I recently had fun making these cookies for a Mexican party.
Make a plain cookie dough (see recipe below).
Cut out skull shapes (I bought these cookie cutter shapes on ebay).
Bake, then remove from oven and allow to cool.
To make the icing, roll out some ready made royal icing (available at supermarkets and cake decorating stores).
To get it really thin, I used my pasta machine (and some cornflour to prevent sticking).
Cut out shapes, then brush cooled cookies with some sugar syrup and place the icing on top. Turn the cutter over and press the stamp into the icing to make the indentations.
For a simple decoration, I used powdered food colouring from the cake decorating shop. Just brush it on with a soft makeup brush.
The recipe below is adapted from The Joy of Fred blog.
From Fred’s Cookbook:
1 cup unsalted butter
1 cup sugar
1 large egg
1 tsp. vanilla extract
1.5 tsp. baking powder
3 cups flour
1/2 tsp. salt
Preheat oven to 350 degrees (180C).
In a standing mixer, cream butter and sugar until light and fluffy.
Add eggs and vanilla. Mix well.
In a separate bowl, whisk dry ingredients together. Add dry ingredients a little at a time to the butter mixture.
Mix until flour is completely incorporated.
Split dough in half, and roll each half between two sheets of parchment paper to desired thickness, and chill for 30 minutes.
(although the original recipe has this instruction, I didn’t do it. I used the dough straight away. I didn’t need to roll between the sheets of parchment).
Remove from refrigerator, and carefully lift off one sheet of parchment, then lightly dust the dough with flour.
Replace the parchment, flip over and repeat. (again, I didn’t follow this step. I simply baked the cookies)
Cut, stamp then bake on an ungreased cookie sheet for 8 to 10 minutes or until cookies begin brown around the edges.
(you can stamp the design straight on to the cookie dough, or bake them plain, then stamp the design onto the icing)