Halloween
Sugar Cookies
Halloween sugar cookies
are traditionally used to make scary shapes with. Ghosts,
ghouls, vampires, witches, and maybe a pumpkin or two.
The
first recipe is for Halloween sugar cookies that you can roll
out flat and then use cookie cutters to make your Halloween cookies.
This is a very easy recipe that yields a few dozen cookies depending on
your size and shape. Also we have a simple icing recipe for decorating.
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Halloween Sugar Cookies:
INGREDIENTS
4 eggs
5 cups flour
1 1/2 cups soft butter
2 cups white sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon salt |
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DIRECTIONS
Mix
together butter and sugar, beat in
eggs and vanilla, then add the flour, baking powder, and
salt.
Cover
and chill for at least one hour or overnight.
Preheat
oven to 400 degrees F (200 degrees C). Roll the dough onto a
well-floured surface until it's around 1/4 to 1/2 inch thick. Use
Halloween cookie cutters or by hand cut into desired shapes. Place
cookies 1 inch apart on ungreased cookie sheets.
Bake
6 to 8 minutes in preheated oven until slightly golden brown. Cool on
the cookie sheet for a few minutes before moving to a cooling rack or
wax paper to cool completely before icing.
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Halloween Sugar Cookie
Icing:
INGREDIENTS
3 cups sifted
confectioner's sugar
1/4 cup milk
1/2 teaspoon vanilla extract |
DIRECTIONS
Mix together
sugar, milk, vanilla, and salt. Add food coloring if desired
color is not white. Add more milk or sugar if the consistency
is too runny or thick. You can also add tiny colored sprinkles at this
point if you want a speckled frosting effect.
Frost cookies and add candy, sprinkles, chocolate chips, shredded
coconut, and any other decorations you or your kids can think of. Use
your imagination and have fun!
Recipe will make enough frosting for approximately 4-6 dozen cookies. |
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Recipe for Butter
Cream Frosting
1/2 cups solid
vegetable shortening
1/2 cup butter
1 teaspoon vanilla extract
4 cups sifted confectioner's sugar
2 tablespoons milk
In a mixer on low
speed add butter and shortening, and then add vanilla. Add sugar 1 cup
at a time, beating on medium speed, until all the
sugar has been mixed and the icing looks dry. Add milk and
beat on high until light and
fluffy. Keep icing covered with a damp cloth until ready to use. For
best results refrigerate when not in use. Makes 3 cups.
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Icing
Alternative:
Don't
have time or the ingedients to make icing? Try this for a quick fix.
1
tub of store bought vanilla cake frosting.
Take
a small amount of frosting from of the tub and put into a microwave
safe
dish. Microwave on high for a few seconds until the frosting is runny.
Drizzel on cookies and decorate before the icing cools completely.
Try chocolate and other flavors for different colors and tastes! |
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