>> Thursday, October 29, 2009
This afternoon before my youngest came through the door, he was beaming with excitement over the assignment he volunteer for in his class.
His teacher asked who is willing to bake some cookies for Halloween party and he quickly raised his hand.
The teacher was so happy to hear that she just asked him that I'll write the ingredients and gave him a cookie cuter - pumpkin shaped.
Here is our creation for the classes Halloween party
Sugar Cookies - Martha Stewart
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons brandy, or milk
- 1/2 teaspoon pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated.
With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated.
Transfer dough to a work surface.
Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350 degrees.
Line baking sheets with nonstick baking mats or parchment paper; set aside.
On a lightly floured work surface, roll out dough to 1/8-inch thickness.
Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more.
Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
- 1 cup confectioners' sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond extract
- assorted food coloring
- In a small bowl, stir together confectioners' sugar and milk until smooth.
- Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.