Ghost Cookies Food

HALLOWEEN GHOST COOKIES

Steps:

• Beat butter in a bowl with an electric mixer until creamy. Add 1 1/2 cups confectioners' sugar gradually, beating until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.
• Combine flour, baking soda, cream of tartar, and salt in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Dust a work surface with flour and roll out dough into a thin circle. Cut out tulip shapes; if your tulip cookie cutter has a stem, cut the stem off with a knife, so you have a stemless tulip shape. Arrange cut-out cookies on ungreased baking sheets.
• Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
• Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.
• Spoon icing into a piping bag with a small plain tip. Pipe icing around the edge of each cookie to create a border. Fill in the middle completely with icing. Stick 2 chocolate chip cookies into the wet icing for the eyes. Let cookies stand until icing dries, about 1 hour.

PEANUT BUTTER COOKIE GHOSTS

Steps:

• Line a sheet pan with parchment paper.
• Melt the melting wafers in a bowl over a pan of simmering water, also known as a double boiler, 3 to 5 minutes.
• Keep the bowl of melted candy on the double boiler and, using a fork, lower a cookie into it and immerse it completely to coat it all over. Lift the coated cookie out and hold it over the bowl to allow the excess to drip off.
• Transfer to the parchment paper and place two chocolate chips on the coated cookie for eyes.
• Repeat with the remaining cookies and set aside until the coating has solidified, about 15 minutes.

SIMPLY "SPOOKY" GHOST COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, oil, water and egg until soft dough forms.
• On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- x 2 1/2-inch ghost-shaped cookie cutter. Pinch one end of straw to make oval shape. With oval end of straw, cut out eyes in ghost cookies. Place 1 inch apart on ungreased cookie sheets.
• Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 15 seconds or until frosting can be stirred smooth. Frost cookies with frosting as shown in photo. Before frosting sets up, remove frosting from the eye area with toothpick.

QUICK GHOST COOKIES

Steps:

• In a microwave, melt candy coating; stir until smooth. Dip cookies into coating, covering completely; allow excess to drip off. Place on waxed paper. , Brush ends with a pastry brush dipped in coating where fingers touched cookies. Let stand until set. If desired, use melted chocolate chips to pipe faces onto cookies. Insert pop sticks into cookies. Store in an airtight container.

GHOST COOKIES

Steps:

• In large bowl, mix granulated sugar, brown sugar, peanut butter, butter, shortening and egg until well blended. Stir in flour, baking soda, baking powder and salt until blended. Cover; refrigerate at least 3 hours.
• Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 1/8 inch thick. Cut with 3x2-inch ghost-shaped cookie cutter. On ungreased cookie sheet, place shapes about 2 inches apart. If cookies are to be hung as decorations, cut a hole at top of each cookie with end of plastic straw or sharp knife; cut out holes for eyes if desired.
• Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, mix glaze ingredients until smooth and spreading consistency. Spread glaze on cookies. Decorate with candies. Thread string through holes to hang cookies.

GHOST COOKIES

Steps:

• Dip cookies in white chocolate.
• Place two mini chocolate chips for eyes.
• Let cool.
• These look like little ghosts!

GHOST SUGAR COOKIES

Steps:

• For the cookies: Stir together the flour, pumpkin pie spice, salt and baking soda in a medium bowl. Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined, about 1 minute.
• Starting on low speed, mix in the flour mixture in 3 additions; scrape down the sides of the bowl in between. Increase the speed to medium high and beat until very smooth, 1 to 2 minutes. Remove the dough to a sheet of plastic wrap and flatten into a disk. Refrigerate until firm, at least 3 hours, up to overnight.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Cut the dough in half. Dust your work surface and the dough liberally with flour and roll one piece of dough about 1/4 inch thick. Cut as many ghosts as you can with a 3.5-inch ghost-shape cookie cutter and transfer to the baking sheets. Repeat with the remaining dough. Gather the scraps from both pieces of dough, then flatten, rewrap and refrigerate.
• Meanwhile, bake the ghosts, switching and rotating positions of the baking sheets halfway through, until golden on the edges, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
• Repeat with the refrigerated dough scraps to get about 30 cookies in total.
• For the royal icing: Combine the egg whites and salt in a stand mixer fitted with the paddle attachment and beat on medium-high until foamy, about 1 minute. Add the confectioners' sugar, vanilla and 1 tablespoon water. Beat on low speed until combined. Increase speed to high and beat until the icing is thick and glossy but still pourable (like very thick paint), about 3 minutes, adding more water as needed to reach the right consistency. Transfer to another medium bowl.
• For decorating: Line 2 baking sheets with parchment and place a wire rack on each.
• Dip 1 cookie, face down, into the icing and let the excess drip back into the bowl, to evenly coat the top. Place icing-side up on the prepared wire rack. Add 2 jelly bean halves for the eyes and 1 licorice strip, curved up, for a smiling mouth. Repeat with the remaining cookies and candy. Let sit until the icing hardens completely, at least 1 hour.

GHOST SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, beat butter, confectioners' sugar and cornstarch until blended. Gradually beat in flour. If desired, divide dough in half; tint one portion orange and the other blue. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. tulip-shaped cookie cutter., Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, butter and milk; beat until smooth. Pipe eyes onto each ghost; top with chocolate chips. Let stand until set.