Halloween Ghost Cookie Stacks Recipes

Steps:

• Beat butter in a bowl with an electric mixer until creamy. Add 1 1/2 cups confectioners' sugar gradually, beating until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.
• Combine flour, baking soda, cream of tartar, and salt in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Dust a work surface with flour and roll out dough into a thin circle. Cut out tulip shapes; if your tulip cookie cutter has a stem, cut the stem off with a knife, so you have a stemless tulip shape. Arrange cut-out cookies on ungreased baking sheets.
• Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
• Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.
• Spoon icing into a piping bag with a small plain tip. Pipe icing around the edge of each cookie to create a border. Fill in the middle completely with icing. Stick 2 chocolate chip cookies into the wet icing for the eyes. Let cookies stand until icing dries, about 1 hour.

Steps:

• Line a sheet pan with parchment paper.
• Melt the melting wafers in a bowl over a pan of simmering water, also known as a double boiler, 3 to 5 minutes.
• Keep the bowl of melted candy on the double boiler and, using a fork, lower a cookie into it and immerse it completely to coat it all over. Lift the coated cookie out and hold it over the bowl to allow the excess to drip off.
• Transfer to the parchment paper and place two chocolate chips on the coated cookie for eyes.
• Repeat with the remaining cookies and set aside until the coating has solidified, about 15 minutes.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 70 balls, using about 1 teaspoon of dough for each. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake about 5 minutes or until golden around edges but still soft in center. Carefully remove from cookie sheets to cooling racks; cool completely.
• Spoon frosting into decorating bag or resealable food-storage plastic bag with corner cut off. For each cookie stack, pipe frosting on 1 cookie; top with 4 more cookies, piping frosting in between each.
• On lightly greased work surface, knead fondant about 2 minutes to soften. Roll fondant with rolling pin until thin. With sharp knife, cut fondant into 14 (5-inch) rounds, using 5-inch-diameter bowl for pattern and rerolling scraps, if needed.
• Pipe more frosting on top of each cookie stack. Place 1 fondant round on top of each stack, draping over sides and adhering to frosting on top cookie. Use edible marker to draw ghost faces.

Steps:

• Heat oven to 375°F. In a medium bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 70 balls, using about 1 teaspoon of dough for each. Place balls on an ungreased cookie sheet, about two inches apart. Bake about 5 minutes or until golden around edges but still soft in center. Carefully remove from cookie sheets to cooling racks. Cool completely. Spoon frosting into decorating bag or resealable food-storage plastic bag with corner cut off. For each cookie stack, pipe frosting on 1 cookie and then top with 4 more cookies, piping frosting in between each. On lightly greased work surface, knead fondant about 2 minutes to soften. Roll fondant with rolling pin until thin. With sharp knife, cut fondant into 14 (5-inch) rounds, using 5-inch-diameter bowl for pattern and re-rolling scraps, if needed. Pipe more frosting on top of each cookie stack. Place 1 fondant round on top of each stack, draping over sides and adhering to frosting on top cookie. Use edible marker to draw ghost faces.