Appledoodle Cookies

When my husband says in between bites of these cookies that this recipe could rival his favorite cookies, I know it's a keeper.  He loves apple pie and snickerdoodles, so when I saw this recipe - making them was a no-brainer.

The cookies are soft and the granny smith apples add a perfect amount of tartness.  If you want extra depth of flavor, I made some with butterscotch chips and liked the result.  It was a slightly sweeter cookie, though.

This recipe makes 2-3 dozen cookies.

3/4 C butter, softened
3/4 C brown sugar
1/4 C sugar
1 large egg
1 tsp vanilla extract
1 small box (3.4 oz) vanilla or cheesecake instant pudding (leave it unprepared)
2 1/4 C flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
pinch of nutmeg
1 C peeled, finely chopped apple
1 C butterscotch chips (optional)

1/3 C sugar
1 tsp cinnamon

Cream together the butter and sugars.
Add the egg and vanilla.
Stir in the instant pudding, flour, baking soda, cinnamon, salt, and nutmeg.
Fold in the apples and butterscotch chips.
Refrigerate for 45-60 minutes.
Preheat the oven to 350.
Line a baking sheet with parchment paper.
Combine the 1/3 C sugar and 1 tsp cinnamon in a separate bowl.
Roll the dough into 1-2 TBSP balls and roll in the cinnamon and sugar mixture.
Place about 2" apart on the baking sheet.
Bake for 10-12 minutes.
Allow the cookies to cool completely on the pan before transferring them.
Store them in an airtight container.

This recipe is adapted slightly from www.the-girl-who-ate-everything.com.

Candy Cane Sugar Cookies

These cookies are a fun "twist" on the typical sugar cookie.  I chose not to frost them because I didn't want to cover up the cuteness of the red and white but you could put a glaze over the top if you do not like plain sugar cookies.

I made two batches of my favorite sugar cookie recipe (here).
Using red food coloring, I dyed one batch to the color I was looking for.
After the required chilling time, I rolled out the dough into thin logs and twisted them together.

I then shaped them into candy canes and placed them on the baking sheets and baked according to the sugar cookie directions.
Be aware that the cookies flatten slightly so you don't want the logs of twisted dough to be too huge...otherwise you will end up with large red and white dough blobs!

Monster Cookies

I've seen (and pinned) so many monster cookie recipes lately, but have never made them myself.  I love oat based cookies but only like just the right peanut butter cookie so I wasn't sure if I would be a true lover of these cookies.  However, these cookies, warm out of the oven with a big glass of milk were amazing (but crumbly...cooling the cookies is what keeps them together).

This recipe makes 3-4 dozen cookies.

3 large eggs
1 1/4 C brown sugar
1 C sugar
1/2 tsp salt
1 1/2 C creamy peanut butter
1/2 C butter, softened
1 C M&M's
1 C semi-sweet chocolate chips
2 tsp baking soda
4 1/2 C oats

Preheat the oven to 350.
Line a baking sheet with parchment paper.
Cream together the eggs and sugars.
Add the salt, peanut butter, and butter.
Mix in the M&M's, chocolate chips, baking soda, and oats.
Roll the cookie dough into small balls (mine were 1-2 TBSP) and place them a couple inches apart on the pan.
Bake for 7-10 minutes - you definitely don't want to over bake these cookies so take them out when the edges just start to turn golden and they are starting to set.
Let them cool on the pan (a very important step to having non-crumbled cookies) for 1-2 minutes and them carefully place them on a wire rack to finish cooling.
Store any leftovers in an airtight container.

This recipe is from www.melskitchencafe.com.

Cream Cheese Chocolate Chip Cookie Bars

These were a tasty treat!  The filling is creamy and the cookie layers create a perfect combination.  Make sure you have someone to share with or you will end up eating the entire pan...unless you want to eat the entire pan...and I wouldn't blame you at all!

This recipe makes 12-18 servings.

