Haunted Cookies

Instructions

• 1Place the butter, zest, vanilla, sugar and eggs in the bowl of a stand mixer with the paddle attachment and beat on medium speed until combined.
• 2Add the sifted flour and mix on low speed until just combined.
• 3Turn the dough out onto the countertop and lightly knead until smooth. Shape into a disc and flatten slightly.
• 4Roll the dough between 2 sheets of parchment paper to ¼-inch thick. Refrigerate for 30 minutes, or until firm.
• 5Lightly spray a baking sheet with oil and line with parchment paper.
• 6Using a variety of 2½-inch cookie cutters, cut the dough into shapes. Place 6 cookies on the baking sheet and refrigerate for 15 minutes. Meanwhile, continue to the next step.
• 7Bring the leftover dough together without overhandling and re-roll between 2 sheets of parchment paper to ¼-inch thick. Refrigerate until required. Meanwhile, continue to the next step.
• 8Insert the wire rack in the middle position. Set the oven to Cookies, No Fan, 300°F, for 15 minutes and press Start to preheat.
• 9Once preheated, place one of the baking sheets in the oven and cook for 15 minutes.
• 10The cookies should be pale and just beginning to color around the edges. If not, cook them a little longer.
• 11Remove the cookies from the oven and stand on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once the baking sheet has cooled, re-line with parchment paper and repeat with the remaining dough.
• 12In a large bowl, lightly whisk the egg whites and lemon juice until frothy. Add the sifted sugar and stir to combine. The icing should be thick enough to pipe and hold its shape, but thin enough to spread.
• 13Divide the icing into thirds. Keep one white and color the remaining black and orange.
• 14Fold two of the piping bags over a tall glass and spoon the white and orange icing into the bags. Place the piping tube into the third bag and fill with the black icing.
• 15Snip the tip of the piping bag to begin decorating. The easiest way to decorate, is to first outline the cookie with the icing, then fill the center. Stick on the eyeballs or any other decorations before the icing sets. Allow the cookies to stand for 15 minutes, or until the icing has completely set. Pipe the finer details on the icing.
  Tip: Cover the tips of the piping bags that are not being used with a damp cloth to prevent them from drying out and forming a crust.
• 16Place the cookies on a board or platter and serve.