Kara of Butter Heart Sugar
Kara is an avid baker and has a deep passion for everything sweet. On her blog you can find really good recipes like Deep Fried Ice-cream, Macaron Gelato Sandwiches , Doughnuts and other really delicious sweets.Just look at her food pics,they stand for themselves. I am glad she accepted my invitation to share an idea with us.She was kind enough to even provide a template so we can make our own Bride of Frankenstein Cookies
Please stop by her blog and enjoy!.
This is Kara...
Firstly, a very big thanks to Kathia for putting this all together and inviting me. I’m a big fan of Halloween and sweet treats, so am very excited to be involved.
As far as treats go I love cookies, pop them in a bag add a cute bow and they make such great gifts. Today I’m sharing with you a baked version of my favourite movie monster- Bride of Frankenstein, off the silver screen and onto a cookie!
The chocolate cookies are a nice alternative to sugar cookies and the darker cookies make the coloured icing really stand out. Probably the most important thing about the chocolate cookies, they're yummy!
Bride of Frankenstein Cookies
1 ½ cups plain flour
½ cup cocoa powder
Pinch of salt
¼ teaspoon cinnamon
¾ cup (1 ½ sticks) unsalted butter (softened)
1 ½ cups powdered sugar
½ teaspoon vanilla extract
To make the cookies
Sift together the flour, salt, cocoa and cinnamon.
In a bowl cream together butter and sugar until fluffy and pale.
Add the vanilla extract and egg to the butter mixture, beat on medium speed until combine.
Gradually add the flour, mix on low speed until just combine.
Divide the cookie dough in half (it will be very soft). Flatten each half into a disk and wrap in cling wrap. Chill the dough in the fridge for at least an hour.
Remove one disk of dough from the fridge, roll the dough between two sheets of baking paper until it’s about ¼ inch thick.
Using the template cut out cookie shapes. If the dough has softened chill for a few minutes to make cutting the shapes easier.
Preheat oven to 180 degrees c. Line trays with non stick paper.
Position the cookies on lined trays about 3cms apart. Place the cookie sheet in the freezer until cookie dough is firm.
Bake cookies until crisp, about 10-15 minutes. Let cool on baking trays.
4 cups icing sugar
1/4 cup meringue powder
2-3 tablespoons water (as needed)
green, black and pink food colourings
To make the icing- add all the ingredients into a medium bowl, beat the ingredients about 7 minutes until smooth. If the icing is too thick add a little more water at a time. (Thin the icing as needed when flooding the cookies)
Pipe the outline onto the cookies using a fine piping tip. Allow the outlines to set before flooding with icing.
Once the outlines are dry, it is time to flood the cookies with thinned icing. Use a toothpick to spread the icing and remove any air bubbles.
Allow the flooded icing time to dry before piping on the finishing details. Use a fine tip to pipe on the pink outline around the hair and the lips. I used a toothpick to add the eye line, nose and stitches.