Best 6 Witchs Broomstick Cookies Recipes

WITCHES' BROOMS

Steps:

• Cut each piece of string cheese in half so you have 2 shorter sticks. Working one at a time, make 4 cuts vertically in one end of the cheese sticks, stopping about 3/4 inch from the top. Roll the cheese so the cuts are not parallel to the cutting board, and make 2 or 3 more cuts to form the bristles of the broom. Press a pretzel stick into the uncut end of the cheese stick to make the handle. Tie a chive in the middle of top (uncut) end of the cheese stick; this holds the broom head together. Repeat for the remaining brooms.
• Spread the mustard haphazardly on the bottom of a black or white plate. Stand the brooms up on their bristles as if they are sweeping up the mustard.

WITCHES' BROOMS

Steps:

• Heat oven to 350°F. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
• Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble "bristles" of broom.
• Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.
• Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.

WITCHES' BROOMSTICKS

Steps:

• In a large bowl, combine the biscuit mix, milk and Italian seasoning. Turn onto a lightly floured surface; knead 10 times. Divide into 30 portions; set half aside. Roll the remaining 15 pieces into 7-in. ropes for broom handles; fold in half and twist. Place on ungreased baking sheets., Shape reserved pieces into 2-1/2-in. circles; cut with scissors to form a bundle of broom twigs. Place below each broom handle; pinch edges to seal. Brush with butter; sprinkle with Parmesan cheese. , Bake at 450° for 10-12 minutes or until lightly browned. Serve warm or cool on a wire rack.

WITCHES' BROOMS

Steps:

• Cut 1 green shoestring licorice into 1-in. lengths. Arrange around end of 1 pretzel rod to form broom bristles; tightly wrap bristles with 1 black shoestring licorice, tucking in end to secure. Repeat with remaining ingredients.

SPOOKY WITCHES' FINGERS

Steps:

• 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.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Remove dough from refrigerator in small amounts. Scoop 1 heaping 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.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• 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.

WITCH'S BROOM BROWNIE TREATS

Steps:

• Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool in pan on cooling rack 1 hour. Trim 1/2 inch from all edges. Cut into 6 rows by 4 rows. Cut brownies into broom shapes; insert 1 pretzel stick 1/4 inch into top of narrow end of cut brownie.
• In microwavable bowl, microwave yellow candy melts uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Spoon melted candy into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe thin strands onto brownies to look like bristles. Use red icing to make band. Refrigerate 30 minutes or until set.