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Bewitching Skeleton Cookies

Shhhhhhhh… If you hear a bump in the night, don’t worry, we’re just brewing up some spookilicious recipes! We can't wait to share these scary delicious Bewtiching Skeleton Cookies. These fun cookies come to life with an array of Suncore Foods® Cosmos Red Cabbage, Aqua Blue Spirulina, and Organic Flamingo Pink Pitaya Supercolor Powders! This spooky fun deliciousness is just perfect for any Halloween party and even for your little ones' trick-or-treat. Let the night begin and find this bewitching recipe at SuncoreFoods.com. Everything's better with a little boolicious magic! 


Ingredients

Cookies:
210g all-purpose flour
90g powdered sugar
3g (1½ tsp) Suncore Foods® Cosmos Red Cabbage Supercolor Powder
4g ground cardamom
6g salt
85g vegan butter, melted or very soft
5 g vanilla oat milk
5g (1 tsp) almond extract

Icing:
27g (2 tbs) aquafaba
3g (½ tsp) cream of tartar
6g (1 tsp) pure vanilla extract
¼ tsp Suncore Foods® Aqua Blue Spirulina Supercolor Powder
250g (~ 2 cups) powdered sugar
2-3 tsp plant-milk (if needed)

Cardamom Buttercream:
66g (1/3 cup) vegan butter, at room temperature
3g (½ tsp) cream of tartar
2g (½ tsp) ground cardamom
3g (¾ tsp) Suncore Foods® Flamingo Pink Pitaya Supercolor Powder
225g (1½ - 2 cups) powdered sugar
2-3 tsp plant-milk (if needed)

Directions

1. Cookies — In a large bowl, combine flour, sugar, Supercolor Powder, cardamom and salt. Mix in butter until well combined with the dry ingredients. It’s okay if the mixture is a little crumbly. Add milk and almond extract and form a dough. The dough will be soft and buttery. Test the dough by pinching it with your fingers, it should be buttery and shouldn’t stick to your fingers. If the dough is too wet, add some more flour 1 tbs at a time. If the dough is too dry, add some oat milk 1 tsp at a time. Tightly wrap the dough is plastic wrap and refrigerate for minimum 2 hours up to overnight. When ready to bake, preheat oven to 350º F and line a baking tray with parchment paper. Cut the dough into 3 portions and work with 1 portion at a time, while keeping the remaining portions wrapped. Knead the dough for a few seconds in order to lightly warm it up and place the dough between 2 sheets of wax paper. Using a rolling pin, roll the dough to ¼” thickness (or to preference) and remove the top sheet of wax paper. Using cookie cutters, cut cookies. Remove excess dough (in between the cut cookies) and form a dough ball with the excess dough in order to re-use it. The dough will be soft and buttery, by gently lifting the wax paper and angling it, remove the cut cookies and place them on the baking tray. Bake on the middle rack for 8 minutes. Remove cookies and allow them to cool completely before icing and adding buttercream.

2. Icing – Beat or whisk aquafaba until frothy. Mix in cream of tartar and vanilla extract. Add Supercolor Powder and powdered sugar, half at a time, and beat/whisk until well combined. If the icing is too thick or crumbly, add some plant-milk 1 tsp at a time, in order thin it out. If the icing is too thin, add some more powdered sugar to preference. Add icing to a piping bag and ice/decorate half the cookies to preference. Allow the icing to dry completely before sandwiching the cookies.

3. Cardamom Buttercream — Beat butter for 2-3 minutes until fluffy. Add cream of tartar and cardamom and sift in Supercolor Powder. Beat for another few seconds until well combined. Add powdered sugar, half at a time, and beat until well combined. If the buttercream is too thick or crumbly, add some plant-milk 1 tsp at a time, in order thin it out. If the buttercream is too thin, add some more powdered sugar to preference. Using a piping bag or use a spoon, add buttercream to the remaining (un-iced) cookies. Once the iced cookies have set, place them on top of the buttercream and gently press them down, sandwiching the buttercream between the two cookies.


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