Halloween Voodoo Cookies!

Last year, we had a huge hit with our Healthy Halloween Snacks for Kids. It was fun, it was simple, and it was perfectly themed! This year, I wanted to get a little bit…spookier. Having visited New Orleans and seeing the voodoo culture down there first hand, I’ve been sorely tempted for a while to make something with that as the focal point. Halloween, naturally, seemed like the perfect opportunity.

The best part about these guys is that they are made from shapes that you probably already have. They are easily customizable – I used a fabulous family gingerbread recipe, but feel free to use a sugar cookie or any cookie that will hold a shape. The fun is in the decorations.

I love these because they are tasty, low on the fuss-factor, and have a high impact visually. You can use some of the things I’ve recommended here, or put your own spin on them! The toothpicks, while fun, are totally optional. Most importantly, have fun with this project!

Halloween Voodoo Cookies

You Will Need:

For the Cookies:

• 1/2 cup vegetable shortening
• 1/2 cup white sugar
• 1/2 cup dark molasses
• 1/4 cup water
• 3/4 tsp salt
• 1/2 tsp baking soda
• 3/4 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp allspice

For the Icing:

• 2 cups icing sugar
• 2 tbsp of water, plus increments of 1 tsp more to adjust consistency
• food colouring (I used plain white icing, and black and orange gel colouring. If using liquid drops, take this into consideration when adding the water)

Decorations:

• toothpicks
• currants, to be stuck on the end of toothpicks, like push pins
• hard candies or chocolates for the black eyes
• any of your own ideas!

Directions:

1. Blend together the sugar and shortening until fluffy.
2. Add in the molasses, spices, water, and finally, flour and soda. Stir until just blended.
3. Make into a thick disc and wrap with wax paper; put in the fridge to cool for 2-3 hours.
4. Once cold, preheat oven to 350º. Line a baking sheet with parchment paper.
5. Roll out the dough until 1/4 inch thickness. Cut into desired shapes.
6. Bake for about 10 minutes, depending on the size of the cutter. My men were about 4-5 inches long.
7. While cookies are cooling, mix the icing, adding sugar in increments until you reach a firm but spreadable consistency.
8. Decorate to your preference!

PS. Have you tried our Vegan Zombie French Toast?