Spooky Ghost Cookies

Directions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt.
2. In another large bowl, beat 1 cup (2 sticks) softened butter and 1 cup granulated sugar until light and fluffy. Add 1 large egg, 1 tablespoon milk, and 1 teaspoon pure vanilla extract, beating until combined. Gradually add the flour mixture, mixing just until incorporated. Shape the dough into a disk, wrap in plastic, and refrigerate for 1 hour.
3. Preheat oven to 350°F and line two large baking sheets with parchment paper. Lightly flour a clean surface and roll the dough to 1/8-inch thickness. Cut out ghost shapes with a cookie cutter, rerolling scraps to cut more. Place cookies on prepared sheets and freeze for 10 minutes.
4. Bake until edges are lightly golden, 8 to 10 minutes. Transfer to a wire rack and cool completely.
5. Meanwhile, make the icing: In a medium bowl, combine 3 cups powdered sugar, 1/4 cup light corn syrup, 1/4 cup milk, and 1/4 teaspoon almond extract (or vanilla).
6. Place about 1/4 of the icing into a small bowl and tint it black with black food coloring.
7. Put about half of the white icing into a piping bag fitted with a small round tip and pipe outlines around the cookies.
8. Thin the remaining white icing by adding milk 1 teaspoon at a time until it flows easily but is not watery. Transfer to another piping bag with a small round tip and fill in the centers of the cookies. Use a toothpick to pop bubbles and spread icing into gaps. Let dry until set, about 15 minutes.
9. Place the black icing in a piping bag with a small round tip and pipe eyes and mouths onto the cookies.