My daughter and I designed a set of Halloween cookies as a fundraiser for charity and took reservations. For now we design around what we can fit in a single layer in an 8 ½” x 11″ clear top box, as this is easiest for us to safely transport multiple sets when delivering to our “customers”. (I put the word customers in quotation marks as I don’t see this as a business, per say, although I suppose maybe our supporters do…)
This design idea started with an inspiration Halloween card that featured a ghost and spider. Several weeks ago I made 3 different sizes of Royal Icing transfer spider bodies, using some leftover black-tinted chocolate icing. We live in a very humid area, surrounded by ocean, so it takes quite a while for RI transfers to dry out for us.
The actual spider cookie caused me a little bit of unexpected angst. As I prepared to decorate the cookie, I realized that, to me, it looked more like a beetle or a fly. It was listed as a spider cookie cutter on the Golda’s Kitchen online store…
I did a little surgery on the baked cookies, removing the last set of legs, to try and improve the situation. I wasn’t entirely thrilled with the final result, but really, it’s only a cookie. (If I had realized earlier my dissatisfaction with the blank cookie shape, I would have removed the hind legs prior to baking as it gives a superior result.) I added candy coated chocolate pieces for eyes, as I hadn’t mixed up the orange icing yet. To create fuzzy/hairy appearance of spider legs on the supposed spider cookies, I sprinkled black sanding sugar on the wet legs. I think it looks like a fly, but, whatever; it still takes yummy!
I thought it would be funny to have the ghost and pumpkin cookies appear to be scared of the spider transfers.
The packaged set includes a corny spider-themed knock-knock joke:
I tried to hide the cookies, but you spider!”
The lesson that I drew from this cookie set was to finalize my decorating plan sketch before baking so that adjustments don’t need to be made to baked cookie shapes.