Ingredients

* 1 Cup creamy peanut butter
* 3T Butter
* 2Cups powdered sugar
* 2 to 3 cups white chocolate chips
* 1 small tube of red icing

1 small back of plain M and M’s (sort out the blue, green, and light and dark chocolate m and m’s and save)

Using a large bowl beat together the butter and peanut butter. Once that is smooth and creamy beat in the powder sugar and shape into balls (about 1 inch)

Place balls on a cookie sheet that has been covered in wax paper and freeze cookies for about an hour.

Fill a large sauce pan about ½ way with water. Turn on the heat. Place white chocolate chips in a slightly smaller sauce pan and place in the pan of water (make sure that no water gets in your chocolate chips) melt chocolate stirring continually until smooth and creamy.

Remove cookies from freezer and using tooth pick dip into white chocolate and let excess drip off. Set back on cookie sheet. Place one m and m in the center of each eyeball to form a pupil.

Set the cookie sheet back in the refrigerator for 5-10 minutes to give the chocolate a chance to cool and then use the red frosting in the tube to make blood shot eye effects on each cookie. Refrigerate until ready to serve.

Kids and adult alike love these gruesome peanut butter cookies and who can blame them they are perfect for Halloween.

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Gross Halloween Brain Cookies Ingredients:

* 2 sticks unsalted butter, softened
* 1 cup sugar
* 3 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 large eggs
* 1/2 cup very finely chopped walnuts, or pecans
* 1 teaspoon vanilla extract
* 5 drops red food coloring
* 9 drops blue food coloring

The Blood Glaze
* 2 cups confectioners’ sugar
* approximately 30 drops red food coloring
* you can use a small amount milk or water to thin the glaze if needed.

Gross Halloween Brain Cookies Directions:

Preheat the oven to 350 degrees F and line 2 large baking sheets with parchment paper-set aside.

In a large bowl, beat together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Add the flour mixture to the butter mixture, along with the eggs, beating the mixture well. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough. (The food coloring will make the dough a grayish color, resembling the color of brains.)

Place the dough into a pasta maker and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely arrange the dough strands into clumps resembling brains, making a slice in the middle to form 2 hemispheres and shaping into a brain (similar to a walnut-like shape.) Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool.

To make the “blood glaze,” in a small bowl, combine the confectioners’ sugar with the food coloring to make a thick glaze, whisking together. Add milk, 1 tablespoon at a time, until the glaze is a good consistency for drizzling. Drizzle the “blood” onto the cookies and serve either warm or at room temperature.

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Witches Finger Ingredients:

* 1 cup butter, softened
* 1 cup powdered sugar
* 1 egg
* 1 teaspoon almond extract
* 1 teaspoon vanilla extract
* 2 2/3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 3/4 cup whole or large sliced almonds
* 1 tube red decorating gel

DIRECTIONS

1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. Remove dough from refrigerator in small amounts. Place 1 large teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie. If you don’t want the cookies to look scary, you can also use the gel to make the nails red on the top.

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