Halloween treats, everyone loves these easy cookie and candy recipes

October 23, 11:31 AMNutrition ExaminerCarol Bardelli

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Halloween vampires will love these easy to make treats.
iStockPhoto license.

Cookies and Pralines make for delicious Halloween party treats, or anytime sweets you can serve to family and guests alike. These easy and fun dessert recipes are crowd pleasers. The trick is to stick to precise measuring of ingredients to achieve decadent treats. Baking is a science and great results depend on not veering from a recipe. Baking cookies and making candies is a great way to introduce children to food science while having fun in the kitchen. Remember to limit portions of sweets and baked goods to avoid weight gain.

Did you know? Halloween began in the Dark Ages when people believed the spirits of the dead walked the earth on October 31st. They dressed up in scary disguises to fool the spirits and thus escape evil intent.

Old Fashioned Sugar Cookies

1 cup butter, softened
1 1/2 cups sifted confectioner’s sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 cup granulated sugar for decoration

Cream together butter and confectioner’s sugar until smooth. Beat in egg. Mix in vanilla and almond extract. In a separate bowl, combine flour, baking soda and cream of tartar. Blend flour mixture into the creamed mixture. Cover and chill for 2 to 3 hours. Preheat oven to 375 degrees. Divide dough into two parts. On a lightly floured surface, roll each piece of dough out to about 1/8 inch thick. Cut into dough with cookie cutters. Place cookies on lightly greased cookie sheets. Sprinkle cookies with granulated sugar. Bake for about 8 minutes, until lightly golden. Allow cookies to cool 5 minutes before removing from cookie sheets. Makes about 50 cookies.

Mrs. Mason-Dixon’s Old Fashioned Pralines

3 cups firmly packed light brown sugar
1 cup whipping cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1/4 cup butter or margarine
2 cups chopped pecans
1 teaspoon vanilla extract

Bring first 4 ingredients to a boil in a large sauce pan, stirring constantly. Cook, stirring occasionally, 6-8 minutes, or until a candy thermometer registers 236 degrees (soft ball stage). Remove mixture from heat, and add butter, but do not stir. Let stand until candy thermometer reaches 150 degrees. Using a wooden spoon, stir in pecans and vanilla, and stir constantly until candy begins to thicken. Drop by heaping spoonfuls, working rapidly, onto wax paper. Let stand until firm.

Recipes courtesy 'A Cowboy Cookin' Every Night Southern Style' by Carol Bardelli