Halloween Decorated Cookies

Directions

1. In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy.
2. Add the powdered sugar and beat until fully combined and the mixture is light and fluffy.
3. Add the egg and mix until completely incorporated.
4. In a separate bowl, sift and whisk together the all-purpose flour, black cocoa powder, Dutch process cocoa powder, and salt. Add these dry ingredients to the wet mixture and mix on low speed just until the flour is incorporated. The dough will look crumbly.
5. Turn the dough out onto a clean surface and gather it into a ball with your hands. Lightly knead it and flatten into a 1-inch (2.5 cm) thick disc.
6. Wrap the disc in plastic wrap and refrigerate for at least 30 to 45 minutes, or up to 2 days. Chilling firms the dough and relaxes the gluten.
7. After chilling, roll the dough between two sheets of parchment paper to a thickness of 4 mm (just over 1/8 inch). If the dough has been refrigerated longer than 45 minutes, let it sit at room temperature for 10 minutes before rolling.
8. Cut out shapes with cookie cutters and place them on a baking tray lined with parchment paper. Cover the tray with plastic wrap and refrigerate for 1 hour or overnight. The dough must be cold before baking.
9. Preheat the oven to 160°C (320°F) with fan. Bake the cookies for 10 minutes. They will still look soft, but do not overbake. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
10. In a medium bowl, beat the pasteurized egg white on medium-low speed until frothy.
11. Reduce the speed to low and slowly add the powdered sugar and vanilla extract (if using). Once fully incorporated, increase speed to medium and beat until shiny peaks form. The consistency should be like honey—thick but slightly runny.
12. Divide the royal icing among small bowls and tint with gel food coloring as desired. If not using immediately, cover the bowls with plastic wrap to prevent drying.
13. Transfer the icing to piping bags fitted with a PME Supatube Loose No. 3 writer tip and decorate the cookies. Allow the icing to dry for 3 to 6 hours, depending on room temperature. Note: If you plan to fully cover the cookies with icing, double the icing recipe.