Cammy’s Halloween Spice Cookies

My self-proclaimed “Top Chef” is back; Cammy has returned to the kitchen! His first project…Halloween cookies he saw in a book. He then made his father buy the book for him, so his personal cookbook collection is now up to 3. He also likes to get story books that include a recipe related to the story. I love it!

The cookies are spice cookies that get rolled, cut out, and decorated….

He has good taste, the cookies were delicious by themselves before we decorated them. Just the right amount of allspice and nutmeg. And lots of butter.

The biggest challenge was finding black food coloring for the cats and bats. It was also hard for me to give up total control of the decorating. But he had a great time deciding where to put the cats whiskers…

Halloween Spice Cookies

using the recipe for black cat cookies in “Halloween Treats” by Donata Maggipinto

2 cups unbleached all-purpose flour

1/4 tsp salt

1 tsp ground allspice

1/4 tsp ground nutmeg

10 Tbsp unsalted butter, softened

1 cup sugar

1 egg (from Farmer Kim)

1 1/2 tsp pure vanilla extract

for the icing:

2 egg whites

4 1/2 cups confectioners sugar

1 Tbsp fresh lemon juice

food coloring (black, orange)

black licorice strings

white candy balls (for the eyes)

colored sugars (white, orange)

Black sprinkles

Directions

In a medium bowl, whisk together the flour, salt, allspice and nutmeg: reserve.

In a large bowl, use an electric mixer set on medium-high speed, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and beat well.

Reduce speed to low, add the flour mixture, and beat until the dough comes together. Turn out onto a lightly floured surface and divide in half.

Wrap in plastic wrap and chill until firm, about 1 hour.

Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough 1/8″ thick.

Using Halloween cookie cutters, cut out the cookies.

Reroll the scraps. As you cut the cookies, transfer them to the prepared baking sheets.

Bake until lightly browned on the edges, 8 – 10 minutes. Remove to cooling racks and let cool to room temperature before icing.

To make the icing, place the egg whites in a bowl. Using an electric mixer set on high speed, beat until soft peaks form.

Add the confectioners sugar and lemon juice and continue to beat until thick and shiny. The icing should spread easily. If the icing is too thin, add more sugar, if it is too thick, add a bit of water.

For the cookies we made, we started with the ghosts, using white icing, and sprinkling with white decorating sugar. Cut small pieces of licorice for the eyes.

Then came the pumpkins: add orange food coloring to the icing. Decorate with icing, orange sugar and triangular shapes of licorice for the eyes and nose.