Directions

1. In a mixing bowl, combine the sugar and butter and whisk together until fluffy.
   
2. Add the cream; stir.
   
3. Add the vanilla; stir.
   
4. Combine the salt, baking powder, and flour, and add the dry ingredients to the sugar/butter mixture, then mix thoroughly.
   
5. Roll the dough out to a thickness of ¼ inch, then cut out the cookies using Halloween cookie cutters in whatever shapes you desire (pumpkins, bats, cats).
   
6. Place on a lined baking sheet and bake in a 350°F oven for 8 to 10 minutes. Wait several hours (until the cookies are completely cool) before icing.
7. Put half of your royal icing into piping bags or squeeze bottles. Add water to the remaining icing in small amounts until the icing is thinned - when you dip a toothpick into it and pull it out, you should get a thin ribbon of icing running off the toothpick. This is your flood icing. Put the flood icing into squeeze bottles.
8. Use the royal icing to pipe outlines onto your cookies.
   
9. Use the flood icing to fill outlined areas.
   
10. Use toothpicks to spread the flood icing and pop any air bubbles.
    
11. Let the flood icing dry completely overnight before using the remaining royal icing to add details to your cookies. Add candy eyeballs or sprinkle with Halloween sprinkles, if desired.
    
12. Enjoy!