Tuesday, October 29, 2013

Halloween Cookies!!

I love making cookies for any occasion, but Halloween is especially fun. I have a huge box of assorted cookie cutters so I make them in different shapes and sizes.



For these cookies I made last year, I used Betty Crocker sugar cookie mix and followed the instructions for roll-out dough.  Using Betty Crocker is questionable for some vegans, so if you have any info on the source of the ingredients, or have a fool proof roll out cookie dough recipe, I'd appreciate the feedback. For Christmas I use the low-fat gingerbread recipe from my copy of The Joy of Cooking and veganize it. 

The icing is basic buttercream:  2 sticks Earth Balance, 1 lb. powdered sugar, a tb. Silk Vanilla, vanilla-adjust quantities for consistency-whip and chill.  I put the icing into bowls and tinted it with food coloring drops. I used mini tubes of writing icing for detail, but you could thin some buttercream and use it from a piping bag. 


Happy Halloween :D