Mickey Mouse pumpkin decorated cookies
Image and recipe courtesy serendipityandspice.com
- 2 1/2 C flour
- 1 tsp baking soda
- 1 tsp cream of tarter
- 1 1/2 C powder sugar
- 1 egg
- 1 tsp vanilla
- 1 C unsalted sweet cream butter, room temp
- 2 egg whites
- 1 C powder sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- Brown, green, and orange gel food coloring
- With an electric mixer cream butter, sugar, vanilla, and egg until well combined.
- Add all of the dry ingredients in another bowl mixing as you add.
- Slowly add the dry ingredients into the wet ingredients. Mix until well combined.
- Shape the dough into a ball (if the dough is still sticky add a half cup of flour and remix until a firm ball of dough can form).
- Put this dough into a zip lock bag or into a bowl covered with cling wrap.
- Place in the refrigerator for 2 hours so that the dough can slightly rise.
- Separate the egg yolk from the white, placing the whites of the eggs into a mixing bowl. Put the egg yolks into a storage container for use later.
- Add in the sugar, cream of tarter and vanilla with the egg whites beating for 6 minutes of medium speed.
- If the icing has a yellow color or resembles soup gradually add in about one more cup of powder sugar.
- Take out 4 TBSP of icing into one bowl adding several drops of brown gel food coloring. Mixing well.
- Remove another 6 TBSP of icing into another bowl adding several drops of green gel food coloring, mix well.
- Put the rest of the icing into a third bowl adding in several drops of orange gel food coloring. Stir to mix the color throughout the white icing.
- Scoop about a third of the orange icing into a piping bag with a #2 tip to outline the cookie.
- With the remaining orange icing add 1-3 TBSP of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be "soup" like then add ¼ cup
- of powder sugar to thicken it.
- Spoon some of the thinner icing onto the cookie, spread this icing on the cookie, except for the pumpkin stem) using a knife.
- Allow this to dry for about 30 seconds.
- Using the cookie in the picture as an example add the detail work on the pumpkins with the piping bag of orange icing. Allow the detail to dry for about a minute.
- Scoop the brown icing into a piping bag with a #2 tip.
- Scoop the green icing into a piping bag with a #2 tip.
- Add the brown icing for the stem and the green icing for the vines on the top of the pumpkin. -Allow the icing on the cookie to dry for 5-10 hours.