Halloween Sugar Cookies

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Vintage Images from the Ken Brown Collection
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Halloween is definitely turning out to be Leo’s favorite holiday and he’s been begging for some “calavera” cookies, so I knew it was high time to solve the sugar cookie dilemma. My dilemma being of course that I didn’t have a recipe. Time for the necromancer to emerge. I didn’t sell my soul to the devil or anything seasonally appropriate that would freak most people out, but I have been holed up in my kitchen for the last week, hair frightfully amuck and not a drop of make-up on my face trying my hand at all things sugar cookie-ish.
The sugar cookie I was aiming for was one that had the initial crunch with a soft chewy center. But because everyone has their own ideas about what makes the perfect sugar cookie, the fabulous thing about this recipe is that if you bake them a little longer, voila, you have a crunchy cookie. So this is not only a delicious sugar cookie, it’s versatile, too, so hopefully, everyone will be happy.
More importantly, though, is the fact that these cookies don’t spread all over tarnation, obliterating all your hard work rolling and cutting out the dough with your various cookie cutters. If that were to happen, well, it’d be time to call the ghost busters for sure.
LEO’S STUNNING SUGAR COOKIES

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4 cups confectioner’s sugar
2 ½ tablespoon light corn syrup
5 ½ tablespoons hot milk
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Place all ingredients in a large mixing bowl and gently combine until very smooth. The icing should be liquid yet thick. If you are piping, use only 4 ½ tablespoons hot milk for a thicker result.
Divide icing and then add the food coloring of your choice.
Decorate you cookies as you desire them to appear.
Makes about 1 ½ cups icing, enough to ice 3 dozen cookies.
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Sheltie Girl







