Frankenstein was my favorite new cookie from last year! They're cute, have an easy shape and simple details:) I can't wait until Halloween just so I can make them again:)
Now...down to business:) A few people have requested the sugar cookie recipe that I use so I thought I would make it easy on myself and post it here:) I found the recipe on the internet years ago! It's a great recipe because the cookies hold their shape well. Makes about 2 dozen large(and thick) cookies:)
NO FAIL SUGAR COOKIES
Preheat oven to 350 degrees
6 cups flour
3 tsp. baking powder*
2 cups butter
2 cups sugar
2 tsp. vanilla extract
1 tsp. salt
Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture.
I usually chill my dough in the refrigerator before rolling out, but it's not mandatory.
Roll to desired thickness* and cut into desired shapes. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes** or just until beginning to turn brown around the edges.
*I use THIS to achieve uniform thickness. I always use the spacer that makes the thickest(3/8-inch) cookie:) I purchase my cookie cutters from this website too.
**My cookies seem to take about 15-18 minutes to bake. It may be because of their size, or my oven. Start timing on the low end because you can always add more time...just keep an eye on your cookies to achieve desired doneness.
*(8/20/16) Lately I have been omitting the baking powder and the cookies keep their shape perfectly, but are still yummy!
One last tip: If you are having a problem with your cookies holding their shape, it helps a lot if you put them in the freezer on the baking sheet for about 15 minutes before you bake them.
Royal Icing Recipe(makes about 3 cups)
This is the recipe I use to ice my cookies:)
I always(almost) double this recipe.
3 3/4 cups sifted ( I rarely do) confectioners(powdered) sugar
3 T meringue powder(I buy at Michael's)
6 T warm water
Beat 4-5 minutes, until smooth
If you want it thicker(to outline) add a little more sugar. If you need it thinner (flow consistency) to "fill in," add a little bit more water. Trial and error. Experience will help:)
I put my icing into separate bowls and add food coloring(I prefer paste, from Michael's) to make a variety of colors:)
After you outline the borders of your cookies, you need to allow them to dry before you fill them in. I usually allow at least an hour. Then you can fill them in...I use a spoon. I spoon some icing onto the cookie and spread it with the spoon. I also use a toothpick. I usually let them dry overnight after this step, just to make sure that they are good and dry! Yep, it's time consuming, but worth it! After they are dry, you can add the details. Of course you need to let them dry again after this final step and then they can be stacked(to store) or packaged:) Hope these tips help out!
GOOD LUCK AND HAVE FUN!!!