Halloween is a tricky, sneaky little bastard. It comes around every year so quickly, I can’t seem to follow. Trick or treat? I’ll go for the latter! Anyhow, the truth is, I’ve had no time to come up with an entirely fresh treat. So I am giving out the recipe that is one year old.
Last year, only the new e-list subscribers had the privilege to access this recipe. But now you can all take a look and try the Halloween cookies out! These are actually a kind of shortbread cookies, enhanced with a creative Halloween moment. They are, naturally, too tasty for me to not prepare them again this year.
What’s up with the vivid colors? Well, I don’t like artificial stuff that one can buy in almost every grocery store: The baking food colors, made of unknown things and (usually) sugar. That is why I use turmeric powder, mixed with IMO syrup for the orange heads, and pistachio extract (if I have any; it’s a rarity), combined with IMO syrup for the stems. When the cookies are cooled, just brush the colored IMO syrup on the surface of each cookie.
Are all the ingredients necessary? This question usually comes up when people don’t have or don’t want to use IMO syrup or xanthan gum. With this recipe, I’d say, yes, use the xanthan gum and the IMO syrup if you don’t want to have a tough time keeping the dough together when it’s being rolled out and cut into the cute little angry-looking pumpkin heads. 😉
Not spooky enough? Find chocolate ghosts recipe here!