What you need: makes about 2 dozen 2 inch cookies
3 cups all-purpose flour
1 egg, beaten
1 tablespoon milk
Pinch o salt
1 cup unsalted butter, softened
1 cup sugar
Extra flour, for rolling out dough
Sift together flour and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine.
Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Wrap the dough in cling wrap and refrigerate for 2 hours. Preheat oven to 350 degrees F.
Remove dough from refrigerator, dust the surface with flour and roll out dough to 1/4-inch thick. Move the dough around to prevent from sticking.
Cut into desired shape, roll them into spooky fingers or other cut outs. Place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
Let them sit on the baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
For the icing: enough to glaze ice 2 dozen cookies
1/2 cup melted butter
1 Tbsp milk
2 cups pf icing sugar, more if you like the icing consistency to be thicker.
pinch of salt
1 tsp meringue powder
1 tsp vanilla essence
Sift the icing sugar. Combine all the ingredients in a bowl and whisk until there are no lumps and the icing is shiny.
If you want the icing to be thicker, add more icing sugar. Glaze cookies with the back of a spoon or an icing bag. Let it cool completely before you start another layer of icing on it. Cool completely. Store in airtight container for up to 1 week.