Halloween Snack Recipe: Wicked Witch Sandwich Cookies

Yield: 20 sandwiches

Ingredients

For the cookies:
1 1/2 cups all-purpose flour
3/4 ounce unsweetened cocoa powder
1 cup plus 2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 3/4 sticks unsalted butter, slightly softened
3 tablespoons whole milk
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

For the frosting:
1 1/2 cups powdered sugar, sifted
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 tablespoon heavy whipping cream
1 teaspoon orange food coloring

For assembly:
1 small sandwich bag
20 chocolate kiss candies

For the Cookies

1. Combine flour, cocoa, sugar, salt and baking soda in a food processor and pulse several times to mix thoroughly.
2. Cut butter into small chunks and add to the flour mix. Pulse several times.
3. Combine milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl.
4. Form the dough into a log about 1 1/2 inches in diameter. Wrap the log in parchment paper and refrigerate for one hour or until firm.
5. Position the oven racks in the upper and lower thirds of the oven, then preheat to 350 degrees F.
6. Line the baking sheets with parchment paper and nonstick spray. Cut the log of dough into slices 1/4-inch thick and place one inch apart on the pans to account for spread.
7. Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.
8. Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely.

Note: The cookies may be stored in an airtight container for up to 2 weeks or frozen for up to 2 months.

Makes 50 to 60 1 3/4-inch wafers

For the Frosting

1. Fit a mixer with the whisk attachment. On a low speed, whip sugar and butter. Once the ingredients are blended, increase speed and whip for one minute.
2. Add vanilla, cream and enough food coloring to make the frosting bright orange.
3. Refrigerate until ready to use for up to 2 weeks.

Note: If frosting is too thick, add more cream. If frosting is too thin, add more sugar. If frosting is lumpy, fit mixer with paddle attachment to break up lumps.

Assembly

1. Place roughly half of the frosting in a small sandwich bag, pushing the frosting to one lower corner. Cut a small hole in the corner to create your own piping bag.
2. Arrange 20 wafers on a lined sheet tray for easy handling and moving.
3. Pipe orange frosting into the center of a wafer, place another on top and gently push them together.
4. Pipe a small amount of frosting on the bottom of a chocolate kiss and place in the center of the sandwich. Press the candy until the frosting appears, making a small ring of orange around the kiss.
5. Pipe frosting around the edges of the wafer, making a brim for the witch's hat.
6. Place cookies in the fridge to firm up frosting.

Quick + Easy Way

Ingredients:
40 chocolate wafers
1 can white frosting
20 chocolate kiss candies
1 bottle orange food coloring
1 small sandwich bag

Instructions:
1. Add several drops of orange food coloring to frosting can and stir until completely blended. Adjust coloring as needed for a bright orange hue.
2. Place roughly half of the frosting in a small sandwich bag, pushing the frosting to one lower corner. Cut a small hole in the corner to create your own piping bag.
3. Arrange 20 wafers on a lined sheet tray for easy handling and moving.
4. Pipe orange frosting into the center of a wafer, place another on top and gently push them together.
5. Pipe a small amount of frosting on the bottom of a chocolate kiss and place in the center of the sandwich. Press the candy until the frosting appears, making a small ring of orange around the kiss.
6. Pipe frosting around the edges of the wafer, making a brim for the witch's hat.
7. Place cookies in the fridge to firm up frosting.