Our gingerbread boy and snowflake disks have been… re-purposed! In a spooky Halloween twist they’ve been transformed into mummies and spider webs. Chocolate spritz cookies with a touch of white icing create the perfect look.
I love it when things have added value, like being able to use them more than one way. So I’m thrilled to show off some of the ways our disks can be used to make more than just one cookie design.
For this post I used four of the disks from our Halloween set: the bat, cat, and spider, and spooky owl as they lent themselves well to a dark chocolate cookie. I added the gingerbread boy from our Gingerbread set to make mummies and a snowflake from our Snowflakes set to make the spider webs. Snowflake disks numbers 2 and 11 make the best spider webs.
(*NOTE: As of our 2019 Re-Opening our new disks are made of a solid white material, but the designs are exactly the same, and press identically.)
This is a super easy chocolate spritz cookie recipe and the decorating is simple and fun.
Rich Chocolate Spritz
1 1/2 cups (3 sticks) butter, softened (not melted)
1/2 cup granulated sugar
1/3 cup honey
1 & ½ Tablespoons vanilla extract
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
Black gel food coloring
White icing or glaze (depending on how runny an icing you prefer to work with)
Preheat oven to 400°F.
Cream the butter well. Oh, boy, if you’re a regular reader you’ll know I say this in every post: cream that butter well! The secret to fantastic spritz cookies is well-creamed butter. Pretend you’re making frosting. Whip it. Make it light and fluffy, and do it again after adding the sugar.
Add the honey, then the vanilla and egg and beat well. Basically I’m saying cream it again. 🙂
Meanwhile, in a separate bowl, combine the flour, unsweetened cocoa powder, baking powder and salt.
Add it slowly to the butter mixture, just until the flour is mixed in. DO NOT over-mix!
Once you’ve mixed up a batch of pretty yummy-looking dough, make it darker for a spooky effect. Add a dab of black gel food coloring (not gel decorating icing). Do not use liquid coloring as it thins out the dough. I used the tip of a butter knife and just dipped it into the gel, taking out a blob about the size of my thumb nail. Add gel until you have a more grayish dough.
Make sure your cookie sheets are very clean and grease-free for the best pressing surface. Never use a non-stick pan. Cookie press cookies stick to the pan as you press them, so make sure they have something to stick to.
Pack your dough into the cookie press. I find that packing it in with the back of a spoon as you go to remove air bubbles is best.
This dough can be a bit sticky, so sometimes you have to throw a few blobs of dough back in the bowl before enough pressure builds up in the barrel to press perfect cookies. Try to get into a consistent rhythm and don’t worry about a few misshaped mistakes. They happen all the time even to the best of pressers. Group your cookies on the sheets by like sizes for better control over baking time, as bigger cookies take a little longer and smaller ones can brown quickly.
Bake for 7-9 minutes until the edges begin to brown and that wet glossy appearance leaves. Check them early as all ovens are different.
Let them sit for about two minutes then remove to a cooling rack.
For the mummies, begin by using a round writing decorating tip and red icing (from a tube is just fine, or color your own and use a decorating bag) to make eyes. Then place them back on the cooling grid. Using a decorating bag filled with white icing, drag lines of icing back and forth across the cookie. Again use a round writing type decorating tip. Criss-cross them a bit so they’re not too symmetrical. Leave space at the top of the head and the bottoms of the feet so you can pick them up without smearing the icing. While they are still wet, pick them up carefully. As you pick them up much of the excess icing will simply break and fall away. Remove any remaining unwanted icing on the sides with a toothpick. Place them back on the rack to dry.
For the spider webs I found that the snowflakes made an easy template for drawing out the design. It was definitely easier to do if I flipped the cookies over. So turn your snowflakes upside-down, and using that flat surface outline them in white icing as shown. It took me a few tries to get the hang of it. Use the tips of the snowflake to connect three lines crossing the cookie, intersecting in the middle. Then drape the webs between the lines. That cookie on the left in the picture is right-side up. Remember to turn yours over.
Compared to that, the bat, cat, spider, and owl cookies are too easy.
Give them little dots of icing for red eyes and there you go. Nice and spooky.
As you can see, the biggest problem I had was keeping the spiders on their own plate. Just kidding, but it makes for a fun presentation!
I wish you all a fun and safe Halloween filled with laughter and sweet treats.
And as always, Happy Baking!
“Get creative with your cookie press!”
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The Halloween, Gingerbread, and Snowflakes sets: