For the cookies
- 1 cup (230g) butter, at room temperature
- 1 cup (130g) confectioner’s sugar
- 1 large egg
- 2 tsp. vanilla extract
- zest of one organic lemon
- 2 1/2 cups (325g) all-purpose flour
- 1/2 tsp. salt
For the royal icing
- 1 egg white
- 1 1/2 cups (260g) confectioner’s sugar
- 1 tsp. water (plus more if needed)
- some drops of lemon juice
- red food color
- In a large mixing bowl beat butter and confectioner’s sugar on medium-high speed until light and fluffy. Add the egg, vanilla extract and lemon zest and mix until well combined. Add flour and salt and mix until just combined. Wrap in plastic wrap and palce in the fridge for 1-2 hours.
- Preheat the oven to 350˚F (175°C). Line two baking sheets with baking parchment. Roll out the dough on a floured surface and cut out round cookies the size you like. Place on the baking sheets and bake for 8-10 minutes – the cookies should only get a little bit of color. Take out of the oven and let cool down on the baking sheets for 3-5 minutes, then transfer to a wire rack and let cool down completely.
- For the royal icing mix egg white, confectioner’s sugar, water and lemon juice in a bowl on medium-high speed for about 8-10 minutes until the mixture gets shiny and glossy. The consistency is good when you cut into the icing and the cut closes itself after 10 seconds – if not, add some more liquid or confectioner’s sugar depending if it is too thick or too runny. Fill the icing into a piping bag with a thin round tip and ice the cookies like a pro (pipe the outline first and then fill them out completely) or do it like me and use a spatula and just spread the icing on the cookies – looks a bit rustic. Let the cookies dry over night. Keep the remaining icing in an airtight container for later.
- Add some more liquid to the remaining royal icing and color with red food color – the icing should be thick as blood, so you can sprinkle it easily over the cookies. Place the cookies on some paper and make the blood splatters. Let dry.
- Happy Halloween!