Happy Halloween! These are the perfect cookies to make for a Halloween party, or, to be honest, any time you feel the need to release your inner hipster with baked goods. 🙂
I first made these in celebration of a great Broadway show, the clever and amazing Peter and the Starcatcher. It’s essentially a prequel to Peter Pan, and incredibly inventive, featuring the most exaggerated and comical villain in Black Stache, the early edition of Captain Hook, complete with a greasepaint mustache. Christian Borle, pictured to the right, won a Tony award for his insane performance as Black Stache, which was incredibly well deserved! It just closed Off Broadway, so if you haven’t seen it yet, then you should also read the great book by Dave Barry.
The year that Peter and the Starcatcher was nominated for a few Tony awards, my friends and I threw a party, and we wanted some great Tony nominee-themed party treats. Thus were born these fun cookies, which led to the ridiculous photos you see below 🙂 This year I’m making them for a Halloween party, so those of us dressing up as beauty pageant winners, KLM flight attendants, or my costume of a crazy old cat lady complete with sequined dress and stuffed animal cats (definitely will be a winner!), can also enjoy adding these mustache cookies to our costumes.
For the cookies, the first time I made them I drew the mustaches by hand, because I couldn’t find available mustache cookie cutters in time. If you can find cookie cutters then definitely use those, and if you draw them by hand please note that the cookies will spread – so don’t make them too big, or you’ll end up with some pretty fat mustaches! I have also made these cookies with ready made dough, which cuts down the time of prep, and works just as well – so feel free to either make the cookies with the recipe below, or pick up some sugar cookie dough at the store, and go from there. These are such fun for photos, and also to eat, so enjoy!
Recipe from Alton Brown
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 tablespoon whole milk
Powdered sugar, for rolling out dough
Skewers (such as the ones used for kabobs)
In a medium bowl whisk together the flour, baking powder, and salt. In a separate large bowl, or in the bowl of a stand mixer, beat the butter and sugar until light in color. Add the egg and milk, and beat to combine. Mixing on on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
Divide the dough in half, wrap each half in wax paper, and place on the cookie sheet and in the refrigerator for 2 hours.
After 2 hours, preheat oven to 375 degrees fahrenheit, 190 degrees celsius.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped package of dough from the fridge at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet (from the fridge) on top for about 10 minutes to chill.
Using either a toothpick to draw the mustache yourself, or using mustache cookie cutters, cut the dough into mustache shapes. Place one skewer (if the cookie is smaller) directly into the middle of the cookie from the bottom, or two as needed into each handle of the mustache, into each mustache cookie. This will be the handle for the cookie!
Place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating the cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to a wire rack to cool completely.
Recipe from Annie’s Eats
5 oz. bittersweet chocolate, finely chopped
½ cup plus 2 tablespoons heavy cream
To make the glaze, first place the chocolate into a small heatproof bowl. Then add the heavy cream to a saucepan and bring to a simmer over low heat. Once the glaze begins to simmer (which you can tell once you see small bubbles, not full on boiling), pour the cream over the chocolate, and let stand for about two minutes. After two minutes, whisk together the cream and the chocolate, until a smooth glaze forms. Let cool briefly, about three minutes, and then decorate the cookies!
Once the cookies and the glaze have cooled, I used a small spoon to pour a bit of glaze onto each cookie, and then pushed it about with the spoon to evenly coat it. I left a small outline of cookie around the mustaches and didn’t glaze all the way, but you can decorate the entire cookie with the glaze. Leave the cookies so that the glaze can harden, and once the glaze is hardened, start taking copious amounts of pictures….and oh yeah, at some point, eat them! 🙂 Enjoy!