I also believed that we were much further into October than we actually are, so I thought halloween cookies would be appropriate. Below I have posted my basic sugar cookie recipe and the icing recipe I used for these cookies. And of course, lots of picture.
yield: 30 cookies prep time: 15 min total time: 1 1/2 hours
- 2 1/4 cups flour
- 1/2 tsp salt
- 16 tbsp butter, softened
- 3/4 cup sugar
- 1/2 cup powdered sugar
- 2 egg yolks
- 2 tsp vanilla
- whisk together flour and salt. beat butter and sugars in electric mixer until smooth. beat in yolks and vanilla. slowly add flour mixture until incorporated.
- knead mixture until dough comes together. dump out onto a sheet of plastic wrap (or divide into 2). Wrap tightly and refrigerate at least one hour. (this can be refrigerated up to a day, and frozen for up to a month. no need to thaw).
- when ready to use, roll out dough, cut into desired shapes, and then place on parchment-lined baking sheet. Set cookies on baking sheet in refrigerator for at least 10 mins. until cookies are stiff. Go straight into oven for 12-15 min. just before golden brown.
- Allow cookies to cool on baking sheet for 3 mins. and then transfer to paper towel to cool completely. (Again, I let them sit on the paper towel over night to release extra fat).
recipe from america's test kitchen
yield: 6 cups total time: 30 min
- 2 lbs (one bag) powdered sugar
- 6 tbsp meringue powder
- 3/4 cup warm water
- 2 tsp. vanilla extract (oil free)
- whisk the dry ingredients together.
- add the extract to the water and slowly add it to the dry ingredients with the mixer going. (Use the whisk attachment).
- continue to mix at medium-high speed until it is fluffy and stiff peaks form. (about 7 min). stop mixing as soon as it become stiff.
- transfer to individual bowls to color. (i always use gel coloring because it does not alter the consistency and you don't need as much). This is also the point you will thin the icing out with water (start small!!)
- scoop into piping bags fitted with appropriate tip. (I place the bag into a large drinking glass and fold the top over the edge. Makes for easy filling.)
- this icing will keep for 4 weeks in the refrigerator.
recipe from: sweet adventures of sugarbelle--great tips on this website!