Tuesday, October 5, 2010

Halloween Cookies

I'm not a huge baker, I rarely look in the baking section.  I was so excited to see that there is such a thing as SHIMMER DECORATING GEL!!  I think it added another dimension to the cookies, now I want to shimmer gel everything!!
Jackson's Pre-K school is having a Fall Festival this weekend, and since we can't go since we will be camping I volunteered to make cookies and cupcakes for the bake sale.  I was feeling so generous that I said I would make 4 DOZEN cookies and 2 DOZEN cupcakes!  After a long night of baking and decorating only 2 dozen cookies, I'm exhausted, but it was a lot of fun!

Sugar Cookies--Makes 2 Dozen
Recipe Courtesy of:  Martha Stewart Magazine


*2 cups all-purpose flour
*1/4 teaspoon salt
*1/2 teaspoon baking powder
*1/2 cup (1 stick) unsalted butter
*1 cup sugar
*1 large egg, lightly beaten
*2 tablespoons brandy, or milk
*1/2 teaspoon pure vanilla extract
Here is my lil' pumpkin cutter!

*Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. *Mix until just combined.
*Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
*Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
*On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. *Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
*Decorate with Royal Icing, optional.

Royal Icing Recipe
Courtesy: Martha Stewart Magazine


*1 cup confectioners' sugar
*2 teaspoons milk
*2 teaspoons light corn syrup
*1/4 teaspoon almond extract
*assorted food coloring


*In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
*Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush. (I used a icing spreader)

Since they have to be individually wrapped for the bake sale, I just put them in little bags, tied them with orange ribbon and then glued the little glitter pumpkin on the bow.
Hope you choose to make these cookies, they are such fun!!


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