Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.

Add eggs. Continue to mix.

Add the vanilla. Continue mixing.

Sift the four, baking soda, and salt together.

Add the dry mixture to the wet mixture.

Continue mixing to make sure all ingredients are thoroughly blended.

Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.

Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.

Preheat oven to 325 degrees.

Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.

Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into

the batter. (if needed).

Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.

Line the cookie sheet with parchment paper.

Using a metal spatula move the cut cookies to the parchment lined cookiesheet.

Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.

Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).

combine all ingredients except the colors into a standing mixing bowl.

mix on medium speed onto stiff peaks form

Split the icing into three bowls

Add black color to 1 bowl

Add red coloring to the 2nd bowl

Leave the 3rd bowl white

Scoop some of each of the icing into 3 individual piping bags

Add 2 TBSP of water to the white and red icing bowls

Once those colors are thinned, add the icing into the 2 squeeze bottles

Outline the top corner of the skull cookie in red

Outline the rest of the skull in white icing

Fill in the red with the thinned red icing

Fill in the white with the white thinned icing

Add in white dots in the red

Let dry for 1 hour

Add the skulls face with the black piping bag

Let dry for 4 hours before enjoying