Halloween Mirror Cookies

Recipe in video

Hey foodies!

Originally, this recipe wasn't supposed to appear for a few more weeks, but my trials made you so curious that you convinced me to share my recipe with you this weekend. ;o)

So here are my Halloween mirror cookies made with our Halloween cookie cutters! Wooooo!

I slightly reinvented the classic mirror cookie recipe that you usually find at Christmas.

To make 20-23 cookies you will need:

- 250gr of softened butter

- 125gr of icing sugar

- 2 tsp of gingerbread spice mix

- 1 pinch of salt

- 1 egg white

- 325gr of flour

- 25gr of ground almonds

For the glaze:

- 25gr of butter

- 30gr of icing sugar

- 2 tsp of cinnamon

Start by whisking 250gr of butter with 125gr of icing sugar. Your butter needs to be softened to mix properly with the icing sugar. So take it out 10 minutes in advance.

Then add 2 tsp of gingerbread spice mix, 1 egg white and 1 pinch of salt. Then whisk the mixture again.

Finally, add 325gr of plain flour and 25gr of ground almonds.

Mix everything with the K beater or paddle attachment this time, to avoid breaking your whisk.

Only mix for a few seconds so the flour doesn't overdevelop. If you mix too long, your cookies will have bumps and won't be smooth when baked.

Cut your dough in two using a dough scraper. Then place your first piece of dough between two sheets of baking paper and roll it out to 3 mm.

Here I used my 3 mm guide sticks which are great! And my large rolling pin. ;o)

It's important not to make your cookies thicker than 3 mm since we'll be stacking two on top of each other once baked.

Place your rolled-out dough in the freezer for 15-20 minutes. Personally I put a cutting board under my rolled dough to transport it and keep it nice and flat.

This way, your cookies will be easy to cut out and the shape will stay nice and neat. ;o)

Do the same with the second piece of dough.

Preheat your oven to 180°C, fan-assisted.

Once your dough is nice and cold, take it out of the freezer and cut it out with the shapes of your choice.

Here I used a pumpkin cutter with pre-cut details already included. But my dough kept breaking when I tried to remove it from the cutter...

So I decided to press the pumpkin shape without pressing too hard. Then I used my scribe needle and mini cutter to cut out the details to remove. Once the cutter was removed, I finalized my cuts for a very clean result. ;o)

Remember that you need half the pumpkins solid and the other half with the cut-out details! ;o)

Place your cut-out shapes on a perforated baking tray lined with a perforated baking mat.

Then bake your cookies for 6 minutes at 180°C, fan-assisted.

Don't hesitate to put your rolled cookie dough back in the freezer if it gets too soft.

While your cookies are baking, mix 30gr of icing sugar with 2 tsp of cinnamon.

Also melt 25gr of butter in the microwave.

As soon as they come out of the oven, brush your cookies with a little melted butter and immediately dust them with the icing sugar/cinnamon mixture.

This way the icing sugar will stick nicely to the cookie, even when transporting them.

Let your cookies cool down.

Once the cookies have cooled, fill them with raspberry jelly, Nutella or even chestnut purée.

I have to admit that chestnut purée is clearly my favourite! ;o) But my kids still prefer the traditional raspberry jelly.

Quick tip: If you don't eat all the cookies within 2 days, I recommend filling them as you go so they don't soften too much, as the jelly and chestnut purée add quite a bit of moisture.

And there you have it, my Halloween cookies! ;o)

Of course these cookies can also be made as Christmas mirror cookies or simply as everyday cookies throughout the year.

Unfilled cookies keep perfectly well for 1 to 2 weeks. However, once filled, they should be eaten quickly.

I hope you enjoy my recipe.

Wishing you a wonderful weekend.

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.