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♪ No animal Nor Man Can Scream Like He Can ♪

Glitter text



This is Halloween where we celebrate all that is creepy by making our very own Jack Skellingtons.Always remember "Jack is the king of the pumpkin patch, everyone hails to the pumpkin king".So you cannot go without the master of fright this Halloween.


All you need to do to get it just right is simply create a unique pumpkin king with this sugar cookie recipe using a smooth delicious butter cream frosting.Then decorate anyway you wish with Wilton's edible markers to create that contagious skeleton grin.Plus If you feel really confident in decorating, try black frosting and pipe each face using a fine tip.In the end,you will master all of Jack's emotions in each individual cookie.


Remember, these will look so great in the end that you too will have a hard time eating them.So make sure you have plenty of people around you to enjoy the soft baked cookie with its sweet,buttery frosting this Halloween! Go on and try them out!


Gothic text from pookatoo.com

Jack Skellington's 
(Adapted From Sugar Cookies: Betty Crockers Cookbook New Edition)

Yields: 4-5 dozen



1 1/2 cups powder sugar
1 cup butter,softened
1 tsp vanilla
1/2 tsp almond extract
1 large egg
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar




1.Using a hand blender,cream together the powder sugar,butter,vanilla,almond extract and egg in a large bowl,at medium speed.Until light and fluffy.
 


2.Then stir in the flour,baking soda and cream of tartar,until combined. Roll dough into a ball,place in bowl and cover with saran wrap to refrigerate for at least 2 hours or overnight.

  
3.Preheat oven to 375F.Lightly grease cookie sheets and place parchment paper on each.


4.With a floured surface, Cut ball in half,roll each half to 1/4 inch thickness and cut into circles or desired shapes.Place on cookie sheet,about 2 inches apart and bake between 7-8 minutes,until edges are light brown.Let cool on wire rack.


Vanilla Butter Cream Frosting
(Adapted from Vanilla Buttercream Frosting: Betty Crockers Cookbook New Edition)

3 cups powder sugar
1/3 cups softened butter or hard margarine
1 1/2 tsp vanilla
1-2 tbsp milk
Wilton White-White Icing Color (until reached desired white)


1.With a handheld blender,Beat powder sugar and butter in a large bowl,at medium speed.Then stir in vanilla and 1 tbsp of milk.Gradually add the remaining milk to make frosting smooth and spreadable.




2.If frosting becomes to thick,beat in more milk, a few drops at a time. If the frosting becomes to thin, beat in a small amount of powdered sugar. 


3.Now, slowly stir in the white-white icing color to reach desire shade of white.
 
Decorate

1.Make sure cookies are completely cooled before decorating.
Evenly frost each cookie with the snow white frosting and let set to harden.A couple hours in fridge or overnight should quicken the process. 


2.Then decorate with Wilton's Edible Markers, preferably black.Or dye the extra frosting with Wilton's black gel food coloring. Using a piping bag and a fine tip to decorate.

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