Ghost Cookies

 

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.