Monster Cutout CookiesThese spooky masterpieces were created from chewy, spicy gingerbread and creamy royal icing. Your Halloween…
Monster Cutout Cookies
2/3 cup shortening 1/2 cup sugar 1 egg 1/2 cup molasses 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon each ground cinnamon, ginger and cloves 1/2 teaspoon salt 1/2 teaspoon ground nutmeg ROYAL ICING: 8 cups confectioners’ sugar 2/3 cup water 6 tablespoons meringue powder 1 teaspoon cream of tartar Paste food coloring of your choice
In a large bowl, cream shortening and sugar until light and fluffy.
Beat in egg.
Beat in molasses.
Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well.
Divide dough in half.
Refrigerate for at least 1 hour.
On a lightly floured surface, roll out each portion of dough to 1/8-in.
Cut with a floured 3-in.
gingerbread boy-shaped cookie cutter.
Place 2 in.
apart on greased baking sheets.
Bake at 350° for 8-10 minutes or until edges are firm.
Cool on wire racks.
For icing, in a large bowl, combine the confectioners’ sugar, water, meringue powder and cream of tartar; beat on low speed just until combined.
Beat on high for 4-5 minutes or until stiff peaks form.
Tint with food coloring.
(Keep unused icing covered at all times with a damp cloth.
If necessary, beat again on high speed to restore texture.
) Frost and decorate cookies as desired.
For mummy bandages, use basket weave pastry tip #46.
For small detailed decorations, use round pastry tip #1 or #2.
Nutrition Facts 1 each:
- 205 calories, 4g fat (1g saturated fat), 6mg cholesterol, 86mg sodium, 41g carbohydrate (30g sugars, 0 fiber), 2g protein.