The Happy Spatula .ie

Method for sugar cookie dough~

Mix your icing sugar and butter together in the food processor
Once they have come together, add in the vanilla extract and half a whisked egg.
Sift in your flour and baking powder and mix on high until fully combined.
Leave aside for around 30 minutes to firm up.
Cut a large segment of greaseproof paper and fold it in half.
Open it out, and pop the cookie dough on the sheet and fold to cover.
Using your rolling pin, roll the dough out evenly.
Leave this to chill in your fridge for an hour.
Once fully chilled, take the dough out of the fridge and ct shapes using the cookie cutters. (Lightly dust the cutters with flour so they don't stick).
Place the cookie shapes onto your baking tray that is also lined with greaseproof paper.
Bake the cookies at 180 degrees for 10/12 minutes until lightly golden around the edges.
Take them out of the oven and cool completely on a cooling rack.

Decorating the cookies ~

Take your rolling pin and roll out your coloured fondant as needed.
Using the same cookie cutters you used for cutting the cookie shapes, cut out the fondant to match each cookie accordingly.
Take your halloween embossers and place them in position on the fondant. Gently push down to imprint.
Take a thin brush and paint the embossing with black edible paint.
Take a medium sized brush and use edible glue before you add your sprinkles.
Using the same brush, brush on some edible glue to each cookie.
Gently take each fondant cut out and place them on the relevant cookie. Push down softly to secure in place. Continue the process until all of your cookies are complete!

The Happy Spatula.ie