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Halloween Cookies

Ingredients

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Directions

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  • Sift together flour, baking powder and salt onto waxed paper.

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  • Beat butter and sugar in bowl until smooth. Beat in egg, orange rind and juice. Add flour mixture, a third at a time, stirring well after each addition.

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  • Shape dough into ball; flatten slightly. Wrap in plastic wrap. Refrigerate for several hours or overnight.

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  • To bake, heat oven to 350°F. Lightly grease baking sheets. Roll out half of dough on floured surface to generous 1/8-inch thickness. Cut into shapes, using Halloween cookie cutters, 1-1/2- to 5-3/4-inch. Place cookies 1/2 inch apart on prepared baking sheets.

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  • Bake in 350°F oven for 9 minutes or until light golden around edges; cookies should not brown. Transfer cookies to rack to cool. Repeat with second half of dough and scraps.

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  • Prepare Royal Icing.

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Decorate cookies:
  • Using small fine-tipped paintbrush, coat cookies with thinned icing. Let stand until dry. Decorate cookies with thicker icing, piping with pastry bag fitted with writing tip.

Chocolate Variation:

Add 2 tablespoons unsweetened cocoa powder to flour before sifting in Step 1. Add 1/3 cup granulated sugar, for total of 1 cup.

Tips

Silver dragees (used for eyes) are not FDA-recognized as edible. Use for decoration only; remove before eating.


Royal Icing

Ingredients

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Directions

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  • Beat meringue powder or powdered egg whites, confectioners sugar, sifted, and water in bowl until peaks form, 10 minutes (makes 3 cups). Divide icing in half. To make base coat for glaze: Thin half with water, a drop at a time, until consistency of sour cream. Use thicker second half for piping. Tint icing with food colors.

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