When the full moon is rising, better beware if you hear a howling! But wait! What exactly are you supposed to do if a werewolf is on the prowl? Steak through the heart? Cut off its head? Silver bullet? Tis the season to catch up on all the classic Halloween horror, so you can be prepared when heading out for a Classic Monster Movie Party! These iced cookies will make a perfect takeaway for a party full of Frankensteins and Draculas.
Tara’s friend Cherylin pitched in on the party plan and brought these werewolf cookies as a fangtastic addition to the party favor bags. Royal icing cookies tend to be drier because most recipes use a shortbread cookie, but Cherylin used a sugar cookie recipe, which people love. Is your mouth watering yet? Read on.
Sugar Cookie Recipe
- 3/4 c sugar
- 5 sticks softened butter (cubed)
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups flour
- Foil or saran wrap
- Mix sugar and butter together just until blended.
- Add egg, vanilla and salt into the creamed butter and sugar.
- Add flour gradually to make ensure its incorporated evenly.
- Form dough into a ball and flatten into a patty and wrap in foil or saran wrap. Chill for 1 hour minimum (up to a day)
- Once chilled, flour a surface to roll out the dough on. I also use parchment paper beneath for easy cleanup.
- Roll out dough to 1/8 inch thickness.
- Use a round cutter to cut out as many cookies as you can before re-rolling out dough
Tip: the more you reroll the dough the “tougher” the cookie. If you have intricate shapes to cut or are hand cutting cookies, try to do in the first two rolls of the dough.
- Re-roll dough and cut again, adding flour to rolling pin and dough. Repeat until no more shapes can be cut. Note: depending on the temperature in the kitchen as the dough gets handled it will get warmer and sticky. Add flour and work quickly on warmer days.
- Chill cut cookies for 30 minutes minimum, and up to a day. This lessens the amount of spreading that happens during baking and ensures consistent cookie shapes.
- Preheat oven to 325. Bake for 7-10 minutes. I rotate my sheets to different racks after five minutes to ensure even baking.
- Transfer to cooling rack to cool, and store in airtight container until you’re ready to bake.
Royal Icing Recipe
This recipe makes enough icing for roughly 4 batches of the above cookie recipe. I have halved and quartered this recipe when necessary and the ratios still work. I recommend making more than you feel you need especially if you’re making a lot of colors. Having extra cuts down in the anxiety of portioning out the colors.
- 5 tbsp meringue powder (Michaels and Walmart carry Wilton brand. Local bake shops have their Own)
- 6 oz warm water
- 1 tsp cream of tartar
- 2 lbs powdered sugar
- Whisk 5 tbsp meringue powder with 6 oz of warm water in mixing bowl for 30 seconds
- Whisk in cream of tartar for 30 seconds
- Add powdered sugar. Mix on medium speed for 8 minutes.
- Thick icing dries and crusts quickly so if you don’t have time to color the icing, or while mixing other colors, keep the bowl covered with a wet towel.
- Portion out icing based on the number of colors your project needs, and how much of the icing you feel you will need per color. (The werewolves have 6 colors: gray, brown, light brown, black, light orange and white)
- Add coloring. I recommend Wilton colors that you can add by dabbing a toothpick into the color and then adding to the icing, or Americolor that comes in a squeeze bottle. Add slowly as these colors are concentrated.
- Once colors are mixed, you need to thin icing with water. Add water slowly by the drop to the icing to gradually thin it. If the icing is too thick it won’t spread even to a smooth surface and if it’s too thin it will be unmanageable for details and will run off the side of the cookie. The consistency you’re going for is if you run a knife through the icing at about 1/2 in thickness it smooths itself back over in close to 20 seconds. Any faster and this is too thin, Any slower and it is too thick
- Cut the end off your decorating bags and insert the longer part of the coupler. Then add the tip over the bag and then the ring of the coupler over the tip.
- Roll top edge of the bag down and over your hand and fill with icing using a spatula. Tie off with bag tie, rubber band or bread bag enclosure.
Time to decorate!
You Will Need
- Icings in bags
- Baked and cooled cookies
- Wet paper towel
- Toothpick or scribe tool
- Plastic placemat (optional) or can use a paper towel on your surface
- Edible marker
- Outline and fill the cookies with gray icing for the background using a #2 tip. Let dry completely. This can take between 12-25 hours depending on humidity.
- Draw image on the cookie with the marker.
- Using a 1 tip, outline the area of the cookie you want to be filled. Applying more pressure you then fill in that area with colored icing.
- Shake cookie gently side to side to even out any texture Issues. Let dry completely.
- Draw details onto cookies for easy and consistent decorating later.
- Add eyebrow, ears, nose and teeth details
- Pipe the light orange of the eyes, and then while still wet, drop black into the eye for the pupils and then white onto the pupils as a highlight. This is called wet on wet, as the detail work is done while the icing is still wet to let the details sink in.
- Allow them to dry overnight before bagging or transporting to a party.
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