Time for a Halloween Treat

The Directions:

The first thing you do is in a large bowl, whisk together flour, baking powder, and salt. Then In another large bowl, beat butter and sugar together. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until just combined. Shape into a disk and wrap in plastic. Refrigerate 1 hour. When ready to roll, preheat the oven to 350º and line two large baking sheets with parchment. Lightly flour a clean work surface and roll out the dough until 1/8” thick. Using a ghost cookie cutter, cut out cookies. Re-roll scraps and cut out more cookies. Transfer to prepared baking sheets and freeze for 10 minutes. Bake until edges are lightly golden, 8 to 10 minutes. Place on a wire cooling rack and let cool completely. Meanwhile, make the icing: In a medium bowl, combine powdered sugar, corn syrup, milk, and almond extract. Place about 1/4 of icing into a small bowl and dye black with black food coloring. Place about half the white icing in a piping bag fitted with a small round tip and pipe edges around cookies. Thin remaining white icing by adding 1 teaspoon milk at a time until icing runs easily on cookies, but isn’t water-thin. Place icing in another piping bag with a small round tip and fill in centers of cookies. Use a toothpick to pop any air bubbles and to spread icing to help fill any gaps. Let cookies dry until icing is set, 15 minutes. Place black icing in a piping bag with a small round tip and pipe eyes and mouths onto cookies.  

My review: 


They are really good if you like sugar cookies. And they’re not too sweet.