Boo Cookies Recipes

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BOO! BITES



BOO! Bites image

These tiny shortbread cookies come together very quickly for festive little munchies everybody will love! A fun alternative to cut-out Halloween sugar cookies, these BOO! Bites sprinkle cookies are a perfect Halloween gift.

Provided by Nikki Gladd

Categories     Cookies

Time 30m

Number Of Ingredients 6

1/2 cup unsalted butter (, at room temperature (plus more to butter the pan))
1/4 cup granulated sugar
1/4 teaspoon almond or vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons halloween colored nonpareils

Steps:

  • Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8-inch pan, then line with parchment paper, pressing the sides and corners to stick.
  • In a large mixing bowl, beat the butter, sugar and extract at medium speed until creamy, about 1-2 minutes. Add the flour and salt. Mix on low speed until a dough forms. It will be crumbly at first, but keep beating. Stir in the nonpareils until evenly distributed.
  • Transfer the dough to the lined pan and press evenly into the bottom. Use the parchment paper to lift the dough from the pan and transfer to a cutting board. Cut the dough into 1/2-inch square pieces (a pizza cutter works well). Place the squares 1/2-inch apart on an ungreased baking sheet; discard parchment paper. Bake for 13 to 15 minutes, or until bottoms just begin to brown.
  • Recipe Source: Adapted from Land O Lakes

Nutrition Facts : Carbohydrate 16 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 50 mg, Fiber 1 g, Sugar 6 g, Calories 139 kcal, ServingSize 1 serving

PEEK -A-BERRY BOO COOKIES



Peek -A-Berry Boo Cookies image

This was publish in the Baking Sheet of King Arthur Flour recipe booklet publication. It was a recipe makeover of an original recipe that belonged to Valerie Gardner of Idaho. They are oatmeal cookies with a spoonful of jam in the middle, covered with more oatmeal cookie dough. The jam peeks out of the center of the oatmeal cookie.

Provided by Marz7215

Categories     Dessert

Time 30m

Yield 48 cookies, 20 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1/2 cup vegetable shortening
1 cup packed brown sugar
3/4 cup granulated sugar
1 large egg
1/4 cup water
1/2 teaspoon almond extract
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups quick-cooking rolled oats
2/3 cup red raspberry preserves

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.

Nutrition Facts : Calories 278.3, Fat 10.7, SaturatedFat 4.6, Cholesterol 22.8, Sodium 191.8, Carbohydrate 43, Fiber 1.4, Sugar 23.4, Protein 3.3

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