Halloween is in the air. It has always been my favorite holiday–after all, it’s hard to find a better combination than sweets, costumes and decorations. This weekend, I felt compelled to produce my first “scary” recipe: voodoo cookies.
This was perfect timing, because I have Allstate Orchestra auditions next weekend, and the competition is pretty stiff. But if I were to make some voodoo cookies in the image of some of the other violinists, and they happened to break an arm…
Black magic aside, these are fantastic, buttery cookies. Enjoy!
- 1/2 cup sugar
- 2/3 cup butter
- pinch of salt
- 1 egg
- 1/4 teaspoon vanilla
- 2 cups four
Combine sugar and butter; mix well. Add salt, egg and vanilla. Stir in the flour in three installments. Once the dough has come together, roll it into a ball and cover with plastic wrap. Freeze for at least two hours, or over night if possible.
Remove the dough from the fridge and allow to thaw. Knead a little to soften, then split it in half. Roll out on a floured surface and press cookie cutters into dough. Repeat until dough has run out. Bake at 350 degrees, for 7 to 9 minutes. Allow to cool before frosting.
For the frosting, mix one cup of powdered sugar with one egg white. Add food coloring if desired. Pour into a plastic bag and make a small cut in the bottom edge of the bag. Use this to pipe frosting onto cookies as shown above. The frosting takes around five minutes to dry. Enjoy!