Desserts and Fruit
- 4 oz butter
- 2 oz sugar
- 5 oz all-purpose flour
- cinnamon to taste
- cocoa powder to taste
- confectioners sugar to taste
45 minutes preparation + 15 minutes cooking
An hour prior to making the cookies, remove the butter from the fridge so that it can soften to room temperature.
Then, in a bowl, blend together the butter and the sugar. Add a pinch of cinnamon to the flour and sift the dry ingredients into the butter and sugar.
Work the dough together with your hands for a minute or two, or until the dough become smooth and compact. Place the dough in a bowl, cover it with plastic wrap and put in the refrigerator to rest for an hour.
When the dough is done resting, remove the dough from the fridge and let soften a bit before rolling.
Place a large sheet of parchment paper on a flat work surface.
Dust half of it with flour, then placing the dough at the center of the floured area.
Sprinkle the dough with a little flour and then fold the other half of the parchment paper over the dough.
Roll out the dough between the paper using a rolling pin until it is ¼ inch, or a little less.
Then remove the waxed paper and cut the dough into little rectangles. You can then use cookie cutters, or other kitchen utensils (see Chef’s tips) to make your favorite shapes, re-rolling the scraps to make other cookies.
Using a spatula, transfer the cookies to a buttered baking sheet and bake in 320° F oven for 15 minutes.
Once the cookies are done, remove from the oven and let cool for a couple of minutes before dusting them with cocoa powder or powdered sugar.
Some tips on shaping your Halloween cookies:
If you want to make bats, on one of the longer sides of the rectangle, make two short, diagonal incisions towards the center. Using your thumb and pointer finger, shape the head of the bat and with the tip of a spoon form wings out of the remaining two sides.
If, instead, you want to create little ghosts, use a cup to round off one side of the rectangle, forming the ghost’s head. Use your fingers to shape the rest. Use a straw to make eyes, and a tsp to create the smile. Use your fingers to shape the bottom part of the ghost.
Halloween stems from an ancient Celtic celebration that started over three thousand years ago. For the Celtics, the night of October 31 was not only the last day of the year, but also when, according to legend, the god Samhain, also called “the prince of darkness,” summoned the spirits of the dead. During that night, the veil that separated the world of the living from the dead was so transparent that people could interact with the spirits of the dead. The Celtics, therefore, would flood into the forests, outfitted with grotesque leather masks, to dance around sacred fires, celebrating the ghosts and honoring Samhain. This tradition was passed down along the centuries in the Celtic countries until the mid-19th century, when more than a half a million Irish immigrated to the Unites States, due to the terrible famine, exporting the Halloween tradition with them.
Other suggested recipes
This dish is part of our special Halloween menu: