|
| 1/2 | cup granulated sugar |
| 1/2 | cup packed brown sugar |
| 1/2 | cup peanut butter |
| 1/4 | cup butter or margarine, softened |
| 1/4 | cup shortening |
| 1 | egg |
| 1 1/4 | cups Gold Medal® all-purpose flour |
| 3/4 | teaspoon baking soda |
| 1/2 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| Assorted candies, if desired |
| String, if desired |
|
| 3 | cups powdered sugar |
| 4 | to 5 tablespoons milk |
| 1. | 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. |
| 2. | 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. |
| 3. | Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. |
| 4. | 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. |
|
| Place the dough between flat wooden or plastic rulers or between 1/8-inch-thick wooden dowels from a craft or home store. Roll the rolling pin over the rulers or rods to make the dough an even thickness. |
|
| Roll one part of the dough at a time, keeping the rest in the refrigerator. That way, the dough won’t become too warm or sticky to roll. |
Nutrition Information:
85 ( 25 ); 3 g ( 1 g); 5 mg; 50 mg; 13 g ( 0g); 1 g 0%; 0%; 0%; 0% 1