|Halloween Fondant Cookies || || |
Recipe type: Treats
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
- 1.5 cups of Shortening or butter (I like to use Stork)
- 2 cups of sugar
- 4 eggs
- 1 teaspoon of vanilla
- 5 cups of flour in the mixture, plus set aside 1/2 cup for rolling out the dough later
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- Fondant Icing Sugar
- Food Colourings
- Cream the butter. I soften (but not melt!) it first in the microwave before I put it in the mixing bowl. Add the sugar, eggs and vanilla.
- Add the flour, baking powder and salt.
- It will be gooey. I appreciate that most cookie dough pulls away from the mixer side and this one doesn’t. But trust me, it’s okay and will turn out fantastic.
- Place a piece of parchment on your counter and tip the mixture onto the parchment. Wrap it up tightly and store in the fridge for an hour.
- After an hour, take it out and add a generous heap (1/3 cup or so) of flour and knead the dough together until it’s pliable like playdough. If it’s still sticky, keep adding flour until it feels ready to roll.
- Roll it out about 1/4 inch thick and cut into desired shapes.
- Bake it for about ten minutes. I prefer them to be undercooked and ‘bendable’ rather than jaw breakers!
- While they bake, start on the fondant icing. Simply combine the icing sugar with warm water and mix until thick and smooth. Separate in to bowls and add the food colourings; I made yellow, orange and blue.
- When your cookies are ready, set them aside to cool on a wire rack.
- When both the icing and cookies are at room temperature, spoon on your first layer of fondant. I used green as the face and then layered red and blue with eyes, nose and mouth. Finally, I combined the orange and blue to create a darker 'hair' colour on top.
- Cover and leave to set.
Recipe by At Home With Meg Stone at http://www.myjewishhome.com/ns/halloween-fondant-cookies/