Halloween Special: Halloween Sugar Cookies

So Halloween is here!! Well technically they dont really celebrate that in India…But i wanted my little one to have a halloween also i get to bake some things.. I know i get more excited than anyone for these things!!! 😀 Anywhooo the spread i planned and made was
1. Toffee apple cake
2. Ghost Cupcakes
3. Poison apples and
​4. Halloween Sugar cookies ( I forgot to take pictures of them with the rest of the things and i found out i didnt have them in the photoshoot after we started gobbling on some of the delights..

Ingredients
Sugar Cookie: 

  • Flour – 150gm +(Extra for dusting on the surface and the rolling pin)
  • Egg – 1 large
  • Butter – 100gm
  • Sugar – 100gm
  • Baking powder – 1/2 teaspoon
  • Vanilla Extract – 1 teaspoon

Royal Icing: (Adapted from Sweetopia)

  • Icing Sugar -200gm
  • Meringue powder -1 tablespoon
  • Cream of Tartar – 1/2 teaspoon
  • Warm water -45ml
  • Vanilla – 1/2 teaspoon
  • Food colour – black (or any colour of your choice)

Method
Sugar Cookie:

  • Cream the butter and sugar until light and smooth. 
  • Beat in the egg and vanilla. 
  • Sift the flour and baking powder and mix till completely mixed. 
  • Roll the dough up and chill it in the refrigerator for 30minutes to an hour. 
  • Preheat the oven to 165 degrees celsius. 
  • Roll the chilled dough on a well floured surface to the thickness of your choice. 
  • Dip the cookie cutter in a bit of flour and cut the cookie dough using the cutter. 
  • Transfer the cookies on to a baking sheet and bake for about 10-12 minutes. 
  • Once baked, let it cool on a cooling rack.

Royal Icing:

  • In a large bowl, whisk the meringue powder with warm water. 
  • once completely mixed, add the cream of tartar and whisk well. 
  • Sift the icing sugar into this mixture and with an electric blender, whisk for about 5-8 minutes, until smooth. 
  • Add the vanilla and beat for a minute more. 
  • This royal icing is piping consistency(3rd picture below) , which is the outline you draw for the cookies. For flooding (filling the outline) consistency add few drops of water (as needed). 
  • Use 1/4th of the royal icing for the piping of the cookie, use another 1/4th by mixing it with black food colouring (this is for writing). 
  • To keep the royal icing without hardening while piping or in room temperature, cover the bowl with a damp cloth.
  • Pipe away text, shapes, scary images (all depends on your piping skills, mine still in amateur mode… and practice makes it perfect) Also you need steady hands. 
  • Keep the piped cookies in room temperature for few hours to dry. 
  • Once dry store in air tight container. 

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