Knit of the Living Dead

by Peggy Ehrhart

  The package contains 12 of the dough rounds. Each makes two cookies. You can make 24 cookies at once if you wish, or just make as many as you like—save the rest of the dough rounds by slipping the opened package into a large ziplock bag and putting it back in the refrigerator.

  It’s important to leave a lot of space between the cookies so they don’t run into each other. For each 12 cookies, liberally grease or butter a cookie sheet at least 10” x 14”. Cut each dough round in half and push it into a ball with your fingers. The ball doesn’t have to be perfect. Place the balls at large intervals on the cookie sheet and press each one down with your fingers into a circle about 2” across.

  Bake the cookies at 350 degrees for 10 minutes and remove them from the oven, but don’t turn the oven off. Place three candy corns on top of each cookie, pressing them down slightly into the not-quite-baked dough. You can put the points together in the middle, or facing out like a three-pointed star. Or arrange as many corns as you like in any way you like. Don’t put the corns too close to the edge of the cookie or they will melt onto the cookie sheet.

  Put the cookies back in the oven and bake them for five more minutes. Let the cookies cool thoroughly on the cookie sheet before transferring them to a serving plate.

  Note: I tried putting candy corn on the cookies before baking them, but the candy corn melts into puddles of sugar syrup after about 10 minutes and the cookies don’t bake thoroughly until 15 minutes.

  For a picture of Roland’s Easy Candy-Corn Halloween Cookies, as well as in-progress photos, visit the Knit & Nibble Mysteries page at PeggyEhrhart.com. Scroll down past the image of the cover for Knit of the Living Dead.