Day of the Dead Cookies

Name: Day of the Dead Cookies
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 1 dozen.
Cuisine: North America, Mexican
Ingredients: 1-1/4 cups butter, softened; 1-3/4 cups confectioners' sugar; 2 ounces almond paste; 1 large egg; 1/4 cup 2% milk; 1 teaspoon vanilla extract; 4 cups all-purpose flour; 1/2 teaspoon salt; 2 packages (12 ounces each) white candy coating melts; Optional decorations: Jumbo sprinkles, peppermint candies, candy-coated sunflower kernels, Skittles, Twizzlers Rainbow Twists and Good & Plenty candies; Black paste food coloring

Add a Review

Test Kitchen Approved

Total Time

Prep: 2 hours + chilling Bake: 10 min./batch + cooling

Makes

1 dozen

I make these cookies for all occasions. In the spring, I cut them in flower shapes and insert a lollipop stick in each to make a bouquet. Using candies, food coloring and a wild imagination, try your hand at this Day of the Dead version. —Kristine Fossmeyer, Huntley, Illinois

Day of the Dead Cookies Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

1-1/4 cups butter, softened
1-3/4 cups confectioners' sugar
2 ounces almond paste
1 large egg
1/4 cup 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
2 packages (12 ounces each) white candy coating melts
Optional decorations: Jumbo sprinkles, peppermint candies, candy-coated sunflower kernels, Skittles, Twizzlers Rainbow Twists and Good & Plenty candies
Black paste food coloring

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with a floured 5-in. skull-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 375° for 7-9 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool completely.
In a large, shallow microwave-safe dish, melt white candy coating melts according to package directions. Dip top side of each cookie into coating, allowing excess to drip off; place on waxed paper.
Add decorations as desired. Tint remaining white candy coating black; pipe on mouth. Let stand until set.

Test Kitchen Tips

Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.

Make the most of your leftover Halloween candy by decorating these cookies with your favorite treats.

Check out these other cookie recipes that deserve a spot in your recipe box.

Nutrition Facts

1/2 cookie: 364 calories, 19g fat (14g saturated fat), 34mg cholesterol, 164mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 3g protein.

Day of the Dead Cookies

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home