Halloween Ghost Cookie Stacks Recipe 455

HALLOWEEN GHOST COOKIES

Halloween Ghost Cookies image

All you need for these ghost cookies is a cookie cutter in the shape of a tulip and then turn it upside-down - if you don't have that one, you can easily freehand the ghost shapes. These are great giveaways for trick-or-treaters and a nice alternative to all the candy.

Provided by barbara

Categories Desserts Cookies Cut-Out Cookie Recipes

Time 3h6m

Yield 90

Number Of Ingredients 13

Ingredients

1 cup butter
1 ½ cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
1 cup confectioners' sugar
2 teaspoons milk, plus more if needed
2 teaspoons light corn syrup, or more as needed
¼ teaspoon vanilla extract
1 (12 ounce) package miniature semisweet chocolate chips

Steps:

Beat butter in a bowl with an electric mixer until creamy. Add 1 1/2 cups confectioners' sugar gradually, beating until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.
Combine flour, baking soda, cream of tartar, and salt in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Dust a work surface with flour and roll out dough into a thin circle. Cut out tulip shapes; if your tulip cookie cutter has a stem, cut the stem off with a knife, so you have a stemless tulip shape. Arrange cut-out cookies on ungreased baking sheets.
Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.
Spoon icing into a piping bag with a small plain tip. Pipe icing around the edge of each cookie to create a border. Fill in the middle completely with icing. Stick 2 chocolate chip cookies into the wet icing for the eyes. Let cookies stand until icing dries, about 1 hour.

Nutrition Facts : Calories 63.5 calories, Carbohydrate 8.6 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 36.4 mg, Sugar 5.4 g

HALLOWEEN GHOST COOKIE STACKS

Halloween Ghost Cookie Stacks image

Stacked sugar cookies get a spooky makeover with this fun decorating idea using cream cheese frosting, fondant, and black edible marker.

Provided by Deborah Harroun

Categories Dessert

Time 45m

Yield 14

Number Of Ingredients 6

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
1 box (24 oz) rolled fondant
Black edible marker

Steps:

Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 70 balls, using about 1 teaspoon of dough for each. On ungreased cookie sheets, place balls about 2 inches apart.
Bake about 5 minutes or until golden around edges but still soft in center. Carefully remove from cookie sheets to cooling racks; cool completely.
Spoon frosting into decorating bag or resealable food-storage plastic bag with corner cut off. For each cookie stack, pipe frosting on 1 cookie; top with 4 more cookies, piping frosting in between each.
On lightly greased work surface, knead fondant about 2 minutes to soften. Roll fondant with rolling pin until thin. With sharp knife, cut fondant into 14 (5-inch) rounds, using 5-inch-diameter bowl for pattern and rerolling scraps, if needed.
Pipe more frosting on top of each cookie stack. Place 1 fondant round on top of each stack, draping over sides and adhering to frosting on top cookie. Use edible marker to draw ghost faces.

Nutrition Facts : ServingSize 1 Serving

HALLOWEEN GHOST COOKIE STACKS RECIPE - (4.5/5)

Halloween Ghost Cookie Stacks Recipe - (4.5/5) image

Provided by á-10360

Number Of Ingredients 6

Ingredients

1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter, softened
1 egg
1 container Betty Crocker® Rich & Creamy cream cheese frosting
1 (14-ounce) box rolled fondant
Black edible marker

Steps:

Heat oven to 375°F. In a medium bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 70 balls, using about 1 teaspoon of dough for each. Place balls on an ungreased cookie sheet, about two inches apart. Bake about 5 minutes or until golden around edges but still soft in center. Carefully remove from cookie sheets to cooling racks. Cool completely. Spoon frosting into decorating bag or resealable food-storage plastic bag with corner cut off. For each cookie stack, pipe frosting on 1 cookie and then top with 4 more cookies, piping frosting in between each. On lightly greased work surface, knead fondant about 2 minutes to soften. Roll fondant with rolling pin until thin. With sharp knife, cut fondant into 14 (5-inch) rounds, using 5-inch-diameter bowl for pattern and re-rolling scraps, if needed. Pipe more frosting on top of each cookie stack. Place 1 fondant round on top of each stack, draping over sides and adhering to frosting on top cookie. Use edible marker to draw ghost faces.

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