Skull Cookie Sheet. (do not eat raw cookie dough after combining with flour.) reshape into log; Cream butter, confectioners sugar, and vanilla, using an electric beater, until creamy and smooth.
Cream butter, confectioners sugar, and vanilla, using an electric beater, until creamy and smooth. Stir or knead in flour until well blended. Cut cookie dough in half and roll out one half onto an ungreased cookie sheet. Web press dough onto the cutting board, roll dough with a rolling pin, and use the skull cookie cutter to cut your cookies. Shape the dough into a disc, and roll it. In large bowl, break up cookie dough. (do not eat raw cookie dough after combining with flour.) reshape into log; Line the cookie sheet with parchment paper, and use a metal spatula to move the cut. Web 1 & 2. Preheat oven to 350° f.
Line the cookie sheet with parchment paper, and use a metal spatula to move the cut. Preheat oven to 350° f. Web 1 & 2. Web press dough onto the cutting board, roll dough with a rolling pin, and use the skull cookie cutter to cut your cookies. Cut cookie dough in half and roll out one half onto an ungreased cookie sheet. Cream butter, confectioners sugar, and vanilla, using an electric beater, until creamy and smooth. Shape the dough into a disc, and roll it. Stir or knead in flour until well blended. In large bowl, break up cookie dough. Remove cookie cake from oven and rest in pan for 5 minutes. Line the cookie sheet with parchment paper, and use a metal spatula to move the cut.
