Scary Sugar Cookies
Cookies:
1-1/4 cups of granulated sugar
1 cup of Shortening
2 eggs
1/4 cup corn syrup or regular pancake syrup
1 tablespoon of vanilla
3 cups all-purpose flour, plus 4 tablespoons
3/4 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
Icing: 1 cup of icing sugar
3 to 5 tablespoons of water
For cookies, combine sugar and shortening in large bowl. Beat at
medium speed of electric mixer until well blended. Add eggs, syrup
and vanilla. Beat until well blended and fluffy. Combine 3 cups
flour, baking powder, baking soda and salt. Add gradually to creamed
mixture at low speed. Mix until well blended. Divide dough into
quarters. Wrap each quarter of dough with plastic wrap. Refrigerate
at least 1 hour. Keep refrigerated until ready to use.
Preheat oven to 375�F. (190�C.). Place sheets of foil on countertop
for cooling cookies. Spread 1 tablespoon or more of flour on large
sheet of waxed paper. Place one quarter of dough on floured paper.
Flatten slightly with hands. Turn dough over and cover with another
large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove
top sheet of waxed paper.
Cut out with floured cutters in appropriate shapes (ghosts,
pumpkins, cats, brooms etc.) or hand-cut forms. Transfer to
ungreased baking sheet with large pancake turner. Place 2 inches
apart on ungreased baking sheet. Roll out remaining dough. Bake one
baking sheet at a time at 375�F. (190�C.) for 5 to 9 minutes,
depending on the size of your cookies (bake smaller, thinner cookies
closer to 5 minutes; larger cookies closer to 9 minutes). DO NOT
OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to
cool completely.
For icing, combine icing sugar and 3 tablespoons water. Mix to blend
well. Add additional water, a little at a time, if icing is too
stiff. Add additional icing sugar if mixture is too thin. Divide
mixture into small bowls. Add food color, a few drops at a time, to
achieve desired colors. Spread icing in thin layer on cooled
cookies. Place remainder of icings in pastry bags fitted with small
round writing tips. Alternatively, place in small resealable plastic
bags. Snip very small hole off one corner of each bag. Pipe designs
onto iced cookies. |