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Halloween Cookies

Equipment

  • 3-inch cookie cutters

Ingredients

  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter cut into cubes
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract

For the Royal Icing

  • 1 egg white large
  • 1.5 cups confectioner’s sugar/icing sugar sifted
  • Juice of half a lemon

Instructions

  • In a medium bowl, whisk together the flour and baking soda. Set aside.
  • In a large bowl cream together the butter and the sugar over medium-high speed for 5 minutes
  • Add the egg and vanilla. Beat for 1 minute. Scrap down thebowl.
  • Add dry ingredients and beat just until the dough comes together.
  • Place dough into two rounds. Flatten slightly to create discs.
  • Wrap dough in plastic and refrigerate for at least 60 minutes.
  • Line 2 baking trays with parchment paper.
  • Working with one disc of dough at a time, roll one on alightly floured workspace.
  • Roll until ¼ inch thick. Cut and place on tray.
  • Place in the refrigerator for 15 minutes.
  • Preheat the oven to 350 F.
  • Bake cookies for 10-12 minutes. Cool cookies completely on a wire rack.

Top Make the Royal Icing

  • Whip together the egg white and the icing sugar over medium-high speed.
  • After 5 minutes add the lemon juice and continue to whip for 3 minutes more.