I finally made some headway on the skull and crossbones cookie front, and I thought I’d hook everyone up with the recipe. I’m starting to feel a little too girly what with my attempts at sewing sachets and all of this baking, so I’m watching a lot of Batman and drinking dark stout while decorating cookies. I wish I could say that’s why the decorating of said cookies is so shoddy, but it isn’t. It’s just because I’m not all that good at it….
Well, it’s also because I refuse to use redi-made gel-type frostings for the finer details. I think redi-made gel-type frostings actually taste like tile grout. Since I don’t like tile grout slathered on my desserts, I just dyed a bit of cream cheese frosting for the finer details and used a toothpick as an applicator. (I used this black Wilton dye to achieve the black color, by the way.)
I hope your cookies end up looking better than mine. The recipe is below.
1 C butter, room temperature
½ C sugar
1 tsp almond extract
2 1/3 C flour
Preheat oven to 350. Cream butter. Gradually add sugar and beat until light and fluffy. Beat in egg and almond extract. Gradually blend in flour. Form dough into one large ball and chill for one hour (or more).
Roll out part of the dough on a well-floured surface until it is roughly 1/4 inch thick. Dip cookie cutter into flour before cutting out the shapes. Roll out the remaining dough and repeat.
Bake the cookies for 8-10 minutes. Remove the cookies immediately from the baking sheet and transfer to a wire rack to cool. Wait until the cookies have cooled completely before frosting.
Cream Cheese Frosting
½ C butter, room temperature
½ C cream cheese
1 ½ tsp vanilla
2 ½ C powdered sugar, sifted (or up to 3 C, depending on your personal taste)
Mix together butter and cream cheese. Add vanilla and mix. Gradually mix in sugar until the frosting is sort of fluffy and spreadable.