Ghost Cookies Holding Candy Corn Recipe

Directions

1. In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy. In another bowl, whisk the flour and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture. Once combined, increase speed and mix until a dough ball forms and separates from the bowl.
2. Split the dough in half and form each into a disc. Cover tightly with plastic wrap and refrigerate for a minimum of 30 minutes.
3. Meanwhile, preheat the oven to 325°F. Line a baking sheet with parchment paper.
4. Remove the dough from the fridge and sandwich it between two sheets of parchment paper. Roll to about 3/8-inch thickness—avoid going too thin or the cookies may crack. Use a 3-inch ghost-shaped cutter to stamp out ghosts and transfer them to the lined baking sheet.
5. Crumple a small piece of aluminum foil into a ball and set it in the middle of each ghost cookie. Carefully bring the ghost's arms around the foil, folding them over. This leaves a cavity for the candy corn later. For added detail, use the blunt end of a skewer or toothpick to poke two eye holes into each cookie.
6. Bake for 18 to 20 minutes, until the cookies are firm and just barely golden on the edges. Let them rest on the sheet for a few minutes after taking them out.
7. When the cookies are cool enough to touch, carefully take out the foil balls. Slide a candy corn into the opening. To help it stay put, dab a small amount of cookie icing inside and let it set.
8. Move the cookies to a wire rack and allow them to cool all the way before serving.