Halloween molang cookies

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 this mixture to create different colors. For the white color, keep 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 of the balloon, add 3 drops of orange food coloring. For the pumpkin balloon color, add 3 drops of orange food coloring again. For the eyes of the balloons, add a drop of black food coloring.
• For the contour and eyes of Molang, add another 2 drops of black food coloring. Use a piping bag to glaze your cookies.
• Let your cookies dry between each layer of glaze. Use wooden sticks to spread the glaze. Pierce the bubbles that form on top.
• And there you have it, your Molang cookies are ready for Halloween!

Observations

To make the glaze:

This glaze recipe is for making the contours of the cookies and the details. To fill the contours, add a few drops of water to make your glaze less thick and slightly more liquid.

Use a wooden stick to spread the glaze.

Let the glaze dry before drawing on it again.

When you finish glazing the cookies, don't forget to pierce the bubbles before letting them dry.

You can use a piping bag with a fine tip or without a tip: cut your piping bag at the tip to create a small hole about 2 mm in diameter.