Name: Ghost Sugar Cookies
Cook time: 6 min
Yield: 8 servings
Ingredients: 1 ½ Cups Flour; ¼ Teaspoon Baking Powder; ¼ Teaspoon Salt; ½ Cup Butter, Softened; ½ Cup Sugar; 1 Teaspoon Vanilla Extract; 1 Egg; 1/8 Cup Meringue Powder; 1/2 Cup Cold Water; 1-1/2 Cups Powdered Sugar; Black Gel Food Coloring

Method

21 steps

In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a mixing bowl, beat the butter and sugar until light and fluffy.
Add the egg and vanilla, mixing just until combined.
Add the dry ingredients to the creamed mixture, beating just until a soft dough forms.
Form the dough into a disk, place in a plastic baggie or plastic wrap and refrigerate for 1 hour or until easier to handle.
Lightly dust a flat work surface with flour. Roll out the dough to about ¼ inch thickness.
Cut out cookies using ghost shaped cookie cutters.
Place cookies on a parchment lined baking sheet about 1 inch apart from each other.
Bake in a preheated oven at 400F for 6-8 minutes or until the edges are lightly golden brown.
Move cookies to a wire rack and cool completely.
In a bowl, beat the meringue powder and water with an electric mixer until stiff peaks form.
Gradually add the powdered sugar while beating, until you get the desired consistency. The icing should be liquid but not too runny.
Reserve about 2-3 tablespoons of icing.
Put the rest of the icing in a piping bag or a squeeze bottle with a piping tip.
Carefully squeeze the icing onto each cookie, starting on the outer edge and working your way in.
Cover the whole surface with icing, you can use a toothpick to spread it out.
Gently tap the cookie up and down to remove any air bubbles.
Let cookies stand until icing hardens.
Mix the reserved icing with black gel food coloring.
Pipe the eyes and mouth of every ghost using this icing.
Let cookies stand again until icing is set.