Halloween sugar cookies
Special equipment: Halloween sugar cutters; a bag for pipes with a round tip No. 2; bag for pipes with a round tip No. 1.
For Halloween sugar cookies: Combine flour, baking powder, and salt in a small bowl. Whisk butter and granulated sugar together in a mixer equipped with a paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in vanilla and egg, then churn until hemp and add flour combination. mix until complete integration. Divide the dough in half, pat 2 discs, wrap in plastic wrap and refrigerate for 1 hour.
Place the baking sheets in the top and bottom third of the oven and preheat to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
Bake, rotate, and reposition the trays halfway until the cookie is golden brown at the bottom, 10-12 minutes. Allow the cookies to cool on baking sheets for 5 minutes, then transfer to a wire shelf to cool completely, about 1 hour.
In the meantime, flip the waste between 2 pieces of parchment and refrigerate for 1 hour. Repeat the cutting and baking process.
For the royal icing: Whisk pastry chef’s sugar, meringue powder, and 1/3 cup water in a bench mixer equipped with a beating attachment on medium speed until stiff peaks form, 5 to 6 minutes. Glaze colour optional for cookie shapes.
To create icing: Take three-quarters of the preferred staining icing into a small sink and mix with 1/2 teaspoon of water until flood resistance is achieved? You can poke the blade through it and it returns to where it was after 10 seconds. Add more water, 1/4 teaspoon at a time, until you reach the desired consistency. Transfer the icing to the piping equipped with the # 2 round tip. Transfer the remaining thick frosting to the # 1 round tip tubing bag.
For cats: a test tube with a black edge about a cat with a wide black glaze. fill with black icing and let harden 6 hours or until night. Tube 2 pointed eyes on the face with wide yellow glaze. Allow hardening, about 1 hour.
For the phantom: a cylinder with a pale edge around the phantom with a thick white glaze. load with white casting and allow to cure 6 hours and overnight. Ghostly faces with wide black glaze are carried out. the top hat dotted roughly the edge of the phantom with wide orange and black glaze. Allow hardening, about 1 hour.
For pumpkins: Pour an orange frame over the rim of the pumpkin with a solid orange frosting. cover with orange rain frosting and set aside 6 hours and overnight to cure. Draw two orange lines down the pumpkin with wide orange frosting. pipeline on a green stem with a solid green glaze. Trumpet vines with a greasy green glaze. Let it harden, about 1 hour.
For Sweet Corn: Trace a white triangle framed around the peak of a third of a Halloween sugar cookie with thick white icing. hold a trapezoid in the centre of the cookie, next to the white triangle, with a rich orange frosting. The tube of the larger trapezoid that outlines the lowest third with a thick yellow glaze. fill the white triangle with a white fill. fill the orange trapezoid with orange glaze. fill the yellow trapezoid with yellow glaze. Allow overflow icing to harden, 6 hours, and overnight.
When measuring flour, we put it in a dry measuring cup and level out the excess. (Scooping straight out of the bag thickens the flour, resulting in dry baked goods.)