Halloween Shortbread Cookies

Halloween Shortbread Cookies
2 h.


for 25 pieces
For the cookies
250 grams Pastry flour
1 generous pinch Baking powder
80 grams Powdered sugar
1 pinch Salt
2 Egg yolks
2 teaspoons Orange peel
125 grams Butter
For decorating
1 Egg white
250 grams Powdered sugar
orange Food coloring
orange Sprinkles
green Decorating icing
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Preparation steps

Step 1/2

For the cookies, Cut the butter into small pieces. Combine the flour, baking powder, powdered sugar, salt, egg yolks, orange zest and butter. Knead everything together quickly into a smooth dough. Cover with plastic wrap and refrigerate for 30 minutes. Roll out the dough 2 to 3 mm (approximately 1/8 inch) thick on a lightly floured surface. Cut out cookies a pumpkin-shaped cookie cutter about 6.5 cm (approximately 2 1/2 inches) in diameter. 

Step 2/2

Place the cookies on a parchment-lined baking sheet. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180 degrees) (approximately 400°F) for 12 to 15 minutes. Let cool completely on a wire rack. Lightly beat the egg whites. Stir in the powdered sugar until smooth, adding a few drops of water if necessary. Stir in the orange food coloring. Evenly spread the cookies with the orange icing. Decorate with sprinkles. Draw a pumpkin outline with the green decorating icing.