Cookies Everywhere: Party Time Cookies Recipes (Part 1)

This section has the best cookies recipes which will glow up the beauty and crisp of your party. Go creative with all the recipes below and have a great bash! Enjoy.

CANDY CORN ROLL – UP COOKIES.

Prep time: 1 hour 10 minutes.

INGREDIENTS:

1 cup butter or margarine, softened.

1 1/2 cups powdered sugar.

1 egg.

Grated peel of 1 medium orange (1 to 2 tablespoons).

2 ½ cups all – purpose flour.

1 teaspoon baking soda.

1 teaspoon cream of tartar.

1/8 teaspoon orange gel food color.

1//8 teaspoon yellow gel food color.

Coarse sugar, if desired.

METHOD:

In a large bowl, beat butter, powdered sugar, egg and orange peel with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar.

Divide dough into thirds. Tint one portion orange and one portion yellow; leave remaining portion plain. Flatten each portion into a round. Wrap in plastic wrap; refrigerate 20 minutes.

On separate sheets of lightly floured waxed paper, roll each portion of dough into 12 x 9 inch rectangle. Place orange rectangle on top of yellow rectangle, using waxed paper ends to help flip dough over. Top with plain dough rectangle. Starting on a long side, and using waxed paper as an aid, roll dough into a log. Wrap in plastic; refrigerate 1 hour.

Heat oven to 375 degree F. cut dough into ¼ inch slices. On ungreased cookie sheets, place slices about 1 inch apart. Sprinkle with coarse sugar.

Bake 7 to 8 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks.

TIPS: for a fun look turn this into lollipop cookies. Before baking, place paper lollipop sticks in cookie sheet, and lay bottom of each dough slice in top of a stick. Bake as directed in the recipe.

While grating the orange, avoid the pith as it can be bitter.

CHOCOLATE BAT COOKIES.

Prep time: 55 minutes.

¾ cup butter, softened.

1 1/3 cups granulated sugar.

1 egg.

1 teaspoon vanilla.

1 ½ cups all – purpose flour.

¾ cup unsweetened baking cocoa.

1/8 teaspoon salt.

2 tablespoon red cinnamon candies (96 candies)

Black decorate sugar crystals.

METHOD:

In large bowl, beat butter, granulated sugar, egg and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Divide dough in half. Flatten each portion into a round. Wrap in plastic wrap; refrigerate 1 hour.

Heat oven to 375 degree F. on lightly floured surface, roll one portion of dough at a time 1/8 inch thick. (Keep remaining dough in refrigerator until ready to roll). Cut with 1 ½ x ½ inch bay shaped cookie cutter. (if dough becomes too sticky to cut, refrigerate 10 minutes before rerolling). Place 2 red cinnamon candies on each cookie for eyes. Sprinkle with sugar crystals. On ungreased cookie sheets, place cookies about 1 inch apart.

Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks.

TIP: outline the edges of the bat with black decorating gel for more detail.

GLOWING SPICED PUMPKINS

Prep: 2 hours 15 minutes.

INGREDIENTS:

1 pouch Betty Crocker sugar cookie mix.

1/3 cup butter, melted.

1 egg

1 tablespoon all – purpose flour.

2 teaspoons pumpkin pie spice.

1 ¼ teaspoons ground nutmeg

1 teaspoon vanilla

8 hard round butterscotch candies, unwrapped, crushed.

8 hard round cinnamon candies, unwrapped crushed.

METHOD:

In medium bowl, mix all ingredients except candies with spoon. Cover; refrigerate 1 hour.

Heat oven to 350 degree F. line cookie sheet with cooking parchment paper. On floured surface, roll dough 1/8 inch thick. Cut with 3 ½ inch pumpkin shaped cookie cutter. Place cutouts about 2 inches apart on cookie sheets. With mall cookie cutters or paring knife, cut out eyes, nose and mouth in jack o-‘lantern style.

Using ¼ – teaspoon measure, place butterscotch candies in cutouts for eyes and cinnamon candies in cutouts for nose and mouth. Fill each cutouts as full as possible, making sure candies touch dough on all sides of each hole.

Bake 8 to 9 minutes or until candy is melted and cookies are set. Cool until candies harden, about 4 minutes. Remove from cookies sheets to cooling racks; cool completely, about 30 minutes.

TIPS: use a mini food processor to easily crush the hard candies. Or place candies in a small resalable freezer plastic bag; smash with a rolling pin or the flat side of a meat mallet until finely crushed. Use any other color or flavor of hard candy as desired. Orange hard candies work well.

COOKIE BONES.

Prep time: 2 hours 45 minutes.

INGREDIENTS:

1 pouch Betty Crocker sugar cookie mix.

1/3 cup butter or margarine, softened.

2 tablespoons all – purpose flour.

1 egg.

24 pretzel rods, broken in half.

3 cups white vanilla baking chips.

METHOD:

Heat oven to 350 degree F. in medium bowl, stir cookie mix, butter, flour and egg until soft dough forms. Place dough in refrigerator to chill slightly, about 30 minutes.

Roll dough into 96 half – tablespoon – size balls. Press and roll 1 dough ball around both ends of each pretzel to from bone shape; repeat with remaining dough and pretzels. Place 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes or until edges of cookie are light golden brown. Cool completely on cooling racks, about 15 minutes.

In small microwavable bowl, microwave baking chips uncovered on high in 30 – second increments until melted when stirred. Dip each cookie into coating. Place on cooling racks until set, about 15 minutes.

TIP: use vanilla – flavored candy coating (almond bark) for the white vanilla baking chips.

HAPPY BAKING!

BY SANGITA MAITY