Spooky Halloween Cookies
4,0 / 10
ready in 2 h. 37 min.
- ¾ cup butter
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 egg yolk
- 2 tablespoons Cognac
- 1 pinch ground Nutmeg
- 3 cups flour
In a large bowl, cream the butter, sugar and vanilla together until light and creamy. Beat in the egg yolk, cognac and nutmeg. Quickly fold in the flour, stirring until just blended.
Divide the dough in half. Place each portion between 2 sheets of plastic wrap and roll out each portion to a thickness of 1/4-inch and chill for two hours.
Preheat oven to 350º F. Line two baking sheets with parchment paper;
Cut out shapes using the desired shaped cookie cutters or a sharp knife and template. Place on prepared baking sheet and bake for 10 to 12 minutes or until the edges are golden brown.
Cool on the baking sheet for 3 to 4 minutes. Transfer to a wire rack to cool completely.
In a medium bowl, combine confectioners' sugar and lemon juice, one tablespoon at a time until the glaze is the proper consistency. Divide the glaze between 2 bowls and add a few drops of food coloring, stirring to incorporate.
Decorate as desired by brushing glaze over the tops of the cookies; allow to dry. To pipe, spoon glaze into a pastry bag fitted with a very small tip and decorate as desired. Use a wooden toothpick and lightly pull the glaze from the piping to create a web design. Allow to dry and serve.