The Witches Cauldron Halloween Cookies Recipe

Jenn Worden

Yields 18

The Witches Cauldron Halloween Cookies Recipe

The Witches Cauldron Halloween Cookies are not only fun to make they're great to look at and taste fabulous too. Great recipe to make with the kids, for a party, or just because. Enjoy.

45 minPrep Time

8 minCook Time

53 minTotal Time

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Ingredients

• 
  Cauldron & Fire Halloween Cookies:
• 5 C flour
• 2 tsp baking powder
• 1 tsp salt
• 1 1/2 C soft unsalted butter
• 2 C granulated sugar
• 4 eggs
• Witches Cauldron Cookie Cutter
• 
  !Royal Icing Ingredients:
• 4 egg whites
• 2 C powder sugar
• 1 tsp cream of tartar
• Black, green, orange, & yellow gel food coloring

Instructions

1. 
   Witches Cauldron Halloween Cookie:
2. Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
3. Add all 4 eggs at one time...Continue to mix. -Add the vanilla.. Continue mixing.
4. Sift the four, baking powder, and salt together.
5. Add the dry mixture to the wet mixture.
6. Continue mixing to make sure all ingredients are thoroughly blended.
7. Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
8. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
9. Preheat oven to 325 degrees.
10. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
11. Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter. (if necessary).
12. Roll the dough out on the cutting board and using your cookie cutter begin to make your cookies.
13. Line the cookie sheet with parchment paper.
14. Using a metal spatula move the cut cookie to the parchment lined cookie sheet.
15. Bake at 325 degrees for 8 minutes. Check to see if the cookie are thoroughly baked.
16. Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).
17. 
    Witches Cauldron Icing:
18. Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
19. If icing is not stiff enough add 1/4 C powder sugar.
20. Pull out 4 bowls and begin to divide the icing.
21. Bowl #1, put 4 TBSP of icing in , add several drops of orange gel food coloring stirring well until all of the color is blended. Bowl #2, put 4 TBSP of icing, add several drops of golden yellow gel food coloring stirring well until all of the color is blended. Bowl #3, put 3 TBSP of icing, adding several drops of golden yellow gel food coloring stirring well until all of the color is blended. Divide the rest of the icing into thirds. Bowl #4, put 1/3 of icing, add several drops of black gel food coloring stirring well until all of the color is blended. Bowl#5, put 1/3 of icing, add several drops of green gel food coloring stirring well until all of the color is blended.
22. Bowl #6, put 1/3 of icing , add several drops of ivory gel food coloring stirring well until all of the color is blended.
23. Spoon each of the icing into individual frosting bags with a #5 tip. Twist the open end of the bag to push the icing to the tip.
24. 
    Basic Directions for icing:
25. Follow the colors and accent colors as displayed on each cookie.
26. First step for each cookie is to outline them .
27. Allow the icing outline at least 30 seconds to dry before filling the body of the cookie in with the other icing*. ( After outlining all of these cookies you squeeze some the remaining icing into a bowl and add the 1 tsp of water and mix well to get the right consistency .) Leave some of the icing in the frosting bag for additional accent work on each of the cookies. Using a butter knife to spread it from the outlined part inwards to the center.
28. 
    The Cauldron & Fire Cookies:
29. Outline the cauldron in black except for the very top of the cauldron.
30. Using the thinner icing fill in the cauldron. Allow to dry slightly.
31. Outline the green for the cauldron just on the very top of the cauldron.
32. Holding the frosting bag with tip, pointed directly down, begin making your first layer of the brew, as this icing slightly dries, apply another layer of icing brew until you have three layers close to the top of the cauldron. Making this look as though the brew is bubbling over the top of the cauldron.
33. Using the Wilton Foodwriter in white to begin to draw the flames on the bottom of the cauldron.
34. Outline the flame in golden yellow and fill the flame in the golden yellow. Allow 30 seconds for this to dry.
35. Add smaller flames on top of the golden yellow flames in orange. Outline the orange flames and then fill them in with more orange icing.
36. Allow 5-10 hours to dry.