lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, October 20, 2014

Jack Skellington Cookies

Jack Skellington Cookies
I have never decorated cookies in any sort of fancy way. A smear of buttercream and a dousing of sprinkles is about as far as I would go. Miss F saw this recipe in our fall issue of the Mickey Monitor (the Disney annual passholder newsletter) and she had to make them. I was very wary. C insisted he would draw the faces since I was so nervous about it. I originally bought black gel icing to decorate them, but that was a total fail. My Kroger didn't carry black food coloring, but our local Party City did (so does Amazon.) Royal icing was SO much easier to use than I expected. I used these nifty tools to pipe the eyes, nose and mouth.
Jack Skellington Sugar Cookies

2 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter, softened
1 cup sugar
2 eggs
½ teaspoon vanilla extract

2 egg whites
3 cups confectioner’s sugar
Black food coloring paste

Combine flour, baking powder and salt in a medium bowl and whisk until combined. Set aside. Combine butter and sugar in the bowl of an electric mixer and beat until smooth. Beat in eggs and vanilla. Add flour mixture in three parts. Once dough comes together, cover bowl with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 400 degrees. On a floured surface, roll out dough to ¼ inch thickness. Using a round cookie cutter or an overturned cup, cut dough into circles about 3 inches in diameter. Place cookies 1 inch apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool completely before icing.

Place egg whites in bowl of an electric mixer; whisk until frothy. Add confectioners’ sugar a little at a time, until thick but still spreadable. Place 1/3 of icing in a separate bowl. Add black food coloring paste to reserved icing and stir until color is uniform. Decorate cooled cookies by covering with white icing and letting it dry (placing cookies in the refrigerator will speed up this process). Place black icing in a pastry bag or a plastic resealable bag and cut off a tiny bit of the corner to create a very small hole. Use black icing to draw eyes, nostrils and stitched mouth on each cookie.
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1 comment:

Kristen Hadley said...

These are so cute! What a great idea!

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