Ghost Cookies

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

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

Stir together sugars, peanut butter, butter, shortening and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate at least 3 hours.

Heat oven to 375 degrees F.

Divide dough in half. Roll each half 1/8 inch thick on lightly floured surface. Cut with 3 x 2-inch ghost-shaped cookie cutter. Place about 2 inches apart on ungreased cookie sheet. 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 wire rack. Cool completely, about 30 minutes.

Creamy Glaze: 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.

Spread Creamy Glaze on cookies. Decorate with candies. Thread string through holes to hang cookies.

Recipe and photograph provided courtesy of Betty Crocker/General Mills - used with permission