Happy Halloween! I baked all weekend and decorated a variety of Halloween cookies this year: grim reaper, jack o'lanterns, witch hats, cats, bats, skulls, tombstones, ghosts and candy corn. Though time consuming, I love to work with cookies.
|Close-up of Halloween Cookies|
2 cups (4 sticks) Unsalted Butter, softened
2 cups Sugar
2 Extra Large Eggs
3 teaspoons Pure Vanilla Extract
4 cups All-Purpose Flour
1 ½ cups Cocoa Powder
1 teaspoon Kosher Salt
Sift flour, cocoa powder and salt in large bowl and combine with spatula; put aside.
Cut each stick of butter into 8 pieces.
|Close up of Halloween Cookies|
Scrape sides of bowl with spatula and mix again for 5-10 seconds more.
|Reaper and Ghost|
Add vanilla extract and mix for 1 minute.
Use rolling pin and roll out dough between 2 pieces of parchment paper. Cover dough with plastic wrap and cool in fridge for 1-2 hours or overnight.
Heat oven to 350 degrees.
Take one quarter of dough, and roll out to desired thickness and cut out desired shapes. Repeat rolling the dough and cutting shapes until you have used it all.
Place cookie shapes on parchment lined baking sheet and space apart 2 inches. Put cookies in the freezer for 5 minutes before baking. They hold their shape when you do this.
Let cookies cool in baking sheet for 5 minutes and transfer to wire rack to cool completely, about 1 hour.
Let cookie sheets cool completely before you bake again. I put the cookie sheet in the freezer for 5 minutes. Repeat until you have baked all the cookies.
4 Egg Whites
4 teaspoons Lemon Juice, freshly squeezed
6 cups Confectioners Sugar, sifted
In a medium size bowl, whisk together the egg whites and lemon juice.
Transfer to stand or hand held mixer with paddle attachment.
Slowly add sifted sugar and beat on low until smooth.
I separated the icing in plastic containers with lids according to the different colors I needed for tinting.
Keep the containers covered until you are ready to color. Royal Icing hardens fast so keep it covered when not in use.
I transferred the icing immediately into Squeeze Bottles using a funnel to prevent it from spilling. Keep the squeeze bottle tips covered. If the Royal Icing hardens due to exposure to air, spray a little bit of water and shake bottle well holding the tip with your finger. Test the icing consistency on a paper towel before decorating the cookie.
|Shapes cut out|
Use a paintbrush or cookie stick to reach edges and use tip of toothpick to pop any air bubbles.
|Royal Icing Colors I used|
I did the outlines first and waited about 15 minutes and then filled the cookies. I used some sprinkles, skulls and bones for decoration.
For further information:
For the Chocolate Sugar Cookie recipe, please visit Sweetopia: http://sweetopia.net/2013/12/chocolate-sugar-cookie-recipe-cut-out-cookies/
Please visit, Joy of Baking for the Royal Icing Recipe and Video Tutorial: