Halloween is extremely scary! The only thing we find that begins to relieve the extreme fright of the season is sugar cookies (and maybe chocolate). We love them in the spooky shapes of the season- bats, witches hats, ghosts and pumpkins. Decorate them with royal icing colored with Gel Paste, sprinkled with sanding sugars and you’re set for the season (just don’t look in the basement!)

Easy recipe for Royal Icing:http://www.culinarydistrict.com/Products/Herbs-Spices/Premium-Meringue-Powder-1-lb

Gel Paste: http://www.culinarydistrict.com/Search?search=gel+paste

Sanding Sugar: http://www.culinarydistrict.com/Search?search=sanding+sugar

Here is a great recipe for Sugar Cookies that works particularly well for cut out cookies:

Sugar Cookies-
with thanks to Alton Brown

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

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Ingredients
2 cups all purpose flour
1 T. baking powder
¾ tsp. baking soda
5 T. sugar
5 T. cold unsalted butter
¾ cup buttermilk
⅓ cup toasted hazel nuts, finely chopped

Directions

1. Preheat oven to 425 degrees.
2. Sift dry ingredients together in a bowl.
3. Cut cold butter into dry ingredients with a pastry blender (should resemble oatmeal).
4. Pour in buttermilk.
5. Quickly mix together with a spoon until dough just comes together.
6. Turn out onto a well floured surface.
7. Knead quickly into a ball ( no more than 30 seconds).
8. Roll dough out to ½ – ¾“ thick, cut into 3” rounds.
9. Place on baking sheet and sprinkle tops with a little extra sugar.
10. Bake in preheated oven for 10-12 minutes.

Makes 12 biscuits

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Ingredients:
½ cup       butter, softened
½ cup       sugar
½ cup       brown sugar
1               large egg
1 tsp         vanilla extract
1 ½ cups   flour
½ tsp        baking soda
¼ tsp        kosher salt
1 ½ cups white chocolate, cut into chunks
1 cup        dried cranberries
Method:

Preheat oven to 350f. Line a baking sheet with parchment. In an electric mixer, cream butter, sugar and brown sugar together on medium speed. Add the egg and vanilla, beating until fluffy. On low speed, add the flour, baking soda, salt, white chocolate and cranberries, mixing just until flour disappears. Do not over-mix. Drop heaping tablespoons of batter on prepared baking sheet. Bake 10-12 minutes, just until the edges begin to brown. Cool cookies on wire rack.

Yield: 16 large cookies

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Ingredients:

5 oz all purpose flour

1/2 cup cocoa powder

1 tsp salt

1 tbsp espresso coffee bean finely ground

4 oz butter

1/3 cup icing sugar

Republica del Cacao 75% Chocolate, melted

Powdered sugar

- Preheat oven to 350 F

- Sift together all purpose flour, cocoa powder and salt. Stir in espresso coffee bean, reserve.

- Cream butter and icing sugar.

- Add flour mixture to butter mixture to just combine.

- Bake in a tart ring 20 minutes until firm to the touch.

- Cut into wedge and when still warm drizzle with melted 75% chocolate and dust with powdered sugar,

- Wrap in colored foil if desired

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-          Chocolate sweet dough:

-          In a mixer with the paddle attachment, mix well 7 oz butter with 3 oz of powdered sugar until creamy.

-          Add one by one 5 eggs mix well.

-          Add 11 oz All Purpose flour, 3 oz almond powder, 1.25 oz cocoa powder and 0.25 oz baking powder.

-          Mix well refrigerate 4 hours.

-          Roll the dough to ¼ “, cut in heart shapes then cut half of the hearts the center with a smaller cutter.

-          Bake at 350° for 15 minutes.

-          Once cooled, sandwich the cookies with raspberry marmalade.

-          Decorate the top with chocolate or powdered sugar.

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• Place in a robot-coupe, 8.5oz of almond meal with 15.5oz of powdered sugar, add 1.5 oz of cocoa powder, sift.
• In a mixing bowl, whisk 7oz of egg whites with a pinch of cream of tartar, add 2 oz of sugar and 5 drops of red food color.
• Mix 1/3 of the egg whites with the almond mix then the rest of the whites.
• Pipe small balls of batter on a silpat, let outside 20 to 30 min.
• Bake at 320F 8 to 10 min.

Honey ganache

• Bring 17.5 oz of cream to a boil, add 7oz of good honey.
• Pour over 35 oz of chocolate, mix well.
• Add 10.5 oz of soft butter, mix and reserve, fill the shells of macaroons.

