Thursday, October 28, 2010


I have stumbled across so many cute and awesome Halloween goodies this year that I've been overwhelmed and admittedly at times a bit in over my head.  And now we're only four days out from Halloween and trick-or-treating and I am realizing that I haven't even finished up the kids' costumes yet!  Yikes!

But today we caught a little break.  Okinawa is currently under Typhoon Chaba - a category 4 storm which is blowing like crazy and keeping us all indoors.  This has given me some time to hang out with the kids, finish up some of my treat-making (and brainstorm the treat-making yet to come), and make another extra pair of Halloween bentos.

Last night I was up late icing my Skellie-Men cookies.  I am SO thrilled with how they turned out.  When I got the first little man iced I literally squealed and ran to show him to my husband.  Today I have a tray full of Skellie-Men, ghosts, skulls, and Skellie-Bats.  I still have half a batch of dough in the fridge that I'm planning to make pumpkins out of, but we're all about baby steps here.  Plus, I keep adding more projects to my list, so I am kind of having a hard time keeping up with...  myself.

Anyways, these cookies are pretty much the coolest thing I've ever made, I think.  ;)

Skellie-Men Cookies


  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3/4 cup margarine, softened
  • 1 1/4 cups white sugar
  • 1 whole egg plus 1 egg yolk
  1. Sift together the flour, cocoa, baking powder and salt; set aside.  In a medium bowl, cream together the margarine and sugar until smooth.  Beat in the eggs.  Gradually stir in the sifted ingredients to form a soft dough.  Divide the dough into two pieces, flatten and wrap in plastic wrap.  Refrigerate at least two hours.
  2. Preheat oven to 375┬║ F.  On a lightly floured surface, roll the dough out to 1/8" thickness.  (I dusted the top of the dough and the rolling pin with cocoa powder before rolling it out.)  Cut into desired shapes with cookie cutters.  (We used a mini gingerbread man, mini bat, mini ghost and mini skull.)  This dough is sticky so be sure to add more flour and/or cocoa powder to the rolling surface as neded.  Place the cookies 1 1/2" apart on cookie sheets.
  3. Bake for 8-10 minutes in the preheated oven (for mini cutters, 8 minutes was plenty to produce a crisp cookie).  Allow cookies to cool on baking sheet for five minutes before transferring to wire racks to cool completely.
  4. Ice as desired.  I used CakeMate's Easy Squeeze bags and tips.

I shared this post at MySweetCreations for Sweet Sunday.

1 comment:

  1. Whoa, I love those cookies and your photos of them. I like the both the skeletons and the ghosts. Like you, I also get a bit overwhelmed at all of my fall baking options. Thanks for sharing this with us at Sweet Sunday! Your contribution is appreciated!


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