Super Quick & Easy Fall Sugar Cookies

1 Sugar cookie recipe
Crystal Sprinles in colors of your choice (I used red, green, orange, and yellow)
Small bowls (one for each color of sprinkles)

Preheat oven to 350°F

With your sugar cookie dough (this can be store bought or made yourself), scoop with a spoon and roll into a ball in the palms of your hands.

Place rolled sugar cookies into a small bowl with a few Tbs of sprinkles in it.

Place these into an ungreased cookie sheet.

Bake for 8-9 mins. You want the tops to expand and crackle. The more sprinkles you add the more crackle you will get.

Let cool on baking sheets for a few minutes, and then transfer to cooling racks or newspapers.

Do not let the bottoms get brown! They should look like this on the bottoms:

These cookies are really fast to make, and can be stored in an airtight container for over a week. They also freeze well if you are planning ahead and making Christmas cookies.

Halloween Cupcakes #4 Spiders

Frost a cupcake with chocolate icing. To form the "legs," dip halved pretzel sticks into melted chocolate, shaking off the excess. On a parchment-lined surface, place the dipped halves together in "L" shapes and freeze until solid. Stick four "legs" into two opposing sides of the cupcake just above the paper rim.

Halloween Cupcakes #3 Vampires

Frost a cupcake with white icing. Poke two holes in the frosting, about 1 inch apart. Using a toothpick, fill the holes with "blood"(red tube gel icing), then drag additional "blood" from each hole to the edge of the cupcake.

Halloween Cupcake #2 Mummys

Frost a cupcake with chocolate icing. Using a pastry bag with a flat nozzle, crisscross white icing "bandages" onto the frosting, leaving room for eyes. To make the eyes, pipe on two dots of pink icing and, using a toothpick, top each with a drop of dark food coloring.

Halloween Cupcake #1 Frankenstein

Frost a cupcake with white icing tinted with green food coloring. Using a toothpick, draw "scars" across the icing and fill these scars with "blood"(red tubed gel icing). Form "stitches" using sliced black licorice laces. Poke a hole on either side of the cupcake and insert pieces of a Tootsie Roll.

Eyeball Highball

1 dozen radishes, trimmed

6 pimento-stuffed green olives, cut in half
16 ounces gin or vodka
1 ounce vermouth

Using a paring knife, scoop out a small circle opening in the larger side of the radish and insert an olive half, cut side facing out. Place radish in ice cube tray. Repeat with remaining radishes and olives. Fill tray with water and freeze.

In a cocktail shaker, fill with ice and add gin or vodka and vermouth. Add desired amount of frozen eyeballs to each of 4 highball glasses. Strain martini and divide evenly between glasses.

Bat Chips

1 large flour tortilla per person
1/4 cup olive oil
Salt

Preheat your broiler. Using Halloween cookie cutters, cut each tortilla into bat and ghost shapes. Lightly brush both sides of each creature with oil. Arrange on a cookie sheet or jelly roll pan. Broil, flipping once when they begin to brown. When brown on both sides, lightly sprinkle with salt.