COOKIE OF THE WEEK: Sugar Cookies for Halloween

October 30, 2011 at 12:19 pm Leave a comment

This recipe is from the Betty Crocker Cookie Book (1984 edition).  These can be made ahead of time and dough can be refrigerated for a week or kept in freezer till needed. I omit vanilla and use only almond extract for the flavoring in these cookies.

Sugar cookies for Halloween

I am not a pro with frosting but am trying the royal icing recipe that follows with this batch. This icing dries candy-hard. You can find meringue powder in stores with specialty cake or candy items. I have found it at Michaels craft store. (www.michaels.com)

I’m using my bat and ghost cutouts as it’s Halloween, but we just received an early dumping of snow here in New York and I’m tempted to use my new copper snowflake cutter.  I’ll save it for our real winter.

SUGAR COOKIES

1 1/2 cups powdered sugar

1 cup butter, softened

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/2 cups all purpose or whole wheat flour

1 teaspoon baking soda

1 teaspoon cream of tarter

granulated sugar

Mix powdered sugar, butter, egg, vanilla and almond extract. Sir in flour, baking soda and cream of tarter. Cover and refrigerate at least three hours.

Heat oven to 375. Divide dough in half. Roll each half 3/16″ thick on lightly floured board (some prefer to roll in confectioner’s sugar).  Cut in desired shapes and, if desired, sprinkle with granulated sugar.

If you are not using parchment, grease cookie sheets lightly. Bake until edges are light brown–seven to eight minutes. About five dozen cookies.

Frost after cooling.

If you are using self-rising flour, omit cream of tartar and baking soda.

ROYAL ICING FROSTING (from Wilton recipe)

3 Tablespoons Meringue Powder

1 lb. (4 cups) confectioner’s sugar

6 Tablespoons warm water

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with mixer)

Makes 3 cups. For stiffer icing, use less water.

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Witch Hats On your mark…get set…

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