Boo Cookies Recipes

PEEK -A-BERRY BOO COOKIES

Steps:

• Preheat oven to 375°F; line two cookie sheets with parchment paper.
• Cream together butter and shortening. Add the sugars, and beat until fluffy. Beat in the egg, water and almond extract.
• In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the butter mixture and mix until evenly combined. Stir in the oats. Scoop by the tablespoon onto baking sheets, make a dent on top with your thumb (or the top of the almond extract bottle, which is the perfect size). Place 1 tsp of raspberry preserves on each cookie. Top with a small amount of cookie dough (1/2 to 1 level teaspoonful, a blob about the size of a peanut M&M candy).
• Bake for 12 to 14 minutes until golden brown around the edges. Remove from the oven and cool on the sheet for 5 minutes before transferring to a rack to complete cooling completely.

PEEK-A-BOO CARAMILK COOKIES

Steps:

• Melt the chocolate chips in the microwave.
• Beat butter with sugar, then beat in eggs.
• Add melted chocolate and vanilla.
• Beat.
• Whisk together the dry ingredients.
• Stir this by hand into the butter mixture.
• Cover and chill for 30 minutes.
• Break each Caramilk bar into squares.
• Roll dough into balls using 1 tablespoon of dough.
• Make an indentation in the dough, and put the caramilk square into it, seal the dough around it.
• Reshape into a nice circle and press down slightly.
• Bake on sprayed pans@ 375° for 10 minutes.

"BOO"-RRIFIC KISSES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired., Transfer the meringue to a pastry bag fitted with a #10 round tip. Pipe 1-1/2-in.-diameter ghost shapes onto parchment-lined baking sheets. Add 2 chips on each for eyes. , Bake at 250° until set and dry, 40-45 minute. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment. Store in an airtight container.

RASPBERRY PEEK-A-BOOS

Steps:

• Heat oven to 450°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin cups.
• In small bowl, toss raspberries, 2 tablespoons of the granulated sugar, the nutmeg, cinnamon and lemon juice. Set aside.
• In medium bowl, mix Bisquick mix, remaining 2 tablespoons granulated sugar and the butter. Add milk all at once; stir with fork into soft dough. Beat 20 strokes.
• Spread a tablespoonful of dough in bottom of each muffin cup. Top each with 1 tablespoon raspberry mixture. Drop slightly less than 1 tablespoonful of dough onto berries.
• Bake 10 to 15 minutes or until golden brown. Remove from muffin pans immediately after baking. Cool slightly.
• Meanwhile, in small bowl, stir together Glaze ingredients until easy to drizzle. Drizzle over muffins.

BLACKBERRY PEEKABOO COOKIES

Steps:

• Cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto parchment-lined baking sheets. Spread 1 teaspoon spreadable fruit in the center of each circle; top with remaining circles, pressing edges lightly to seal., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.