So here you go!!! The recipes and pictures to go with them!
Halloween Sugar Cookies
(this will cover approximately 3 dozen 3.5 inch cookies)
1 pound powdered sugar
5 TBSP meringue powder
scant 1/2 c. water
a few drops of extract (optional) - I didn't use extract this time around
Combine the meringue powder and water with a whisk attachment using an electric mixer. Beat until peaks begin to form. Sift in the powdered sugar and beat on low to combine. Increase speed to high and beat until stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) If using an extract, add it then beat for a few more seconds to incorporate.
Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.
(The most important step: sift the powdered sugar!I don't know why....it just works better!!.)
This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a little at a time until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called "flooding."
and viola you have radically decorated cookies that will thrill the people you give them too!!!