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Day of the Dead Cookies

 Day of the Dead Cookies
I make these almond butter cookies for all occasions. In the spring, I cut them in flower shapes and insert a lollipop stick in them to make a bouquet. Using candies, food coloring and a wild imagination, try your hand at this Halloween-inspired version. —Kristine Fossmeyer, Huntley, Illinois
12 ServingsPrep: 2 hours + chilling Bake: 10 min./batch + cooling


  • 1-1/4 cups butter, softened
  • 1-3/4 cups confectioners' sugar
  • 2 ounces almond paste
  • 1 egg
  • 1/4 cup 2% milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 packages (12 ounces each) white Wilton candy melts
  • Red Wilton candy melts, melted
  • Decorations of your choice: jumbo sprinkles, peppermint candies, candy-coated sunflower kernels, Skittles, Twizzlers Rainbow Twists and Good & Plenty candies
  • Black paste food coloring


  • 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.

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Day of the Dead Cookies (continued)

Directions (continued)

  • In a large, shallow microwave-safe dish, melt white candy melts
  • according to package directions. Dip top side of each cookie into
  • coating, allowing excess to drip off; place on waxed paper.
  • Immediately place a few drops of melted red candy melts on cheeks of
  • skull; swirl with a toothpick.
  • Add decorations as desired. Tint remaining white coating black; pipe
  • on eyes and mouth. Let stand until set. Yield: 1 dozen.
The skull cookie cutter is from Copper Gifts. Call 1-620/421-0654 or visit