Monster Face Cookies
Monster Face Cookies
Photography by Edward Pond
- Portion size: 32 cookies
This recipe makes 32 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 136 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 23 g |
| fibre | 1 g |
| chol | 17 mg |
| sodium | 56 mg |
| potassium | 38 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 4 |
| folate | 9 |
Ingredients
- Cocoa Sugar Cookie Dough recipe
- 1 1Halloween Icing
- 1 1green paste food colouring
- 1 1purple food colouring
- 1 bunch 1bunchassorted candies
Preparation
Divide dough in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour.
On lightly floured surface, roll out each disc to 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) round cookie cutter, cut out shapes, rerolling and cutting scraps. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Freeze until firm, about 15 minutes, or refrigerate for 30 minutes.
Bake in 350?F (180?C) oven until firm to the touch and edges begin to darken, 18 to 22 minutes. Transfer to racks and let cool.
Divide icing into thirds. Tint one-third green and one-third purple; leave remaining third white. Using icing, coat cookies as desired. Using candies and icing, decorate as desired. (Make-ahead: Store in airtight container for up to 3 days.)
Additional information : Tip: For best results, press candies into wet icing to stick. Let dry for 30 minutes before piping on additional icing to prevent the colours from bleeding.
Source : Canadian Living Magazine: November 2009
