A warning: I’m in Sandy the Hurricane’s line of fire, so I may be without my dear internet for a bit. Here’s one more Halloween idea to get you through, dangling sparkly spider ornament cookies. Fingers crossed we still get Halloween here in DC!
Another warning: From now until December at the end of my pregnancy (and beyond into baby days), you’ll be treated to a lot of repetition, as I’ll be getting in the kitchen less and less. Oh sure, I’ll have some new things sprinkled in this blog, such as new Christmas posts and lots of Christmas-collaboration-posts I nerdily prepared weeks ago. I’ll even have a couple of chocolate-y posts to share with you an exciting trip I’m (probably foolishly, but I couldn’t resist) taking a few weeks before the big baby day. But there will be some archives and such in there, too. Because the time is a tickin’ when Baby Girl 2 will be here.
I’m feeling huge, by the way. Definite waddle mode. And I’m a little afraid of this kid’s strength because my entire belly shakes in awkward ways when she moves. It’s very eerie to watch.
And speaking of repetition… just in case you forgot about these and need a last minute Halloween cookie idea, remember I made these sparkly, dangling spider ornament cookies featured in the Fall Issue of Bird’s Magazine, pp. 61 – 62.
And the Winter Issue is coming!! I’ll have more treats in there.
How to make sparkly spider ornament cookies:
Roll out your favorite sugar cookie dough and cut out little spiders. Use a toothpick to make a hole at the top of the cookie about ¼-inch in diameter. Bake and let cool. Mix up a batch of royal icing, divide and tint in festive colors, such as black, orange, green or purple. Prepare decorating bags with size “4” decorating tips, and pipe icing to fill the spider, then immediately coat the icing with a matching color of sprinkles. Let the cookies dry, preferably overnight, and thread baker’s twine through the hole.
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