Halloween molang decorated cookies

Ingredients

For the cookies:

• 100 g sugar
• 125 g softened butter
• 1 egg
• 225 g flour

For the icing:

• 1 egg white
• 150 g icing sugar
• Food coloring (orange and black)

Materials

• Molang stencils
• Piping bag
• Wooden picks

Preparation

• In a bowl, mix the sugar and softened butter together. When the mixture is fluffy, add an egg. Mix well.
• Then, gradually add the flour and mix until a dough forms. Shape it into a ball and wrap it in plastic wrap, then refrigerate for 1 hour.
  
• Preheat your oven to 350°F. Roll out the dough to a thickness of 1 centimeter. Place your stencil on top and cut out the shapes.
• Remove the shapes and place them on a baking tray lined with parchment paper. Chill them in the fridge for 10 to 15 minutes. Then, bake the shapes for 12 minutes at 350°F.
  
• To decorate, the cookies must be completely cool. Prepare the glaze. Whip one egg white until frothy. Gradually add the icing sugar. The texture should resemble toothpaste.
• Divide the mixture to make different colors. For the white icing, leave the mixture as is.
  
• When filling the contours of the cookies with glaze, you will need to add a few drops of water to the glaze.
• For the orange balloon, add 3 drops of orange food coloring. For the pumpkin-shaped balloon, add 3 drops of orange food coloring. For the balloons' eyes, add 1 drop of black food coloring.
  
• For Molang's outline and eyes, add 2 more drops of black food coloring. Use a piping bag to ice the cookies.
• Let the cookies dry between each layer of icing. Use wooden picks to spread the icing. Pop any bubbles that form on the surface.
  
• And there you have it, your Molang cookies are ready for Halloween!

Observations

For the icing:

This icing is for outlining the cookies and adding details. To fill in the outlines, add a few drops of water to thin the icing slightly.

Use a wooden pick to spread the icing.

Let the icing dry before drawing on it again.

Once you have finished icing the cookies, don't forget to pop the bubbles before leaving them to dry.

You can use a piping bag with a fine tip or without one: cut the tip of the piping bag to make a small hole about 2 mm in diameter.

Questions

Photos of members who cooked this recipe