Halloween Treat Recipe: Fancy Witch Hat Cookies

Directions

1. In the bowl of a stand mixer with paddle attachment, cream together softened unsalted butter (1-1/2 cups, 3 sticks) and granulated sugar (2 cups) until smooth. Beat in 4 eggs one at a time, then add 1 tablespoon vanilla. In a separate bowl, whisk 5 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon fine sea salt. Gradually add dry mixture to wet on low speed; dough will be very stiff. Chill for 30 minutes. Preheat oven to 400°F. Line two or more large baking sheets with parchment. Roll half the dough between parchment sheets to 1/4-inch thickness; repeat with other half. Stack rolled dough on a sheet and refrigerate until firm, about 1 hour, for sharper cutouts.
2. Remove dough from fridge and cut out witch hat shapes. Gather scraps, re-roll, chill, and cut more hats plus mini stars. Place cookies 1 inch apart on parchment-lined sheets; bake same-size cookies together. Hat cookies take 15–20 minutes until edges are lightly golden. Mini stars need 7–10 minutes.
3. In a clean stand mixer bowl with whisk attachment, stir together sifted confectioners' sugar (8 cups) and meringue powder (6 tablespoons) on low until combined. Add 1/2 cup warm water and beat on medium-high until very stiff peaks form, about 5–7 minutes. Add 1/2 teaspoon lemon extract and beat on low. Divide icing into two bowls. Tint one bowl black using gel food color, the other pink. For flood consistency, thin with additional water drop by drop. Cover bowls with damp towel to prevent drying. Fit two piping bags with small No. 2 round tips, snip ends, fill each with one color, and seal tops with rubber bands.
4. Outline a witch hat cookie with black icing, then flood the center. Repeat for half of the hat cookies. Then use pink icing to outline and flood the remaining hat cookies.
5. Use a toothpick to spread icing into corners and fill any gaps. Ice the mini stars similarly, half black and half pink. Let cookies sit uncovered overnight to set completely.
6. In a small cup, mix gold luster dust with drops of water or clear extract to make a thin, saturated paint. Dip a stiff bristle brush into the paint, then flick the bristles with your finger over the set cookies to create gold splashes. Let dry about 1 hour.
7. Knead 4 oz. black fondant or modeling chocolate until pliable. Press small amounts into bat and buckle molds, then turn shapes out onto a parchment-lined sheet. Using a small art brush, dust the molded pieces with gold luster dust.