If you are looking for some fun fall treats to make with your kids, here are some great ideas!
Cookies (ours were about 2 1/2 inches in diameter)
Assorted sugar wafers (ours were about 2 1/2 inches long)
Mini chocolate chips
Bran cereal (we used Kellogg’s All-Bran Extra Fiber)
Frost the top of each cookie.
Cut a sugar wafer in half. Add a dollop of frosting to the top edge of the cookie and stick a wafer half to it for a hat top, as shown.
Place a whole sugar wafer just below the hat top for a brim. Use a little more frosting to decorate it with slices of candy corn or mini chocolate chips.
Press pieces of bran cereal hair into the frosting around the hat.
For the face, press on a candy corn nose, mini chocolate chip eyes, and a chocolate sprinkle stitched mouth.
1/2 cup butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Green fruit leather
M&M’s or Reese’s Pieces candies
Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.
Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.
Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies.
1 teaspoon of water
Prepared pie crust
Mini chocolate chips
Peanut butter chips
Flour for work surface
Heat the oven to 375°. Whisk one egg with a teaspoon of water and set it aside.
On a floured surface, roll out a prepared pie crust so it’s about 1/8-inch thick. Use a large leaf-shaped cookie cutter (ours is 4 1/2-inches wide) to make as many dough leaf pairs as possible.
For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.
Brush the top with egg wash and sprinkle it generously with raw sugar. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.