SIMPLY "SPOOKY" GHOST COOKIES
Using an easy-stir cookie mix makes these treats anything but scary.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 22
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, oil, water and egg until soft dough forms.
- On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- x 2 1/2-inch ghost-shaped cookie cutter. Pinch one end of straw to make oval shape. With oval end of straw, cut out eyes in ghost cookies. Place 1 inch apart on ungreased cookie sheets.
- Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave frosting uncovered on High 15 seconds or until frosting can be stirred smooth. Frost cookies with frosting as shown in photo. Before frosting sets up, remove frosting from the eye area with toothpick.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 130 mg, Sugar 16 g, TransFat 1/2 g
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- Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, pumpkin pie spice, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in sour cream, egg, and vanilla until combined. Beat in all-purpose flour and as much of the whole wheat flour as you can with the mixer. Stir in remaining whole wheat flour with a wooden spoon. Divide dough in half. Cover and chill about 3 hours or until easy to handle.
- Roll each half of the dough on a lightly floured surface until 1/8 inch thick. Cut into 6-inch pumpkin shapes with a floured cookie cutter or a knife. Place cutouts on a foil-lined cookie sheet. Cut out eyes, mouths, or noses with hors doeuvre cutters or a sharp knife. Use dough scraps to make noses or eyebrows to attach. Score stem and vein marks with a knife. Fill each hole with crushed candy.
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