- 1/2 Cup butter
- 3/4 Cup sugar
- 1 Egg
- 1 Teaspoon vanilla
- 1-1/2 Cups flour
- 1/4 Tablespoon baking powder
- 1/2 Teaspoon salt
For the glaze:
- 250 g of powdered sugar
- 1 Egg white
- 1/2 Tablespoon lemon juice
- In a bowl, beat the butter and sugar until creamy. Stir in the egg and vanilla and mix.
- In another bowl, mix the flour, baking powder and salt; gradually incorporate it into the creamed mixture.
- Form the dough into a disk shape; wrap and refrigerate for 1 hour or until firm enough to roll out.
- Preheat oven to 250°C. On a lightly floured surface, roll out dough to about 1/2 cm thick.
- Cut the dough with cookie cutters into Halloween shapes. Place on silicone-lined baking sheets and bake at 200°C for 8 to 10 minutes or until the edges are lightly browned.
- Remove from pans and place on wire racks to cool completely.
- Sift the sugar and place it in a bowl.
- Place the egg white in a second bowl, sprinkle the first two tablespoons of sugar over the egg white and beat with a whisk.
- Repeat the process until you have added all the powdered sugar to the egg white, you must beat continuously and at constant speed to obtain a homogeneous mixture.
- Add the ½ tablespoon of lemon to the mixture and continue beating with the whisk, always at the same rhythm to get the food to integrate correctly.
- You will see that when you lift the whisk, the mixture falls and should be creamy enough to take a little time to fall from the whisk into the bowl.
- Dye the icing, put it in a piping bag and decorate the cookies to taste. Let stand until it sets.
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