With a mixer, cream the butter and sugar. Once well mixed, add the egg and vanilla extract.
Mix the flour and baking powder well.
Gradually add flour to the butter mixture, stirring very well after each addition. For the last part of the flour, mix it 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, roll out the dough that was in a ball until it is about 1/3 cm thick.
Place pumpkin-shaped cookie cutters on a bit of flour (to prevent sticking to the dough) and cut out the cookies.
Place the cookies on a baking tray lined with parchment paper. Bake for 6 to 8 minutes until the edges of the cookies start to brown.
Let the cookies cool on a rack while preparing the icing to decorate the cookies.
To prepare the colored icing: mix the milk with the powdered sugar. Add the corn syrup and stir well. Divide the icing to color it in different colors. Use food coloring. Keep the icings covered with plastic wrap so they don’t dry out.
To make the decorating frosting: take 1 cup of the icing and mix it with 4-6 tablespoons of powdered sugar. It should be stiff. Place it in a piping bag and set aside.
Decorate your cookies first with icing and then detail the edges and decorations with piping frosting from a piping bag. You can make the icing in many colors just like the frosting for decorating.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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