Friday, October 29, 2010

Halloween Sugar Cookies

I couldn't possibly let Halloween pass on by without baking something for the occasion.  So, I gave another try at decorating sugar cookies.  I think this time around I got a better handle on working with sugar cookie dough and royal icing.

What I found very helpful was rolling out the dough in between two parchment papers to desire thickness and placing it on a cookie sheet and placing it into the fridge to chill.  This speed up the process and made the dough very manageable.  HOWEVER!  I did make one mistake which was rolling the dough out too thin.  The icing to cookie ratio was quite overwhelming even for a "sugar" cookie.

Have a fun and safe weekend!

Sugar Cookies
slightly adapted from Cake Central
Makes about 2-3 dozen cookies

1 cup unsalted butter
1 cup white sugar

1 egg
1/2 tsp vanilla extract
1/2 tsp almond extract

3 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp salt

Cream butter and sugar until light and fluffy.

Add egg and extracts.  Mix well.

Shift dry ingredients in a medium bowl and add a little at a time into the butter mixture.

Mix until flour is completely incorporated and dough comes together.

Roll out dough in between two parchment papers.  Place dough and parchment paper on a cookie sheet and place in fridge to chill.  Continue until all of the dough has been used up.  First batch should be chilled and ready to cut into desired shapes.

Bake at 350F for 8-10 minutes.

Reroll leftover dough and repeat the process.

Royal Icing
slightly adapted from Wilton
Makes about 3 cups of icing

2 tablespoons of meringue powder
4 cups of confectioners' sugar
6 tablespoons of warm water
1/4 tsp of almond extract

Beat all ingredients until icing form peaks (7-10 minutes at low speed with heavy duty mixer or 10-12 minutes with hand held mixer at high speed).

For stiffer icing, use 1 tablespoon less water.

For flooding, add 1 tsp of water at a time until proper consistency is reached.

1 comment:

Related Posts with Thumbnails