Especially following a schedule, being on time, and coming up with cute ideas like decorating the house for a new season. (Probably because I don't have a house -- we rent a small ground floor apartment).
I've been super jealous of all my instagram buds this week who post pictures of autumn mantels, gourd and gold porches, and backyards full of fresh fall veggie crops.
Know what would happen if I decorated my front door with painted pumpkins, boots, and other knick knacks? Strata fines up my butt and a bunch of annoyed neighbours who have to step over that crap in the hall.
Know what would happen if I put it outside our backdoor? The cracked out strangers who walk through our yard at 4am would steal it all.
Ahhh city living. I wouldn't trade it for the world, though. So what can I do instead of cute decorating themes? Adorable baking, which nosy neighbours and backyard creeps generally don't get their hands on.
These fuzzy little monster cookies are as easy as 1-2-3.
1: Make the cookies.
2: Ice the cookies.
3: Plop on some eyes.
Perfect for little bakers, classroom parties, non-classroom parties, and general eating purposes. Ready to learn the details?
Halloween Monster Cookies
For the cookies:
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
1 teaspoon vanilla
For the icing:
3/4 cup butter
3-4 cups icing sugar
1 tablespoon vanilla
Other odds and sods:
A fur icing tip (like Wilton Tip 233)
Start with the cookies. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar. Add the egg and vanilla and beat until light and fluffy. Mix in the dry ingredients until evenly incorporated.
Split the dough into two slightly flattened discs and wrap in plastic wrap. Place in the fridge for several hours, or the freezer for about 30 minutes.
When ready, remove and sprinkle your clean counter with flour. Roll out each half and cut 2-4" cookies. Place on a baking tray and bake at 350F for 10-13 minutes, or until lightly golden brown around the edges. Set aside to cool.
Make the icing by creaming together the softened butter and icing sugar. Add the vanilla. Adjust sugar to taste and add a little milk or cream if it's too stiff. Separate into bowls -- one for each food colour -- and dye each separately.
Spoon the icing into the pastry bag with your tip attached. Gently squeeze and lift to create a fur pattern on each cookie. Working quickly before it dries, plop on a few eyes and press them into the icing.
Store in an air-tight container at room temperature for up to 3 days.