Cookie dough (this recipe is slightly too much, so I made 1 dozen cookies and used the rest of the dough for the bars):
1/2 C butter, softened
1/2 C shortening
1 C sugar
1 C brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp salt
3 C flour
1 C chocolate chips

Cream Cheese Filling:
8 oz. cream cheese, softened
1/4 C sugar
1 egg
1 tsp vanilla

Preheat the oven to 350.
Lightly grease a 7"x11" or 8"x8" baking dish.
To make the cookie dough, begin by creaming together the butter, shortening, sugar, and brown sugar.
Stir in the eggs and vanilla.
Add the baking soda, salt, flour, and chocolate chips and stir until just combined.
Set the cookie dough aside.
In another bowl, cream together the cream cheese filling ingredients with a mixer.
Spread 2/3 of the cookie dough into the bottom of the pan.
Cover with the cream cheese mixture.
Flatten the remaining dough into circles and place on the top of the cream cheese mixture (leaving small parts of the cream cheese exposed).
Bake for 25-30 minutes until the cream cheese mixture is firm but still slightly "jiggly" in the middle and the cookies on top begin to look golden around the edges.
Let the bars cool completely before cutting and serving.


This is adapted from recipe I got from an unknown friend a long time ago (if it from you, please let me know!)

Dark Chocolate Coconut Mararoons

 

These little macaroons are deeply rich and so easy to make (I made them practically one handed since I had my toddler in my other arm on my hip the entire time).  You can make them look more circular if you use a cookie scoop but I didn't have one small enough...plus I like the rustic look of the rough edges.  Have a glass of milk handy when you take a bite...you're going to want it!

This recipe makes 3-4 dozen cookies.

4 oz. unsweetened chocolate, chopped into small pieces
14 oz. bag of sweetened coconut
2/3 C sugar
6 TBSP cocoa powder
3 egg whites
1/4 tsp salt
1/2 tsp vanilla extract
powdered sugar for dusting

Preheat the oven to 325.
Line two cookie sheets with parchment paper.
Melt 1/2 of the unsweetened chocolate in a small saucepan on medium-low heat.
Remove the pan once the chocolate is melted and stir in the rest of the chocolate.  It should melt right into the previously melted chocolate.
In a food processor, blend the coconut for 1 minute.
Add the sugar and cocoa powder to the coconut and blend it for 1 more minutes.
Add the egg whites, salt, and vanilla and blend until it just combined.
Add the chocolate and blend the mixture until it is smoother (there will still look like there are small granules, but the ingredients will be well incorporated).
Place the dough on the parchment paper in 1" rounds (the shape you put them on the sheet as is the shape they will remain during cooking).  Use a cookie scoop if you have one...mine was too big so I just used small spoonfuls.
Bake each pan of cookies for 15 minutes.
Remove the pan from the oven and let the cookies sit on the parchment paper for another 10 minutes.
Remove the cookies from the pan and dust with a little bit of powdered sugar.
Store the cookies in an airtight container.

This recipe is slightly adapted (in the directions) from smittenkitchen.com.

Cinnamon Shortbread Cookies

These cookies are so cute!  They are a light shortbread made with red hot candies and they are perfect for Valentine's Day.  The candies turn the cookies a fun pink color and the tiny pieces of candy in the cookie add a simple cinnamon flavor.  Give these cookies a try as something sweet for someone you love!

This recipe makes 10-12 cookies.

1 C unsalted butter, softened
1/2 C powdered sugar
2 1/4 C flour
6 TBSP crushed red hots candy
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 tsp vanilla extract

sugar or extra crushed red hots candy for sprinkling on top (optional)

Preheat the oven to 300.
Cream together the butter and sugar until it is light and fluffy.
Add the flour, candy, salt, and cinnamon and mix it until it forms course crumbs.
Add in the vanilla and stir until a dough forms.
Roll the dough out about 3/8-1/2" thick on a lightly floured surface.
Using a cookie cutter, cut shapes (in this case, hearts) out using all the dough.
Place the cookies on a cookie sheet (make two different batches).
Using a smaller cookie cutter, make indentations on the cookies. (optional)
Sprinkle lightly with sugar (optional - candy sprinkles get added after the cookies bake).
Bake the cookies for 13-15 minutes.
Sprinkle with crushed red hot candy (optional).
Let the cookies cool on a wire rack before serving.

This recipe is adapted from bakingdom.com.

Lemon Pudding Crinkles

I have never made pudding cookies.  Boxed pudding just isn't something I normally have around.  I had a random box of lemon pudding in my pantry though (I really can't remember why i had it in the first place...) and I hunted down a pudding cookie recipe, added my own twist, and ended up with these delicious cookies.  They are soft with just a hint of lemon.  If you are a powdered sugar fan, you could always dust them with more when they come out of the oven.
The pudding makes these cookies so soft that I am tempted to experiment with all sorts of other flavors!

