raven sugar cookies . . . a Halloween treat

I wanted to create a unique sugar cookie for the Halloween season, and had the idea to make a flock of black ravens.

There's something about these little black birds that remind me of harvest, pumpkins, and Halloween.

So I went on the hunt for a raven cookie cutter, and found one online.

I used my trusty sugar cookie recipe (below), a simple glaze, and a whole bottle of black sanding sugar to make this haunting flock of birds.

I nestled them among a few bare branches and freckled pumpkins for a finishing touch.

                 Be sure and pair them with pumpkin ice cream or shakes for a little festive fun!

raven sugar cookies
.     .     .     .     .     .

Ingredients

2 ¼ cups all-purpose flour

¼ teaspoons baking powder

¼ teaspoon salt

12 Tablespoons (1 ½  sticks) unsalted butter, room temperature

3/4 cup granulated sugar

2 teaspoons pure vanilla extract
1 egg, room temperature

 powder sugar (instead of flour) for rolling out dough
black sanding sugar, for decorating

.     .     .     .     .     .

Preparation

To make the cookies, in a bowl, sift together the flour, baking powder, and salt . . . set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and granulated sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Reduce the speed to low and add the flour mixture in three additions, scraping down the sides of the bowl after each addition. Mix until just combined.

Form the dough into a flattened ball, wrap with plastic wrap and refrigerate for at least 3 hours or as long as overnight.

Preheat an oven to 350°F.

Line 2 baking sheets with parchment paper. 

On a lightly floured powder sugar surface, roll out the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes. Transfer to the prepared baking sheets, spacing cookies about 2 inches apart, and bake until just golden around the edges, 10 to 15 minutes, depending on the size of the cookies. Transfer the pans to wire racks and let cool for 5 minutes, then remove the cookies from the pans and let cool completely.

Makes 10 to 20 cookies, depending on cutter size.

Sugar Cookie GLAZE

2 ¼  cups confectioners' sugar, sifted

2 Tablespoons light corn syrup

1 Tablespoons milk
1/2 teaspoon pure vanilla extract

.     .     .     .     .     .     .     .     .

Combine ingredients and mix until smooth
Using a small paint brush (or the tip of your finger), spread on top of cookies

Sprinkle sanding sugar on top of GLAZE when it's wet

The secret to a 'clean' sugar edge is not letting the glaze drip down the sides of the cookie.
A thick glaze is also key.
After the glaze has been mixed, add 1 Tablespoon of confectioners' sugar at a time, 
until you get the desired consistency.
Have fun!

LET'S STAY in touch!

Simply Suzannes at Home

 on Facebook

.      .      .      .      .

& Pinterest

Thank you for stopping by!

I love reading your comments and appreciate them so much!

traditional chili, sweet corn cakes . . . and a cozy Fall dinner

My mom gave me this beautiful ladle (and cast iron pot) several months ago.

It's old, very old. It was my Great-Great Grandmother's.  My Great-Grandma brought it with her when she came to the United States from Germany.

The end of the handle is engraved. Did you notice it?

                         Mutter means mother.

My Great-Great Grandmother's initials are also engraved on it, just above Mutter. . . .  v.d. the "V" was for Verona.

So when my mom gave it to me, along with my Great-Grandma's cast iron pot, I knew that I had something very, very special.  I can only imagine how many meals were made in this pot . . . and how many special occasions my Great- Great Grandma, Great-Grandma, and Grandma used the ladle.

I've made several meals in this pot. I have so many memories of my Grandma, Monie, making her famous chili in it. She made it every year for her annual Halloween party. She retired the pot when she was 97 year old.

Since writing this post here, I've been researching and sampling traditional chili recipes . . . . looking forTHE ONE.  The one that is most like my late Grandma's chili.

After months of searching, sampling, and eating . . . I found it!

It's Paula Deen's Taco Chili recipe! I shouldn't be surprised, I guess. Paula Deen might be the only celebrity chef still publishing good old-fashioned, home-style recipes. Her Taco Chili recipe is thick, rich, and FULL of flavor, and it tastes just like my grandma's did. Although my grandma didn't add a packet of ranch dressing mix to the chili like Paula's recipe, it sure tasted like she did.

I was so excited when I tried it for the first time. It felt like I hit the jack pot!

When our oldest son walked through the front door yesterday evening and said, "Mom, it smells like Monie's kitchen," I felt my heart sing.

You see, he's old enough to remember my grandma's chili and her insanely fun Halloween parties.

In honor of tradition, my Grandma, heirlooms, and family . . .  
We gathered yesterday evening to enjoy a traditional chili dinner that I cooked in my Grandma's cast iron pot (for hours and hours and hours), and then served using my Great-Great Grandmother's ladle.

I'm so thankful for family and tradition.

I hope to re-create this evening in honor of my grandma every year.

Who knows . . . maybe my little girls will grow up and feel inspired to host an evening like this for their families.

~ our cozy Fall dinner menu ~

traditional chili

sweet corn cakes

tortilla chips

garnish with sour cream, cheese, and avocado

*     *     *     *     *

IBC bottled Black Cherry soda

*     *     *     *     *

pumpkin sugar cookies & caramel ribbon ice cream

Traditional Chili 

ingredients

1 (16 ounce) cans kidney beans

1/2 cup pinto beans

1 (1 1/4 ounce) packages taco seasoning

1 (1 ounce) package ranch dressing mix

3 tablespoons onions, minced

1 teaspoon chili powder

1/4 teaspoon cumin

2 -4 cups water

1 (11 3/4 ounce) cans diced tomatoes & green chiles (such as Rotel)

1 (16 ounce) can tomato sauce

1 lb ground beef, cooked, drained

preparation

Brown ground beef with onion, drain off grease.

In a large pot combine all other ingredients and let simmer on low heat 2-4 hours, 
or until beans are tender.

Serve with tortilla chips, cheese, sour cream, green onions and avocados.

I love sweet corn cakes, especially with chili!  I crumble them on top, so that each bite of chili bursts with the flavors of sweet and spicy. It's so so so good.

When I serve a cozy meal like this one, I like to keep things simple and easy to clean up . . . so I take a large piece of parchment paper and place it on the center of our dining room table. Instead of pouring the tortilla chips into a bowl, I pour them onto the parchment paper. And since chili stains, it also keeps my tablecloth clean when the ladle fall from the pot onto the table (which seems to happen every time).

We have a family tradition of our own  . . . .
We gather lots of pillows and blankets, and cozy up on the couch to watch "It's the Great Pumpkin, Charley Brown" just before Halloween every year. So last night, after dinner, we gathered in our family room with Halloween cookies and caramel ribbon ice cream  . . . and watched as Linus patiently waited for The Great Pumpkin.

I baked several batches of Nestle's Halloween Sugar cookies earlier in the day, as this is something that I've done for my oldest son since he was two years old (for every holiday!).  I love them too!

One of my favorite ways to eat chili . . . right out of a mug!

 

LET'S STAY in touch!

Simply Suzannes at Home

on Facebook