Mad with Wrath

“Some tiny creature, mad with wrath, is coming nearer on the path.”

—Edward Gorey

Happy Halloween!

The leaves have changed here and I feel confident that it is irreversibly autumn.
It took long enough, given that we are nigh in November.

Kids/people/the yout’ tend to celebrate Halloween the weekend before the actual date round these parts.
I went as Bulbasaur (well, technically Ivysaur) and N went as Ash Ketchum. (Although many of my friends asked me if I was, “ummm… Mother Nature?”)
It was a fun costume and I ate 3 peanut butter cups and we were out until 4am dancing in a Brooklyn warehouse and now everything in my possession is tinted a faint shade of green.
I call that a success.

I do have a faint longing to celebrate on the actual day, but I will be studying rather than trick-or-treating. I suppose I am about 10 years too old to do that anyways, although a nostalgic movie night would be just the ticket.

These little cutie cookies are nothing to be afraid of.
Whenever I make sugar cookies, I use my trusted and time-tested dough. The ratios never change (3-2-1-1-2-3) and it has never failed me. It rolls out nice and flat and doesn’t spread in the oven at all.
Having a solid base is what is key for making attractive royal icing cookies!

The royal icing is, as always, Bridget’s trustworthy recipe. I use it for all my royal icing cookies!
Once it was completely dry (I left them overnight in a dry kitchen. If yours is humid, I’d suggest putting them in an airtight place, like your turned-off oven to dry. The water in the air can make them stay sticky for longer.), I went in with my black Americolor food color pens and drew in all the details.
To really get fine details, it’s important for your pen to be new or almost-new. The tip can wear down over time, just like a regular marker, which can make it a nightmare to get all the really little bits done.

Once everything is dry, these are crisp and buttery cookies with a crunchy, sweet top. Simple—and classic for a reason.

Halloweenie things, previously:
Tortured little ghosties trapped in a salted chocolate ganache over a classic pumpkin cake
Pumpkin and condensed milk cakes, à la tres leches
The cutest fanged bats, eyeballs, and pumpkin-moji cookies
Much older, but this peanut butter cup cake may need to make a comeback
Definitely NOT making a comeback, this ludicrous bleeding heart cake.
Actually, and don’t let the anxious med student inside my brain hear this, maybe I should recreate this after I’m done with Anatomy…

Perfect Roll-Out Sugar Cookies
makes 30 2 1/2 inch cookies, more if cutters are smaller

225 grams (1 cup) butter
200 grams (1 cup) sugar
2 teaspoons kosher salt (or 1 teaspoon table salt)
1 tablespoon vanilla
1 large egg
360 grams (3 cups) flour

Beat butter on high speed until light and fluffy, about 2 minutes. Add in the salt and sugar and vanilla and beat on high for another 3 full minutes.
Add the egg and beat for another 2 minutes; scrape the bowl and beat until homogeneous again.
Mixture should be light and fairly fluffy.
Add in the flour and stir on low speed until fully combined.
Roll out to 1/4 inch-3/8 inch thickness on a lightly floured surface.
Cut into desired shapes and bake for 8-10 minutes.
Decorate with royal icing.
Allow icing to completely dry, then use food color pens to add detail!

One comment

  1. Oh, you absolutely MUST make that ghastly bleeding heart cake again!
    It is, insensibly, one of my favorites of all your creations and posts.

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