Shortbread Pecan Ghost Cookies

Directions

1. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy.
2. In a separate bowl, whisk the flour and salt. With the mixer on low, gradually add the flour mixture to the butter mixture. Increase speed and mix until the dough forms a ball and pulls away from the sides of the bowl.
3. Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for 30 minutes.
4. Preheat the oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
5. On a floured surface, roll out one disk of dough to about 1/4 to 1/2 inch thick. Use a 2 1/2-inch ghost cookie cutter to cut out shapes and place them on the prepared baking sheet.
6. Place a pecan half in the center of each ghost cookie, then gently fold the ghost's arms up over the pecan. Repeat with remaining dough and pecans. Use the flat end of a bamboo skewer to press two eyes into each cookie.
7. Bake for 18 to 20 minutes, until the cookies are set and the edges are very lightly golden.
8. Let the cookies cool completely before serving. Makes 24 cookies.