1/2 cup all-purpose flour
Unblanched almonds
3 cups confectioners' sugar
1/3 cup light corn syrup
2 to 4 tablespoons water
Assorted food coloring, decorating gels, sprinkles and candies
- In a large bowl, combine cookie dough and flour. On a parchment
- paper-lined surface, roll dough into a 14-in. x 11-in. rectangle.
- With Halloween cookie cutters, cut out puzzle shapes but do not
- remove them. Slide a baking sheet under the parchment paper and
- dough. Chill for 5-10 minutes.
- Remove shapes; place on an ungreased baking sheet. For handles, press
- the side of an almond into the center of each puzzle shape. Bake
- shapes at 350° for 7-9 minutes or until edges are golden brown.
- While still warm, recut shapes with the same cookie cutters to form
- neat edges. (If cookies cool too quickly, return to oven until
- softened.) Remove to wire racks; cool.
- Bake large rectangular puzzle on a parchment paper-lined baking sheet
- for 12-13 minutes or until edges are golden brown. Immediately recut
- the shapes inside the puzzle to form neat edges. Cool completely on
- a wire rack.
- In a small bowl, combine the confectioners' sugar, corn syrup and water until smooth. Tint frosting with food coloring as desired.
- Frost puzzle and shapes; decorate with decorating gel, sprinkles and
- candies as desired. Place puzzle shapes inside puzzle. Yield: 1
- cookie puzzle.