This recipe makes about 4 dozen cookies.

3/4 C butter, softened
1 C sugar
1 package of instant lemon pudding mix (3.4 oz.)
2 eggs
1 tsp vanilla extract
1 TBSP lemon zest (from 1 lemon)
2 TBSP fresh lemon juice
1 tsp baking soda
2 1/2 C flour

powdered sugar for coating

Preheat the oven to 350.
Line a baking sheet with parchment paper.
Crema together the butter and sugar.
Add in the pudding mix.
Combine with the eggs, vanilla extract, lemon zest, and lemon juice.
Mix in the baking soda and flour.
Roll 1" balls of dough in powdered sugar and place on the baking sheet.
Bake for 9-12 minutes.
Remove from the baking sheet and let them finish cooling on a wire rack.
Sprinkle with a fresh layer of powdered sugar if you want.

This recipe is adapted from www.crazyforcrust.com.

Oatmeal Pumpkin Cookies

If you have never baked with Muirhead Pecan Pumpkin Butter, I feel sorry for you!  It has a pumpkin puree consistency and can be interchanged in a variety of recipes (just like you can substitute it for pumpkin puree in this recipe).  It has an extra depth of flavor not found in regular pumpkin puree and I can't say enough good things about it!

(picture from williams-sonoma.com)

You can get it at Williams-Sonoma (or just order it online!)...one of my favorite stores when I can splurge!

This recipe makes about 5 dozen cookies.

1 C butter, softened
3/4 C brown sugar
3/4 C sugar
1 TBSP vanilla extract
2 eggs
1 C Pecan Pumpkin Butter (or pumpkin puree)
2 1/2 C all purpose flour
1 tsp baking soda
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
3 C oats
1 C chocolate chips or white chocolate chips (or half and half of each!)

Preheat the oven to 375.
Cream together the butter, brown sugar, sugar, vanilla, eggs, and pumpkin butter until it is creamy and fluffy.
Add the flour, baking soda, pumpkin pie, spice, cinnamon, and salt.
Mix in the oats and chocolate chips.
Refrigerate the dough for at least 30 minutes and not more than a couple hours.
Line a cookie sheet with parchment paper.
Place the dough in tablespoonfuls on the cookie sheet.
Bake for 7-8 minutes.
Let the cookies cool on the pan for about 1 minute before removing them to a wire rack to finish cooling.

This recipe is adapted from www.the-girl-who-ate-everything.com.

Cookie Butter Cookies

I was introduced to Trader Joe's Cookie Butter a few weeks ago.  Cookie butter has a peanut butter like consistency and tastes similar to cinnamon/gingerbread cookies.  It it made from speculoos cookies.  It is amazing.  Personally, I like the crunchy cookie butter that has tiny bits of speculoos cookies throughout it.
I found a few different cookie recipes for cookie butter cookies but the first recipe I tried was ok but not as good as I knew it could be.  This recipe hit the spot and I added chopped pecans to half of the batch and they turned out so well!!  The cookies themselves are so soft that the pecans added a nice crunch.  Both were fantastic though and may have entered my top 5 favorite cookies of all time list!

This recipe makes 2 dozen cookies.

1 C creamy or crunchy cookie butter (I used half of each!)
3/4 C brown sugar
1 egg
1 1/2 TBSP vanilla
2 tsp cornstarch
1 1/2 tsp cinnamon
1 tsp baking soda
pinch of salt
3/4-1 C flour
1/3 C chopped pecan pieces

Cream together the cookie butter, brown sugar, egg, and vanilla for 2-3 minutes with a mixer.
Add in the cornstarch, cinnamon, baking soda, and salt.
Add 3/4 C of flour and mix the dough (without over mixing it).  If it is still sticky on your fingers, gradually mix in the remaining flour until it is soft and not sticky.
Mix in the pecans (if desired).
Roll the cookie dough into 1 1/2" balls and place them on a plate.
Gently press down and slightly flatten the balls.
Cover the plate of cookies with plastic wrap.
Refrigerate the dough for 3 hours - overnight.
Preheat the oven to 350.
Lightly grease a cookie sheet.
Place the cookies about 2" apart on the cookie sheet.
Bake for 7-9 minutes until the cookies just start to look cooked in the middle.
Remove the cookies and let them cool for 1-2 minutes on the cookies sheet and then move them to a wire rack to cool completely.

