Fire Cookies Recipes

Steps:

• With a serrated knife, cut the top left- or right-hand corner off of each graham cracker at a 45° angle. Tint frosting red; frost crackers. Place two sandwich cookies on each for wheels., For each truck, cut licorice into two 2-1/2-in. pieces, five 1/2-in. pieces and two 1-1/2-in. pieces. Place the large pieces parallel to each other above wheels, with the small pieces between to form a ladder. Place the medium pieces at cut edge, forming a windshield. Add a gumdrop for light.

Steps:

• For the skillet cookie: Position an oven rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with about 1 tablespoon of the butter.
• Whisk together the flour, baking powder and salt in a medium bowl. Beat the sugar and remaining butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla and egg, beating to incorporate. Add the flour mixture in 2 additions, beating on medium-low speed until incorporated.
• Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the edges are brown and the top is golden but still slightly soft, 40 to 45 minutes. Cool on a wire rack 15 minutes.
• For the decorations: Lower the oven temperature to 300 degrees F. Line a baking sheet with aluminum foil.
• Sprinkle the crushed red and pink candies on the baking sheet in a single layer but touching. Bake until melted, 5 to 7 minutes. Cool on the baking sheet, then break into large shards for the candy fire.
• Meanwhile, remove one-quarter of the frosting to a small bowl and combine with the green food coloring. Transfer to a piping bag fitted with a medium grass tip. Spread the remaining frosting in the center of the cookie, leaving a 1 1/2-inch border around the edge. Sprinkle the crushed chocolate cookies over the frosting, covering all of the white. Pipe the green grass frosting to fill in the border.
• Pile the pirouette cookie pieces in the center to form kindling. Top with some of the smaller or crushed shards of melted candy.
• Form a firewood teepee with the candy bars. Arrange tall shards of the melted candy fire sticking out of the gaps.
• Attach a marshmallow to each pretzel rod. Lay the pretzel skewers across the candy fire pit and gently toast the marshmallows with a small kitchen blowtorch. Slice and serve with all the gooey, melted toppings.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and nutmeg; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely. , Meanwhile, spread crushed candies onto a parchment-lined baking sheet. Bake until candy is melted, 5-7 minutes. Cool completely on pan on a wire rack. Break into pieces., Spread icing over cookies; sprinkle with wafer crumbs. Arrange broken candies to make campfire flames. For logs, break pretzel sticks in half. Place 3 halves, broken edge down, in the wet icing. Hold in place until set.

Steps:

• 1. Cream eggs, sugar, butter and vanilla. Add dry ingredients, except oats, to creamed mixture. Mix well, stir in oats, chocolate chips and nuts. Use an ice cream scoop to place on greased cookie sheet. Bake in preheated 375F degrees for 15 minutes or until brown. Check cookies at 12 minutes.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a medium bowl, mix butter, pepper sauce and cayenne pepper.
• Add remaining ingredients and mix well.
• Roll dough into balls 1-inch in diameter and place onto a greased cookie sheet.
• Flatten with a fork.
• Bake for 15 to 20 minutes.

Steps:

• Beat the butter and sugar together with an electric whisk for 4-5 mins until light and fluffy. Beat in the egg until combined. Add the flour, cocoa powder, cinnamon and ginger, and continue to beat until the mixture comes together into a dough. Put the dough between two pieces of baking parchment and roll out to a 6mm thickness using a rolling pin.
• Heat the oven to 200C/180C fan/gas 6. Remove the top layer of parchment and cut out cookies using a 6cm round or star cutter. Re-roll the offcuts and continue to cut out cookies until all the dough has been used (you should get 20-22, depending on the cutter).
• Arrange the cookies on a large baking sheet lined with baking parchment, spacing them at least 2cm apart (you may need two baking sheets). Bake for 7-10 mins until slightly golden at the edges. Leave to cool on the baking sheet for 10 mins, then transfer to a wire rack to cool completely.
• Once cool, make the icing. Beat the egg white with an electric whisk until just starting to froth up, about 1 min. Add the icing sugar, 1 tbsp at a time, whisking continuously at a medium-high speed until combined. Add the lemon juice and whisk to stiff peaks, about 5 mins - the icing should be shiny. Add more icing sugar if needed to help it stiffen up.
• To decorate, divide the icing into bowls and colour with the gel food colourings (we left some icing white, then coloured three bowls with blue, yellow and red). Spoon the coloured icing into separate piping bags fitted with small round nozzles (or snip off the ends). Pipe lines on the biscuits to create firework-like 'burst' patterns or swirls. While the icing is wet, decorate with star sprinkles, if you like. Leave to set slightly, then serve. Will keep in an airtight container for up to a week.