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
EASY GHOST COOKIES
You can use any oval or peanut-shaped cookies you like to make these happy little ghosts. We like peanut butter- or chocolate-filled sandwich cookies or crisp ladyfingers, also known as savoiardi. You can even mix them up and do some of each. Simply dip them in melted white chocolate then pipe on eyes and a mouth with melted chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 4
Steps:
- Line 2 baking sheets with parchment.
- Combine the white chocolate chips and coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Once the chips begin to melt, stir occasionally until completely smooth. Remove from the heat but keep over the double boiler or saucepan to keep the white chocolate warm.
- Working with 1 cookie at a time, dip into the warm white chocolate until almost completely coated. Use the back of a spoon to smooth the chocolate evenly over the cookie and lay on the prepared baking sheets. Once all of the cookies are dipped, refrigerate until the white chocolate is set, about 15 minutes.
- Meanwhile, melt the semisweet chocolate chips in a small heatproof bowl over the double boiler. Stir until smooth. Transfer to a piping bag fitted with a small plain tip. Pipe 2 oval eyes and a slightly larger oval mouth on each ghost cookie. Return to the refrigerator until set, about 10 minutes.
FRIGHTFULLY EASY GHOSTS AND CUTIE BUGS
There's no trick to making these treats. Just dip and decorate purchased peanut butter cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 32
Number Of Ingredients 7
Steps:
- Line cookie sheets with waxed paper. In 2 (1-quart) saucepans, separately melt vanilla candy coating and chocolate candy coating over low heat, stirring each constantly, until smooth.
- Ghost cookies will be dipped in vanilla coating; bug cookies will be dipped in chocolate coating. Coat and decorate a few cookies at a time as coating sets up quickly. For each ghost or bug, place cookie in coating; lift out with fork, letting excess drip off. Place cookies, coated side up, on cookie sheets.
- For each ghost, place 2 miniature chocolate chips on each coated cookie to resemble eyes and 1 regular chocolate chip for mouth. Let stand 10 minutes until set.
- For bugs, cut pretzels into curved pieces for legs. Dip one end of each curved piece in chocolate coating; place 3 legs on each side of each cookie. Cut 2 short pieces for antennae. Dip one end of each pretzel piece in coating; place 2 antennae on top of each cookie. Place 2 candy-coated baking bits near antennae for eyes. Let stand 10 minutes until set.
Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 12 g, TransFat 1/2 g
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