Field of Ghosts
Yield
1 1/2 dozenPrep
30 minCook
20 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
baking powder
|
|
| 414 | ml |
all-purpose flour
|
|
| 15 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
Directions
Preheat oven to 375℉ (190℃).
Cream butter and sugar, add egg and mix.
Add remaining ingredients and mix until smooth.
Refrigerate 2 hours. Roll out ⅛ inch thick on lightly floured surface, dip cutters into flour before each use.
For moon and bat, place a small ball of dough on sheet.
Place cookie stick on dough, press cookie gently on dough and stick.
Place ghosts on ungreased cookie sheet.
Bake 6 to 15 minutes or until lightly browned.
Remove small cookies first. Place on cooling rack for 5 minutes, remove from sheet and cool.
Ice a sheet cake using chocolate icing. Cover ghost cookies with white icing and add black gel face.
Ice moons with orange gel, bats with black gel.
