Katy Gerdes, Owner of Angel Food Bakery stopped by with some scary yet cute Voo Doo Doll cookies.
Sugar Cookie Dough
1 lb butter, room-temp
1 C sugar
1 t vanilla
3 C flour
Cream butter and sugar until light and fluffy. Add egg and vanilla and mix well. Gently add flour and salt and mix until just combined. Do not over mix.
Divide dough into 2 portions. Pat 1 portion of dough into rectangle about 1/2″ thick between 2 pieces of plastic wrap. Repeat with 2nd portion of dough. Chill dough for 1-2 hours. Remove 1 portion of dough from fridge. Sprinkle a little flour on new piece of plastic wrap and place dough on flour. Top with some more flour and a second piece of plastic wrap. Roll dough out to 1/4″, adjusting plastic wrap as needed. Chill rolled dough for 2-3 hours. Repeat with 2nd portion of dough.
Cut dough to desired shape. Chill or freeze cut cookie dough (if you have time). Bake aprox 10 minutes or until edges are lightly golden brown (rotate pan after 5 mins).
Sugar Cookie Icing
4 C powdered sugar
¼-½ C milk
3 T corn syrup
1 t almond extract
Mix first 4 ingredients until smooth. For best frosting consistency, use a spoon to drizzle icing on itself in the bowl, ribbon trails should disappear after 7-8 seconds. Add food coloring to desired color. Once cookies are frosted, icing will set up in 2-3 hours and cookies can be stacked. Cookies will keep at room temp, un-covered for up to a week.