Halloween Sugar Cookies

For Aishwarya's Halloween class party on Friday, I had to send something that relates to the theme. I made these cookies with help from Aishwarya and Aishwarya did the entire frosting. The sugary cob-webs was a big hit with the kids. So if you are planning to bake something for this Halloween for the kids, and/or with the kids, you can try this.
Happy Halloween!
Recipe source:Food.com
Yields 35 cookies
Ingredients for Cookies:
1 cup butter, softened (no substitutes)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Ingredients for Frosting:
2 cups sifted confectioners' sugar (the sugar must be sifted)
1 tablespoon milk (adding in more if needed for proper spreading consistency)
1 tablespoon light corn syrup
1/4 teaspoon almond extract (can use 1/2 teaspoon vanilla in place of the almond)
food coloring (use your choice of colors)
Method:
For cookies;
In a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.Cover bowl with plastic wrap and chill for 2 hours.
Preheat the oven to 400°F.Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).On a very lightly floured surface roll out the dough into about 1/4-inch thickness.Cut into desired shapes using cookie cutters.Place cookies 2-inches apart on cookie sheet.
Bake 4-6 minutes.Remove cookies to wire racks to cool completely before icing.

For the frosting
Mix the confectioners sugar in a bowl, along with milk (start with 1-2 tablespoons, you may need more milk for the perfect spreading consistency). Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick, add in a small amount more of corn syrup).
Divide into as many separate bowls as you wish for different colors. Add in food coloring until desired intensity is achieved. I made frosting of two consistencies; one was thick and the other, thinner than that. I colored the thin one black. And I used a spoon to spread the thick icing on the cookies. On top of the wet white thick icing, pipe on the thinned back icings in circles. Drag a toothpick through the icing, starting at the middle, towards the outermost circle to make a spiderweb pattern. Let dry overnight.