Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup candy corn
- 1/2 cup sliced almonds
- 1/4 cup red frosting
- 1/4 cup yellow frosting
- 1/4 cup black frosting
Instructions:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy
Beat in the eggs, one at a time, and then add the vanilla extract
Mix well
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt
Gradually add the dry ingredients to the wet ingredients, mixing until just combined
Fold in the semi-sweet chocolate chips
Cover the cookie dough and refrigerate for at least 1 hour
Preheat your oven to 350F 175C and line a baking sheet with parchment paper
Take out the chilled dough and use your hands to form small balls, about 1 inch in diameter
Place the balls on the prepared baking sheet, leaving enough space between them to spread
Gently press candy corn into the top portion of each cookie to create the scarecrow's hat
Insert two sliced almonds just below the candy corn to form the scarecrow's eyes
Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely
Once the cookies have cooled, use the red frosting to draw a smiley mouth below the almond eyes
Add a dab of yellow frosting on the scarecrow's hat for additional decoration
Use the black frosting to draw small dots in the almond eyes for pupils
Let the frosting set before serving the scarecrow cookies
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