How to Make It
Beat butter at medium speed with an electric mixer until creamy. Add sugar gradually, beating well. Add eggs and vanilla; beat well.
Combine flour and salt in a large bowl; beat into butter mixture gradually. Divide dough into 4 pieces, and flatten into disks. Wrap in plastic wrap; chill 1 hour.
Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Roll each portion of dough to 1/4-inch thickness on a lightly floured surface. Cut out with 3- or 4-inch ghost-shaped cookie cutters. Place on prepared baking sheets.
Bake 8 to 10 minutes or until cookies are lightly browned around edges. Let cool 3 minutes on baking sheets; transfer to wire racks to cool completely.
Once cookies have cooled on wire rack for 30 minutes, ice and decorate as desired, using candy eyeballs. Let icing set and serve immediately or keep in airtight container for up to 2 days.