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Makes 72, 2” cookies

Gluten-free, dairy-free, egg-free (not soy-free since most chocolate contains soy lecithin).
These are soft and chewy.  My friends who are not gluten-free think they’re great too!

Ingredients:
3 cups Bob’s Red Mill Gluten-Free All Purpose flour
2/3 cups brown sugar, lightly packed
2 tsp. gluten-free baking powder (Clabber Girl or Rumsford)
1 tsp. xanthan gum
1 tsp. kosher salt
2 Tbsp unsweetened applesauce, organic if possible
1 cups agave syrup sweetener (amber to dark)
1 cups cocoa butter chips
2 tsp. gluten-free vanilla (Nielsen-Massey Madagascar Bourbon)
2 cups semi-sweet chocolate chips (check to ensure no dairy or modified corn starch)

Directions: 
Preheat the oven to 325°.  Line cookie sheets with a Silpat or parchment paper.

In a small saucepan, melt the cocoa butter chips on low heat, taking care not to let them burn.  Let cool to room temperature.

In a medium bowl, mix together the dry ingredients and make a well in the middle.  Add all the liquid ingredients, including the cocoa butter, into the well and blend well.  When mixed, stir in chocolate chips.  (Note: as dough cools, it will become stiffer due to the cocoa butter re-solidifying, so don’t be alarmed.)

Using a #60 disher, drop 1” dough balls onto the cookie sheet leaving a little room around for them to spread.  If you like your cookies super thin, flatten them at this stage.

Bake cookies for 14-16 minutes, or until light golden brown.  Let them cool on the cookie sheet for a few minutes before transferring to a cooling rack to let them cool completely.

Store in an airtight container.

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Ingredients:
1 ¼ cups sifted cake flour
½ teaspoon double acting baking powder
¼ teaspoon fine sea salt
3 large eggs
1 teaspoon vanilla extract
2/3 cup sugar
2 teaspoons lemon rind
¾ cup (1 ½ sticks butter, melted and cooled) + additional for buttering pans
Sifted confectioners sugar
Preheat oven to 350 degrees

Sift cake flour, baking powder and salt together and set aside.

Beat the eggs in a 2 quart mixing bowl until light and lemon colored. Add the vanilla extract. Gradually beat in sugar. Continue beating until the volume has increased to four times the original volume. Gradually fold in the flour mixture and lemon rind. Stir in the melted butter.

Brush Madeleine pans with additional butter. Spoon 1 tablespoon of batter in each shell, filling it 2/3 full.

Bake in pre-heated oven for 12 minutes or until a toothpick inserted in the center comes out clean.

Remove cakes from pan and unto a cooling rack.

When cool, dust tops with powdered sugar or dip in chocolate (molding type chocolate suggested).

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Gingerbread Men

3/4 cups Molasses
3/4 cups Butter
3/4 cups Brown sugar(firmly packed) be generous
3 2/3 cups Flour
2 tsp Ginger (ground)
2 tsp Cinnamon (ground)
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Nutmeg (ground) fresh is best
1 Egg
1 tsp Pure Vanilla Extract
Pinch fine salt
Decorating icings and assorted candies

In saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat; cool. In a large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg. Blend egg into molasses mixture. With a spoon, stir molasses mixture into flour mixture until smooth.  Wrap dough in plastic wrap; chill at least 1 hour. Heat oven to 350º F.  Divide dough in half. On floured surface, roll dough to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch gingerbread cookie cutter (or knife your own design). Gently lift with metal spatula onto lightly greased cookie sheet.  Bake for 10 to 14 minutes or until no indentation remains when touched. Remove from cookie sheets to cool on wire rack. Decorate as desired with icing and candies.

CHRISTMAS BUTTER COOKIES

1 c Soft butter (real butter-only) room temp
2 tb Pure Vanilla Extract
3 c Flour
2/3 c Sugar
2 Eggs
1/2 ts Salt sea or kosher salt
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Cream butter until light and fluffy. Add sugar. Gradually stir in vanilla. Add eggs one at a time,
beating after each addition. Blend in flour and salt. Mix well. Wrap dough and chill for at least 2 hours. Lightly flour a pastry cloth and rolling pin. Roll dough to about 1/8″ thickness. Cut into desired shape. Place 1″ apart on cookie sheets. Bake at 350′F. for 10 minutes or until lightly brown. Cool, frost and decorate. Makes 5 dozen.

COOKIE ICING
3 ea Egg whites
2 ts Water; (use 3 if req’d)
1 lb Powdered sugar
Food colors, sprinkles, etc
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Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies.  Decorate with glitter, sprinkles, dragees and cinnamon red hots, if desired.

