In a bowl and with a mixer, cream the butter and sugar. Once well mixed, add the egg and vanilla extract.
Mix the flour and baking powder well.
In 3 parts, add flour to the butter mixture, stirring very well after each addition. Mix the last part of flour by hand; the dough should be firm.
Divide the dough into two balls and keep one wrapped in cling film in the refrigerator while using the other.
On a floured surface, flatten the dough that was in a ball until it has a height of about 1/3 cm.
Place the skull (or ghost) cookie cutters on a bit of flour (so they don’t stick to the dough) and cut out the cookies.
Place the cookies on a baking sheet with parchment paper underneath. Bake for 6-8 minutes until the edges of the cookies start to brown.
Let the cookies cool on a rack while preparing the icings to decorate the cookies.
To prepare the colorful icing: mix the milk with the powdered sugar. Add the corn syrup and stir well. Divide the icing to color it different colors. Use food coloring and VERY LITTLE as it is highly pigmented. Cover the icings with plastic wrap to prevent them from drying out.
To make the decorating icing: take 1 cup of the icing and mix it with 4-6 tablespoons of powdered sugar. It should be thick. Place it in a piping bag and set aside.
Decorate your cookies first with icing and then outline and detail with the decorating icing in a piping bag. You can make the icing in many colors as well as the decorating icing.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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