Seasonal Mickey Mouse Witch Sugar Cookies

Icing ingredients:
4 egg whites
1/2 tsp cream of tarter
1/2 tsp vanilla
4 1/2 C powder sugar
Orange, Purple and Black gel food coloring
3 disposable piping bags fitted with a number 2 tip
3 squeeze bottles
1 edible marker

Directions:
Preheat oven to 350 degrees.
Cover a cookie sheet with parchment paper and set aside.
Using a standing mixer, cream together the butter, powder sugar, vanilla and egg and mix until combined and creamy.
Using a large bowl, combined the flour, baking soda and cream of tarter.
Gradually add in the dry ingredients and mix on low speed.
Using your hands continue to mix until fully combined.
Lightly flour a cutting board and knead the cookie dough a couple of times.
Roll out the dough to about 1/2 inch thick.
Cut out 12 Mickey Witch heads and place onto a cookie sheet.
Bake for 8 minutes or until lightly golden brown.
Repeat steps until completely out of dough.
Let cookies cool completely

Royal Icing Directions:

• Using the standing mixer, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until combined and stiff peaks form
• Split icing into 3 bowls
• Add a few drops of Orange into one of the three bowls
• Add a few drops of Purple into the second bowl
• Add a few drops of Black into the third bowl
• Mix until the colors are blended and the shades you want
• Scoop about 1/4 C of icing into their own bags
• Add 2-4 tsp of water into the remaining icing bowls and mix until combined
• Pour the icing’s into squeeze bottles
• Using the edible marker, draw out witch hat on all cookies
  
• Using the Purple piping bag, Outline the witch hat
• Using the black piping bag, pipe out the lines for Mickey
  
  
• Using the orange piping bag, pipe out the lines for the center of the witch hat
  
• Using the thinned icings, fill in the outlines of the matching colors
  
• Let cookies dry overnight before enjoying.