Think of these raven-feather cookies as a symbol of delicious danger to come, or a sweet talisman against the scares that await. Either way, they’re the perfect treat for you and your friends!
Ravenswood Raven Feather Cookies
- Butter or sugar cookie dough
- 2 (1lb) boxes confectioners sugar
- 2 Teaspoons vanilla extract
- 1 Teaspoon lemon juice
- 2 Teaspoons powdered egg whites
- Black food coloring for icing
- Black colored sugar sprinkles
- 1 Plastic sandwich bag
- Parchment paper
- 16-inch pastry bag for piping the icing – fixed with 1/8″ round writing tip
Preheat your oven according to your cookie dough recipe’s instructions.
Roll out your cookie dough in batches. Place the feather template on the dough and using a knife, cut around the template. Transfer your feathers to a parchment lined cookie sheet.
Bake your cookies according to your cookie dough recipe’s instructions. Working in batches, continue to roll and cut out your dough until all the dough is cut and baked. Set your cookies aside to cool completely.
To make the piping icing: Mix together 1/2 box of confectioners sugar, 1/4 cup of water, 1 teaspoon fresh lemon juice, and 1 teaspoon vanilla extract. Whip with a mixer on medium until combined. Add 2 teaspoons of powdered egg whites. Whip on high for 3 minutes, until stiff peaks form. Fold in black icing coloring 1/4 teaspoon at a time until you get your desired black color. Put the icing into the pastry bag with writing tip.
Pipe an outline around each feather cookie. When you have finished, wrap the tip of your pastry bag in plastic wrap and make sure the end of the bag is folded under to prevent the icing from drying out.
While the outlines are drying, make the icing for spreading: To make the icing for spreading: Mix together 1 box of confectioners sugar, 1/3 cup of water and 1 teaspoon vanilla extract. Whisk ingredients together until smooth. Whisk in food coloring 1/4 teaspoon at a time until you get your desired black color.
Put the spreading icing into a plastic sandwich bag. Squeeze out the excess air and seal the bag. Cut a tiny hole in one corner of the bag and pipe the icing onto the cookies with-in the outline. Use a knife to gently and evenly spread the icing over the cookies.
Before the icing dries, you can sprinkle black colored sugar over the cookies.
After the icing is dry, use the remaining piping icing to pipe on a spine down the middle of each feather.