Halloween Sandwich Cookies

Recipe by: Manuela Mazzocco

Halloween ghost and spider sandwich cookies made with pasta frolla and decorated with white and dark melted chocolate

Make This Recipe

2 Large Eggland's Best eggs

3/4 cup (100 gr) powdered sugar

1 teaspoon vanilla extract

4 oz (115 gr) of unsalted butter, cubed and at room temperature

pinch salt

2 1/2 cups (300 gr) all-purpose flour

about 1/4 cup white and dark chocolate, melted. (to decorate)

Buy Recipe

In a large bowl, add the eggs and powdered sugar mix until light and fluffy.
Add the butter cut in pieces and vanilla extract. Beat some more.
Add the flour one cup at the time and mix until combined.
Roll out the dough on a lightly floured baking mat or parchment paper, to to about 1/6 inch thick (about 4 mm).
Refrigerate the rolled out dough for at least 30 minuets (or freeze for 10 minutes).
Preheat the oven to 350° F (175°C).
Line one or more baking sheets with parchment paper.
Cut the roll out cookie dough into shapes with a square (or round) cookie cutter. On half of the cookies cut a circle (for the spider) a circle + the point of a heart (for the ghost). Help yourself with a large spatula to move the cookies to the lined baking sheet.
Bake at 350° F (175°C) for about 10 minutes until the bottom is slightly golden.
Let the cookies cool down. Spread the bottoms with melted chocolate, top it to make the sandwich, and decorate with more white and dark chocolate into a ghost or a spider.