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In a large bowl, beat butter, sugar, eggs, milk and vanilla until well blended. Stir together flour,cocoa and salt; add to butter mix, mixing until well blended.
Refrigerate dough 1-2 hours or until firm enough to handle.
Heat oven to 350. Lightly grease cookie sheets. Shape dough into 1" balls. Place on cookie sheets. Press thumb gently in center of each cookies. (You may need to coat finger with sugar for indentation to remain). Bake for 10-12 minutes or until set.
Cool slightly; remove from cookie sheets to wire rack. Cool completely.
Spoon about 1/4 tsp orange filling in each thumbprint.
Decorate with green filling to look like stem of a pumpkin.
ORANGE AND GREEN FILLING:
In a small bowl, combine powdered sugar, softened butter, milk and vanilla.Beat on high until smooth. Remove scant 2 TB of filling. Tint this with green food color; set aside.
Add freshly grated orange peel to remaining icing and use red and yellow food coloring to make orange.
GHOST COOKIES:
Make icing and omit food coloring and
orange peel. Decorate cookies to look like ghosts.
Preheat oven to 375.Lightly grease a baking sheet.
In a saucepan melt chocolate over low heat. Let cool.
In a small bowl mix flour, baking powder and salt.
In a medium bowl beat margarine and sugar until creamy. Stir in egg, vanilla and chocolate. Add flour mix and mix all well, forming a stiff dough.
To make spiders, shape a 2" flat oval for the body.
Make the spiders head by flattening a circle about 1/2" wide.
Shape dough for 8 legs, each 2 inches long and less than 1/4 inch wide.
Attach the head and legs to the body. Use red candies for the eyes.
Bake in 375 oven for 5-8 minutes.
Let spiders cool on baking sheet to avoid breaking when removing.
Melt butter and marshmallows; stir until smooth.
In a large bowl, mix rice cereal, candy corn and mini chips together.
Add orange food coloring to marshmallow mixture,or squirt over cereal in bowl.
Add marshmallow mixture to cereal mixture; stir quickly to combine.
Spread on a large buttered jelly roll pan; press with buttered hands.
While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart.
Refrigerate and cut into squares.
Preheat oven to 350oF.
Cover 3 cookie sheets with foil.
Cream butter and sugar. Add egg and vanilla. Beat in flour, baking powder and salt. Add milk if batter is too stiff.
Color all but 1/8 of dough orange and color rest green.
Roll 1" balls from the orange dough and flatten with your hand to make a pumpkin shape. Place on cookie sheets.
Roll stems out of the green dough and attach to the top of the "punkin".
Carefully cut out wide spaces for the eyes, nose and mouth with a knife. Fill holes in with crushed lemon candy.
Bake 8-10 minutes or until done.
DO NOT ALLOW TO BROWN. Allow to cool for 10 minutes and carefully peel off foil.
Note: Crush lemon drops in food processor. If mixture becomes
stickey, add a little powdered sugar while chopping.
Preheat oven to 350oF.
In a saucepan, melt unsweetened chocolate and marshmallows.
Add corn syrup.
While chocolate is melting, place puffed cereal in a shallow pan.
Bake for 10 minutes.
Then, place in prepared bowl. Pour chocolate mixture over puffed cereal. Stir to coat cereal evenly.
Form into 8 cones, flattening large end to make brim.
In a double boiler, melt chocolate chips.
Dip cones into melted chocolate to coat.
Place on waxed paper to cool and harden.
Use a serrated knife to carefully cut 18 of the cookies into quarters.
Save remaining cookies for another use.
For each bat, place 2 cookie quarters 1/4" apart on waxed paper.
Repeat with remaining quarters.
Melt candy melts.
Drop about 1/2 teaspoon of melted candy at center of each bat, connecting cookies.
Use a toothpick to smooth melted candy into a uniform circle.
Cool completely before removing from waxed paper.
