Frosted Cookies Halloween Ghosts

Name: Frosted Cookies Halloween Ghosts
Yield: 80 servings
Cuisine: American
Ingredients: 400 grams Cake flour; 180 grams Granulated sugar; 200 grams Unsalted butter; Vanilla extract; 1 Egg; 200 grams Powdered sugar; 5 grams Dried egg white powder; 30 grams Water; Black food coloring; Silver dragées; Star shaped sugar decorations

cookpad.japan @cookpad_jp

I adapted the cookie recipe from one in a cookbook called "DIA Collection's Frosted Cookie Decoration Recipe." I think that this only needs black icing instead of several colors, which simplifies the recipe.

For the icing tip, even a 1mm icing tip may be too wide. It's easier to cut a tip off a plastic icing or piping bag so you can draw a thin line. You can use the cheap ones.

Makes 80 cookies.

(Recipe by xxsayumixx)

For the icing tip, even a 1mm icing tip may be too wide. It's easier to cut a tip off a plastic icing or piping bag so you can draw a thin line. You can use the cheap ones.

Makes 80 cookies.

(Recipe by xxsayumixx)

cookpad.japan @cookpad_jp

For the icing tip, even a 1mm icing tip may be too wide. It's easier to cut a tip off a plastic icing or piping bag so you can draw a thin line. You can use the cheap ones.

Makes 80 cookies.

(Recipe by xxsayumixx)

For the icing tip, even a 1mm icing tip may be too wide. It's easier to cut a tip off a plastic icing or piping bag so you can draw a thin line. You can use the cheap ones.

Makes 80 cookies.

(Recipe by xxsayumixx)

Saved

Ingredients

80 servings

For the cookies:
400 gramsCake flour
180 gramsGranulated sugar
200 gramsUnsalted butter
Vanilla extract
1Egg
For the icing:
200 gramsPowdered sugar
5 gramsDried egg white powder
30 gramsWater
Black food coloring
Decorations:
Silver dragées
Star shaped sugar decorations

Saved

Steps

1

For the cookies:
2

Cream the unsalted butter. Add granulated sugar, vanilla extract and egg to the butter and mix well.
3

Add cake flour in several batches, stirring well after each addition, then knead by hand.
4

Divide the kneaded cookie dough into 5 to 6 pieces. Chill the dough for at least an hour in the refrigerator.
5

Roll the dough out about 5mm thick, and cut out with a cookie cutter. Rolling the cookie dough out thinly will make the cookies easier to ice and better looking.
6

Bake in a 340°F/170°C oven for about 10 minutes.
7

For the icing:
8

Mix the dried egg white powder and water and let sit for 30 minutes.
9

In the meantime, sift the powdered sugar. Add the sifted powdered sugar to the egg white liquid, and mix until shiny.
10

Put the icing in a piping bag, and draw an outline around the edges of each cookie. Make the icing outlines really really thin. Wait until the outlines have totally dried.
11

Add water to the remaining icing to soften.
12

Pipe in the softened icing inside the outlines to fill them in. Wait until the icing has dried thoroughly.
13

Mix the black food coloring in the icing. Add a tiny bit of water to the icing, so that's it's a consistency that's easy to draw with.
14

Draw the faces on, with the piping bag held perpendicular to the cookie surface.
15

Apply the decorations:
16

Stick on the decorations before the icing dries.
17

Here's how the cookies look.
18

A close up view.