October is my favorite month of the whole year. Pumpkins, monster movies, ouija boards, Ray Bradbury stories, Vincent Price, and of course Halloween!
And what a better way to celebrate the shortening days than with a cup of piping hot tea and Scottish shortbread cookies?
I love shortbread cookies. The perfect combination of crispy, buttery, but not too sweet. You have to try really hard to mess them up. And they’re usually only 3 main ingredients: butter, flour, and sugar. Although at my house we add a dash of vanilla.
But after looking at my childhood Halloween craft books, it clicked in my mind how easy it would be to make festive cutouts like skulls, bats, and ghosts!
If you have festive cookie cutters, great! If not, you can draw your own shapes on construction paper or index cards and cut around them. It’s pretty straightforward. I had cookie cutters of ghosts, bats, and bones, so I had to make my own skull pattern.
Frosting is optional too, but I wanted to make them prettier. Boy did I find out how hard it is to do icing decorations! My respect for cake decorators has increased dramatically!
Spooky Shortbread cookies
- 2 sticks butter
- 3/4 cup sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2 1/3 cups flour, plus extra for dusting rollout surface
- 1 tube ready to use black buttercream frosting
- Preheat oven to 300 degrees F.
- In mixing bowl, cream butter, sugar, vanilla, and salt.
- Add 2 1/3 cups flour and mix until well combined.
- Sprinkle flour on a flat surface
- Separate the dough into two halves to work with. Place one half on floured surface and using a rolling pin, roll out into slab 1/4 inch (1/2 cm) thick.
- Cut out shapes from slab, and place on non-stick cookie sheet.
- Gather up slab and re-roll, cutting out more cookies
- Once cookie sheet is filled up, place in oven and bake 17-19 minutes
- Let cool on wire rack
- Once cooled, decorate with buttercream frosting
- Serve with hot tea, coffee, or cocoa.