Frosted Cookies Halloween Ghosts - flour

Method

• For the cookies:
• Cream the unsalted butter.
• Add granulated sugar, vanilla extract and egg to the butter and mix well.
• Add cake flour in several batches, stirring well after each addition, then knead by hand.
• Divide the kneaded cookie dough into 5 to 6 pieces.
• Chill the dough for at least an hour in the refrigerator.
• Roll the dough out about 5mm thick, and cut out with a cookie cutter.
• Rolling the cookie dough out thinly will make the cookies easier to ice and better looking.
• Bake in a 340F/170C oven for about 10 minutes.
• For the icing:
• Mix the dried egg white powder and water and let sit for 30 minutes.
• In the meantime, sift the powdered sugar.
• Add the sifted powdered sugar to the egg white liquid, and mix until shiny.
• Put the icing in a piping bag, and draw an outline around the edges of each cookie.
• Make the icing outlines really really thin.
• Wait until the outlines have totally dried.
• Add water to the remaining icing to soften.
• Pipe in the softened icing inside the outlines to fill them in.
• Wait until the icing has dried thoroughly.
• Mix the black food coloring in the icing.
• Add a tiny bit of water to the icing, so that's it's a consistency that's easy to draw with.
• Draw the faces on, with the piping bag held perpendicular to the cookie surface.
• Apply the decorations:
• Stick on the decorations before the icing dries.
• Here's how the cookies look.
• A close up view.