Halloween Sugar 'n Spice Cookies
Updated: November 25, 2012 6:04AM
Popcorn, peanut butter, sugar and spice translate into novel Halloween treats for adults and kids alike.
They also fulfill Swap Shop inquiries, including those of J.V. of Chicago, who asked for a popcorn treat for adults; B.P. of Hoffman Estates, requesting a recipe for popcorn balls (“with peanut butter, if possible”) for her son’s soccer team, and college student S.E. of Evanston, who’s looking for a “simple-yet-from-scratch” cookie that could be decorated by sorority members at a pre-Halloween get-together this weekend.
Spice Islands, makers of spices, combines popcorn and pumpkin seeds with cinnamon and ground chipotle chile — yes, spicy ground chipotle chile — for appropriately named Sneaky Surprise Caramel Corn, a treat with extra kick perfect for an adult gathering.
And The Popcorn Board in Chicago provides the recipe for irresistible Peanut Butter Popcorn Balls (be cautious and make certain no one eating the popcorn balls is allergic to peanuts).
Halloween Sugar ’n Spice Cookies, another clever creation from Spice Islands, are enhanced with the spices associated with pumpkin. To make: Heat oven to 350 degrees.
In large bowl, beat ½ cup butter and 2/3 cup sugar with an electric mixer on medium speed.
Add 1 egg and 1 teaspoon vanilla extract; beat well. In medium bowl, use a spoon or spatula to mix together 1½ cups flour, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, 1/8 teaspoon cloves and 1/8 teaspoon salt.
Slowly add dry ingredients to butter mixture; beat on low speed until a stiff dough forms.
For easier handling, cover and refrigerate dough 1 hour.
Roll dough out to ¼-inch thickness and cut out shapes with cookie cutters.
Bake 8 to 10 minutes or until golden. Frost and decorate with your favorite icings, candies, and sprinkles.
I’m looking for the old-fashioned recipe for date-nut bars rolled in confectioner’s sugar.
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