CHRISTMAS CANDY CANE COOKIES

1 c Butter room temp
1 c Powdered sugar
1 Egg
1 t Peppermint extract (Peppermint Oil is Stronger if using be aware)
1 t Pure Vanilla extract
2 1/2 c All-purpose flour
1 t Sea or Kosher Salt
1/2 ts Red food coloring
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Mix together butter, sugar, egg, and extracts thoroughly. Stir in sifted flour and salt. Divide
dough in half. Blend red food coloring into one half of the dough. Cover the two pieces of dough and refrigerate for 4 hours. Preheat oven to 375ºF. For each cookie, roll 1 teaspoon of dough from each half back and forth on lightly floured surface into 4″ rope.  Place 1 red and 1 white rope side by side; press together lightly and twist. Place on un-greased cookie sheet and curve down top of rope to form handle of cane. Bake 9 minutes. Watch closely, as they have a   tendency to brown quickly.  Add clear Sugar Crystals to give a sparkly effect to the cookies.

HOLIDAY IDEAS:

Brownie Candy Cane Bites:  Basic sugar cookie dough, candy canes and already baked chocolate brownies.  Get the dough and the brownies the same temp and then combine leaving the brownie in chunks NOT MIXED IN and then add crushed candy canes.  Use an ice cream scoop to portion out cookies onto prepared pan and bake at 350 for about 10 to 15 minutes depending on how chewy or crispy you want cookies.  These cookies can be made in so many versions just make whatever kind of brownies you want and add to cookie dough and add candies, nuts, dried fruits, flavorings you name it.

Brownie Ideas:  Don’t just stick to the regular chocolate brownie with or without frosting consider adding flavorings like Peppermint Oil and Candy Canes for holiday or Peanuttles (toffee peanuts), shredded coconut, M&M’s, Candy Bars, even Cookie Dough can be added to the brownie and then baked.  Consider making a brownie with jam in the middle very easy make your brownie mix put half of mix in prepared pan then put in freezer for bout 1/2 hour.  Then take your jam and spread over child brownie mix then put back in freezer for bout 15 then put rest of brownie mix on top and bake.  You can even add another flavored top to the brownie.  There is no limit to what you can create.

TIPS ON STORING AND FREEZING COOKIES
Baking cookies is a favorite activity during the holiday season. The smell of the cookies baking, the warmth of the oven, the joy when you see the results, and of course, the taste! Here are some tips for saving and storing your cookies:

Preparing: Make sure your cookies are completely cool before preparing them for storage or freezing. Any frosting or icing should also be fully set and firm.

Storing: Cookies should be stored in an airtight container or bag. Some cookies will keep better if individually wrapped, such as very large gourmet type cookies, large cutout and frosted cookies and very thick cookies. Plastic wrap, foil or waxed paper works well for individually wrapping the cookies.

Freezing: Just about any type of cookie will freeze well and can last for up to 1 year from when you baked them. Make sure the cookies are wrapped well in waxed paper, plastic wrap or foil. Wrap them individually to make them last longer, hold their shape better and preserve their taste and texture. Then put them in an airtight container like a Tupperware or other container. You can also use a Ziploc freezer bag, just make sure you have sealed it tightly. Cookies that have been frosted will only keep for a few months in the freezer.

Using Frozen Cookies: Unwrap the cookies carefully and let them thaw completely and come to room temperature before serving. You can also microwave them on high for about 20-30 seconds.

Freezing Cookie Dough: Many people don’t realize that you can freeze the actual cookie dough for up to 1 month. Then thaw it out completely before preparing to bake. This can save alot of time during the holiday season and give you the same fresh from the oven taste as fresh baked cookies. Cookie dough that is very, very soft should not be frozen. Any dough that is firm will freeze very well. Wrap the dough in plastic wrap and place in an airtight container or freezer bag.

When storing or freezing dough or baked cookies, don’t forget to write the date and type of cookies on the package.

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Ingredients:

1 cup butter, softened – consider using European butter with more butterfat
1 cup granulated sugar
1 large egg  – room temp
1 1/2 teaspoons vanilla extract – use pure extract not imitation
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt – use good salt consider Fleur de Sel from France

Preparation:

Preheat oven to 375°F.

Cream together butter and sugar in a large mixing bowl. Beat in egg and vanilla. In a separate bowl, combine flour, baking soda, cream of tartar and salt. Slowly add flour mixture to butter mixture. Cover and chill for 2 hours.

Roll out chilled dough on floured surface to about 1/8-inch thick and cut into desired shapes.  Place on un-greased baking sheets and bake for 6 to 7 minutes or until lightly browned.

Cool on the sheets about 1 minute before moving to racks. Decorate as desired.

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