Halloween Sugar Cookies
2 Cups All-Purpose Flour
1/4 Teaspoon Salt
3/4 Cup Kerrygold Irish Butter
3/4 Cup White Sugar
1 Large Egg
1 Teaspoon Pure Vanilla Extract
Cats, Bats and Pumpkins Cookie Cutters
Frosting Tinted Black and Orange
Black and Orange Sanding Sugar

In a medium bowl, combine the flour and salt with a wire whisk. In a large mixing bowl, cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla and beat until well mixed. Scrape down side of bowl, then add the flour mixture. Blend on low speed just until combined. Do not over mix. Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour until firm.

Preheat oven to 325F.

On a floured surface, roll out dough to a 1/4 inch thickness. With the cookie cutters, cut dough and place on ungreased cookie sheets lined with parchment paper. Bake for 13 to 15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface. When completely cool, frost the cats and bats with black frosting and sprinkle black sanding sugar on top. Frost the pumpkins with orange frosting and sprinkle with orange sanding sugar on top. You can also make the pumpkins into jack-o-lanterns by piping some of the black frosting for eyes, nose and mouth.

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