Let’s get down to making these scrumptious Jack Skellington cookies, but in a more laid-back way
For the Cookie Dough:
- 1 1/3 cups unsalted butter at room temperature (around 300g)
- 1 1/4 cups granulated sugar (about 280g)
- 1 tablespoon of caramel extract (15ml)
- 3 large eggs at room temperature
- 5 1/5 cups all-purpose flour (approximately 650g)
- 1/2 cup cornstarch (roughly 70g)
For the Filling:
- About 8 1/2 ounces of Nutella (around 240g)
- Oil-based food coloring
- Approximately 8 ounces of white chocolate chips (about 225g)
- 2 tablespoons of vegetable oil (around 30ml)
- Let’s kick things off! In a bowl, beat 1 1/3 cups of room temperature unsalted butter, 1 1/4 cups of granulated sugar, and 1 tablespoon of caramel extract until it’s all light and fluffy.
- Now, add 3 eggs, one at a time. Mix and make sure to scrape the bowl each time you add an egg.
- In a separate bowl, sift 5 1/5 cups of all-purpose flour and add in 1/2 cup of cornstarch. Whisk them together until they’re all cozy.
- Time to combine the wet and dry teams. Gently fold until a dough forms. You might want to get your hands in there to help it along. Just remember, don’t over-knead or over-mix!
- Divide that dough in half.
- Roll out half of the dough between two pieces of parchment paper. Pop it in the freezer until it’s nice and firm, which should take around 15-20 minutes.
- Roll out the other half of the dough and give it the same freezer treatment.
- Use a 4-inch circular cookie cutter to shape your cookies. Gather the leftover dough, roll it out again, and make more cookies.
- Place each cookie on a piece of parchment paper and keep them cool in the fridge while you’re working on the other batch.
- Now, let’s add those spooky Jack Skellington faces, but only to HALF of the cookies. You can do three at a time and keep the others cool as you switch.
- Take those cookies straight from the fridge to the oven; otherwise, they might spread too much and lose their shape.
- Lay them on a baking sheet, and use the parchment paper to move them around.
- Bake in a preheated oven at 350°F for about 10-12 minutes. Don’t overbake!
- Let them cool in the pan for 10 minutes before transferring them to a wire rack. They might be delicate when they’re hot, but they’ll firm up as they cool. Handle with care!
Assemble and Decorate:
- Melt around 8 ounces of white chocolate chips (225g). Add 2 tablespoons of vegetable oil and give it all a good mix.
- Dip the cookies into the white chocolate, but only do this to the ones with the Jack Skellington faces.
- Shake off any extra chocolate, then place them on a wire rack and redefine the mouth and nostrils. Pop them in the fridge until they set.
- Onto the filling: Spread Nutella on the other cookies evenly.
- Put the top pieces on the Nutella and press them down gently.
Now, fill the mouth and nostrils with fondant, and you’re ready to enjoy your spooky treats!
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