Thumbprint cookies are one of my favorite cookies to make. I love that you can always change the colors to go with any occasion, and I use them as fillers (for lack of a better word), when I send Christmas cookies. What I mean is that I put a few in with the other cookies in a tin to fill in the little holes, or I toss a couple in a bag to give the right amount of color to a basket. They are versatile, pretty and everyone always loves them. All good qualities for a cookie! No wonder they are one of my favorites. I hope these become one of your too!
Halloween Thumbprint Cookies!
(adapted from Southern Living)
(makes 7 dozen)
1 cup Butter
1cup Powdered Sugar
1 cup Granulated Sugar
2 large Eggs
1 teaspoons Vegetable Oil
2 teaspoons Vanilla
1 tablespoon Lemon Juice
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
Preheat oven to 350 degrees.
Beat your butter on medium until it is fluffy.
Add both sugars, and beat well.
Add your eggs, oil, vanilla and lemon juice.
Beat until blended.
In a separate bowl, mix together your flour, cream of tartar,
baking soda and salt.
Beat until blended.
Shape dough into 1" balls.
Take your thumb, or the end of a wooden spoon,
and make an indentation in the middle of each cookie.
Bake for 9-11 minutes.
Do not brown these cookies. They will get a little brown
Only 3 more days until Halloween!!! I can feel the excitement mounting, can't you?!! Tonight I made a simple, festive pumpkin salsa with Halloween in mind, and I paired it with some orange and black store bought chips!
Halloween Pumpkin Salsa!
1/2 of a Orange Pepper
1/2 cup Black Beans
2 teaspoon Pumpkin Seeds
4 leaves Cilantro
1 clove Garlic
1/4 White Onion
1 cob Roasted Corn
1/3 cup canned Pumpkin
2 teaspoon Sugar
I started by going through my beans and making sure
there were no foreign items from the bag.
This is a necessity when making beans.
Soak your beans according to the directions on the bag.
I soaked mine overnight.
The next morning I rinsed the beans, and then placed
them in clean water to cook.
I let them simmer with a lid on for 1 1/2 hours.
Set the lid a little to the side so the steam can escape.
Rinse when they are done and refrigerate.
Roast your orange pepper on your stove, if it is gas.
Just keep turning the pepper with tongs until most
of your pepper is roasted.
When you are done roasting, place the pepper in a
small bowl and cover with plastic. The heat trapped in
the plastic helps you get the roasted skin off of the pepper.
After 20-30 minutes, pull the skin off of the pepper.
Leave a little on, like above.
Cut the pepper in half and take the seeds out.
Then chop the pepper into small bite size pieces.
For the roasted corn, I used an ear I purchased at
a grocery store. The store grills out every weekend,
and they roast corn, grill ribs and tri tip. It is
It is time again for our Pinterest Inspired Blog Hop! Today I made some Monster Munch from the blog, Our Best Bites, authored by Sara and Kate. When I saw the picture of this Monster Munch on Pinterest, I immediately knew I would be making it. I actually made 4 bags and they are going in the Halloween care package I am sending to my son and his roommates. It is incredibly delicious. I know they will love it, and so will you!
1 package Almond Bark (1 pound)
12 cups cooked Popcorn
1 cups Candy Corn
2 cups Pretzels
1 cup Reese's Pieces
I made the following changes to the original recipe: