By Victoria Hart Glavin of Tiny New York Kitchen
Halloween is nearly here and it’s time to start thinking about making Halloween treats for a party or just to have around the house. You will, however, need to purchase Halloween cookie cutters (approximately 2 1/2 inches in size) for this recipe.
Ingredients
1/2 Cup Butter (Softened)
3/4 Cup Sugar
1 Large Egg (Room Temperature)
1 Teaspoon Vanilla Extract
1 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
Frosting
3 3/4 Powdered Sugar
1/4 Cup Shortening
4 To 6 Tablespoons Water
Food Coloring (Optional)
In large-size bowl cream butter and sugar. Beat in egg and vanilla.
In a medium-size bowl combine flour, baking powder, and kosher salt.Gradually add flour mixture into butter mixture. Stir to combine. Shape dough into two portions. Shape each portion into a disk. Wrap in plastic wrap. Place in refrigerator for 1 hour. You will want dough to be firm enough to roll. Preheat oven to 350 degrees.
On a lightly floured surface roll each portion of dough to 1/4 inch thickness. Cut with floured cookie cutters.
Place 2 inches apart on ungreased baking sheets. I like to line my baking sheets with parchment paper, but you don’t have to. Place in oven for 8 to 10 minutes until edges are light brown. Remove from oven. Transfer to wire racks to cool completely.
To make frosting, in a large-size bowl beat powdered sugar, shortening, and enough water to reach spreading consistency. Tint frosting with food coloring if you desire. Frost cookies and let stand until frosting is set.
Note: I only use natural food coloring that can be found in natural food stores or online.
Makes 2 dozen cookies.
Prep Time: 90 Minutes
Cook Time: 10 Minutes
Total Time: 100 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”