DIY HALLOWEEN COOKIE CUTTERS RECIPES

Steps:

• In a large bowl, beat butter and sugar until light and blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape dough into 2 portions. Shape each into a disk; wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. Halloween-shaped cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., In a large bowl, beat confectioners’ sugar, shortening and enough water to reach spreading consistency. Tint frosting and decorate as desired. Let stand until set.

Steps:

• In the bowl of a mixer (or with a handheld mixer), cream together the butter and sugar until fluffy. Add in the egg and vanilla, then mix again until thoroughly combined.
• In a separate bowl, mix together the flour, baking powder and salt.
• Slowly add the dry ingredients to the wet ingredient and mix together until you have a thick mixture, but it will be spreadable (similar to peanut butter).
• Baking depends a lot on a lot of different factors – add the last cup of flour slowly until you get the right consistency. If you add it all, yours might be too dry.
• Wrap the mixture with clear plastic wrap, and put in the refrigerator for an hour or so until completely chilled. Half the mixture, then roll it out between two sheets of parchment paper until it is the desired thickness (no additional flour needed = no mess - yay!). Cut with cutters, then bake at 350 degrees for 8 to 10 minutes or until bottom JUST begins to brown. Keep an eye on them, they'll bake rather quickly.