|Use white Jimmies for whiskers!|
My friend, Karen, loves Halloween. Her birthday is about a month too early for a spooky party, so I made her these fun Scaredy-Cat cookies. They were a real hit with my book club as we all laughed with black tongues & lips!
This recipe is easy to make and, best of all, the cookies keep their shape as they bake in the oven. They’re flaky and lightly sweet. So, if you’ve got someone who loves sugar cookies, whip up a batch!
|Be sure to keep the cookies on parchment paper as you decorate them!|
Vanilla Shortbread Cookies
In a medium bowl, whisk together:
2 cups Flour
1/4 cup Cornstarch
1/4 cup Salt
In the bowl of a stand mixer fitted with a paddle beater, cream:
1 cup (2 sticks) Butter, softened
1/2 cup Powdered Sugar
Once the Butter and Sugar are thoroughly blended, light, and fluffy, add 1 teaspoon Pure Vanilla Extract and mix until combined – about 1 minute.
Add Flour mixture, and mix until dough pulls away from the edges of the bowl and begins to for a ball.
On a lightly floured piece of parchment paper, roll dough into a ball, then using the palm of your hand, press it into a disk. Wrap the disk in plastic wrap and refrigerate for at least one hour.
Preheat oven to 350 degrees.
Roll dough out to 1/4-inch thickness and cut into desired shape. Place on parchment paper-lined baking sheets. Bake for 10 minutes until very lightly browned on the bottom.
Re-roll scraps and cut as many cookies as possible.
Allow cookies to cool completely before icing them.
In a small bowl, using a fork, whisk together:
1 1/2 cups Powdered Sugar
1 teaspoon Pure Vanilla Extract
A couple of drops of food coloring, if desired.
Add up to 1/4 cup cream, a little at a time until icing reaches desired consistency.
Frost cookies and decorate with sanding sugar.
|Don’t tell them they’re cute – they think they’re scary! LOL!|
|Me in London with the big black cats of Trafalgar Square|