ghost cookies for our guests! BOO!

ghost cookes

~what you will need…

3 cups all-purpose flour
2 teaspoons baking powder
1 c sugar
2 sticks salted butter, cold & cut into chunks
1 egg
1 tsp pure vanilla extract
1/2 tsp pure almond extract

~what to do…

Combine the flour and baking powder, set aside. Cream the sugar and butter add egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl.

The dough will be loose, so knead it together with your hands as you take it out of the bowl for rolling.

Roll on a floured surface to about 1/4″ to 3/8″ thick, and cut into shapes. Place on parchment lined baking sheets (I freeze the cut out shapes on the baking sheet for 8 minutes before baking) and bake for 10-12 minutes. Let rest a few minutes on the baking sheet, then transfer to a cooling rack.

my favorite royal icing

~what you will need…

4 cups powdered sugar
2 tbsp. meringue powder
5 tbsp. water
1/2 tsp cream of tarter

~what to do…

Mix meringue powder and water in the bowl of a stand mixer until slightly foamy.
Sift powdered sugar and cream of tarter, than add to the mixer.
Mix on low speed until the sheen has disappeared and the icing has a matte appearance about 10 min.

~Transfer the contents of the mixing bowl into multiple air-tight containers, based on how many colors you will need.
~Add a very small amount of warm water at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping.
~Using a pastry bag, pipe around the edges of each cookie. Make sure to keep the leftover icing covered at all times when not in use so that it does not harden.
~Choose another container, and thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with the icing still in the bowl about 10 seconds.
~Once the icing has reached the desired consistency, transfer it to a squeeze bottle or plastic bag with a hole in one corner, flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, shake the cookie to help it along. Allow to set until hardened.

this will make about 3 cups of icing

~It’s a great day at the Cottage…


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