Halloween Ghost Cookies recipe
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Ingredients
- 1 cup butter 1 ½ cups confectioners' sugar 1 egg 1 teaspoon vanilla extract 2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar ¼ teaspoon salt 1 cup confectioners' sugar 2 teaspoons milk, plus more if needed 2 teaspoons light corn syrup, or more as needed ¼ teaspoon vanilla extract 1 (12 ounce) package miniature semisweet chocolate chips
Nutrition Info
- 63.5 caloriescarbohydrate: 8.6 gcholesterol: 7.5 mgfat: 3.3 gfiber: 0.3 gprotein: 0.6 gsaturatedFat: 2 gservingSize: -sodium: 36.4 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Halloween Ghost Cookies
Directions
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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.