This recipe is adapted slightly from www.averiecooks.com.

Chocolate Zucchini Cookies

Maybe I should write a cookbook that is strictly zucchini recipes.  Then when I have an abundance I won't sit and search forever for the perfect new recipe to make!  These cookies are so soft and have just the right amount of chocolatey-ness!  They are simple and extremely tasty!

This recipe makes 4 dozen cookies.

1/2 C shortening
1/2 C sugar
1/2 C brown sugar
2 eggs
1 tsp vanilla
1 1/2 C shredded zucchini
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
2 TBSP cocoa powder
1/2 C buttermilk
3 1/2 C flour
1 C chocolate chips

Preheat the oven to 350.
Cream together the shortening and sugars.
Add the eggs and vanilla.
Stir in the zucchini.
Add the salt, baking soda, baking powder, and cocoa powder.
Mix in the buttermilk and flour intermittently (1 C flour + a little bit of buttermilk, until all is added in).
Stir in the chocolate chips.
Place spoonfuls onto a cookie sheet.
Bake for 7-10 minutes until the cookies begin to firm and are cooked through (look cooked on the bottom).

This recipe is from jensfavoritecookies.com.

Key Lime Coconut Cookies

Wow.  These are the softest cookies I believe I have ever eaten.  The hint of lime and coconut dusted in powdered sugar prevent me from having self control when it comes to eating another one and another one and another one...

This recipe makes 3-4 dozen cookies.

1 C sugar
3 oz. cream cheese, room temperature
zest of one lime
1/2 C butter, melted
1 large egg
1 TBSP milk (I used 2%)
1 TBSP lime juice
2 1/4 C all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1 C shredded sweetened coconut
1/2 tsp salt
1/2 C powdered sugar

Preheat the oven to 350.
Line a cookies sheet with parchment paper.
Cream the sugar, cream cheese, lime zest, and butter.
Blend in the milk, lime juice, and egg.
Mix in the flour, baking soda, powder, coconut, and salt.
Roll the dough into 1" balls and roll them in the powdered sugar.
Place them on the cookie sheet (about 12-16 cookies at a time, a couple inches apart).
Bake for 10-12 minutes until the bottoms are golden and the tops crinkle.

This recipe is slightly adapted from willcookforsmiles.com.

Ice Cream Sandwiches

These are a perfect treat for summer and we can't stop eating them.  Part of the reason they are so irresistible is the fact that the ice cream is swirled with the homemade caramel sauce we have in the fridge.

1/2 gallon vanilla ice cream
1/4-1/3 C caramel sauce
12-16 cookies, similar in size (we used chocolate chip)
sprinkles (optional)

Soften the ice cream in a baking pan ranging anywhere in size from 8"x8" to 9"x13".  Use the smaller pan for thicker cookies and the larger pan for thinner cookies.
When the ice cream is soft enough to stir (but not quite liquid) in the pan, smooth it out.
Put globs of the caramel sauce around the top of the ice cream and using a knife, swirl the caramel into the ice cream.
Put the pan in the freezer until the ice cream is hardened again.
Using a round cookie cutter about the size of the cookies, cut out rounds of ice cream and place them between two cookies.
Roll the ice cream portion of the sandwich in sprinkles if desired.
Return the sandwiches to the freezer until it is time to serve them.

Frosted Root Beer Cookies

These are a simple and unique cookie that we absolutely loved.  The cookies are soft brown sugar cookies with a hint of root beer flavor.  The root beer frosting complements the cookies wonderfully and makes this a fun cookie for a summer BBQ.

Makes 3-5 dozen cookies, depending on size.

Cookies:
1 C butter, softened
2 C brown sugar, packed
2 eggs
1 C buttermilk
1 tsp root beer extract or concentrate
4 C flour
1 tsp baking soda
1 tsp salt

Frosting:
4 C powdered sugar
3/4 C butter, softened
3 TBSP milk
1 tsp root beer extract or concentrate

Preheat the oven to 375.
Cream the butter and brown sugar together.
Mix in the eggs, buttermilk, and root beer extract.
Add the flour, baking soda, and salt and mix until just combined.
Drop tablespoonfuls onto an ungreased cookie sheet and bake for 8-10 minutes.
For the frosting, whip together all four ingredients until smooth.
Frost cooled cookies.

