Recipe: Masquerade Cookies
Recipe: Masquerade Cookies

Masquerade Cookies

Yields 24


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 mixing 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 minutes or until cookies are lightly browned.

Cool completely on cooling grid.

Decorate as desired using tinted royal icing, colored sugars and Halloween icing decorations.

Use melted candy to attach sticks to backs of cookies; chill until set.



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