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Spook Cookies

Yield about 2 1/2 dozen


  • 1 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 egg
  • 3 ounces milk chocolate, melted
  • 1 teaspoon vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Decorator Frosting
  • Food coloring

How to Make It

  1. Cut several ghost patterns, approximately 4 1/2 inches, from brown paper or parchment. (A round 3 1/2-inch cutter may be used to create desired shapes.)

  2. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg, mixing well. Stir in chocolate and vanilla. Combine flour, soda, and salt; add to creamed mixture, stirring well. Chill 1 hour.

  3. Roll to 1/4-inch thickness on a lightly floured surface; cut into ghost shapes using the precut paper pattern or a round cutter. Remove paper, and place on greased cookie sheets; bake at 350° for 10 to 12 minutes. Cool slightly on cookie sheets; remove to wire racks to cool completely.

  4. Prepare Decorator Frosting. Tint one-third of frosting to desired color. Pipe frosting around outer edge of each cookie, and form eyes, as desired.

  5. Add water to remaining white frosting to create a more fluid consistency. Pipe to cover unfrosted area of each cookie. Let the frosting harden.

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