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TucsonTerry's Halloween Sugar Cookies

3/4 C butter
1 C Sugar
2 Eggs
1 tsp vanilla or almond extract
2 1/2 C flour
1 tsp baking powder
1 tsp salt

1/3 C Butter
3 C Confectioners' Sugar
1 1/2 tsp vanilla or almond extract
1 1/2 - 2 Tbs heavy cream (more as needed)

Cookies: Mix thoroughly butter, sugar, eggs and extract. Blend in flour, baking powder and salt. Cover and chill at least one hour.

Heat oven to 400~ Roll dough 1/8" thick on lightly floured pastry cloth. Cut into shapes. Plase on UNGREASED sheets and bake 6-8 minutes until set and very light brown.

Frosting: Blend butter and sugar. Stir in extract and 1 1/2 TBS cream. Beat until smooth and of spreading consistency. Add more cream if you desire a thinner frosting.

When I decorate cookies, I make the frosting to the consistency needed for use with a decorator tube. For Halloween, I make pumpkins, black cats and ghosts. I leave one third of the frosting white, then divide the remainer into black and orange. I reserve about 1/3 cup of each color for piping, then thin the remainder to serve as base coats on the cookies.

I color the "piping white" to green and use it for the pumpkin stems. I use the "piping" orange for witches' hair and broom bristles, and use the "piping black" for pumpkin faces.

If the kids will be frosting and decorating their own cookies, I use the thinner frosting consistency and let them press sprinkles into the frosting.

Have fun!

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