designs, use the tip that comes with the bottle. For finer details, transfer icing to a pastry bag fitted with a plain #2 or #3 tip. Attach skulls, if desired, with a dollop of icing.

TOMBSTONE COOKIE POPS RECIPE - BETTYCROCKER.COM



Tombstone Cookie Pops Recipe - BettyCrocker.com image

Bake Betty Crocker® chocolate chip cookies in tombstone-shape and decorate them with Betty Crocker® Rich & Creamy frosting and decorating icing for an easy Halloween dessert treat.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 35 minutes

Yield 18

Number Of Ingredients 8

1 pouch Betty Crocker™ chocolate chip cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter, softened
1 egg
18 craft sticks (flat wooden sticks with round ends)
3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)
1 tube (4.25 oz) Betty Crocker™ green decorating icing
1 tube (4.25 oz) Betty Crocker™ white decorating icing

Steps:

  • In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
  • Heat oven to 375°F. Unwrap dough. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch tombstone-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Insert craft stick halfway into center of each cookie.
  • Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
  • Spread chocolate frosting on cookies. Attach plain tip to tube of green icing; pipe grass along bottom edge of tombstones. Remove plain tip from green icing; attach to tube of white icing. Pipe RIP in center of each tombstone.

Nutrition Facts : Calories 250 , CarbohydrateContent 33 g, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 200 mg

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