3/4 C butter
1 C Sugar
1 tsp vanilla or almond extract
2 1/2 C flour
1 tsp baking powder
1 tsp salt
1/3 C Butter
3 C Confectioners' Sugar
1 1/2 tsp vanilla or almond extract
1 1/2 - 2 Tbs heavy cream (more as needed)
Cookies: Mix thoroughly butter, sugar, eggs and extract.
Blend in flour, baking powder and salt. Cover and chill at least one hour.
Heat oven to 400~ Roll dough 1/8" thick on lightly floured pastry cloth. Cut into shapes. Plase on UNGREASED
sheets and bake 6-8 minutes until set and very light brown.
Frosting: Blend butter and sugar. Stir in extract and 1 1/2 TBS cream. Beat until smooth and of spreading consistency.
Add more cream if you desire a thinner frosting.
When I decorate cookies, I make the frosting to the consistency needed for use with a decorator tube. For Halloween,
I make pumpkins, black cats and ghosts. I leave one third of the frosting white, then divide the remainer into
black and orange. I reserve about 1/3 cup of each color for piping, then thin the remainder to serve as base coats
on the cookies.
I color the "piping white" to green and use it for the pumpkin stems. I use the "piping" orange
for witches' hair and broom bristles, and use the "piping black" for pumpkin faces.
If the kids will be frosting and decorating their own cookies, I use the thinner frosting consistency and let them
press sprinkles into the frosting.