Try this Skull Cookies recipe, or contribute your own.
- Carbohydrate 903.397523317461 g
- Cholesterol 205.533333320078 mg
- Fat 74.0442066637505 g
- Fiber 0.0184466666782896 g
- Protein 35.9681333223647 g
- Saturated Fat 43.3024699981841 g
- Serving Size 1 1 recipe (1927g)
- Sodium 1072.91213298539 mg
- Sugar 903.379076650782 g
- Trans Fat 8.39080333318421 g
- Calories 4298 calories
Step-by-step
- Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
- Add all 4 eggs at one time...Continue to mix.
- Add the vanilla.. Continue mixing.
- Sift the four, baking powder, and salt together.
- Add the dry mixture to the wet mixture.
- Continue mixing to make sure all ingredients are thoroughly blended.
- Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
- Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
- Preheat oven to 325 degrees.
- Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
- Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter. (if needed)
- Roll the dough out on the cutting board and using the skull cookie cutter begin to make your cookies.
- Line the cookie sheet with parchment paper.
- Using a metal spatula move the cut skull cookies to the parchment lined cookie sheet.
- Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
- Take the skull cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).
- Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
- If icing is not stiff enough add ¼ C powder sugar.
- Divide the icing between 2 bowls. In the first bowl put â…” of icing leaving it white.
- Add several drops of black gel food coloring in the second bowl of icing (about â…“). Stir well to mix the color.
- Spoon each color of icing into individual frosting bags with a #5 tips. Twist the open end of the bag to push the icing to the tip.
- Outline each of the skull cookies in white then fill the cookies in with the thinner white icing. *- *Squeeze the majority of the icing into a bowl then add 1 tsp of water to this and mix it in. - -- -Leave a small amount of the icing in the frosting bag for later use on the cookies.
- Make different shapes for the eyes from circles to one circle and an egg shaped eye.
- Outline the shape of the eye first then fill it in,
- The nose is an upside down V again outline first to get the basic shape then fill in with black icing,
- The mouth is a row of teeth both top and bottom just outlined in black with a black line dividing them length wise.
- Allow the cookies to dry from 5-10 hours.
Most bakers skip chilling cookie dough and wonder why their cut-outs melt into flat, shapeless discs in the oven. Butter melts rapidly when exposed to heat. Chilling the dough for six hours or overnight solidifies the milk fat within the butter. Solid fat holds its structure longer during baking, allowing the edges of the skull cutter to retain their sharp geometric definition at three hundred twenty-five degrees. Creaming the unsalted butter and granulated sugar incorporates microscopic air pockets. Those air pockets expand alongside the leavening agents during baking, creating a tender crumb rather than a hard cracker. Sifting the flour, baking powder, and salt together distributes the mineral salts evenly throughout the starch matrix, preventing pockets of metallic bitterness. Adding eggs all at once rather than sequentially introduces sufficient moisture to hydrate the gluten proteins without overdeveloping them. Overmixing develops excessive elasticity, causing the dough to shrink back away from the cutter. Once baked and cooled for ten minutes, the surface requires absolute dryness before icing application occurs. Moisture on the cookie surface dissolves the powdered sugar icing, ruining the bond. Mixing the icing requires exact control over viscosity. Thicker white icing creates a stable perimeter dam, while water thinned icing flows smoothly to flood the interior. Storing these decorated cookies requires a flat container separated by parchment paper, lasting up to five days at room temperature before the royal icing loses its crisp bite.
