It's October, my most favorite month of the year! I love it not just because it's such a welcome respite from a scorching summer, not just because it is one of the most beautiful, colorful months of the year, and not because it's my birthday month, though each of these do stand alone as excellent reasons. No, I love it because of the delightfully fun Halloween treats waiting to be baked. Turning the colors and harvest of fall into delicious baked goods is such a comforting way to greet the season. It’s also great fun to whip up something scary.
I will be the first to admit that I’m all thumbs when it comes to the tediously artistic task of decorating cookies, but when my son found these clever cookies on the web I knew that even I could do them. Here, it is more about assemblage than decorating. The award-winning creation of Lori Fillmore, who took one of the top prizes in the Toll House Spooktacular Baking Activity Contest, these are both easy and fun to put together. You can find the official recipe on the Nestle website here but I've reproduced it below for the sake of convenience.
1 package (18.25 ounces) NESTLÉ® TOLL HOUSE® refrigerated chocolate chip cookie dough
1/2 cup prepared vanilla frosting, tinted red
1 3/4 cups miniature marshmallows
48 slivered almonds
Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.
Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.
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