Ghost Cookies
Ghost Cookies

Preparation time 15 minutes

Total time: 1 hour 3 minutes

Ingredients

  1. 125 mL (½ cup) softened butter
  2. 125 mL (½ cup) sugar
  3. 1 egg
  4. 5 mL (1 tsp.) almond extract
  5. 3 mL (½ tsp.) vanilla extract
  6. 375 mL (1 ½ cups) unbleached all-purpose flour
  7. 1 bag (380 g) white chocolate drops
  8. Black decorating gel

Directions

  1. In a bowl, cream softened butter and sugar for 1–2 minutes (until mixture is pale yellow). Add egg, almond extract and vanilla extract. Mix.
  2. Add flour. Mix a little more.
  3. Place dough between 2 sheets of parchment paper. Roll out to desired thickness (approximately ¼ inch/½ cm). Refrigerate for 30 minutes.
  4. Preheat oven to 180 °C (350 °F). Line a baking sheet with parchment paper. Set aside.
  5. Remove cookie dough from refrigerator. Place on a work surface.
  6. Use a ghost cookie cutter to cut out cookies. Place on baking sheet.
  7. Bake for 8–10 minutes. Remove from oven and let cool.
  8. Place chocolate drops in a bowl and melt in the microwave according to package directions.
  9. Spread melted chocolate evenly over cookies. Use black decorating gel for the eyes.
  10. Allow to dry and harden.
  • Cookies can be frozen before baking.
  • Keep in the refrigerator for 5 to 7 days.

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