C&T Publications Eye On Fine Art Photography - October 2014 | Page 47

Masquerade Cookies
Servings: 2 dozen cookies

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons Imitation Clear Vanilla Extract
1/2 teaspoon Imitation Almond Extract
Royal icing
Orange, Black, Green, Lemon Yellow, Brown and Violet Icing Colors, as desired
Orange, Yellow, Orange, Lavender and Black Colored Sugars, as desired
Halloween Jimmies, Nonpareils and Icing Decorations, as desired
Candy Melts candy
Cookie sticks

Preheat oven to 350°F.
In large bowl, mix flour, baking powder and salt. In second large bowl, beat butter and sugar with electric mixer until light and fluffy.
Beat in egg and extracts. Add flour mixture to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide
dough into 2 balls.
On floured surface, roll each ball into a circle approximately 12 inches in diameter by 1/8 inch thick. Dip eye and glasses cookie
cutters in flour before each use. Arrange cookies on ungreased cookie sheet.
Bake 8–11 min WFW2