Ghost Cookies

No need to be spooked about making rolled-out cookies. Follow Betty’s Tips for sweet success!

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( 19 Ratings)

19 Ratings

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Prep Time 30 min
Total Time 4 hr 10 min
Servings 36

Ingredients

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

Creamy Glaze

3: cups powdered sugar

4: to 5 tablespoons milk

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.