This last week has been jam packed with Halloween festivities for the kids. It started with a mom's group Halloween party on Saturday. I made cupcakes. Half were decorated as pumpkins and the other half as bats. I had gotten the idea from this book, and tried my hardest to make them look like the ones in there. I got close, not exactly the same, but I think close. The bat wings were a bit too large and heavy, they pulled the tops off the cupcakes. But you live and learn right? Then Monday we had spooky cupcake decorating with the kids. Basically it was a mess of frosting, candy, and sanding sugar, but the kids had a blast! Then today I hosted a candy corn day at the library. I made triangle sugar cookies, and topped them with royal icing. I was going to use the candy corn cookies as my cookie of the week, but have something else up my sleeve. I was very happy with how they all turned out and will give you the recipe for the cookies and royal icing that I made.
Cut out sugar cookies:
12 tbsp. ( 1 1/2 sticks) unsalted butter, softened
1 large egg yolk
2 cups flour
3/4 cup sugar
1 tsp. vanilla
1/2 tsp. salt
Preheat the oven to 350. Using mixer, beat butter until light and fluffy. Scrape bowl as needed. Add sugar, and beat until combined. Beat in egg yolk, and vanilla, and then flour and salt. Scrape dough onto a piece of wax paper, pat into a disc, and cover with another piece of wax. Roll out dough to 1/4" thick. Cut out with cookie cutters, and then place on an ungreased cookie sheet. Bake until golden brown on the bottom and light golden on edges. (about 15 min) Let cool 5 min, and then transfer onto a wire rack to cool completely.
(combined from the joyofbaking.com and Alton Brown recipes)
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
1 tsp. vanilla extract
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. I put them in plastic baggies and piped it onto the cookie.