Screaming Spice Cookies
- 2 cups all-purpose flour, plus additional for rolling out dough
- 1/4 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, slightly softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- Hard candies, try yellow, red, black, (Jolly Ranchers preferred)
- 1/4 cup water
- 3 tablespoons egg white powder
- 3/4 teaspoon orange extract
- 1 1/2 to 2 cups confectioners' sugar
- 1 empty metal tuna fish can, (about 6 ounces) for cutting cookies (See Cooks Note)
- Lollipop sticks, available in craft or bakers' supply stores
- For the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
- Beat the butter in a large bowl with a handheld mixer until fluffy.
- Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes.
- Add egg and vanilla extract, beating until smooth.
- Gradually add the dry ingredients while mixing slowly to make a smooth dough.
- Divide dough in half and press each half into a disk.
- Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
- Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick.
- Cut into cookies with a pinched tuna can (see below).
- Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
- Cut out eyes and a mouth with a pastry tip, fat straw, or a knife.
- Press the lollipop sticks into the narrow end of each cookie, if using.
- Repeat with remaining dough.
- Press excess dough together, roll and cut into cookies.
- Refrigerate cookies for at least 30 minutes.
- Evenly space the racks in the oven and preheat to 350 degrees F. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
- Bake the cookies just until they are set, about 20 minutes.
- Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies.
- Continue to cook until the candy liquefies, about 3 minutes more.
- Cool cookies on pan for 10 minutes before removing from the pan.
- Cool cookies on a rack.
- For the icing: Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth.
- Gradually whisk in the confectioners' sugar to make a smooth icing.
- Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon.
- Let rest until the icing sets, about 30 minutes.
- Serve or store in a covered container for up to 3 days.
- Cook's Note: Remove the top and bottom of the tuna can and discard.
- Wash and dry well.
- Pinch the sides of the can together to make a skull-like shape.
flour, baking soda, pumpkin pie spice, salt, unsalted butter, sugar, light brown sugar, egg, vanilla, black, water, egg white powder, orange extract, sugar, empty, bakers
Taken from www.foodnetwork.com/recipes/food-network-kitchens/screaming-spice-cookies-recipe.html (may not work)