Halloween Baking

More kitchen adventures this week. First a big pot of chilli,
some to eat and some to freeze. Next some cookies to
stretch and tone our baking muscles for the upcoming
big food holidays - Halloween, Thanksgiving, Christmas
and - the biggest of all baking seasons -
Chinese New Year.

We make these giant candy corn cookies each year. This year
I took pictures to briefly illustrate the process. We got this idea
from an issue of Family Fun several years ago. We used our
favorite sugar cookie recipe for crisp, not soft cookies.

First we divided the dough into thirds, and tinted one third
yellow, one third orange, and the other brown (with cocoa powder).

Then we rolled them out into long snakes about an inch
in diameter with our hands, and laid them, sides touching,
between long sheets of wax paper.

Then we rolled them lengthwise with a rolling pin so the
snakes merged and formed a long and narrow sheet about
4" wide and 1/4" thick.

Then we cut triangles out in a zig-zag pattern

and baked them.

The frosted cookies in the top picture were made with this recipe.

No sign of sugee cake yet, but I think I have narrowed
it down to which semolina to buy! Excited!