Nov 092010
 

Pictures

Cookie Ingredients

Cookie Ingredients

Butter

Butter

Adding Sugar

Adding Sugar

Creaming Butter and Sugar

Creaming Butter and Sugar

All Creamed

All Creamed

Adding Cocoa Powder

Adding Cocoa Powder

Mixing it Up

Mixing it Up

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour

Adding Flour

Mixing

Mixing

All Done

All Done

Wrapped and Ready for the Refrigerator

Wrapped and Ready for the Refrigerator

Getting Ready to Roll the Dough

Getting Ready to Roll the Dough

Rolled

Rolled

Cutting out Ghosts

Cutting out Ghosts

Ready for the Oven

Ready for the Oven

Just Out of the Oven

Just Out of the Oven

Icing Ingredients

Icing Ingredients

Black Gel for the Faces

Black Gel for the Faces

Adding Water

Adding Water

Adding Meringue Powder

Adding Meringue Powder

Whisking

Whisking

All Whisked

All Whisked

Adding Cream of Tartar

Adding Cream of Tartar

Adding Powdered Sugar

Adding Powdered Sugar

All Ready for Mixing

All Ready for Mixing

Mixing

Mixing

Mixed

Mixed

Decorated Without Faces

Decorated Without Faces

With Faces

With Faces

All Done

All Done

Halloween Chocolate Cut Outs

3/4 cup unsalted butter, at room temperature
1 cup sugar
2/3 cup cocoa powder
1 whole egg
1 1/2 teaspoons vanilla
1 1/4 cup flour
Royal Icing
3/4 cup warm water
5 tablespoons meringue powder
1 teaspoon cream of tartar
2 1/4 pounds powdered sugar

Cream butter and sugar until smooth. Add the cocoa powder, and mix until incorporated. Add egg and the vanilla extract. Blend together. Finally, mix in the flour until combined.

Wrap and refrigerate the dough in two separate batches for at least two hours.

Roll the dough out between two pieces of wax paper. Dip cookie cutters in a mixture of equal parts flour + cocoa powder before cutting out the shapes.

Place shapes at least two inches apart on the baking sheet. In an oven preheated to 350 degrees, bake for 10 mins, 12-15 for larger ones.

Royal icing recipe (I halved it and still had plenty extra): In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened tea-towel to prevent crusting and drying.

Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.

I saw this recipes on another Blog, and had to make them and share the recipe. The cookies were so soft and delicious.

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