This recipe is from www.sixsistersstuff.com.

White Chocolate Coconut Cookies

I am a fickle white chocolate fan.  Sometimes it sounds good, sometimes I would just rather dig into my favorite dark chocolate.  Last week I was craving a white chocolate coconut cookie because the star ingredients were calling my name from in my pantry.  I wanted a new recipe, too.  So I whipped up these beauties and loved them.  My husband, sister, and future brother-in-law loved them as well.  They are soft with great texture from the oats and just enough coconut flavor dotted with melted white chocolate.  They definitely fulfilled my white chocolate/coconut craving!

1/2 C butter
1 C brown sugar
1 egg
1 TBSP milk
1 1/2 tsp vanilla extract
1 3/4 C flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 C white chocolate chips
1/2 C coconut
1 C oats

Preheat the oven to 350.
Cream together the butter and brown sugar.
Add the egg, milk, and vanilla and mix well.
Add the flour, baking soda, baking powder, and salt and mix until just combined.
Add the chocolate chips, coconut, and oats.  Don't over mix the batter.
Roll into 1-1 1/2" balls and place onto a baking sheet.
Gently press the dough balls down slightly (the cookies will not spread a lot).
Bake for 7-9 minutes until the bottoms are slightly browned.  Do not overcook the cookies!
They are tasty warm and cooled (I tested them at many different temperatures...all in the name of providing you with a great cookie, I promise!)

*This recipe is a Cookie Sundays original.

Fruit Pizza Bar

I put this together for my sister's bridal shower and we loved it!  It is a fun, simple treat that incorporates just the right amount of sweet and fruity flavors.

2 dozen sugar cookies (recipe here)
1 batch of fruit dip (recipe here)
fruit of your choice (I used strawberries, kiwis, blueberries, canned (drained) mandarin oranges, and sliced bananas)

Set up the "bar" and allow guests to create their own fruit pizzas!

Homemade Gingerbread Houses

On the 3rd day of Christmas, my true love gave to me...homemade gingerbread houses!

So often, gingerbread houses are made out of graham crackers.  That is still fun and the same amount of candy is probably consumed by the architects, but there is something fun and festive about making your gingerbread house out of real, edible gingerbread!

Attached is the link to the Google document for the pattern I used.  You can create any size or design of gingerbread house you want though - I used this recipe in elementary school to create an entire castle for a school project! 

Pattern:  https://docs.google.com/open?id=0B9GGh2KA1Sc-b1dyY2FpU3VNb0U

2 ¾ C flour                                                            

1/2 tsp salt                                                

3 tsp baking powder                        

1 tsp ginger                                                

1 tsp cinnamon                                   

1/8 tsp cloves

1/3 C brown sugar, packed

1 egg, beaten

1/2 C vegetable oil

2/3 C molasses

Mix together flour, salt, baking powder, and spices. 

Add brown sugar and mix well. 

Add beaten egg, oil, and molasses. 

Mix thoroughly and chill for several hours or overnight. 

Preheat the oven to 300.

Roll dough evenly in oiled cookie sheet (11 ½ x 18) and bake for 20-30 minutes. 

Place pattern on hot bread and cut immediately. 

Take away edge pieces, and then remove house pieces for cooling on rack or paper towels.

The gingerbread should be very hard when cool. The roof sections will collapse or break off if the dough is not thoroughly baked. 

The pieces may easily be laid back on the cookie sheet and baked for an additional 10 minutes if needed. 

Do not bake the gingerbread on a really "moist" day - the gingerbread may not harden correctly.

When cool, the pieces should be stacked flat between pieces of paper towel. Store in a dry place. 

Do not keep the pieces airtight or freeze them. 

When making the gingerbread houses, you will want to use a royal icing recipe.  Royal icing hardens and keeps all of the pieces in place.  It is edible, but does not really taste great once it hardens.

(Please ignore our lack of professional decorating skills!)

*This recipe is from my mom.

