Even your littlest ghosts can help you decorate All Hallow?s Eve Cookies. Cut cookies out with Halloween cutters and decorate with Halloween sprinkles, Color Mist Spray, and FoodWriter Edible Color Markers.
Preheat oven to 400°F. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
Beat in egg, vanilla and almond extracts. Combine flour and baking powder; add to butter mixture, 1 cup at a time, mixing well after each addition.
The dough will be very stiff; if necessary, blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time). Do not chill dough.
Divide dough into two balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dipping cutters into flour before each use, cut out cookies.
Decorate cookies with sugars and sprinkles and bake, or bake cookies on ungreased cookie sheet then decorate (see suggestions below).
Bake for 6-7 minutes or until cookies are lightly browned. Cool completely on wire rack.
Candy Corn: After cookie dough is cut, sprinkle orange and yellow sugars on cookies and bake. Or, bake cookies, cool completely, then using Color Mist?, spray bottom third of cookie yellow and the middle third orange.
Spider Web: Bake cookies; cool completely. Using black decorating gel, pipe lines for webbing. Alternative: After cookies cool, draw web onto cookie using black FoodWriter?
Pumpkin: After cookie dough is cut, sprinkle orange and green sugars on cookies to look like the stem and lines on the pumpkin; bake. Or, bake cookies, cool completely, then using orange Color MistTM, spray cookie and draw lines with orange FoodWriter?
Ghost: Bake cookies and cool completely. Ice cookies smooth with white tubed icing; sprinkle with white cake sparkles. Add mouth and eyes with black gel.
Moon: After cookie dough is cut, sprinkle with yellow sugars and bake. Cool completely. Add eyes and mouth with black FoodWriter? or black gel.