Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Halloween is nearly here and it’s time to start thinking about making Halloween treats for a party or just to have around the house. You will, however, need to purchase Halloween cookie cutters (approximately 2 1/2 inches in size) for this recipe.
- 1/2 Cup Butter (Softened)
- 3/4 Cup Sugar
- 1 Large Egg (Room Temperature)
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups Unbleached Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 3 3/4 Powdered Sugar
- 1/4 Cup Shortening
- 4 To 6 Tablespoons Water
- Food Coloring (Optional)
- In large-size bowl cream butter and sugar. Beat in egg and vanilla.
- In a medium-size bowl combine flour, baking powder, and kosher salt.
- Gradually add flour mixture into butter mixture. Stir to combine.
- Shape dough into two portions. Shape each portion into a disk. Wrap in plastic wrap. Place in refrigerator for 1 hour. You will want dough to be firm enough to roll.
- Preheat oven to 350 degrees.
- On a lightly floured surface roll each portion of dough to 1/4 inch thickness. Cut with floured cookie cutters.
- Place 2 inches apart on ungreased baking sheets. I like to line my baking sheets with parchment paper, but you don’t have to. Place in oven for 8 to 10 minutes until edges are light brown. Remove from oven. Transfer to wire racks to cool completely.
- To make frosting, in a large-size bowl beat powdered sugar, shortening, and enough water to reach spreading consistency. Tint frosting with food coloring if you desire.
- Frost cookies and let stand until frosting is set.
- Note: I only use natural food coloring that can be found in natural food stores or online.
- Makes 2 dozen cookies.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved