Instructions

Cookie Directions:

1. Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
2. Add eggs...Continue to mix.
3. Add the vanilla.. Continue mixing.
4. Sift the four, baking soda, and salt together.
5. Add the dry mixture to the wet mixture in quarters.
6. Continue mixing to make sure all ingredients are thoroughly blended.
7. Make the dough into a ball, wrap it in plastic wrap completely covering the entire dough ball.
8. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
9. Preheat oven to 325 degrees.
10. Grab the cookie dough out of the refrigerator and let sit it out to soften up.
11. Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter. (if sticking).
12. Roll the dough out on the cutting board and using the cookie cutter begin to cut out the cookies.
13. Line the cookie sheet with parchment paper.
14. Using a metal spatula place the cut cookies to the parchment lined cookie sheet.
15. Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
16. Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).

Icing Directions:

1. Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
2. If icing still too liquidy add 1/4 C powder sugar.
3. Divide the icing equally into 3 bowls.
4. The first bowl of icing remains white
5. In the second bowl of icing add several drops of black gel food coloring. Stir to mix.
6. Finally, in the third bowl of icing, add several drops of pink.
7. Spoon each color of icing into individual frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip.
8. Squeeze the majority of the white icing into a bowl then add 1 tsp of water to this icing and stir to mix the water and icing together.
9. Using the white piping bag, pipe a white line around the edge of the circle cookie.
10. Fill in with the white icing.
11. Let stand for 2 hours
12. Using the black icing, pipe on the outline of the monster high skull.
13. Pipe on the eyes.
14. Let black dry for a few minutes before you fill in with the pink icing.
15. Let entire cookie(s) dry for another 4 hours before bagging or enjoying.