Halloween 'Scream' cookies recipe - a terrifying and delicious treat

The origin of Jack O Lanterns, Irish Halloween traditions and a rude joke

It is only a weeks until Halloween so I am going to give you a head start with this recipe as it is a little more challenging than our usual stuff. This might a bit more work but the results are stunning. I make these at the W Hotel here in South Beach for the front desk as a welcoming amenity for our guests.

Did you know that Jack o’ Lanterns originated in Ireland where people placed candles in hollowed-out turnips to keep away spirits and ghosts on the Samhain holiday? No? What else don’t you know about Halloween?

Halloween is on October 31st, the last day of the Celtic calendar. It was originally a pagan holiday, honoring the dead. Holloween was referred to as All Hallows Eve and dates back to over 2000 years ago.

Halloween was brought to North America by immigrants from Europe who would celebrate the harvest around a bonfire, share ghost stories, sing, dance and tell fortunes.

The ancient Celts thought that spirits and ghosts roamed the countryside on Halloween night. They began wearing masks and costumes to avoid being recognized as human.

Bobbing for apples is thought to have originated from the roman harvest festival that honors Pamona, the goddess of fruit trees

Orange and black are Halloween colors because orange is associated with the Fall harvest and black is associated with darkness and death.

SCREAMING SPICE COOKIES

Yield 20 cookies

INGREDIENTS

Cookies:

2 cups all-purpose flour, plus additional for rolling out dough
¼ teaspoons baking soda
1 tablespoon pumpkin pie spice
½ teaspoon fine salt
¾ cup unsalted butter, slightly softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract

Icing:

Hard candies, try yellow, red, black, (Jolly Ranchers preferred)
¼ cup water
3 tablespoons egg white powder
3/4 teaspoon orange extract
1 ½ to 2 cups confectioners' sugar
Lollipop sticks, available in craft or bakers' supply stores
1 empty metal tuna fish can, (about 6 ounces) for cutting cookies {Remove the top and bottom of the tuna can and discard. Wash and dry well. Pinch the sides of the can together to make a skull-like shape}

METHOD

For the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.

Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes.

Add egg and vanilla extract, beating until smooth.

Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk
Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can.

Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.

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