Halloween Sugar Cookies

Fall and Halloween Sugar Cookies
These are great to take to a party or to work. 

I have two recipes that I like to use for sugar cookies that I juse.  They are both good.  If I want to make a small batch I make the first one.  The second recipe is the original one on the back of the C & H Sugar Bag and makes around 2 dozen cookies.  

Sugar Cookie Recipe for a small batch around 12 cookies

• 3/4 cup sugar
• 1/2 cup butter
• 1 egg
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

In large bowl, beat sugar and butter until fluffy. Beat in egg and vanilla.

Combine flour, baking powder and salt, stir into sugar mixture.

Form dough into flat disc on lightly floured surface; wrap in plastic wrap and chill in fridge for 1 hour.

Preheat oven to 350°F

On lightly floured board, roll out half of dough to 1/8 inch thick.

Using cookie cutters, cut out various shapes.

Place 1 inch apart on cookie sheet.

Sprinkle with extra sugar.

Bake 10 to 12 minutes until lightly browned. Cool on rack.

The Original C&H Recipe for a larger batch. Makes about 2 dozen

2 c. granulated sugar
1/2 c. white Crisco
1/2 c. real butter
3 lg. eggs
2 tsp. pure vanilla
1 c. sour cream
1 tsp. soda
1 tsp. baking powder
4 1/2 - 5 c. flour for drop, 6 c. flour for rolled out (flour amount depends on size of eggs)

Blend first 3 ingredients. Add next 3 and mix. Mix remaining dry ingredients with whip and add to mixture. Bake at 375 degrees until lightly browned.

BLUE RIBBON FROSTING: Mix 1 pound sifted powdered sugar with 1/2 cup butter and 1/2 cup white Crisco and 2 teaspoons pure vanilla. Gradually add 1/4 cup scant hot water. Frost cookies when cooled.

There are lots of recipes for royal icing.  Here is one that I use.

GLOSSY ROYAL ICING

Makes 2 1/2 Cups       

1/4 cup warm water

1 tablespoon light corn syrup

1/4 teaspoon almond extract

3 cups confectioners sugar

Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

Thicken with more powered sugar and thin with water