Makes 36 cookies
|1||cup granulated sugar|
|2||tablespoons light corn syrup|
|1||teaspoon vanilla extract|
|1/2||teaspoon almond extract|
|2||cups all-purpose flour, divided|
|1||teaspoon baking powder|
|2-1/2||cups sifted confectioners' sugar|
|Black decorating gel or black gumdrops|
- Cream butter, shortening and granulated sugar with electric mixer on medium speed for 1 to 2 minutes. Mix in corn syrup, eggs, vanilla and almond extracts and salt; mix until fluffy. Sift together 1-3/4 cups flour and baking powder and stir into sugar mixture; blend well. Cover dough; refrigerate 2 to 3 hours.
- Preheat oven to 375°F. Sprinkle flat surface with remaining flour and roll out dough to 1/4-inch thickness. Cut out faces with oval or egg shaped cookie cutters. Use edge of a teaspoon to form teardrop-shaped eyes. Place cookies on ungreased cookie sheet. Bake 8 to 10 minutes or until sides begin to brown slightly. Cool on cooling rack positioned over sheet of waxed paper.
- To make glaze, sift confectioners' sugar and add cream, tablespoon by tablespoon, until smooth and thin. Pour glaze over cooled cookies on rack. (Waxed paper will catch drips.) Once glaze is dry, decorate faces with black gel or use sliced black gumdrops to make eyes.
Check out more recipes for Halloween