Thursday, October 9, 2014

Halloween Sugar Cookies

This is a quick short-cut version. If anyone would like my homemade recipe I will be happy to share that as well. Make your cut-out cookies using Betty Crocker Sugar Cookie Mix. Roll them out at least ¼ inch thick so they will puff up nice and high when baked. Be careful not to over bake – take them out when they are just slightly brown on the edges. Remove to wire rack to cool.


For the Royal Icing you will need:
4 Egg Whites
1 teaspoon Vanilla or Lemon Extract (using lemon will keep your icing nice and white)
4 to 4 ½ cups Confectioners’ Sugar
Food coloring - black, red + yellow = orange

Combine the egg whites and extract and beat until frothy 2 to 3 minutes. Add confectioners’ sugar ½ cup at a time and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take about 5 to 7 minutes. Divide into bowls and add food coloring to achieve desired shade. Apply icing with a knife or small spatula. Allow to dry. Pipe faces using a contrasting icing shade. I use a small Wilton icing tip that I pierce through the end of a disposable bag. This icing will dry to a nice hard and shiny finish and it will keep in your fridge for up to a week. Note – Black food coloring is hard to find at regular grocery stores, even around Halloween. I can normally find it at Michael’s.

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