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Haunted Cookie Mansion

 Haunted Cookie Mansion
Our Test Kitchen has been up to some new tricks creating an eerie abode with cookie dough. Scaring up kids for a work crew will be easy. Just make sure your young ghosts and goblins don't devour all the sweet building materials.
32 ServingsPrep: 3 hours + standing Bake: 15 min./batch + cooling

Ingredients

  • 2 tubes (16-1/2 ounces each) refrigerated peanut butter cookie dough, softened
  • 1 cup all-purpose flour
  • Patterns in "Crafts" archive on Country Woman Web site
  • ICING AND ASSEMBLY:
  • 4-1/2 cups confectioners' sugar
  • 3 tablespoons meringue powder
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons water
  • 1 teaspoon vanilla extract
  • Orange paste food coloring
  • Pastry tips—round tips #4 and #2
  • 1 cup semisweet chocolate chips, divided
  • 2 oval cream-filled chocolate sandwich cookies
  • 2 pretzel rods
  • 1 yellow Fruit Roll-Up
  • 3 pretzel sticks
  • Candy corn, additional pretzels sticks and oval cream-filled chocolate sandwich cookies (whole and crushed)

Directions

  • I a large bowl, cookie dough and flour. Press into two 15-in. x
  • 10-in. x 1-in. baking pans lined with parchment paper. Bake at
  • 350° for 12-15 minutes or until lightly browned. Cool completely

2 of 2

Haunted Cookie Mansion (continued)

Directions (continued)

  • before carefully removing to wire racks.
  • Trace full patterns onto waxed paper; cut out. Arrange patterns over
  • cookies. With a sharp knife, cut out pieces. Score and cut out a
  • door and windows as desired; set cutouts and cookie scraps aside.
  • To make icing: In a large bowl, combine the confectioners' sugar,
  • meringue powder and cream of tartar. Add water and vanilla. Beat on
  • low speed for 1 minute; beat on high for 4-5 minutes or until stiff
  • peaks form. Set aside 1 cup. Tint remaining icing orange. Cover
  • icing between uses.
  • To assemble: Cut a small hole in the corner of a pastry or plastic
  • bag; insert round tip #4. Fill bag with white icing; pipe along
  • sides of front and one side section. Position at right angles to
  • each other on a covered board. Press into place; prop with cans.
  • Pipe icing along inside edge for added stability. Repeat with second
  • side piece and back; let dry. Pipe icing along top edge of house.
  • Position one roof piece; repeat. Pipe icing along top edge of roof
  • pieces.
  • For turret, pipe icing along sides of front and side section.
  • Position at right angles to each other; repeat with back section.
  • Press into place. Pipe icing along top edge of turret. Position one
  • roof piece; repeat. Let dry.
  • To make tombstones: In a microwave-safe bowl, melt 1/2 cup chocolate
  • chips; stir until smooth. Cut cookies in half widthwise; dip each
  • half into chocolate. Let excess drip off and place on waxed paper;
  • let stand for 15 minutes or until set. Cut a small hole in the
  • corner of a pastry or plastic bag; insert round tip #2. Fill bag
  • with icing; decorate tombstones as desired.
  • Finishing touches: Attach reserved door cutout to house front with
  • icing. Top with a reserved window cutout; attach pretzel rods with
  • icing for support beams. For caution tape, cut two 6-in.-long strips
  • from fruit roll-up; attach across front of house.
  • Cut remaining window pieces in half. For "Beware" sign, decorate a
  • window piece with icing; attach pretzel sticks. Let dry. Attach
  • remaining window pieces for shutters.
  • Melt remaining chocolate chips; stir until smooth. Cut a small hole
  • in the corner of pastry or plastic bag; insert tip #4. Fill bag with
  • melted chocolate. Pipe over white icing; pull down chocolate with a
  • toothpick.
  • Using orange icing, attach candy corn to roof. Decorate covered board
  • as desired with crushed cookies, tombstones, sign, additional
  • cookies and pretzel sticks. Yield: 1 mansion.