Chef talks homemade Halloween cookies

FORT WAYNE, Ind. (WANE) Halloween is the day made just for candy. However, if you want satisfy your sweet tooth another way, a local chef has some ideas for some sweet treats.

Chef Laura Wilson returned on First News to demonstrate how to make homemade Halloween cookies and frosting, using the following recipes.

Cut out Cookies-Martha Stewart

4 sticks (1 Lb) unsalted butter, room temperature

3 C Sugar

2 Large eggs

1 t vanilla

1 ½ t salt

5 C all purpose flour, plus more for dusting

Oven: 350 degrees

  1. Cream butter and sugar together  until well mixed.  Add eggs, one at a time.  Add vanilla
  2. Mix salt in with flour, then add in stages to the butter/sugar mixture until well blended.  Batter will be stiff.
  3. Divide dough in half.  Cover one of the halves.  Roll out the dough and cut your cookie shapes out.  Place those on a pan, lined with parchment paper.  Put your pans in the fridge, covered loosely with another piece of parchment, or waxed paper, and chill for at least 30 minutes.

Place in the oven straight from the refrigerator and bake from 8-15 minutes, depending on the si=ze of your cookie.  Cool and decorate.  Ice with Royal Icing.

***To make the best tasting and flakiest cookies, it is important to:

  1. Chill them well before baking.
  2. Watch them while they bake.  I cannot tell you an exact time because your cookies may be thinner than mine.  Or bigger.  So watch your cookies.  That is how the professionals do it. Your oven may run cooler than your neighbors.  These cookies are a work of art and deserve proper baking.

 

 

Royal Icing-La Dolce Vita, adapted from Martha Stewart

1 lb confectioner’s sugar

2 egg whites

A few drops of lemon, orange, or vanilla, depending on the taste you want to convey

Food colors

Mix the egg whites and sugar.  Add the flavorings to lighten and brighten the taste.  Sometimes if I only use vanilla, to get away from a cloyingly sugar taste, I add a pinch or two of table salt.  NOT Kosher salt.

For the piping, you will want it thick.  Add water or more fruit juice to make the flooding. Then divide up and add your colors to the different bowls of icing.

If you are wary of egg white, you may substitute meringue powder.  If so, you must mix in ½ c of water.  Doing this really changes the taste for the worse, in my opinion.

 

La Dolce Vita has began offering cooking classes at its location, 112 North Main Street in Roanoke. Fast Meals for Busy Bodies is Monday, November 2 from 6:30 p.m. to 8:30 p.m. It costs $45 to participate.

Tish Jett, Elle magazine editor, is visiting the shop Wednesday, November 11 for the signing of her book, Forever Chic. The event is 6 p.m. to 8:30 p.m.

 

 

 

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