With tons of sweets filling the bellies of growing kids this Halloween season Whole Foods Market put together these recipes as healthier Halloween treats alternative. Adults AND kids will love these.
Lemony Sugar Cookie Monsters
These are pictured above. To decorate these frightening monster cookies, we’ve opted for flavorful dried fruit and nuts instead of sugary icing. Try using dried blueberries or currants for the eyes and pumpkin seeds or pine nuts for the teeth and eyebrows. Dried cranberries and slivered almonds are great to have on hand for decorating, too. Make sure to allow time for chilling the dough.
2½ cups flour
1 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup (1½ sticks) butter, softened
3/4 cup sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
10 drops natural orange (or a combination of red and yellow) food coloring (optional)
Dried fruit and nuts for decorating
Whisk together flour, baking powder and salt in a large bowl; set aside. In a second large bowl, beat butter and sugar with an electric mixer until fluffy, about 30 seconds, then beat in 1 egg. Add lemon juice, zest and vanilla and beat again until smooth, about 30 seconds more. Add flour mixture and beat to combine. Add food coloring (if using) and beat again, or knead by hand, just until color is evenly distributed. Shape dough into two logs then wrap each snugly in parchment paper, twisting the ends in opposite directions like a piece of candy to tighten each roll and make it uniformly round and about 6 inches long. Chill for 2 hours.
Preheat oven to 350 degrees. Whisk remaining egg and 1 tablespoon water together in a small bowl to make an egg wash; set aside.
Line two large baking sheets with parchment paper. Cut dough crosswise into 1/4-inch-thick slices and transfer to prepared baking sheets, arranging cookies about 1 inch apart. Working with a few cookies at a time, brush tops with egg wash then decorate with dried fruit and nuts to make monster faces on each. Bake until light golden brown about the edges, 12 to 13 minutes. Set aside to let cookies cool completely then serve. Makes about 3 dozen.
Per serving (1 cookie/29g-wt.): 120 calories (50 from fat), 6g total fat, 2.5g saturated fat, 20mg cholesterol, 35mg sodium, 15g total carbohydrate (1g dietary fiber, 7g sugar), 2g protein.
White Chocolate Ghosts
Melt the white chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Just make sure to stir it often to keep the chocolate from burning. For the best results, chill ghosts until you’re ready to serve them.
1 1/2 cups white chocolate chunks, melted
3 dozen pieces dried fruit (such as banana chips, prunes, apricots or pineapple slices)
2 tablespoons dried blueberries or currants
1 tablespoon sunflower seeds
Line two large sheet trays with parchment paper. Transfer chocolate to a small, deep bowl.
Working with one piece of fruit at a time, dip one end into the chocolate, leaving only the last quarter inch or so exposed; shake off excess chocolate and transfer dipped fruit to prepared sheet tray. Drizzle a bit of extra chocolate around the bottom left and right sides to form the shape of a ghost, then use the blueberries, currants or sunflower seeds to make eyes. Repeat process with remaining fruit and chocolate then chill until completely set, about 1 hour.
Per serving (3 ghosts/33g-wt.): 170 calories (90 from fat), 10g total fat, 6g saturated fat, 5mg cholesterol, 20mg sodium, 21g total carbohydrate (1g dietary fiber, 15g sugar), 1g protein.
See also: Easy Spider Cracker Snacks