We love it when we discover new ways to use our kitchen appliances and for these Sweet Halloween Cookie skeletons, we have dug out the molds for the Christmas Gingerbreads. The Cookie Skeletons were extremely well received and we made sure not to bake them to long, so that the looked nice and pale.
The dough for the cookies can easily be prepared in advance. Well-wrapped and refrigerated, the dough can be made up to five days before baking.
Recipe
You will need:
• 200 g soft butter
• 200 g cane sugar
• 1 egg
• 400 g all-purpose flour
• 1 tsb vanilla powder
Icing:
• 225g icing sugar
• 2-3tbsp water
How to:
- Whisk butter and sugar until soft and fluffy.
- Whisk the egg with a fork in a glass and then add to the batter. Stir until everything is well mixed.
- Add the vanilla powder and the flour. Stir at low speed until the batter has become a dough you can shape.
- Place dough in plastic wrap and leave to cool for at least 2-3 hours.
- Roll the dough out to a 0.5cm thickness on a lightly floured surface. Using cutters, cut out the skeleton shapes and place on a baking tray with baking paper, leaving a gap between them.
- Bake the cookies in the middle of the oven at 175 degrees for about 8-12 minutes. The baking time depends on the size of the molds you have used. The cakes should be a little golden brown at the edges.
- Leave on the tray for 10 minutes and then move to a wire rack to finish cooling.
- Sift the icing sugar into a bowl.
- Gradually stir in enough water until the mixture is the consistency of thick cream. Beat until white and smooth and thick enough to coat the back of the spoon.
- Pour the icing into a piping bag and pipe a skeleton on each cookie.
Tip!
Make a mummy instead of a skeleton by piping the icing back and forth over the cake to resemble threads. Remember to leave an opening for the eyes.
