Halloween Cookies

Celebrate Halloween with these fun and tasty cookies.

Cookies are a favorite for any occasion. Make these for trick-or-treaters, take them to a school or church bazaar or fill a tin for a neighbor. Add names to the ghosts to use at place settings. You can even use these cookie cutters to make special lunchbox sandwiches — just cut shapes from bread and add peanut butter.

You Will Need
• Halloween cookie cutters: BOO, EEK and ghost shapes (available from www.wilton.com)

• Tube of black icing gel, to outline BOO and EEK cookies and add features to ghosts

• Orange and black paste food colors to color dough

• Royal Icing for ghost cookies (see recipe, Step 11)

• Pastry brush

• 1 cup (2 sticks) butter, softened

• 1 cup sugar

• 1 large egg

• 1 teaspoon vanilla

• 2 teaspoons baking powder

• 3 cups all-purpose flour

• Egg yolk for solid orange cookies

What to Do
1. Preheat oven to 400°F.

2. In large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla.

3. Add baking powder and then flour one cup at a time, mixing after each addition. The dough will be very stiff. Blend last flour in by hand. (If necessary add a little water to dough if crumbly.) Do not chill dough.

4. Divide dough into three balls. Set one aside and leave uncolored. Knead or mix orange food color in the second ball and black food color into the third. Cover each ball with plastic wrap and keep covered when not working with it.

5. For all cookies, roll dough slightly thinner than the cutter.

6. To make uncolored cookies, roll dough and cut various shapes.

7. To make striped cookies, roll sections of colored and uncolored dough together, side by side, and then cut out cookies. (They will look like the orange, black and white BOO and EEK cookies in photo, above.)

8. For the orange BOO and EEK cookies, use uncolored dough. After cutting out shapes, mix orange food color with egg yolk and “paint” cookies with pastry brush before baking.

9. Place cookies on ungreased cookie sheet and bake 15-20 minutes or until lightly browned. Cool 5 minutes, then remove and cool completely on a rack.

Recipe makes 3-4 dozen cookies.

Icing the Cookies
10. To decorate BOO and EEK cookies, outline baked cookies with black icing gel as shown in photo.

11. For ghost cookies, leave uncolored and add features with black icing gel or color white with Royal Icing made as follows: Beat together 3 egg whites, 1 pound confectioners’ sugar, and 1/2 teaspoon cream of tartar at high speed for 7 to 10 minutes, or until icing forms stiff peaks. To thin, add 3 to 4 tablespoons water, a small amount at a time, until icing is the consistency of heavy cream.

“Paint” icing on ghost shapes with a pastry brush.

Recipe will ice 2 dozen cookies.