October Recipes!

“Shortbread Ghost Cookies”

By: Amanda McCarthy ’19, staff writer 

Ingredients:

• 1 cup of softened butter
• 1 cup of confectioners’ sugar
• 2 cups of all purpose flour
• ½ cup of cornstarch
• Orange and blue food coloring
• For frosting:
  • 1 ⅓ cup of confectioners’ sugar
  • ¼ cup of softened butter
  • 2 ½ teaspoons of 2% milk
  • 60 semisweet mini chocolate chips

Directions:

1. Preheat oven to 325°. In a large bowl, beat butter, confectioners’ sugar and cornstarch until blended. Gradually beat in flour. If desired, divide dough in half; tint one portion orange and the other blue. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. tulip-shaped cookie cutter.
2. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
3. In a small bowl, combine confectioners’ sugar, butter and milk; beat until smooth. Pipe eyes onto each ghost; top with chocolate chips. Let stand until set.

Source: http://www.tasteofhome.com/recipes/ghost-shortbread-cookies