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Halloween Cookies Recipe

Halloween Cookies:  In a separate bowl whisk together the flour, salt, and baking soda. Set aside. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes).  Add the beaten egg and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Wrap the dough in plastic wrap and refrigerate for about one hour (or overnight) or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper. 

Remove the chilled dough from the refrigerator and, on a lightly floured surface, roll the dough to 1/4 inch (1 cm) thickness. (Keep turning the dough so it does not stick to the counter.) Cut out shapes using a lightly floured cookie cutter and transfer cookies to the baking sheet. If you find the cookies a little soft, place the baking sheets with the unbaked cookies in the refrigerator for about 10 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Bake cookies for about 8-10 minutes or until they are brown around the edges. Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Makes about 20 cookies.

Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg white with the lemon juice. Add the sugar and beat on low speed until  smooth. Add coloring. If not using immediately or placed , place in an airtight container as it hardens when exposed to air. Cover with plastic wrap when not in use.

Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the sugar and meringue powder until combined. Add the water and beat on medium speed until glossy and stiff peaks form (4-7 min.)  Add more powdered sugar or water if needed. Add coloring. To cover the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the icing that falls back into the bowl remains on the surface for a few seconds before disappearing. If not using right away, place in an airtight container as it hardens when exposed to air. Cover with plastic wrap when not in use.

Halloween Cookies:

1 1/2 cups (195 grams) all purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

Royal Icing Using Egg Whites:

1 large egg white

1 teaspoon fresh lemon juice

1 1/2 cups (165 grams) powdered sugar, sifted

Royal Icing Using Meringue Powder:

2 cups (220 grams) powdered sugar, sifted

1 1/2 tablespoons (30 grams) meringue powder

1/4 teaspoon almond extract (optional)

1/4 cup - 1/2 cup (60 - 120 ml)  warm water