EASY GHOST COOKIES
You can use any oval or peanut-shaped cookies you like to make these happy little ghosts. We like peanut butter- or chocolate-filled sandwich cookies or crisp ladyfingers, also known as savoiardi. You can even mix them up and do some of each. Simply dip them in melted white chocolate then pipe on eyes and a mouth with melted chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 4
Steps:
- Line 2 baking sheets with parchment.
- Combine the white chocolate chips and coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Once the chips begin to melt, stir occasionally until completely smooth. Remove from the heat but keep over the double boiler or saucepan to keep the white chocolate warm.
- Working with 1 cookie at a time, dip into the warm white chocolate until almost completely coated. Use the back of a spoon to smooth the chocolate evenly over the cookie and lay on the prepared baking sheets. Once all of the cookies are dipped, refrigerate until the white chocolate is set, about 15 minutes.
- Meanwhile, melt the semisweet chocolate chips in a small heatproof bowl over the double boiler. Stir until smooth. Transfer to a piping bag fitted with a small plain tip. Pipe 2 oval eyes and a slightly larger oval mouth on each ghost cookie. Return to the refrigerator until set, about 10 minutes.
PEANUT BUTTER COOKIE GHOSTS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 30m
Yield 12 servings
Number Of Ingredients 3
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.
GHOST COOKIES
No need to be spooked about making rolled-out cookies. Follow Betty's Tips for sweet success!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 36
Number Of Ingredients 14
Steps:
- In large bowl, mix granulated sugar, brown sugar, peanut butter, butter, shortening and egg until well blended. Stir in flour, baking soda, baking powder and salt until blended. Cover; refrigerate at least 3 hours.
- Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 1/8 inch thick. Cut with 3x2-inch ghost-shaped cookie cutter. On ungreased cookie sheet, place shapes about 2 inches apart. If cookies are to be hung as decorations, cut a hole at top of each cookie with end of plastic straw or sharp knife; cut out holes for eyes if desired.
- Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, mix glaze ingredients until smooth and spreading consistency. Spread glaze on cookies. Decorate with candies. Thread string through holes to hang cookies.
Nutrition Facts : Calories 85, Carbohydrate 13 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg
EASY GHOST COOKIES
Delight kids with these Easy Ghost Cookies. Transform peanut butter sandwich cookies and melted white chocolate into adorable Easy Ghost Cookies!
Provided by My Food and Family
Categories Halloween Recipes
Time 45m
Yield Makes 18 servings, 1 cookie each.
Number Of Ingredients 3
Steps:
- Microwave chocolate in medium microwavable bowl on HIGH 1-1/2 minutes or until chocolate is completely melted, stirring every 30 seconds.
- Spread chocolate onto one side of each cookie for the ghost's "body." Cool slightly.
- Decorate with gels and/or candies to create "faces." Cool until chocolate is set.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0.5 g, Sugar 0 g, Protein 1 g
QUICK GHOST COOKIES
Spruce up store-bought cookies for the holiday. These are a real hit with "goblins" of all ages. -Denise Smith, Lusk, Wyoming
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt candy coating; stir until smooth. Dip cookies into coating, covering completely; allow excess to drip off. Place on waxed paper. , Brush ends with a pastry brush dipped in coating where fingers touched cookies. Let stand until set. If desired, use melted chocolate chips to pipe faces onto cookies. Insert pop sticks into cookies. Store in an airtight container.
Nutrition Facts :
HALLOWEEN GHOST COOKIES
All you need for these ghost cookies is a cookie cutter in the shape of a tulip and then turn it upside-down - if you don't have that one, you can easily freehand the ghost shapes. These are great giveaways for trick-or-treaters and a nice alternative to all the candy.
Provided by barbara
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 3h6m
Yield 90
Number Of Ingredients 13
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.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 8.6 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 36.4 mg, Sugar 5.4 g
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GHOST COOKIES (QUICK & EASY) - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 1Calories 86 per servingCategory Dessert, Snack
- COOKIE CUPS: Preheat the oven to 350 degrees F. Grease a miniature muffin tin. Prepare the sugar cookie dough according to package directions for drop cookies. Roll balls of dough that will fill the miniature muffin tin 1/2 full (I use a 1 tablespoon measuring spoon filled most of the way full to measure out the dough, then roll it into a ball and put the ball in the muffin tin cavity). Press into the dough with a finger to slightly indent the center.
- COOKIE CUPS BAKE: Bake for 7-10 minutes or until the tops are very lightly browned and no longer glossy at the edges. (The time will vary, based on how much dough you have in the muffin tin, so watch carefully). We don't want the cookies overbaked at all or they yield hard/unpleasant cookies. Remove from the oven and immediately press down the centers with the back of a 1/2 teaspoon measuring spoon. Let cool for a few minutes and then begin gently coaxing them out. Use a table knife to trace around the edges and a fork to help gently ease out the cookie cup. Or pinch the edges and slowly twist the cookie up and out. Once they are out, you can further press down the center if desired. Let cookies cool the rest of the way on a cooling rack.
- FROSTING: Fit a piping bag with an open star piping tip (such as a 1M Wilton Swirl Tip.) Add frosting to the bag and pipe into the (completely cooled) cookie cups to form a swirl barely coming up out of the cookie.
- EYES: Place two mini chocolate chips into the frosting to create eyes. Place the chocolate chips so the flat round side is facing out.
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