• Place your medium Bonmat on the top of your medium perforated baking sheet. Set Aside.

PINK SUGAR COOKIES PREPARATION

• In a mixing bowl, use a hand-held mixer to combine the softened butter together with the powdered sugar, and pink food coloring until well blended. NOTE: Preferably, use "Gel" and try to avoid using liquid food coloring, because the liquid will change the texture and consistency of the cookie dough.

  Add the all-purpose flour and blend into the butter mixture until just incorporated. NOTE: Do not over mix!

  Turn the cookie dough out onto a sheet of plastic wrap and wrap tightly. Refrigerate for 15 minutes.
  

BLACK SUGAR COOKIES PREPARATION

• In a mixing bowl, use a hand-held mixer to combine the softened butter together with the powdered sugar, and black food coloring until well blended.

  Add the all-purpose flour and blend into the butter mixture until just incorporated. NOTE: Do not over mix!

  Turn the cookie dough out onto a sheet of plastic wrap and wrap tightly. Refrigerate for 15 minutes.
  
• Preheat oven to 350F/180C.

SUGAR COOKIES ASSEMBLY

• Dust a flat surface, such as your counter top, with flour and roll the chilled dough out with a rolling pin. I like my cookies a 1/4" | 0.60 cm thick.

  Lightly dust your stamp with powdered sugar and tap off the excess before stamping the dough. NOTE: You can use flour if you do not have powdered sugar. But, the flour will leave a white residue on the cookie while the powdered sugar will not.

  Holding the stamp as straight as possible, press the stamp into the cookie dough just slightly to make the indent. NOTE: This might take a time or two to practice how hard you need to press to get a deep enough indent.

  Next, set the stamp aside, and use the cookie cutter to cut around the stamped dough. Transfer the dough to the your medium Bonmat using a flat metal spatula.  Leave 1 inch | 3 cm between each cookie.
  
• Repeat the above process with the black sugar cookie dough
  

BAKE!

• Bake for 8 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Stamped Sugar Cookies are out of the oven, let them completely cool down as is on your Baking Sheet, while preparing the light vanilla glaze.
  

LIGHT VANILLA ICING PREPARATION

• In a medium bowl, whisk the powdered sugar together with the vanilla bean paste vanilla and milk. Mix until combined, it should be very runny. Mix in the pink food coloring.

  Brush the pink icing on top of the pink cookies ensuring NOT TO FILL the crease, otherwise the design will disappear once it dries out.
  
• Once you are done with the pink cookies, simply add the black food coloring and mix to combine.

  As with the pink cookies, brush the black icing on top of the black cookies ensuring NOT TO FILL the crease, otherwise the design will disappear once it dries out.
  
• Allow your cookies to dry for about 20 minutes. Serve and Enjoy! "BONE" Appétit & Happy Halloween!
• N.B. These cookies are best stored in a metal tin box up to 3 days.