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Halloween RecipesToasted Tombstones

Preheat oven to 350-degrees F. Place the flour, baking soda and salt in a small bowl. Stir with a fork and set aside. Place the butter and powdered sugar in a large bowl; cream together with an electric mixer. Add the sour cream, then stir in flour mixture and almonds. Blend until smooth. Scoop out the dough onto a lightly floured, smooth surface. Pat into a rectangle 3/4" thick and 5" wide. Cut the rectangle into 12 bars with a knife. Each bar should be about 1-1/2" wide by 2-1/2" long.


Arrange the cookie bars about 1" apart on and un-greased cookie sheet. Place in the oven and bake for about eight to ten minutes. The cookies will puff-up slightly, and expand during baking. Remove from the oven and transfer cookies to a wire rack to cool. Repeat with remaining batter. When the "tombstones" are completely cooled, spread with white frosting and pipe on "RIP" with a different colored frosting.


White Frosting:

Place all of the ingredients (except for food coloring) in large mixing bowl. Beat well until fluffy and completely blended. Add the food coloring of your choice one drop at a time until desired color is reached. (If more than one color is desired, divide frosting into two bowls and add food coloring separately). Scoop the frosting into a large, plastic sealable freezer bag. Snip off the bottom corner with scissors. (If you are using a pastry bag, follow the instructions on the package for fitting the pastry tips). Before you begin to decorate cookies or other baked treats, slowly squirt out a small amount of the frosting to eliminate air pockets. Place any unused frosting in an airtight container. It will keep in the refrigerator for up to two months.


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