A not too spooky Halloween treat! Use your favorite, safe-for-you sugar cookie recipe, or follow my favorite nut-free one below. (Adapted from The Joy of Cooking)
Ingredients: for the cookies: 1/2 lb unsalted butter, room temp 2/3 cup sugar 1 egg 1/4 tsp baking powder 1/8 tsp salt 2 tsp pure vanilla extract 2 1/3 organic flour
for the frosting: 5 cups powdered sugar 1/4 cup water 1 Tbsp fresh squeezed lemon juice black food coloring (or prepared black writing icing, available in the baking aisle
Instructions: Beat the butter and sugar together until light and fluffy. Add the egg & continue beating. Add the baking powder, salt & vanilla and beat until combined. Add the flour and beat until just combined.
Divide the dough in half, press into a disk shape and wrap each half in cling film. Refrigerate for 45 - 60 minutes.
Preheat the oven to 350 F (180 C). Line two baking pans with parchment.
On a floured surface, roll the dough to about 1/4 inch thick. Cut into uniform circles using a biscuit cutter or the rim of a glass. Transfer to the pans & bake, one pan at a time, for 10 - 12 minutes, or until faintly golden around the edges. Cool completely before frosting.
To make the frosting, add the water and lemon juice to the powdered sugar and whisk until smooth. Add more water or sugar to reach the desired consistency.
Place a small portion of the icing in a separate bowl and color with the black food coloring. Place in a small zip-top bag and cut a very small hole in the corner. Set aside.
Place the remaining white icing in a plastic, zip-top bag. Cut a very small hole in the corner of the bag. Carefully pipe a circle around the edge of each cookie. Allow to harden.
Make the hole in the white icing bag slightly larger and fill in the circle with white icing. Spread evenly with a knife. While the white icing is still wet, carefully pipe a series of concentric circles with the black icing on the cookie. This is your web. Using a toothpick, draw several lines through both the black and white icing starting at the center of the circle and moving out the the edge to make the web effect. All the cookie to dry completely, several hours, before serving.
Special ingredients:no dried fruits, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
Just right for...:Great for kids, Crowds/parties, Fall favorites, Holiday Sweets & Treats, Halloween Treats
Top 8 allergens?:soy-free, fish-free, shellfish-free, nut-free, peanut-free
Active/prep time:30-45 minutes
Total time (inc active/prep):90-120 minutes
Substitution ideas:Use any prepared sugar cookie that is safe for you.
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