Mummy Cookies

I saw this idea floating around (probably on Pinterest...I don't really remember where, but it stuck and I had to do it!) and decided to make some mummy cookies for myself.
The less "perfectly" you frost the cookies, the cooler they look.  They are so easy and I was laughing while I was frosting them because they were just so cute!

gingerbread cookies (in gingerbread man shapes)
frosting (a little bit dyed red and the rest white), not runny - make sure it will hold

Put two red eyes on each gingerbread man.
Using a flat frosting tip (if you have one) or a plastic bag with the end cut off to make a bag, frost the mummy wrappings (make sure to go off the edge of the cookie in one continuous motion - you will lose some frosting, but it looks a lot cooler that way).
If the frosting is too runny, it will melt together.  If that is the case, put the cookies in the fridge until it sets.

October: National Cookie Month

October is National Cookie Month, so I decided it was only appropriate that Cookie Sundays compile a list of cookies to try in case you get a hankering for some cookies and milk!
Here are my current top ten favorite cookie recipes (they are in no particular order though...my favorite cookie totally depends on the day!):

1. This is one of my most requested cookie recipes.  I love that you can use any sort of filling you want - I prefer Andes mint chips or (coming soon!) mint M&M's!

Chocolate Andes Mint Cookies

 

2. These are one of my husband's all time favorites!  They are not just a sugar cookie rolled in cinnamon and sugar!

Snickerdoodles

3. These are such a classic I couldn't not post them.  I love peanut butter cookies!

Peanut Butter Cookies 

4.  I know these were just posted, but they have easily made the top ten lest.  They are moist and so "fall-ish" I can't get enough!

Pumpkin Gingersnaps

 

5. These are classic cookies you can have fun with or actually make look very elegant depending on the frosting job!

Sugar Cookies

 

6. I love adapting and making old recipes even better!  The cookies that started this whole blog got a makeover.  I still use the original recipe occasionally but I love the changes too!

Oatmeal Chocolate Chip Cookies

7. These were a childhood favorite that are so simple!  I love the deep chocolate flavor and all of the frosting options!

Chocolate Waffle Cookies

8. Fruit or fruit floavor in any dessert is heavenly!  These orange infused cookies are no exception!

Orange Creamsicle Cookies

9. The caramel surprise in these tasty chocolate cookies is perfect and a fun way to use up some of the fun size candy bars after trick-or-treating!

Rolo Cookies

10. These cookies are fresh and summery - a great pick me up if the doldroms of the changing seasons gets you down!

Lemon Blueberry Cookies

Pumpkin Gingersnaps

Pumpkin again...I can't get enough.  I love soft gingersnaps and these were no exception.  The pumpkin and fall spices were perfect compliments to the traditional gingersnap flavors.

1/2 C butter, softened
1 C sugar (+ extra for rolling)
1/2 C pumpkin puree
1/4 C molasses
1 egg
1 tsp vanilla
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ginger
1 tsp cloves
1/2 tsp salt
2 1/3 C flour

Combine the butter and sugar until smooth.
Add the pumpkin, molasses, egg, and vanilla and mix thoroughly.
Add the remaining dry ingredients and mix until combined.
Refrigerate the dough for at least 1 hour and up to 2-3 days.
Preheat oven to 350.
Line a cookie sheet with parchment paper.
Roll the dough into TBSP sized balls and roll in sugar.
Place on the baking sheet a couple inches apart.
Bake for 9-12 minutes until cracked on the top.
Do not over bake - you want them to be soft.
Let them sit on the pan for a couple of extra minutes and then transfer to a wire rack to continue cooling.

*This recipe is from twopeasandtheirpod.com.

Witches Hats

Need a fun, easy treat to make with your kids (or without!) this Halloween?  This was one of my favorite food crafts as a kid - I remember seeing them in a magazine and falling in love with how easily you could make something so cute (and edible)!  I know they aren't exactly 100% homemade, but sometimes easy and cute needs to be really easy.

1 package of striped shortbread cookies
1 package Hershey kisses (1 kiss per cookie), unwrapped
Frosting

Turn the cookies upside down so the chocolate side is up and the striped shortbread is face down.
Using either a cake decorating tip with a pastry bag or a plastic baggie with a tiny snip out of one corner, put a circle of frosting on the bottom of the kiss (you don't want to just put a dollop in the middle because the cookies usually have a hole in the middle - the frosting won't stick to a hole very well).
Place the kiss on the center of the upside down cookie.
Using the thin decorating tip or plastic baggie, create ribbons and bows around the kiss.
Voila!  Cute witches hats for your little goblins!