No need to be spooked about making rolled-out
cookies. Follow these tips for sweet success!
Ghost Cookies
- 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 vegetable shortening
1 large 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
- 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.
- 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.
- Bake 6 to 8 minutes or
until light brown. Cool 2 minutes; remove from cookie sheet to
cooling rack. Cool completely, about 30 minutes.
- 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.
Makes 3 dozen cookies.
Tip: 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.
Nutritional Information:
1 Serving: Calories 85 (Calories from Fat 25 ); Total Fat 3 g
(Saturated Fat 1 g); Cholesterol 5 mg; Sodium 50 mg; Total Carbohydrate
13 g (Dietary Fiber 0g); Protein 1 g; % Daily Value: Vitamin
A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Starch
Recipe and photograph are
provided courtesy of Betty Crocker Kitchens and General Mills.
