Sugar Skulls

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 3 cups powdered sugar, sifted
• 3 tbsp meringue powder
• 6 tbsp warm water
• gel food coloring in black, yellow, pink, and purple
• edible gold luster dust
• small sugar pearls and nonpareils for decoration

Steps

1. 1

   1. Whisk together the flour, baking powder, and salt in a bowl. In a separate large bowl, beat the butter and granulated sugar until pale and fluffy, then mix in the egg, vanilla, and almond extract.

2. 2

   2. Gradually stir the dry ingredients into the butter mixture until a smooth dough forms. Flatten into a disk, wrap in plastic, and refrigerate for at least one hour.

3. 3

   3. Preheat the oven to 350°F. On a lightly floured surface, roll the dough to about 1/4-inch thickness and cut out skull shapes using a skull-shaped cookie cutter. Arrange on parchment-lined baking sheets and bake for 10 to 12 minutes until edges are just golden. Cool completely on a wire rack.

4. 4

   4. Beat the meringue powder with warm water until foamy, then gradually beat in the powdered sugar on high speed until stiff, glossy peaks form. Divide the royal icing into small bowls and tint each portion with gel food coloring.

5. 5

   5. Outline each skull cookie with white royal icing and flood the center, letting it set for 30 minutes. Using a piping bag fitted with a fine tip, add detailed eye sockets, nasal cavity, and teeth in black icing, then accent with colored icing for floral motifs.

6. 6

   6. Finish each cookie with small dots of contrasting icing, pressed-in sugar pearls, and a light brush of edible gold luster dust over the floral details. Allow the icing to dry fully for at least two hours before serving.