Halloween Cookies

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Halloween Cookies
Makes about 40 cookies


For Royal Icing
3
ounces pasteurized egg whites
1
teaspoon good quality vanilla extract
4
cups confectioners' sugar
For Cookies
2 1/3
cups all purpose flour
1
tablespoon baking soda
1/4
teaspoon salt
1/4
teaspoon baking powder
1
teaspoon ground cinnamon
1 1/2
sticks unsalted butter, room temperature
3/4
cup sugar
1
tablespoon good quality vanilla extract
1/4
cup molasses
Good quality food color
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks, about 5 to 8 minutes.
Add food coloring as per requrement.
Sift together the flour, baking soda, salt, baking powder, and cinnamon.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat, starting on low speed and increasing to high, until mixture is fluffy, about 2 minutes.
Add eggs, one at a time, and vanilla; beat on medium speed until just combined, Turn off mixer. Add molasses, and mix on medium speed until just combined. Add dry ingredients.
Mix, starting on low speed and increasing to medium high, until ingredients are just combined, about 30 seconds. Transfer dough to a clean work surface. Roll the dough into four 1 1/2-inch-diameter logs. Wrap in parchment or plastic wrap, and refrigerate until firm, 1 to 2 hours.
Heat oven to 350° F.
Unwrap, and slice each log into 3/8-inch-thick rounds or the desired shapes for the Halloween. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly on the surface, 12 to 15 minutes. Remove from oven, and let cool on the baking sheet for 2 minutes before transferring to a cooling rack.
When completely cool, decorate with royal icing mixed with desired food coloring.

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