Check out my Halloween creations. This recipe tastes as good as it looks.
Halloween Cookies Recipe
3 cups all purpose flour (for a looser crumb, substitute half the flour with finely ground almonds)
1/2 tsp. salt
1 tsp. cardamom (optional, or 1/4 tsp. pumpkin spice for Halloween)
1 1/2 cup butter, softened (3 sticks)
1 1/2 cup sugar
1 large egg
1 tbsp vanilla extract (optional) If used, add one extra tablespoon of flour
Whisk together flour, salt, spice in a mixing bowl and set aside.
Using a mixer fitted with the paddle attachment, cream together the butter and sugar until the mixture is light and fluffy. Add the egg and vanilla to combine until ingredients are well blended.
With mixer on lowest speed, slowly add the flour mixture to the creamed butter mixture until all ingredients are combined (about 45 seconds – do not over mix). Divide dough into 3 portions and flatten into a disk shape. Wrap each in plastic wrap and refrigerate for 1 hour, or up to 2 days (or freeze for another day).
Remove dough from refrigerator 20-30 minutes before rolling out. If you attempt to roll while it is still too cold, dough will crack along the edges. If the dough becomes too soft while using, refrigerate again for 15 minutes.
Transfer dough to a clean work surface which has been lightly dusted with flour. Remember to rub flour on rolling pin often to prevent sticking. Roll out to 1/8 to 1/4-inch thickness.
Dip cookie cutters in flour before cutting. Cut into desired frightful Halloween shapes. Carefully arrange cookies on parchment paper lined cookie sheet. Parchment paper helps to prevent over browning the bottom of the cookies.
Preheat oven to 350°F and bake for 8-10 minutes, depending upon the size of the cookies. Smaller, thinner cookies will take less time to bake. Larger, thicker cookies will take longer. It doesn’t pay to walk away from the oven while baking cookies. Set a timer for 8 minutes and peek to check progress. Stand by during the final few minutes of baking. When edges just begin to turn golden brown, cookies are done. Remove pans from oven to cooling racks. After 5 minutes remove individual cookies from pans to cooling racks. Allow cookies to cool completely before decorating.
For decorating, experiment with your favorite homemade icings and food colorings, and/or use store bought tubes of colored icings and sprinkles. Have fun! Remember, sugar is a natural preservative. Your cookies should remain fresh and edible for several days after baking and decorating. Store them in plastic containers with lids, using sheets of waxed paper between layers of cookies.
Copyright Robert George Reoch