How to Make Snow White Poisoned Apple Decorated Sugar Cookies

Instructions

1. In a large mixing bowl, cream the softened butter and sugar until the combination is fluffy and smooth.
2. Add eggs to the butter-sugar mixture, one at a time, mixing each in thoroughly. Add the vanilla with one of the eggs.
3. Sift the flour, baking powder, and salt together.
4. Add the flour mixture to the wet ingredients in two additions. Mix well.
5. Form the dough into a ball, and wrap it in plastic wrap. Make sure to completely cover the entire dough ball.
6. Chill the dough for about 3 hours until firm, or overnight. The dough will chill faster if you make two balls, and flatten them into 2 disks. Wrap each separately in plastic wrap.
7. Preheat oven to 325 degrees.
8. Sprinkle flour liberally on the counter, rub flour on the rolling pin,and sprinkle some flour on the dough to keep it from sticking to the counter and rolling pin.
9. Roll the dough out to approximately ¼” thick; use your APPLE cookie cutter to cut out your cookies.
10. Line the cookie sheet with parchment paper, or spray with non-stick spray.
11. Place the cut cookie on the cookie sheet, making sure they're about an inch apart. A metal spatula will help with this.
12. Bake at 325 degrees for 8 to 10 minutes, until edges are lightly browned.
13. Remove cookies from cookie sheet, and place on a wire rack to cool completely before frosting and decorating.

For the Icing

1. Combine egg whites, powdered sugar and cream of tartar in a large mixing bowl. Mix with an electric mixer on medium speed for 4 minutes. If icing is too runny, add ¼ cup powdered sugar.
2. Put 1/4 C of icing in two small bowls. Divide the remaining icing in half. Color one of the small bowls with brown gel food coloring, and the other with black gel food coloring.
3. Take the larger bowls of icing, and color one green and one red. It may take quite a bit of gel coloring to get a deep red color
4. Spoon each of the icings into individual frosting bags with a #5tips; twist the open end of the bag to push the icing to the tip.
5. With the remaining red and green icing in the bowls, thin with a small amount of water, approximately ½ to 1 tsp., so it flows when spread. This will be used to fill in most of the cookie color

To Decorate

1. Completely red apple cookies: outline it in red except for the stem and leaf.
2. Allow the red outline at least 30 seconds to dry before filling the
3. body of the cookie in with the thinned out red icing. After outlining all the apple cookies you can push the remaining icing into your bowl of red icing.
4. Using a table knife or a small offset spatula, spread a small amount of the thinned red icing and allow it to flow to fill in the outlined portion of your cookie.
5. Use the cookie photo as an example of the green icing placement.
6. Using the green gel colored icing in the frosting bag, outline to make your outline for the green face, remembering to outline the eyes, nose, and mouth.
7. Allow the outline to set as before, then fill in the rest of the face outlined on the red apple with the thinned out green icing.
8. Outline the stem with brown icing on all of the apple cookies. Thin the remaining brown icing slightly and use it to fill in stems.
9. Outline the leaf with the black icing on all of the apple cookies; thin
10. remaining black icing slightly and use to fill in leaves.
11. Allow frosting to completely set up and dry - at least 4 hours. DO NOT STACK UNTIL COMPLETELY DRY.