At least, I’ve seen several more stores selling Halloween decorations and costumes here than I ever saw when we lived in Istanbul. And other expat friends with children in the international schools here have been busy celebrating Halloween-themed parties.
At home, I’ve been busy baking Halloween-themed treats! Just yesterday I hosted a baking class for a group of the international ladies I’ve met here. I taught them how to make Halloween cut-out cookies with fondant, meringue ghosts, an American pumpkin tart and chocolate shortbread bats and black cats. It’s been a busy week, but it’s been a lot of fun too!
|Some leftover goodies from our Halloween baking class. I'll be sending these cookies with my husband to the office tomorrow!|
You can make your own Halloween or any holiday cut-out cookies with fondant by following my directions on last year’s Halloween post. I know not everyone likes the taste of fondant, but it sure does make some cute cookies! I’m sure you’ll agree!
Wishing you a Happy Halloween (one day early) wherever you may be!
P.S. My next baking class
with CookUp Studio
will feature some lovely fall desserts such as Sweet Potato Pie and Spiced Pumpkin-Cheesecake
Bread. It will be held on Tuesday, November 5, at 6 p.m. You can sign up online
|Look at this cool Jack-o-lantern hubby carved for our balcony in Warsaw!|
Joy’s Chocolate Shortbread
Yields: about 2-3 dozen cut-out cookies, depending on the shape used
170 g. butter, room temperature
200 g. granulated sugar
1 teaspoon vanilla
¼ teaspoon salt
90 g. (12 Tablespoons) cocoa powder
170 g. 480 typ Szymanowska Polish flour
As needed powdered sugar, for rolling out the dough
Garnish: white royal icing
Using a paddle in the mixer, cream the butter and sugar together. Add the vanilla.
Sift together the flour, cocoa and salt. Add to the butter/sugar and mix until dough comes together slightly.
Divide the dough into two flat packets and wrap with plastic wrap. Refrigerate for at least 30 minutes.
Then, lightly dust your baking mat with powdered sugar, roll out the dough to about 1/4-inch (6 mm) thick. Then, cut out your cookies. You can reroll the scraps and cut into additional cookies.
Once the cookies are cooled, you can decorate with Royal Icing or fondant.