Halloween day 4 (cookie recipe)

As if candies are not enough sugar for your kids, I'm here to share with you a great tasting cookie recipe that will be both enjoyed by you and your kids. *smile*

I got this recipe about two years ago from a Relief Society meeting (my church's women's group). It's a very old recipe that one of the sisters have been using ever since her kids were little. She now has over 10 grandkids!

Anyways I loved it when we made it during our women's activity that I decided to set up a cookie decoration activity for my kids and some of their friends. Here's some pics of that fun day!


Circa 2007
Can you tell that the kids favorite part of the activity is decorating? Marcus would sneek in some tasting of the candy decorations while we weren't looking. He has the mustache to prove it. LOL


Circa 2007.
I have to warn you that these cookies are really good and really big! They're supposed to be huge so if you don't want to have all that sugar in your home and system, cut the recipe in half.


Circa 2007.
We used cream cheese frosting. I thought it went really well with the pumpkin taste of the cookie.


Circa 2007
And if the cookies weren't enough, we made some caramel apples too. Yummy!

Pumpkin Cookie
from "Libby's canned pumkin" company

Ingredients:
4 cups unsifted all-purpose flour
2 cups quick or old fashioned oats, uncooked
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups butter or margarine, softened
2 cups firmly packed brown sugar
1 cups granulated sugar
1 egg
1 teaspon vanilla extract
1 can (16 oz.) Libby's solid pack pumpkin
1 cup real semi-sweet chocolate morsels
assorted icings or peanut butter
assorted candies, raisins or nuts

Instructions:
Preheat oven to 350.
Combine flour, oats, soda, cinnamon and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each additions.
Stir in morsel.
For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape using a thin metal spatula. Add a bit more dough to form stem.
Bake at 350 , 20-25 min. , until cookies are firm and lightly browned. Remove from cookie sheet; cool on racks.
Decorate using icing or peanut butter to affix assorted candies, raisins or nuts.
Yields about 32 large cookies.
Variation: Substitute 1 cup raising for morsels.

and of course, I can't have the activity pass without scrapbooking it. Here's how I documented the event...
The makings of a Sweet Tradition

Circa 2007.

Till next time,
Grace