Halloween Mickey Mouse Cookies

1. Line a large tray or two with baking paper.
2. In a large bowl, beat the butter and sugar together until smooth. Then mix in the vanilla extract and the egg.
3. Add in the flour, baking powder and salt. Mix well and when it starts to stick, use your hands to press everything together into a ball of dough. If it's too sticky, add more flour and if it's too dry, add a small splash of milk.
4. Roll the dough out on a lightly floured surface until it's around ¼-inch thick.
5. Use a 3-inch Mickey Mouse cookie cutter to cut out your cookies, re-rerolling leftover pieces of dough until it's all used up. (If you use a larger or smaller cookie cutter, baking time will vary.)
6. Transfer the cookie shapes to your lined tray and refrigerate them for 30 minutes. This will help them to hold their shape in the oven.
7. While the dough is chilling, preheat your oven to 180°C/350℉ (or 160°C/320℉ for fan or convection ovens).
8. After the 30 minutes have passed, pop the cookies in the oven and bake for 10-11 minutes. They should be firm to the touch around the edges and slightly soft in the middle.
9. Leave them on the tray to cool completely.

Icing:

1. Mix the icing sugar and milk together. Add more milk or icing sugar as needed until you get your desired consistency.
2. Transfer ⅓ of the icing to a separate bowl and stir the black food colouring in. Add the green food colouring to the other ⅔.
3. Put the green icing into a piping bag and cut a very small hole off the end. Ice the bottom of the cookies, making a wavy pattern towards the ears as pictured.
4. Let the green icing set for 15 minutes or so then add your black icing to a piping bag. You might need to give it a quick stir to make it smooth again.
5. Pipe the black icing onto the top end of the cookies then add small black stitches on top of the green.
6. Leave the cookies at room temperature for 2 hours to let the icing fully set then enjoy!