Projects

HALLOWEEN Spooky Cookies by Gennifer Lewis

Stampendous Supplies

Other Supplies

A roll of pre-made sugar-cookie dough
Flour
Orange and purple pre-made fondant
A circle cookie cutter around 3 to 3 1/2 inches in diameter
A baking sheet & rolling pin
An oven

Directions

First I took the rolling pin, rubbed flour on the pin and the dough, rolled out all the cookie dough till it was thin and flat, used the cookie cutters to cut out my heart and circle cookie shapes and then I placed them on the baking sheet. I put them in the oven and baked them for the time specified on the cookie dough packaging.



While the cookies were baking (and I was drooling from the delicious smell), I took the fondant and rolled it out till it was thin and flat just like the cookies. And just like the cookies, I used flour to keep the rolling pin from sticking to it. Next I took the stamp and pressed it into the fondant. I had to press fairly hard to get a good impression.



Then I slowly peeled the fondant away from the stamp. Be careful when you’re doing this. If you pull the fondant off too quickly it will rip.



Next I took the same cookie cutters that I used on the dough to cut out heart and circles in the fondant.



After I let the cookies sit for ten minutes, I places the fondant shapes on top of them. I added little spiders to the webs by rolling the purple fondant into tiny balls for the bodies and little cylinders for the legs. You could even go one step further and use food decorating frosting, pens and sprinkles to fill in the designs.

And if you decide to make these and for a party or give them as a gift, they’d be perfect to put in our Frankie Pail made with food safe pails!!