#47 Ghost and Pumpkin Sugar Cookies

Happy Halloween Everyone!

I apologize for the delay in posts the past week, lots has been going on work, school and personal life wise. I want you all to know that I appreciate the support and love that I get from you guys. When I started this blog, all I knew was that I loved baking and I wanted to show my friends and family the things that I made. I hope all of you go after the things that make you happy like I did. It may just seem like a little blog about dessert to you, but to me its so much more than that. Thanks for the support :).

I needed to study this past Sunday for a test on Tuesday. I hadn’t baked anything in days and it was starting to make me a little stressed. Is it weird that I was more stressed about not baking something than I was my test? The solution: put computer with the slides for my test next to me while I baked a double batch of sugar cookies.

This right here is the most amazing thing you will ever own if you ever roll out dough. In the past before we had this lovely invention I would attempt to roll out dough on a wooden cutting board that was way too small for the job. The solution to all my problems (in terms of cookie making) is a circular piece of wood covered in canvas – tada! It’s main purpose is for rolling out the dough for Lefse, which is a Norweigen flat bread made from potatoes. My mom makes it every year, maybe we’ll get a post out of it this year! It’s so good!

TIP: When rolling out dough, put a sheet of plastic wrap on top of it. I use the one that I wrapped the dough in while it was chilling in the fridge – reusing things = less waste = happy environment (PSA from your friendly environment lover). It comes out perfectly smooth with no flaws, and the rolling pin wont stick to it! This way you just need to put a little flour on the bottom, and not all over the dough, which can dry it out. It’s little things like this that make this process so much easier.

Pipe an outline, let it dry for 30 minutes

The thing about gorgeous sugar cookies, like the ones you see on Bake @ 350, is that no body tells you how long this process is! I kid you not, I spent probably a combined 5 hours chilling, baking, cooling, piping, decorating these damn cookies! Oh and don’t forget the massive clean up. In the end I like to think its worth it, but man is it just an exhausting process!

Torey shows up during decorating to say hello and take random pictures
Finally done! 

I hope you all have a fun, crazy, but safe, halloween!

Sugar Cookies 

Ingredients:

1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour

Directions:
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields about 40 cookies.

I’ve tried a bunch of different frostings for sugar cookies and the most traditional way is Royal Icing which uses egg whites, but I find that this recipe with Meringue powder is a million times easier, and tastes better in my opinion.

Royal Icing

Ingredients:
4 cups powdered sugar, sifted
2 tbsp. meringue powder (Found at specialty food stores like Sur La Table or the craft store Michael’s)
5 tbsp. water

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container.  This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating.  Add water a very small amount at a time and stir by hand until fully incorporated.  Continue until the icing has reached a consistency appropriate for piping.  If you would like to add color, I suggest using gel and not liquid because it changes the consistency of the icing.

To flood cookies: Thin out the icing so that it is about the consistency of thick honey. Some people use squeeze bottles, which is the best way of doing it, but if you don’t have any you can just spoon it onto the cookie. Use a toothpick to push the icing into all the spaces. Let sit for a few hours to completely set up. Do not put into air-tight container until frosting is completely hardened.

 

Recipe from Annie’s Eats

Enjoy,

Madeline